Milk                             -        3/4 cup

Vinegar                       -        2 tablespoons

Whole wheat flour        -        1/2 cup

All-purpose flour          -        1/2 cup

Sugar                          -        2 tablespoons

Baking powder            -        1 teaspoon

Baking soda               -        1/2 teaspoon

Salt                            -        1/2 teaspoon

Egg                            -        1

Butter , melted           -        2 tablespoons

Water                        -        1/2 cup

Vanilla extract           -        1 tsp

Fresh blueberries and banana slices


Combine milk and vinegar in a medium bowl and set aside for about 5 minutes.

Combine the two flours, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Whisk egg and the melted butter into the “soured” milk.Pour the above milk mixture into the dry flour mixture slowly and whisk until lumps are gone.Then add the additional 1/2 cup water to from smooth pancake batter consistency.

Heat a large skillet or non stick pan over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Add the banana and blueberry toppings. Wait for about 30 seconds and then flip with a spatula, and cook for another 10-15 seconds and transfer to a serving plate.