Woke up this morning and was really feeling like some pancakes. Pancakes that fit into my 100% whole food program with no dairy or oil that is. I admit there was a bit of a cheat here in that I used Bob's Red Mill Organic 7 Grain Pancake/Waffle Whole Grain Mix (This now contains (make sure it doesn't contain buttermilk powder.....you can also use Buckwheat Pancake Mix). Doesn't seem like a big deal, but the instructions include 3/4 cup of milk, an egg and a and a tablespoon of oil.
When you make this whole foods n(o)il version you never know how it's going to turn out. Basically, I followed the recipe to a point...the one cup of mix.
To the mix I added:
1 cup mix
1 cup almond milk
egg replacer equal to one egg which is 1 1/2 teaspoons egg replacer and two tablespoons water, mixed
2 tablespoons flax-seed meal and 1 tablespoon water, mixed
Mix all of the ingredients together until just mixed...don't over mix.
Heat a non stick skillet such as Teflon. When the pan is hot pour out about 1/3 cup mix per pancake. When the pancake is covered in bubbles, flip and continue cooking for about 1 minute longer. Serve with 100% maple syrup (those imitation syrups are mostly just sugar).
Oh, did I mention that these were banana pancakes? When you put the batter on the skillet, add sliced bananas to the pancakes. When they are done the bananas will be caramelized adding a layer of flavor to the pancakes.
