Whole Grain Pancakes & Egg-free Pancakes

Ingredients:
2 cups whole wheat pastry flour or a combination of whole wheat, rye, soy, oat, buckwheat, spelt, etc.

2 tsp baking powder

1/2 tsp fine sea salt

1 tsp cinnamon (optional)

2 cups low fat milk (1/4 cup less for waffles)

2 eggs

2 tbsp raw honey, warmed in microwave for 10 seconds

1/4 cup olive oil                1 tsp vanilla

Preparation:

1. In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a separate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.

2. Pour the wet ingredients into the bowl with the dry ingredients and beat only until large lumps disappear. The batter should be fairly thin (thicker for waffles).

3.Put a little oil on the griddle and rub evenly with a paper towel. Heat to medium high. Pour 1/8 cup (or more for larger pancakes) batter onto the griddle in four even circles.

4. When small bubbles appear flip over and cook until the steam stops.

5. Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.

6. For waffles use 1/4 cup less milk for a thicker batter . Mist your waffle iron with olive oil and heat iron. Pour batter into the iron (mine uses 1/4 cup batter but check your manufacturers instructions) and cook until steam stops. Remove the waffle and top as desired.


Nutritional Info:    For Pancakes: Recipe yields appromiately 30 pancakes. Makes 15 servings.

Nutrients per serving:

Calories: 88, Cal. from Fat: 8.5, Total Fat: 1g, Sat. Fat: 0g, Carbs: 16g, Fiber: 2g, Sugars: 3.5g, Protein: 3.5g, Sodium: 55mg, Chol: 28.5mg

Source: The Naked Kitchen
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Almond Milk and Flaxseed Pancakes (egg-free)
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed (sometimes called flaxseed meal)
1 c. almond milk
2 tbsp cooking oil


1. In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using.
2. In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left.
3. Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up.

Serve with maple syrup or your favorite jam.