I normally cut this recipe in half since it makes too much for our family.

Mix:
1 1/2 cups whole wheat flour
2 1/4 tsp baking powder
1 tsp salt
2 1/3 TBSP Splenda

Add two eggs and 1 1/2 cups milk
Beat one minute with a hand mixer (or wisk)

Add 2 1/4 TBSP vegetable or olive oil (or less) and stir

Heat a nonstick griddle until a drop of water sizzles. Cook the pancake until the bubbles in the middle pop and then turn over to briefly cook on the other side. If the pancake is too thick, add a little more milk.

Serve with sugarfree maple syrup or sugarfree jelly.

I wonder if you mix the dry ingredients together would it keep in the fridge? then just scoop enough out for what you're making?

All I can say is ... WOW I was expecting some bland "I will choke these down" pancakes but these are great! Thank you for this recipe!

I never knew cooking with 100% stone ground wheat could taste so good. Now I need a recipe for pizza dough and bread and hmm, dinner rolls! I am off to the recipe section for a little mining. Not to worry, I know when it is too much so no headlines of "man ods on wheat bread"


Bob

I made a batch of mix and kept it in the fridge. It kept fine.

I made these with Buckwheat flour -- SOOOOO yummy!

Sugarbear, I would assume it makes 3-4 servings (2 pancakes a piece?)

1/4 cup whole wheat flour = 1 serving.... so 6 SB servings....

Don't forget to eat your protein and veggie along with the pancake for a complete Beachy Breakfast... I'm thinking turkey bacon and V8 juice... nummy....