since finding out about colsen's dairy & egg allergy, i've been trying out new recipes to eat (since i am still breastfeeding). one morning kevin surprised me with breakfast in bed and he made these delicious pancakes for me and i was amazed at how yummy they were! ever since, i've been hooked on them and make them often. my favorite thing about these pancakes is the crunchier outside and soft middle (yumm!) and they soak in the maple syrup perfectly. i modified the original recipe a bit by making them wheat pancakes so they're a little healthier ;) even if you don't eat vegan, but don't have any eggs on hand - try out this recipe and maybe you'll be hooked too!
vegan wheat pancakes
dairy free / egg free
1 cup of whole wheat flour
1 tbs. sugar
2 tbs. baking powder
1/8 tsp. salt
1 cup almond milk (or soy milk)
2 tbs. vegetable oil
Combine the 4 dry ingredients in a mixing bowl - (flour, sugar, baking powder & salt).
Add the almond milk and vegetable oil to the mixture.
Mix until smooth.
Spoon one pancakes' worth of the mixture into the heated pan.
Flip (carefully) when you see the bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone.
** i suggest you make the batter a little ahead of time and let it sit so the batter thickens (if you want thicker pancakes)