Dairy Free Whole Wheat Pancakes

Ingredients

Contains: egg, wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the whole wheat pastry flour, wheat germ, soy flour, white sugar, baking powder and salt together in a large bowl.

2. In a second bowl, beat the eggs, then whisk in the canola oil, almond extract and soy milk until smooth.

3. Pour the wet mixture into the dry ingredients and stir just until combined; a few small lumps are fine. Let the batter rest for 5 minutes.

4. Heat a griddle or large nonstick skillet over medium heat and lightly grease it with a little of the canola oil.

5. Pour a ladleful of batter per pancake onto the hot surface and cook until bubbles form on top and the edges look set, about 2 to 3 minutes.

6. Flip each pancake and cook 1 to 2 minutes more until golden and cooked through, with the egg set in the center. Keep finished pancakes warm and add a little oil as needed between batches.