These vegan pancakes are made with a variety of flours and meals, making for a hearty stack.

Yield: Six 5-inch pancakes; 2 servings

• ½ cup cornmeal
• ¼ cup whole wheat flour
• 2 tablespoons wheat germ
• 2 tablespoons soy flour
• 2 tablespoons flaxseed meal
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 1¼ cups soy milk (or other nondairy milk)
• 1 teaspoon maple syrup
• 1 teaspoon oil
• 1 banana, sliced, optional

Combine the dry ingredients in a mixing bowl. Add the soy milk, maple syrup and oil. Stir gently until dry ingredients are completely moistened. Let stand a few minutes, until the batter absorbs the liquid and thickens. Stir in the banana, if desired.

Pour batter by generous ¼ cupfuls onto a hot oiled or non-stick griddle. Cook until the bottom is golden. Turn and cook the other side. Repeat until all batter is cooked; keep pancakes warm until all are done.

• See more of VegKitchen’s Vegan Breakfast Recipes and Ideas ^[1]

You can find hundreds of vegan and vegetarian breakfast ideas, from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at HealthyHighways.  ^[2]Also in bookstores or from amazon.com.  ^[3]