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Fluffy Wheat Pancakes

The first time I made these healthy, but surprisingly light pancakes, my oldest son declared them the best pancakes he’d ever had. Considering I make pancakes weekly and he was 16 – that was saying a lot! They have continued to be a favorite of our boys.

Ingredients: 1 cup whole wheat flour
½ cup all purpose flour
2/3 cup wheat germ
1 Tbsp. baking powder
½ tsp. salt
1 egg
1 Tbsp. agave nectar
1 ¾ cup Summerhill Goat Milk (up to 2 cups if you like thinner pancakes)
3 Tbsp. coconut oil (melted)

Directions: Mix dry ingredients (wheat flour, all purpose flour, baking powder, salt, wheat germ) in medium bowl. In a large bowl, whisk egg until foamy. Whisk in Summerhill Goat Milk, agave nectar and 2 Tbsp. melted coconut oil. Slowly add mixed dry ingredients and stir just until combined. (Do not over mix).
Heat a large nonstick pan over medium heat. Brush with thin layer of remaining coconut oil. Ladle about 1/3 cup batter onto griddle for each pancake. Cook for several minutes until bottoms are golden and edges look dry. Flip and cook for another minute or 2 – until golden brown and puffed. Repeat with remaining oil (adding more if needed) and batter. Top with maple syrup, fresh fruit or Goat Milk Caramel Sauce. (link to recipe)
Makes 16 pancakes.