Dairy-Free Whole Wheat Pancakes (4 servings) 2 cups whole wheat pastry flour 1/4 cup wheat germ 3 Tablespoons soy or oat flour 2 Tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 3 large eggs 2 cups soy milk (or water will work in a pinch) 1/4 cup canola oil 3/4 teaspoon almond extract In a large mixing bowl, combine the flours, wheat germ, sugar baking powder and salt. In a separate large mixing bowl, beat the eggs with the soy milk (or water), oil and almond extract. Add the wet ingredients to the dry ingredients and whisk until just combined. Set a large griddle over medium-high heat and spray generously with cooking spray. Dollop the batter in 1/4 cup amounts per pancake. When bubbles appear over the surface and the edges appear dry, flip pancakes and cook other side to golden brown. Serve warm with your favorite topping. For being healthy and dairy-free, these pancakes are surprisingly fluffy on the inside and slightly crisp on the outside. Mr Breakfast would like to thank KingCurwood for this recipe. Recipe number 2418. Submitted 10/31/2008.