Whole Wheat Vegan Pancakes

This recipe is from Happy Herbivore with just a few small tweaks.  It's super healthy and yummy too!  A few tricks I use to avoid the extra sugar and fat that is normally part of a pancake breakfast:

1. Top the pancakes with fresh or frozen fruit.  Buy a bag of frozen berries (make sure there's not sugar or preservatives added... only ingredient should be the fruit) and microwave a bowl of fruit for a few minutes. The juice from the fruit can be drizzled on the pancakes to make them moist in place of syrup.
2. Skip the butter or margarine... your taste buds will adjust, just trust me!
3. Use agave nectar (vegan) or honey (non-vegan) drizzled on top instead of syrup.  It's much healthier. Even though it's still some calories, it's not as many and avoids the corn syrup which is so bad for you. 

Ingredients

• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 2 tbsp pure maple syrup or agave nectar
• 1 cup almond milk
• ½ cup water
• 1 tsp vanilla extract
• 1 tsp cinnamon

Instructions

Preheat a non-stick flat pan. Combine all the wet ingredients (non-dairy milk, agave, water, vanilla) in a bowl. Sift dry ingredients (flour, baking powder, cinnamon) in another bowl. Pour the wet into the dry and gently stir until evenly mixed, adding another 1/4 cup almond milk if necessary. The batter will be very thick. Let rest 10 minutes if you can. Ladle batter onto the skillet.. When bottoms of the pancakes are golden and bubbles begin to appear on the tops, flip over. Cook for another 2-3 minutes.

Tip: use a 1/4 cup measuring cup to pour the batter to keep pancakes uniformly sized.