- 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
Mix dry ingredients (wheat flour, all purpose flour, baking powder, salt, wheat germ) in a 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.
Makes 16 pancakes.