Combine all the dry ingredients together in a bowl and the wet ingredients in another.
Pour the wet mixture into the dry mixture and whisk until smooth.
Add a couple of sprays of oil or add some butter into a pan and pour in some mixture. Spread it round to desired consistency.
Once the mixture starts to bubble (about 1 minute), flip the pancake over. Use a spatula if you aren't confident I prefer to throw it in the air!
Serve with toppings of your choice
You can easily add different flavours to these whole wheat pancakes. Add cocoa powder if you want a chocolate taste or a little orange juice and zest if you want something citrusy.
Give these pancakes a little extra texture by mixing some blueberries or chocolate chips in to the mixture.
The options for toppings are endless. We love berries and a little syrup, but why not try some chunks of apple, or even banana and peanut butter?
To freeze these pancakes, just place a sheet of baking paper (wax paper) between each pancake and stack. Wrap the stack in foil and then place the stack in a freezer bag. They are best then used within about a month.
If you are reading this from the UK, then these are the thick America style pancakes, and not our thin crepe style pancakes. The batter is too thick for that and whole wheat flour doesn’t tend to work as well for those. So let’s take the lead from our friends across the pond and dig in to a thick stack of pancakes for breakfast.
These pancakes are a little dense, as they use 100% whole wheat flour. If that isn't to your taste, then you can use half and half with white flour to lighten it up a bit.