Mother's Day Pancakes

Everyone, it seems in on a health kick. This makes me wonder why it is I still keep baking these sugar rich food, but I'll stop the day people stop eating them. At any rate, I do get pangs of conscience and so lately, I've been incorporating more whole wheat as a substitute for regular flour. So I tried them first on the one thing you can't do wrong. Pancakes.

I tested a couple of recipes first but had to greatly modify them as they were really very watery and resulted in lumpy and thin pancakes. So I had to make my own.

If served with low glycemic coconut syrup, this makes for a low sugar (not zero sugar though) breakfast treat.

1 c + 2T whole wheat flour
2 1/2 t baking powder
1/4 t salt
2 T granulated sugar
1 c milk (I use reconstituted powdered skim milk)
1 egg
1 t vanilla
2 T oil (use any oil you want, though I must warn that olive may not be well suited for this as its flavor may clash with the vanilla)
oil or butter for your pan

Mix dry ingredients together. In a separate bowl, whisk milk, eggs, vanilla and oil together. Combine with dry ingredients and mix until most lumps disappear.

Pour a ladle full of mix onto a lightly greased pan and fry until bubbles form and burst. Flip over and cook the other side.

Your first pancake will probably stick a little. But keep at it. By the time you flip it, your pan will have enough oil to resist the subsequent mixtures.