Whole Wheat Pancakes

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Updated: 3/11/2014 8:36 am
Whole Wheat Pancakes

1 cup whole wheat flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt
1 cup milk, any type (I used unsweetened almond milk)
1 egg
2 Tablespoons honey
1 teaspoon vanilla
Butter for cooking

Mix together dry ingredients. Add in milk, egg, honey and vanilla. Stir well to combine. 
In a large skillet over medium heat, melt a pat of butter and coat the surface.
Ladle 1/4 cup batter per pancake. Cook for three minutes, or until bubble start to form and edges are firm. Flip and cook for another two to three minutes. 
Repeat until the batter is used. 
Serve with pecan syrup. 

Pecan Pancake Syrup

1/4 cup chopped pecans
1/2 cup brown sugar
1/8 teaspoon cinnamon
Pinch of salt
1/4 scant cup of water (or a little less than 1/4 cup)

Toast pecans over medium heat for 10, or until brown. 
Add in the rest of the ingredients, and cook for 15 minutes on low until mixture becomes a syrup. 

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