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Dairy Free Whole Wheat Pancakes
Dairy Free Whole Wheat Pancakes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Thick and fluffy almond pancakes, hearty and delicious. Enjoy warm with maple syrup or peach jam. Leftovers are just as tasty chilled with a dollop of peach jam.
Ingredients:
  • 2 tablespoons white sugar
  • 2 cups whole wheat pastry flour
  • 0.25 cup wheat germ
  • 3 tablespoons soy flour
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 eggs
  • 0.25 cup canola oil
  • 0.25 teaspoon almond extract
  • 2 cups soy milk
Instructions:
  • Preheat the griddle to 350 degrees Fahrenheit (175 degrees Celsius). In a large mixing bowl, combine the dry ingredients. In another bowl, mix the eggs, oil, and almond extract until well combined, then stir in the soy milk. Combine the wet and dry ingredients and whisk until just mixed. Adjust the liquid if needed to achieve a slightly thick batter.
  • Ladle 1/4 cup of batter onto a hot griddle. Cook until edges are dry and bubbles pop. Flip and cook for another minute until golden brown. Serve warm.

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