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Ingredients
| Whole wheat pastry flour: 2 cups |
| wheat germ: 1/4 cup |
| soy flour (stirred): 3 Tbl |
| granulated sugar: 2 Tbl |
| baking powder: 4 tsp |
| salt: 1/2 tsp |
| eggs: 3 |
| canola oil - for salads, woks and light frying: 1/4 cup |
| almond extract: 1/4 tsp |
| soymilk: 2 cups |
Dairy Free Whole Wheat Pancakes
Credit: AllRecipes
User rating:
"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!"
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Prep Time
10 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
Directions
- 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.
- 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.