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I can't believe I forgot to share these until now! They're sooo good. The recipe also says you can use other flavors of soy yogurt to vary the flavor, but I haven't tried that yet!

Peachy Pancakes

1 cup unsifted all-purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 egg whites
1 (8-oz) container peach soy yogurt (I use Whole Soy- it's only 6 oz but it works fine)
1 small peach, peeled and chopped (optional- I added)
1/4 cup water
1 Tablespoon canola oil, plus more for frying (unless you have a non-stick skillet!)
1/2 teaspoon vanilla extract
maple syrup (optional)

1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and nutmeg; set aside.
2. In a medium-size bowl, with wire whisk, beat together egg whites, soy yogurt, water, 1 tbls oil, and the vanilla until blended.
4. Add yogurt mixture to flour mixture, gently stirring just until dry ingredients are moistened. (Mixture will be a bit lumpy and thick, more like a cake batter than a traditional pancake batter)
5. Lightly oil a griddle or 6-inch skillet and heat over medium heat.
6. Spread a 1/4 cup of batter on griddle to make a 4-inch pancake.
7. Cook until bubbles form and begin to break on top surface; flip pancake and cook until bottom is golden brown.
8. Remove pancake and keep warm on a baking sheet in 200 degree F oven.
9. Repeat with remaining batter, adding more oil to skillet as necessary.
10. Serve pancakes warm with maple syrup, if desired.

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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield

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