Whole Wheat Pancakes

Enjoy these thick and fluffy pancakes. Not only are they dairy free, but they are healthy because the recipe calls for whole wheat pastry flour instead of white flour. The almond extract leaves just a hint of almond flavor. Great breakfast for a cold winter day. Don't forget to heat up your maple syrup before serving!

Ingredients:

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 plain almond milk (may substitute rice or soy)

Directions:

1. Preheat griddle to 350 degrees F (175 degrees C).
2. In a large mixing bowl combine dry ingredients.
3. In another large mixing bowl combine eggs, oil and almond extract.
4. Whisk eggs, oil, and extract until combined.
5. Stir in soy milk.
6. Slowly add wet ingredients to dry ingredients while whisking until combined.
Batter should be slightly thick. If necessary, add a little more soy milk.

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. Top with fruit or warm maple syrup.