Whole wheat pancake recipe

I'm not a fan of wheat flour when clearly white flour should be used (e.g. snickerdoodles- stop effing up junk food, people!), but I found a pancake recipe that is actually really good! Enjoy!

Ingredients:
1 cup milk
1 tbsp vinegar (or lemon juice)
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
2 tbsp melted butter

1. Combine milk and vinegar and let mixture curdle.
2. In a bowl, whisk to combine whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Whisk together egg, melted butter, and curdled milk until it looks fairly homogenous and smooth. Whisk wet mixture into dry ingredients, and stir the two together until just barely mixed.  (Pancake tip: you want any visible loose flour to be stirred in, but there should still be plenty of lumps. Stirring out the lumps will make the pancakes tough.)
4. Preheat a nonstick griddle to 375 degrees F (medium-high).  Oil the surface. Add small scoops of pancake batter. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes and cook for a few minutes on the other side, until the bottom is golden brown.

I made small pancakes (about 1.5 tbsp of batter) and it yielded 14 (3 servings).  They turned out great.  (Each small pancake is less than 60 calories.  And I used agave instead of syrup for a low GI sweetener).