Whole Wheat Pancakes

Made to recipe except used fat-free milk. The recommended CL bourbon-pecan sauce makes them out-of-the-ordinary.

Pretty good, but the consistency is a bit weird when fruit is added.

I've spent a year searching for a perfect pancake recipe, and this is it! I loved the subtle flavor of the brown sugar, and I substituted almond milk for regular milk. It added a nice nutty flavor that made the difference between a 4 star recipe and a 5 star one.

I thought they tasted fine, but the batter was really runny, and they came out really thin. I weighed the flour, so that shouldn't be the problem, right? Any suggestions? I don't want to buy a whole thing of buttermilk for the other pancakes.