These are light and crunchy and a new household favorite.
1/4 cup white flour
1/4 cup cornmeal
1/2 cup whole wheat flour
1 Tablespoon baking powder
1/8 teaspoon salt
1 cup soymilk
2 Tablespoons canola oil
3 Tablespoons local honey, agave or other liquid sweetener
additional nondairy butter or oil for cooking
Combine flours, cornmeal, baking powder and salt. In another bowl combine soymilk, canola oil and sweetener. Prepare the pan: lightly oil and warm over medium/high heat. Gently (do not overmix!) combine the flours with the liquid ingredients, the batter can be lumpy. If you overmix the batter will be tough and flat. Pour batter into pan to create 3-4 inch diameter pancakes. Cook on one side until bubbles begin to appear and the edges begin to turn golden. Flip and cook on the other side an additional few minutes. Keep pancakes warm in a 200 degree oven. Top with fresh fruit, honey, cashew cream.