Picture Perfect Pancakes

Who doesn't LOVE a nice hot stack of pancakes, dripping with butter and syrup? I'll tell you who...they are your heart and your thighs!  Most pancakes are loaded with white flour, white sugar, and oozing with a nice melting slab of fatty butter...not these babies!  I've replaced the nutritionally void ingredients with heart-healthy (and figure healthy) ones!  Don't worry, they'll still make your mouth water...trust me...my family ALWAYS asks me to make them whenever I come home for a visit!  You'll never crave a regular stack of hot cakes again!

2 "eggs" (egg replacer portioned for 2 eggs worth)...prepared as instructed on the box/bag
3 c. unsweetened almond milk
1/2 c. old fashioned oats
1/2 c. wheat germ
1 T. vanilla
1 t. baking soda
1 T. baking powder

Mix all these ingredients together then add:

2 c. flour (for the very BEST results, use Bob's Red Mill 10 Grain Flour)  if you can't find this, feel free to use any organic whole wheat flour!

Mix until just combined...don't overdo it, or you'll lose the fluffiness!

Pour about 1/3 c. of batter onto a hot griddle or pan that has been greased with coconut oil (OR if you're using a non-stick pan, you won't have to use any non-stick agents).

When the edges start to lose their "wet look", and the center starts to bubble, slide the spatula underneath all the way around to loosen the edges, and in one, swift motion, flip!  Give it a minute or so until the other side is done.

This recipe makes around 10 pancakes!

Top with coconut oil instead of butter, and drizzle with agave nectar instead of syrup!

Your family will BEG you to make these over and over, so be prepared to memorize this recipe!  OR make a double batch and freeze some!

Try these mix-ins:

vegan chocolate chips with banana slices and chopped walnuts
vegan chocolate chips
2 T. cinnamon
blueberries
bananas
or be creative!!