Whole Wheat Honey Pancakes Recipe

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Skill Level: Easy

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (or any dairy-free alternative)
• 1 large egg
• 2 tablespoons honey
• 1 tablespoon olive oil (or melted butter)
• 1 teaspoon vanilla extract
• Additional honey for drizzling
• Fresh berries for topping

1. In a large mixing bowl, whisk together the whole wheat flour, baking powder, and salt.
2. In another bowl, mix the milk, egg, honey, olive oil, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a lightly oiled griddle or large skillet over medium heat.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancakes, then flip with a spatula and cook until golden brown on the other side.
6. Serve warm with a drizzle of extra honey and a sprinkle of fresh berries. Enjoy!

• If the batter thickens too much as it sits, you can add a splash of milk to thin it out.
• For fluffier pancakes, separate the egg white and whip it until stiff peaks form before folding it into the batter.
• Feel free to add a handful of chocolate chips or nuts for extra texture.

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster before serving.

You can use gluten-free flour if you prefer. Maple syrup can be used in place of honey for a different flavor profile.

These pancakes pair beautifully with a side of crispy turkey bacon and a glass of freshly squeezed orange juice. For an extra special touch, serve with a dollop of Greek yogurt and a fruity compote.