*Tip: maple syrup is not friendly on the hips, so pour a couple of tablespoons on your plate as a "dip" instead of pouring a half of a cup over your pancakes. And, I'm sure I don't have to mention not to use HFCS syrup, for crying out loud.
|fluffy and delicious|
3/4 cup soymilk
2 tsp. apple cider vinegar
1 T. Organic pure maple syrup (plus more for dip)
2 tsp. canola oil
1/2 cup steel cut oats (I used original Quaker oats)
1/2 cup whole wheat flour (I used organic whole wheat pastry flour)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Combine soymilk, vinegar, maple syrup, and oil in a small bowl. Add oats and let soak 10 minutes. Stir together flour, baking soda, baking powder, and salt in a separate mixing bowl. Stir soymilk mixture into flour mixture. Preheat large skillet or griddle over medium-high heat and lightly coat with oil. Ladle 1/4 cup of batter for each pancake. Cook 2-3 minutes on each side. Makes 6-8 pancakes. Two pancakes is 1 serving (196 cal.) You know I ate more than two!