In a bowl, sift the whole wheat flour along with baking powder and salt.

In another bowl, whisk together milk, egg (if using), and honey until smooth.

Pour the wet mixture into the dry flour mixture. Stir gently until there are no large lumps. Batter should be of pouring consistency (add a little more milk if too thick).

Heat a non-stick pan or tawa on medium heat and lightly grease it with oil or ghee.

Pour a ladle of batter onto the pan and cook until bubbles form on top and edges begin to set (about 2–3 minutes).

Flip the pancake carefully and cook for another 1–2 minutes until golden brown and cooked through. Repeat for the rest of the batter.

Serve pancakes hot with a drizzle of honey or fresh fruit / nuts on top for added nutrition.