These whole wheat pancakes are delicious and fluffy, with a hint of cinnamon. They’re naturally sweetened with maple syrup instead of sugar. I like to serve mine with almond butter and sliced bananas on top. This recipe yields 6 to 7 medium pancakes, enough for 2 to 3 servings (multiply as necessary).
*To thaw frozen pancakes: The microwave works best. Stack up to 4 pancakes on top of each other, wrap in a paper towel, and microwave just until they are heated through the middle, 1 to 2 minutes. Don’t overdo it, or you’ll end up with tough pancakes.
Make it gluten free: Substitute certified gluten-free oat flour for the wheat flour and let the batter rest for 5 extra minutes.
Make it dairy free: Use nondairy milk and olive oil instead of butter.
Make it vegan: Use nondairy milk, replace the egg with 1 tablespoon ground flaxseed, and use olive oil instead of butter.
Make it egg free: Replace the egg with 1 tablespoon ground flaxseed.