Whole Wheat Pancakes

2 cups white whole wheat flour 4 ½ teaspoon baking powder ½ teaspoon kosher salt 2 teaspoon ground cinnamon 2 teaspoon sugar 2 large eggs 2 cups + 2 tablespoon milk 2 teaspoon vanilla extract cooking spray

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix. Heat a large skillet on medium heat. Lightly spray oil to coat and pour ¼ cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.

1 cup whole wheat flour 2 teaspoon sugar ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk 1 egg 2 tablespoon melted butter** butter for greasing the griddle

In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk to combine the buttermilk, egg, and melted butter. Whisk the wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you see little bubbles forming on the surface. Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown. Serve with butter, pure maple syrup, or sliced fruit. Enjoy!