These are some of my favorite pancakes, and there's no end to the combinations of berries, nuts, dried fruit and sometimes every dairy-free dark chocolate chips that you can add to your cakes!
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup wheat pastry flour
- 1/2 cup oat bran
- 1/2 cup wheat germ
- 1 t. baking soda
- 1/2 t. sea salt
- 1 T. brown sugar
- 2 cups plain almond milk or soy milk
- 1/3 cup finely chopped walnuts, plus more for serving
- Canola oil, for cooking
- 1 cup fresh raspberries, plus more for serving
- Maple syrup or agave nectar, for serving
Preparation:
1. In a medium-sized mixing bowl, sift together the flours, oat bran, wheat germ, baking soda, salt and sugar. Add the dairy-free almond or soy milk, mixing until just combined.
2. Using a paper towel or brush, lightly oil a heavy-bottoms skillet or griddle. Heat over medium heat, and once hot, add the batter to the skillet in 1/4 cup-1/3 cup increments. Immediately after portioning the batter to the pan, press a small amount of the raspberries into each pancake. Once bubbles appear on the surface of the pancakes, using a metal spatula, flip the pancakes and cook until golden brown on both sides. Repeat until all of the batter is used. Serve warm with maple syrup, walnuts and fresh raspberries.
