I almost let another full week go by without posting anything here, but thankfully these fantastic pancakes I made this morning prevented that. I really don't know what's gotten into me. I promise I won't let my lack of blogging go on for much longer!
Anyway, this recipe is really pretty superb. As in, I would it eat every day if I could. Keep in mind though, this is not a particularly low-calorie food, especially if you're like me and you like to drown your pancakes in maple syrup. They brown a little better if you include the oil, but they won't taste drastically different if you substitute it for more nondairy milk. I served mine with syrup (of course!), strawberries, and a mixture of ground up walnuts and flaxseeds (which has a surprisingly good flavor?).
- 1/4 cup + 3 tablespoons flour (white whole wheat, all-purpose, or a combination of both)
- 1 tablespoon organic sugar or stevia sugar substitute
- 1/2 tsp Ener-g egg replacer (if you absolutely hate Ener-g, you can leave it out, but it's really much better if you use it)
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup + 3 tablespoons nondairy milk
- 1 tablespoon canola or other mild-tasting oil (or more nondairy milk for a lower fat version)
- 1/4 tsp pure vanilla extract
- drop of almond extract
In a bowl, combine dry ingredients. Add liquids and whisk until combined. Pour batter onto a greased non-stick skillet and cook over medium heat for several minutes, until bubbles appear. Flip and cook for several more minutes, until both sides are a nice shade of golden brown.