I use:

1 cup of (white) whole wheat flour. Available almost everywhere.

1 or 2 teaspoons baking powder.

1/4 teaspoon baking soda.

1 tablespoon Splenda or, sugar.

1 cup of Kefir. Buttermilk will work as just as well. Add a bit more if batter is too thick.

1 extra large (or 2 small) eggs.

1 tablespoon of oil. Your choice.

1/8 teaspoon salt.

Mix for only as long as it takes for the batter to be moist.

DON'T WORRY ABOUT THE LUMPS! There're your friends. They will dissolve while cooking.

Cover mixing bowl of batter with a towel and let sit out for 15 minutes.

Cook (preferably) on a lightly oiled non-stick electric griddle. Flip when bubbles form on edges and bottoms look almost done.

Use ONLY real butter and genuine Vermont (your choice of grade) maple syrup to top. Best served with bacon or, real pork (natural casing) breakfast sausage links with sage.