Spiced Vegan Pancakes

Hanna Louise's Note:

Delicious, healthy, and quick, these fluffy pancakes are great for a family breakfast.

• Total Time: 10 mins
• Prep Time: 3 mins
• Cook Time: 7 mins

Ingredients:

Serves: 4-6

Yield: 8.0 pancakes

• 2 ¼ cups white whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼-½ teaspoon cinnamon
• 1⁄8; teaspoon nutmeg
• 1⁄8; teaspoon ground cloves
• 2 cups soymilk (I use vanilla flavored, also if you like super thick pancakes add less soymilk, or if you like thinn)
• ½ teaspoon vanilla extract
• 1 -2 teaspoon agave nectar (optional and can be replaced with any other kind of sweetener)

Directions:

1. Lightly grease a skillet or non-stick frying pan with canola oil and heat it on medium-high (around 375 degrees F).
2. Meanwhile, mix all the dry ingredients (flour through cloves) thoroughly.
3. Add the soy milk, vanilla, and agave and mix briefly, just until combined (a few small lumps are okay).
4. When the skillet is hot (if your not sure, sprinkle a few flecks of water onto your pan; if they jump from the pan with a sizzle, the pan is ready), drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble.
5. Turn and cook a couple more minutes until the underside is golden and the inside is cooked.
6. Best served immediately, but they can be kept warm on a plate placed in the oven on low heat (200-225 degrees F) until you're ready to serve.
7. Serve with heated maple syrup, or for a healthier take, with fresh fruit or heated frozen-berries. Mmmm.