- 1 1/4 cups whole-wheat flour
- 1/3 cup spelt flour
- 3/4 tablespoon agave
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups Almond Milk
- Egg replacer for 2 eggs
- 1/4 cup Earth Balance buttery spread melted plus additional for brushing griddle
- Whisk together dry ingredients in a bowl, then add milk, egg replacer, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional milk, 1 tablespoon at a time. Pour batter onto hot griddle, flip, and Enjoy!
adapted from epicurious.com
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