Hello yummy Saturday morning! Don't all the best weekends start out with a big stack of pancakes? Relaxing. Piping hot coffee. Lounging late into the morning, still wearing pajamas. Maybe a few light tunes drifting into the carefree air.
Ahh. The life.
Vegan Whole Wheat Almond Pancakes
3 c soy milk
2 T sugar
4 T vegetable oil
2 2/3 c unbleached whole wheat flour
2 t. baking powder
1/2 t salt
3 t almond extract
water, as needed to thin batter
In a mixing bowl, mix together all dry ingredients.
Next, pour in all of the liquid ingredients.
Whisk until the batter is smooth.
Heat a grill pan or large skillet over medium heat for a few minutes until hot. Spray with non-stick spray and pour batter onto the skillet.
After a few minutes, you'll see bubbles appear on the pancake tops and the batter turn from white to a light golden — this is when they're ready to be flipped.
To keep pancakes warm, you can place them in a 200 degree oven.
Serve with Earth Balance, sliced fresh strawberries and real maple syrup. Like I've told you before — don't buy the lab created maple syrup...stick to the real yummy, natural goodness.
Do you have a favorite way to start out your Saturday mornings?
