Cinnamon Citrus Pancakes

Cinnamon Citrus Pancakes

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. cinnamon
1 Tbsp. evaporated cane juice
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water (or 1 egg)
1 cup orange juice
1 Tbsp. water
2 Tbsp. canola oil
1 1/2 tsp. lemon juice

In a bowl, combine flours, baking powder, baking soda, cinnamon, and evaporated cane juice. In another bowl, combine egg replacer mix, orange juice, water, canola oil, and lemon juice; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!

Cinnamon Maple Pancakes

Since it's Sunday - it's Pancake Day!

Cinnamon Maple Pancakes

1 cup whole wheat flour
1 cup unbleached flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. cinnamon
2 Tbsp. evaporated cane juice
3 tsp. Ener-G egg replacer mixed with 4 Tbsp. warm water (or 2 eggs)
2 cups soy milk
2 Tbsp. vegetable oil
2 Tbsp. maple syrup
1 Tbsp. vanilla

In a bowl, combine flours, baking powder, salt, cinnamon, and evaporated cane juice. In another bowl, combine egg replacer mix, soy milk, oil, syrup, and vanilla; stir into dry ingredients. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!