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!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 382 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons white sugar
• 3 eggs
• 4 teaspoons baking powder
• ¼ teaspoon almond extract
• ¼ cup wheat germ
• 2 cups whole wheat pastry flour
• ¼ cup canola oil
• 2 cups soy milk
• 3 tablespoons soy flour

Recipe Instructions

Step 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.

Step 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.