Whole Grain Pancakes

Yield: 5 pancakes Prep Time: 20 minutes Bake Time: 15 minutes

Ingredients: 1 cup whole wheat pastry flour

2½ teaspoons baking powder

¼ teaspoon salt

½ cup water

½ cup plant-based milk

2 Tablespoons applesauce

1 Tablespoon honey

Directions:

Preheat an electric griddle to 375°F.

Mix dry ingredients in a medium mixing bowl.

Add remaining ingredients and mix until moistened.

Oil griddle if necessary.

Drop 1/3-cup batter onto heated griddle.

Lightly brown on both sides (watch carefully as pancake will turn brown quickly).

Turn when batter bubbles and edge begin to dry.

Remove from griddles and keep warm until ready to serve.

Quick Tips: A double or triple batch can be made; however, these do not contain eggs and if extra-large patches are made the pancakes may become heavy and tough and will not rise well if the batter sits very long. Better to do several batches than one big batch. These are best fresh but can be frozen with wax paper or freezer paper between layers of pancakes. To reheat, remove paper and wrap in parchment paper and foil and heat in oven or toaster oven.

Nutritional Facts per pancake: Calories 95 Fat 1 g Sodium 102 mg Carbohydrates 18 g Fiber 3 g Protein 3 g Calcium 86 mg Iron 1 mg Potassium 85 mg Phosphorus 46 mg

Grocery List: _____ whole wheat pastry flour, organic _____ unsweetened applesauce, organic _____ Celtic salt _____ baking powder _____ honey _____ plant-based milk

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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