Light pancakes made with whole wheat
In a bowl, combine whole wheat flour and baking powder.
In a separate bowl, whisk the egg, milk, honey, and olive oil until smooth.
Gradually add the wet mixture to the dry ingredients and stir until a smooth batter forms.
Heat a non-stick pan over medium heat.
Pour a small amount of batter onto the pan to form pancakes.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with remaining batter and serve warm.
Use low-sodium baking powder and avoid adding salt. Keep sweeteners minimal to stay DASH-compliant.