Vegan Carrot Zucchini Pancakes

1/3 cup Flax Seed Meal
2 cups Unbleached Whole Wheat Flour
2/3 cup Spelt Flour
¼ cup Powdered Egg Substitute (or 2 Eggs)
1/3 cup Honey or Agave Nectar
3 tsp. Baking Powder
2 cups Soy Milk
2/3 cup Carrot Juice or 1 cup finely shredded Carrots
1 cup finely shredded Zucchini

For thinner pancakes, add some apple juice. For thicker, decrease soy milk.

Mix dry ingredients. Add Soy Milk, Carrot Juice, Zucchini and Honey. Stir until well mixed. Heat pan on medium heat and add a small amount of oil, just enough to coat the bottom. Spoon batter into heated pan. When the pancake bubbles, flip. If they burn, you’ve cooked them too long!

Pancakes are incredibly versatile, & almost always edible. If they don’t rise enough, or are burned, they still can be salvaged with enough maple syrup! Flax seed meal is incredible in pancakes, because the rather strong flavor of the flax melds with grains in the flours and comes out something different, but super healthy.