One of the benefits of living in a beautiful Southern town is the back porch complete with rocking chairs and the hum of ceiling fans. Since my days during the week begin at 5am, I use the weekends to take advantage of quiet mornings with some coffee and the newspaper. (I tend to not have time to open my Sunday Times until the next one has arrived on my doorstep, but at least I'm trying to maintain some connection with the outside world, right?)
Since my weekday morning breakfast also usually consists of a fruit smoothie or cereal eaten while standing up, I've been trying to treat myself to pancakes once a week. (Really taking a walk on the wild side, eh?) Since I use whole wheat, the pancakes are filling and healthy while still being delicious. Top with non dairy margarine and a little syrup, and you're good to go.
2 cups whole wheat flour
2 tsp baking power
2 cups almond (or other non-dairy) milk
1/2 tsp salt
1/2 cup applesauce or one mashed banana
1. In a large bowl, mix all ingredients together. Heat griddle or frying pan over medium heat.
2. Drop batter by 1/4 cup onto hot pan. Flip when bubbly and brown on the edges. Makes about ten 4" pancakes.