Well it's Sunday again, which means it's Pancake Day.
Lemon Raspberry Pancakes
1/2 cup organic unbleached flour
1/2 cup organic whole wheat flour
1/2 tsp. salt
2 Tbsp. evaporated cane juice
2 tsp. baking powder
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water
3/4 cup soy milk
2 Tbsp. vegetable oil
2 tsp. lemon juice
1/2 cup fresh raspberries or thawed frozen raspberries
Combine flours, salt, sugar, and baking powder in bowl. Whisk egg replacer powder and warm water together; add milk, oil and lemon juice. Slowly stir liquid mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350, sprinkle with raspberries and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!