I have tried many pancake recipes and this one has become my favorite. We make these every Saturday.
Taken from Beyond the Moon cookbook.
makes 9 large or 12 medium pancakes
1 Cup whole wheat pastry flour
1 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup ground almonds (optional) *I usually make them without but would give a good strong almond flavor if you add them.
2 large eggs
2 1/2 cups of milk (soy, cow or rice)
2 teaspoons almond extract
2 tablespoons canola or safflower oil
butter for cooking
maple syrup for serving
** add blueberries if you so desire. I do and it is good!
Stir together the flours, baking powder, baking soda, salt, cinnamon, and ground almonds (if using) in a medium sized mixing bow.
In another bowl, beat the eggs with the milk, almond extract, and oil.
Pour wet ingredients into dry, stirring just until blended.
Melt butter in pan and ladle batter into pan. Cook until the tops are bubbly, 3-4 minutes. Flip and continue cooking until the bottoms are lightly browned. Serve with maple syrup.