whole wheat pancakes

my faaavorite vegan pancake recipe thus far and it comes from my fabulously helpful recipe book called the ultimate book of vegan cooking by tony and yvonne bishop-weston! this is super easy to make, honestly way worth the extra ten minutes in the morning instead of the usual cold cereal. also i did something totally different and squeezed some lemon juice on my pancakes right before downing them and they tasted a million times better and fresher! so definately give it a try next time you make pancakes. if you've never had vegan pancakes or made them whole wheat, these are totally unlike anything you've had probably so don't worry if they taste or look different! personally i think they are divine and so much than the box mix pancakes i had as a kid before going vegan.

serves 2
ingredients:

• 1 cup wholemeal (whole-wheat) self-raising flour
• 2 tsp arrowroot (cornstarch works just fine in equal proportions, both are thickeners)
• 2 tbsp brown sugar 
• 1 cup rice milk or sweetened soya milk (i used almond milk since i didn't have rice so use what you got)
• 2 tsp coconut oil
• pinch of salt
• dairy free chocolate chips or fruit is always optional!
• agave nectar to drizzle is highly encouraged (it is a low glycemic sweetener = healthier) or pure maple syrup

how to:

1. mix together the flour, arrowroot (cornstarch), sugar and salt in a bowl
2. add a quarter of the rice or soya milk and mix well, then gradually add the rest to make a batter [if it's too sticky just add a little more milk and mix well, but this recipe since it's whole wheat the batter will be a little thicker than you're probably used to]
3.  heat the coconut oil in a frying pan and add 2 tbsp of batter [or whatever amount you want for size] cook for about three minutes on each side until golden brown.
4. serving: definitely try squeeze some lemon juice, add some kiwis, blueberries, strawberries or anything of the sort to go on top of pancakes with some agave syrup.