Dairy Free Whole Wheat Pancakes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum! Ingredients:
2 cups whole wheat pastry flour |
1/4 cup wheat germ |
3 tablespoons soy flour |
2 tablespoons white sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
3 eggs |
1/4 cup canola oil |
1/4 teaspoon almond extract |
2 cups soy milk |
Directions:
1. Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
2. Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.
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