Whole Wheat Pancakes

It isn't very often that Luke has a hankering for pancakes, so when he requested them the other morning, I decided to go all out and make them Montion style. What is Montion style pancakes, you ask? Well, it is when you don't just pour some syrup on and call it good. First, you spread butter all over the pancake, then smother it with homemade fruit syrup with fruit picked from the yard, then pour maple syrup all over it, and finally, a nice big dollop of freshly whipped cream. The real kicker, is that you also have to magically stay skinny as a toothpick after eating them. I have yet to figure that one out.
For these pancakes, I used Mom Montion's whole wheat pancake recipe, and then topped with butter, Mom Montion's homemade raspberry jam, maple flavored agave nectar, and fresh blackberries. Thanks Mom! No whipped cream this time. They were a real treat, because they were the first pancakes that Luke and I have eaten since we started paleo in January. Everyone needs a break now and then!

Whole Wheat Pancakes

Ingredients
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar (optional)
2.5 cups milk (I substituted 3 cups almond milk)
1 teaspoon butter, melted (optional)

Directions
Combine dry ingredients. In a separate bowl, mix wet ingredients. Add wet to dry. Stir only until mixed, to avoid getting tough pancakes. Grease skillet, and use 1/4 cup of batter to make perfectly sized pancakes. Flip when the bubbles break on the surface of the pancake. Serve warm.