Ingredients
1 cup whole wheat flour
2 tbsp brown sugar
1¼ tsp ground cinnamon, divided
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 egg, beaten
2 tbsp vegetable oil
1 tsp vanilla extract
2 eggs
½ cup milk
3 oz maple syrup, or pancake syrup
1 oz whipped cream
Preparation
Preheat a large skillet over medium heat.
In a medium bowl, sift and whisk together the flour, sugar, 1 teaspoon of cinnamon, baking powder, baking soda, and salt.
In a small bowl, mix the buttermilk, egg, oil, and vanilla.
Combine the wet ingredients with the dry ones and whisk until a slightly lumpy mixture is formed.
In a shallow dish, whisk together the 2 eggs, ½ cup of milk, and remaining ground cinnamon. Set aside.
Pour ½ cup of batter onto the heated and greased skillet and cook one side until bubbles rise and a thick dough is formed. Then, flip and do the same with the other side. Repeat this process until you have the necessary amount of portions.
Then, coat each pancake in the mixture and transfer it back to the skillet and cook for 2 more minutes on each side.
Serve it with maple syrup and whipped cream. Enjoy!
