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Title: Nutty Buckwheat Pancakes

1 C buckwheat flour
1 C whole wheat flour
1 C walnuts, ground to a coarse meal
1/4 C sugar
1 t cinnamon
1 t baking powder
0 - dash of salt
2 1/3 C plus 2 T water
1/2 C vegan milk
2 t vanilla extract
1 T flaxseeds

Combine the buckwheat flour, whole wheat flour, ground walnuts, sugar, cinnamon, baking powder, and salt in a large bowl.

Combine 2 1/3 cups of the water, vegan milk, and vanilla extract in a medium bowl.

Combine the remaining 2 tablespoons water and the flaxseeds in the blender and blend on low speed for about one minute, until thick and viscous.

Stir it all together and mix well with a wire whip.

Cook the pancakes.

From Nut Gourmet
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Title: Blueberry Pancakes

3/4 C all purpose flour
1/2 C cornmeal
2 t baking powder
1/2 t salt
2 T canola oil
1 1/4 C vegan milk
1/2 C water
1 t vanilla extract
2 T maple syrup
2 t grated lemon zest
1 C fresh blueberries

Preheat a large non-stick pan on medium high heat.

Sift together flour, cornmeal, baking powder, and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not overmix or pancakes will be tough, a couple of lumps is OK.

Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into the pan. Cook pancakes until brown on bottom and bubbles form on top,a bout 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch.

From Veganomicon
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Title: Blue Corn Pecan Pancakes

1 1/2 C blue or yellow cornmeal
1/2 C whole wheat or kamut flour
1 T baking powder
1/2 t salt
2/3 C pecans
1 3/4 C rice milk
2 T canola oil

Chop pecans finely.

Combine pecans with cornmeal, flour, baking powder, and salt. Stir well to blend.

Add rice milk and canola oil and stir until just smooth. Batter will be thin.

Heat a well-oiled skillet or griddle and ladle about 1/4 cup of batter for each pancake.

From bigoven.com
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