Spiced Vegan Pancakes

Ingredients

• 2 1/4 cups white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4-1/2 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 thinner ones add more)
• 1/2 teaspoon vanilla extract
• 1-2 teaspoon agave nectar (optional and can be replaced with any other kind of sweetener)

Directions

1. 1

   Lightly grease a skillet or non-stick frying pan with canola oil and heat it on medium-high (around 375 degrees F).

2. 2

   Meanwhile, mix all the dry ingredients (flour through cloves) thoroughly.

3. 3

   Add the soy milk, vanilla, and agave and mix briefly, just until combined (a few small lumps are okay).

4. 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. 5

   Turn and cook a couple more minutes until the underside is golden and the inside is cooked.

6. 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. 7

   Serve with heated maple syrup, or for a healthier take, with fresh fruit or heated frozen-berries. Mmmm.