Dairy Free Whole Wheat Pancakes

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!

Yield

5 servings

Ingredients

2 cups whole wheat pastry flour
1/4 cup wheat germ
3 tablespoons soy flour
2 tablespoons granulated (white) sugar
4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/4 cup canola oil
1/4 teaspoon almond extract
2 cups soy milk

Directions

Preheat griddle to 350°F (177°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.

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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