Pancakes

We made delicious milk-free, soy-free, egg-free whole wheat pancakes on Saturday for brunch. And, we used Blue Agave instead of syrup. They were yummy! Addy's first pancakes too! Here's the recipe and a few pics:

Whole Wheat Pancakes
1 cup Organic Whole Wheat Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar or 2 Tablespoons of Blue Agave
1 cup Water (or soy milk, rice milk if not allergic)
1 1/2 Tablespoons Vegetable Oil
1/2 teaspoon Vanilla Extract
Blueberries or any topping

Sift flour and baking soda/powder and salt.
Add sugar and whisk together. (If using Blue Agave, skip this step and add it with next step.)
Add Vanilla and Oil and half of the water. Whisk.
Gradually add the rest of the water until thick pouring consistency.
Heat Frying pan - needs to be reasonably hot.
Add vegetable oil or spray with cooking spray.
You will need to "re-grease" the pan in between each pancake.
I used only 1/4 cup of the batter per pancake. Since it is made with whole wheat flour, it gets hard to turn if they are any bigger and won't cook very evenly through.

Add blueberries as you make each pancake.

Top with Blue Agave or syrup.

I also found this at the grocery store this weekend:

So, I can bake different things that contain eggs for Addy! I have been learning a lot lately...we made dairy-free, soy-free, egg-free muffins on Sunday afternoon and they were mighty tasty!