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Fluffy Goat Milk Wheat Pancakes

Summerhill Goat Milk and whisked eggs give these pancakes a light, fluffy texture that will have you going back for more.

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)

How to Make It

Step 1

Mix dry ingredients (wheat flour, all purpose flour, baking powder, salt, wheat germ) in a medium bowl.  

Step 2

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). 

Step 3

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.  

Step 4

Repeat with remaining oil (adding more if needed) and batter.  Top with maple syrup, fresh fruit or Goat Milk Caramel Sauce. 

Makes 16 pancakes.

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