Instructions: 18 PANCAKES VEGAN/HONEY

These eggless, whole-grain pancakes topped with a tangy orange-honey syrup are a favorite at Shoshini Yogi. Retreat. They also are wonderful served with natural maple syrup or fruit jam.

Syrup: In heavy, medium saucepan, whisk together honey, juices, cornstarch and water. Bring to a boil over medium-high heat. Reduce heat to low.

Add cinnamon and orange slices. Cook until thickened slightly, stirring occasionally, about 5 minutes. Remove from heat.

In large bowl, combine flours, cornmeal, salt and baking powder. In small bowl, whisk together soymilk or rice milk and oil until frothy. Pour wet ingredients over dry mixture and stir well to blend.

Preheat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle. Cook 3 minutes. Turn and cook for 1 minute or until both sides are lightly browned. Top with syrup.

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