Fluffy Wheat pancakes

This is a recipe I do EVERY week.  I make these for the kids on one day (triple the recipe) then freeze them in stacks of 2 in a large ziplock bag and just warm them up for breakfast.  I make them drink a smoothie first but between the two this fills them up til lunch.  Cereal does not do that...

Boozer Farms in Thorsby had strawberry puree in their CSA box this week and I decided to replace the applesauce in this recipe with strawberry and it was divine!  Especially topped with more strawberries and maple syrup 😛

Note on whole wheat:  get the non-GMO or organic whole wheat flour.  This will ensure that you are not getting a dose of Round Up which is used on wheat crops during growth and just before harvest.  Some evidence points that this could be a possible cause of gluten sensitivity in some people.  If it is organic it is already non-GMO.

Fluffy Wheat Pancakes
adapted from recipe in PlantPure Nation Cookbook

makes 8-12 pancakes

1 cup whole wheat flour (non-GMO or organic)
1 TB sugar, (I use organic, raw and sometimes Sucanat)
2 tsp baking powder
1/8 tsp sea salt
1 c nondairy milk
2 TB unsweeted applesauce (or strawberry puree)
2 tsp vanilla powder (optional)

Whisk dry ingredients in a bowl.  In a glass measuring cup add milk and puree or applesauce.  Whisk together.  Add wet ingredients to dry ingredients and stir together.  Some lumps are fine, don't overmix.  Heat a non-stick griddle pan over medium-high heat.  Use 1/8 cup to measure pancakes and since the batter is thick you can use the cup to spread out the batter to make a normal sized pancake.
Cook until bubbles appear in the middle of the pancake.  Flip and cook for another minute or 2.