Best-Ever Pancakes (Revised)

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Best-Ever Pancakes (Revised) Ingredients

1 1/2 c Whole wheat pastry flour;	1 tb Vinegar
2 ts Baking powder	1 c Soy or rice milk
3/4 ts Baking soda	3/4 c Unsweetened applesauce
6 tb Energy Egg replacer

Instructions for Best-Ever Pancakes (Revised)

(A 1/2tsp of salt can be added for those that arent 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 dont 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 Woodruffs 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 dont 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" on Feb 1, 1998

Main Ingredient: CakeCuisine: Uncategorized

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