This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well.

　　

Ingredients

4 to 6 servings

　　2 cups whole-wheat pastry flour

　　1 1/2 teaspoons baking powder

　　1 teaspoon baking soda

　　2 tablespoons ground flaxseeds, optional

　　1 1/2 cups low-fat yogurt or soy yogurt

　　1 1/4 to 1 1/2 cups low-fat milk or rice milk

　　2 tablespoons nonhydrogenated margarine

　　Pure maple syrup, all-fruit preserves, or one Quick Fresh Fruit Sauce

　　

Step 1

1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.

　　

Step 2

2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.

　　

Variations

Step 3

Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.

　　

Step 4

Fruity pancakes: Add a cup or so of thinly sliced fruits—one kind or a combination—to the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.

　　

Step 5

Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.

　　

Step 6

Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.

　　

Nutrition Per Serving

Per serving: 710.0 calories

　　180.0 calories from fat

　　20.0g total fat

　　4.0g saturated fat

　　10.0mg cholesterol

　　370.0mg sodium

　　103.0g total carbs

　　8.0g dietary fiber

　　8.0g sugars

　　31.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　The Vegetarian Family Cookbook by Nava Atlas. Copyright © 2004 by Nava Atlas. Published by Broadway Books. All Rights Reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).