Vegan Multigrain Pancakes (AKA Pannycakes)

I’ve been meaning to post this all week but I first had to take the time to figure out how to get pictures off my cell phone without having a phone plan.  I made pancakes on Wednesday for supper and they were super tasty.  They were Vegan Multi-grain Pancakes layered with bananas, real maple syrup and mini m&m’s.  Next time I’m going to use bittersweet chocolate chips as the mini m&m’s were too sweet, which is weird for me.

Vegan Multi-Grain Pancakes

1 1/3 cup Whole Wheat Flour

1/3 cup Oats

1/3 cup Yellow Cornmeal

2 tsp Sugar

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

2 cups Soymilk or other non-dairy milk

2 tbsp honey

1. In a medium bowl, combine the flour, oats, cornmeal, sugar, baking powder, baking soda and salt.  In a large bown, whisk together the soymilk and molasses until blended.  Add the dry ingredients, mix untill just blended.

2. Heat a griddle or large heavy non-stick skillet over medium-high heat.  Pour approximately 1/2 cup batter per pancake and cook until many bubbles appear, about 2 minutes.  Flip and cook until the 2nd side is golden brown.

3. Layer pancakes on plate with bananas, pecans, chocolate chips and maple syrup.  You can freeze leftover pancakes in ziploc bags and reheat in the toaster.

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