• 1 cup wheat flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup milk or buttermilk (try soy milk or lactose-free milk if you or your pet is lactose intolerant
  • Vegetable oil (I usually recommend a more heart healthy oil but vegetable oil seems to give them a little better taste so if you don't use much, you should be fine.)
  • Honey or agave nectar to taste



Mix all ingredients, except the oil, together until batter is thick but still has a few lumps. Let batter rest for about 5 minutes. 


Pre-heat a skillet with just a little vegetable oil. Once oil is hot, pour batter by 1/4 cup portions into skillet. Cook until brown on one side, then flip and cook the other side until brown. 


Remove from heat. Top with honey or agave nectar. 



NOTE:  You can add one cup canned pumpkin (not pie filling) to the batter for great pumpkin pancakes. Pumpkin is a great source of fiber.