Friday, May 11, 2012

My Favorite Whole Grain Pancakes for Mother's Day

  • 1 1/4 cups whole-wheat flour
  • 1/3 cup spelt flour
  • 3/4 tablespoon agave
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups Almond Milk
  • Egg replacer for 2 eggs
  • 1/4 cup Earth Balance buttery spread melted plus additional for brushing griddle
  • Whisk together dry ingredients in a bowl, then add milk, egg replacer, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional milk, 1 tablespoon at a time. Pour batter onto hot griddle, flip, and Enjoy!

adapted from

No comments: