Whole Wheat Pancakes

As part of my plan to incorporate more whole grains into my diet, I purchased a bag of whole wheat flour. And then I ate it all up. No, just kidding. That would be just...abnormal.

Armed with a bag of whole wheat flour, I set out to make pancakes! A simple, yet delectable and versatile breakfast dish. While the taste of whole wheat may not settle well on some people's palates (like my sisters) it went quite well with some honey or if you're looking for a non-so-healthy alternative, serve it with ice cream.

Whole Wheat Pancakes recipe, adapted from Skinnytaste
Ingredients:
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp milk
2 tsp vanilla

Method:
1. Mix all dry ingredients in a bowl.
2. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
3. Heat a large skillet on medium heat.
4. Lightly pour oil to coat and pour 1/4 cup of pancake batter.
5. When the pancake starts to bubble, you may add any toppings if you wish.
6. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.