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.
I'm a little confused with the recipe. Do you use an egg replacer AND the flaxseed/water mix? I typically use flaxseeds for my egg replacer (but not in this ratio) so I think that's what throwing me off. When I used your ratio I got a very thick substance that didn't seem like it would mix well.
ReplyDeleteThe flax seed/water mix replaces the oil in the original recipe. The egg re-placer and water replaces the egg. I've upped the amount of milk added so it shouldn't be too thick. If it is, just add more almond milk to get it to the consistency you'd like. When you mix flax seed and water it gives you an oily consistency that can be used to replace oil in recipes.
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