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Whole Wheat Pancakes

Try mixing up your traditional pancakes with our Cranberry Seed Flour!

whole wheat pancakes


  • 3/4 cup milk or non-dairy milk of choice
  • 1 tbsp apple or white vinegar
  • 1/2 cup whole wheat flour
  • 1/2 cup Cranberry Seed Flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg or vegan substitute
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 2 tbsp sugar


  1. In a large liquid measuring cup, combine the milk and vinegar.  Stir to combine and let sit for about 5 minutes to curdle.
  2. In a medium bowl, whisk together the flours, baking powder, and salt.
  3. To the milk mixture, add the egg, melted butter, sugar, and vanilla.  Whisk until thoroughly blended.
  4. Pour the liquied mixture into the flour mixture. Stir just until combined, some small lumps are ok. Let the batter rest for 5 minutes before cooking.
  5. Preheat skillet at 375 F. Add a bit of oil, butter, or cooking spray to the skillet.
  6. Using a 1/3 cup measuring cup, scoop batter into the skillet.
  7. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.  Flip and then cook until browned on both sides, 1 to 2 minutes more.

Cranberry Seed Flour

Check out some of our other RECIPES!

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