Whole-Wheat Pancakes

I'm not going to try to pass these pancakes off as health food, but the added fiber in the whole-wheat flour certainly makes them a better choice than most other pancakes.

INGREDIENTS

2 cups (500 ml) whole-wheat flour
1 Tbs (15 ml) baking soda
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cinnamon
A grating of fresh nutmeg
1/2 tsp (2 ml) salt
3 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) honey
1/4 cup (60 ml) chopped walnuts or pecans (optional)

DIRECTIONS


1. Combine the flour, baking soda, coriander, cinnamon, nutmeg, and salt in a large mixing bowl. Combine the eggs, milk, oil, and honey in a separate bowl and whisk to combine.
2. Add to the dry ingredients and stir just enough to incorporate - a few small lumps are okay. Fold in the optional nuts if desired.
3. Pour about 1/4 cup (60 ml) batter on a lightly greased griddle or skillet over moderate heat for each pancake.
4. Cook until bubbles form on the surface, about 2 minutes, and turn to cook the other side until golden brown, 1 to 2 minutes more.
5. Serves 4 to 6.