Yield: 1 Servings
|1½ cup||Whole wheat pastry flour; (Can Sub 1/2 cup buckwheat for 1/2 cup ww flour)|
|2 teaspoons||Baking powder|
|¾ teaspoon||Baking soda|
|6 tablespoons||Energy Egg replacer|
|1 cup||Soy or rice milk|
|¾ cup||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 mimic buttermilk.
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.
Posted to fatfree digest by "Catherine Priskorn" <w7sp@...> on Feb 1, 1998