You can make this batter the night before and have it for breakfast the next day like what I just did -- but for the purposes of this blog (and an excuse for a night snack), I assembled a stack.
What you need:
1 cup of Whole Wheat Pastry Flour (pastry flour works best)
1 tbs. Sugar
2 tbs. Baking powder
1/8 tsp. Salt
1 cup soy milk
2 tbs. apple sauce (this is the substitute for oil)*
1 tsp Vanilla extract (optional)
*Apple sauce can be used as an oil and butter substitute-- but only for some food. Apple sauce would not work for cookies but it can be used for brownies and I'm not sure about cake.
What to do:
In a large bowl, combine dry ingredients with a whisk.
Add wet ingredients and whisk until well combined (no lumps)
Heat on med-high heat a non-stick pan, then pour batter onto the hot pan and use a spatula to turn. I like to make mini pancakes so I use a small ice cream scoop. The pancake cooks fast (especially the mini-ones) so turn over the pancake after about 30 seconds.
(Three minis make about one large)
Top with 100% Maple Syrup and the fruit of your choice.
The pancakes were nice and fluffy and not dry at all, which I expected because I didn't use oil.
I highly recommend this recipe. It literally takes 15 minutes to make and minimal dishes which is a huge plus.
Well now I'm hungry for pancakes. Applesauce on top would be good too.
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