Best-Ever Pancakes (Revised)
Last updated 6/12/2012 1:08:33 AM. Recipe ID 35088. Report a problem with this recipe.
Title: Best-ever pancakes (revised)
Yield: 1 Servings
1 1/2 c Whole wheat pastry flour;
-(Can Sub 1/2 cup buckwheat
-for 1/2 cup ww flour)
2 ts Baking powder
3/4 ts Baking soda
6 tb Energy Egg replacer
1 tb Vinegar
1 c Soy or rice milk
3/4 c Unsweetened applesauce
(A 1/2tsp of salt can be added for those that aren't used to whole
wheat, as it sweetens the taste .But try it first without. You may
not need it)
Mix the dry ingredients and wet ingredients seperately and then
together. Mix just enough to wet the dry ingre- dients because over
mixing causes flatter pancakes. Spray a large Teflon pan with some
spray oil and wipe out. You don't need to use spray. Ladle batter in
making three pancakes at a time. Cook over medium heat. Feeds three
as they are heavy.
I top mine with maple syrup and blueberries (thawed from the
freezer.) It seems the potatoe flour in the egg replacer really gives
these pancakes a good taste along with the soda and vinegar that
This recipe is based on fatfree suggestions from Sandra Woodruff's
Secrets of Fatfree Cooking Books . I left out the salt once and they
were fine that way. With the salt in the leaveners, you really don't
need it. I also believe you could use 1-2 TBS less of the egg
replacer, but have not tried it.
Didn't find the recipe you were looking for? Search for more here!