With a boost of protein and a dash of whole grains, these whole wheat protein pancakes are the answer to those mornings and post-workout meals when you want something sweet but nourishing.

Directions

1. In a medium-sized bowl, whisk together all dry ingredients until blended.
2. Add egg, milk, and melted coconut oil, and stir with a fork or whisk just until blended. Let sit for 10 minutes to thicken slightly while you preheat your pan or griddle to medium heat.
3. Lightly grease your pan/griddle and pour a scant 1/4 cup of batter onto the surface for each pancake, spreading the batter out as needed for a 4" pancake. Cook pancakes 1-2 minutes on each side until golden-brown, flipping only once when the edges look set and lose their shine. Repeat with all remaining batter.
4. When pancakes are ready, serve warm topped with butter, maple syrup and/or fresh fruit.

Farm Team Tips

To make these pancakes dairy free, use coconut oil and the milk alternative of your choice.