2 cups milk
2 Tbsp vinegar
2 cups whole wheat flour
1/4 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ cups canola oil
Mix milk and vinegar and set aside to let curdle slightly while mixing dry ingredients (~5 min-10). Mix dry ingredients. Mix wet ingredients in separate bowl. Mix together and leave slightly lumpy. Stirring out all of the lumps will make pancakes rubbery rather than soft and fluffy. I also added ¼ cup chocolate chips!
Preheat large pan to medium with ½ Tbsp olive oil and use ladle to pour first pancake. I make larger pancakes one at a time, but you can certainly make many small pancakes at a time on a griddle. Reduce heat to low-med and watch for bubbles to form and pop on pancake surface. This is your cue to flip your cakes with a spatula. Cook ~1 min on each side. Serve immediately and top with fresh berries and/or warm syrup.
These pancakes have great flavor and texture! Weekend breakfast or weeknight dinner?!
Servings: 5 large pancakes
Serving size: ¾ cup ladle of batter (4-5” diameter pancake)
Nutrition per serving: 360 kcal, 24g protein, 14g fat (1.5g saturated, 7.6g monounsaturated, 5g polyunsaturated), 50g carbohydrate, 125 mg sodium