Whole Grain Pancakes with Pecan Maple Praline

I guess Holiday weekends are for indulging, but you don't have to feel guilty about eating these pancakes because they're really good for you.  Unless of course, you eat the whole batch like my husband and I did this morning...we're still stuffed.  They were just so delicious that we couldn't stop eating them!

Pancake Batter:

3/4 cup whole grain spelt flour

3/4 cup whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/4 cup organic plain soy milk

1 tsp white wine vinegar

1 1/2 tbsp agave syrup

1/2 tsp pure vanilla extract

2 tbsp canola oil (plus more for brushing griddle)

1 tbsp finely ground flax seed

3 tbsp filtered water

Note:  This batter makes about 10, 5" pancakes.

Method: 

• Place soy milk in a medium bowl and add vinegar, stir to combine and let sit for about 10 minutes.
• In a small bowl whisk flax and water until frothy and add to soy milk mixture, along with agave, vanilla extract and canola oil.  Whisk to combine and set aside.
• In another medium bowl sift together, flours, baking powder, baking soda and salt.
• Add wet ingredients to dry and mix until just combined.  There should be some small lumps.
• Heat griddle pan to medium heat and brush with canola oil.  Using a 1/4 measuring cup, ladle batter onto griddle and cook until golden brown, flipping once.  Keep pancakes warm while cooking the entire batch.

Pecan Maple Praline:

1/2 cup pecans, roughly chopped
2 tbsp maple syrup

Method:

• Heat a small skillet on medium heat, add chopped pecans and maple syrup and cook until syrup coats the pecans and is caramelized, about 3-4 minutes.
• Remove pecans from the pan and spread out on a piece of parchment or silpat to cool, breaking up any large clumps, once cooled.

Toppings:

2 medium ripe, but firm organic peaches or nectarines, diced small
Earth Balance Vegan Buttery Spread or Sticks
Pure Maple Syrup