The basic recipe is from a cookbook I have, Five Loaves, but I tried my own yummy variation today that I thought I'd share.

Here's the basic recipe:

2 cups whole wheat pastry flour (I usually use 1 cup white and 1 cup stone ground WW)
1 tbs non-aluminum baking powder (I like Rumford brand)
1 tsp salt (I use Kosher)
2 tbs honey (or use Agave juice if you don't use honey)
2-1/4 cups water

Stir dry ingredients, add honey and water. Stir just until blended being very careful not to stir out all the bubbles, as that's what lets the pancakes raise. Let batter set 5 minutes. Start frying.

Today I made them using:

1 cup Stone Ground Whole Wheat Flour
1/2 cup fine organic cornmeal
1/2 cup quick oats (I just whizzed whole rolled oats in a mini chopper for a few seconds)
1 tsp salt
1 tbs non-aluminum baking powder
1 tsp cinnamon
1-2 tbs ground flax seeds
2 tbs honey
2-1/4 cups soymilk mixed with a little lemon juice (sort of like veganized buttermilk).

Mix like in above recipe, let set 5 mins, and start frying. We served them with pure maple syrup and frozen, thawed blueberries. YUM! It makes a heartier, slightly gritty pancake, but they're still pretty light. Hearty, but not heavy, if that makes sense.

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