Sweet Whole Wheat Pancakes

I have three reasons to be excited this morning:

1. It’s my day off and Bruce and I are going to have a finance meeting (don’t judge, I’m legitimately excited about this).
2. The sun is out.

3. I made these for breakfast.

I woke up in the mood for pancakes, but realized that I am all out of both any kind of pancake/waffle mix and white flour.

THEN I realized – who needs white flour?  I have whole wheat flour!

THEN I thought – Bruce won’t eat them if I use whole wheat flour.

THEN I realized – this could be a fun challenge.  Is it possible to bake something with whole wheat that doesn’t taste like it’s been baked with whole wheat?

Yes.  Yes it is.

Here’s the recipe – unfortunately, I thought this was going to be a total bust and therefore did not document the whole process.  But you get the idea.

This really is a simple case of combine your ingredients, whisk them together and pour them onto a hot skillet.

I’ve found that whole wheat flour can be finicky – so start with the low end of the milk, whisk everything together and then add more if you feel like you want a thinner mixture.

The verdict?  Bruce says they were ‘pretty good’ – but he could still taste the whole grains.