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!
INGREDIENTS (for 5 servings):
- 2 cups whole wheat pastry flour
- 1/4 cup wheat germ
- 3 tablespoons soy flour
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1/4 cup canola oil
- 1/4 teaspoon almond extract
- 2 cups soy milk
PREPARATION:
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.