Whole Wheat Pancakes

This recipe is so easy that it may-as-well be from a package. But I think the pancakes are much tastier, and they're probably better for you also. You can make these with all white flour, but I'm trying to find ways to add whole grains, and my kids have never complained about these pancakes. Fax will eat them also. So here's the recipe:

Ingredients:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
2 Tbsp. oil

Directions:
Mix dry ingredients in small bowl and set aside. In larger bowl beat egg (a bowl with a pour spout is very helpful), then mix in milk and oil. Add dry ingredients to wet and stir to combine. (Don't over mix or your pancakes will be rubbery. A few small lumps are no big deal.) Heat griddle to 350 F. Spray with cooking spray and pour on the batter. Turn when edges are dry enough to get the spatula under them. Enjoy!

*I usually double this recipe and then we have pancakes for the next day too. I have also frozen the pancakes by separating each with a small square of parchment paper and putting them all in a gallon Ziploc bag. At our house these only last a day or two, so the refrigerator is fine.
I have never tried this recipe with all whole wheat flour. I think you'd have to add more baking powder. But if you do, let me know how it turns out!

OPTIONS:
We also like to add things to our pancakes occasionally. After pouring the batter on the skillet, you can sprinkle in chocolate chips, blueberries, etc. You can also stir a mashed banana into your batter before cooking. My son, Jake, likes to use the pancakes to make a breakfast sandwich with sausage, cheese, and a fried egg. It's our homemade version of a McGriddle. He even dips it in syrup!