(yields 6-8 pancakes)
1 1/2 tsp. active dry yeast
1/4 C. warm water
1 tsp. dry sweetener
2 C. whole wheat pastry flour
1/2 tsp. sea salt
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 Tbsp. egg replacer*
2 1/2 C. soy or rice milk
1 Tbsp. dry sweetener
1/8 C. organic sunflower oil (or other cooking oil)
1/2 tsp. vanilla
* Egg replacer is a white powder made from potato and tapioca starch, that when mixed with water, creates a sticky paste that acts as a binding agent to replace eggs in baking. It can be found at health food stores, online, and even in some supermarkets.
1. Place yeast in warm water with 1 tsp. sweetener. Let rise in a warm spot until it bubbles up, doubling in size.
2. Sift dry ingredients, except sweetener, into a bowl, and stir.
3. In a separate bowl, beat egg replacer with 1/2 C. milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.
4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.
5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet or non-stick pan.
6. (Important) When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until golden-brown.
Recipe from Incredibly Delicious: Recipes for a New Paradigm, by Gentle World. Available at www.gentleworld.org