In my last post I said I would be absent for awhile, because we are having a lot of repeats for dinner this week. Jenny sweetly commented that she'd miss me......so Jenny, this one's for you!!
This morning it was cold and rainy, and it just seemed like a good morning for pancakes. There really isn't anything too special about these pancakes, no fancy fillings or flavors, just your run of the mill pancakes. So, what makes these pancakes powerhouses you ask........the addition of wheat germ. Wheat germ really gives these pancakes a nutritional boost. And, best of all, they've finally broken me from my usual pre-mixed pancake mix that includes milk powder (it was really the last thing holding me back from having a diet completely free of animals and animal by-products). These were so simple to make, I'm not sure what took me so long to break free from that pre mixed stuff. The kids all loved them (I have my extra kid today, so I was feeding 3), and they are the true test of whether a recipe is a success or not!!
1 cup plain rice milk
1 tsp white vinegar
1/2 cup unbleached all purpose flour
1/4 cup whole wheat flour
1/4 cup wheat germ
1 Tbs sugar
2 tsp baking powder
1/8 tsp salt
1/8 tsp pure vanilla extract
1 Tbs canola oil
1 Tbs organic unsweetened applesauce
Combine rice milk and vinegar and set aside. Combine dry ingredients in a bowl. Add the milk mixture, vanilla, oil and applesauce and mix until smooth. Spoon or pour batter onto griddle. Cook until edges are cooked and bubbles appear in the center, then flip gently. Cook a few minutes more, then remove gently from griddle. Serve with warm maple syrup, and enjoy.
I was able to get nine pancakes from this recipe, but I make them fairly small for the kids. You may need to double the recipe if you are feeding bigger eaters. Or, make extras and freeze them for quick weekday breakfasts. I freeze extra pancakes between layers of paper towel in a quart sized freezer bag, then just pop them in the toaster on the lightest setting until they have thawed.