These pancakes are surprisingly light and cake-like, making them ideal for adding heavier ingredients like chocolate chips. Toasted wheat germ adds a nutty flavor to these flapjacks, as well as lots of vitamin-e and healthy fats, giving this recipe body and depth without the negative components of fats like butter.
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1½ cups soymilk
- 1 ½ T. apple cider vinegar
- 3/4 cup all-purpose flour
- 1/2 cup oat bran
- 1/2 cup oat flour
- 1/3 cup toasted wheat germ
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. cinnamon
- 1/4 t. salt
- 4 T. packed brown sugar
- 1 egg
- 1/2 cup dairy-free dark chocolate chips
Preparation:
1. In a small bowl or pitcher, combine the soymilk and the vinegar. Set aside.
2. In a medium-sized bowl sift together the dry ingredients. In a small bowl, whisk the egg] and then add to the soymilk mixture, mixing well. Add to the dry ingredients, mixing until batter is just combined and slightly lumpy. (It is a good idea to tap the mixing bowl once on the counter, to release some of the air bubbles in the batter.)
3. Heat a small amount of oil in a heavy bottomed skillet or griddle over medium heat. 1/4 cup at a time, add the batter to the heated skillet, and, distributing evenly, drop about two tablespoons of chocolate chips to each pancake. (This isn't tricky, but timing is everything; the key is to put the chocolate chips on the pancake while it still resemebles batter, but not so soon as to overcook the chocolate chips as they will melt quickly.) Flip pancakes with a heatproof spatula when bubbles begin to appear on the surface. Serve with powdered sugar, chocolate flakes or dairy-free whipped cream.
