Quick Whole Wheat Pancakes

2 Cups Whole Wheat Flour
1 TBS Gluten Flour
2 TBS Brown Sugar or Honey
1 tsp. Baking Powder
1/2 tsp. Salt
2 TBS Canola Oil
1 Cup of cold Water

Gather dry ingredients into a bowl. Pour oil and some of the cold water.  Continue adding water until you have a suitable pancake batter.  Lightly grease a skillet.  These pancakes will not bubble like ones from a mix, so flip them when the edges look done.  Keep temperature low enough to cook the middle of the pancakes.  When cooking, the outside will become paler and paler just before turning golden brown on the outside.  I usually put honey and a little butter on my pancakes instead of cheap corn syrup (what "syrup" usually is.)  This recipe makes 8-10 small pancakes.