Thursday, August 19, 2010

Vegan Pancakes

If you have kids, you make pancakes. It’s so easy- just add water. Right? Yep. But- have you ever read the label on your Bisquick? We have. It's not pretty, trust us.

Yeah, we've used some more natural brands of pancake mix, but the truth is- unless you are a scientist and know what some of those things are that you can’t pronounce, you are better off staying clear.
Also, the ingredients list includes both milk and eggs- which are at the top of the allergy list. Even if you haven't been diagnosed formally, lots of people are allergic at some level.
So.... stop eating pancakes, right? Wrong.
Relax, we have a simple, yet satisfying recipe with some tasty variations for you and your family to enjoy.

What you’ll need:

1 cup of whole wheat flour
2 Tbs sugar
1 1/2 Tbs baking powder
1/8 tsp salt
1 cup (plus a little extra) of soy milk
Butter substitute for frying

Heat up your griddle or frying pan and coat with butter substitute. Mix ingredients together. Pour or scoop batter onto the griddle using approximately ¼ cup for each pancake. When bubbling in the center flip and cook till golden on each side. Serve warm with maple syrup. That’s it, really!

Favorite Variations
Blueberries... lots of them
Bananas and pecans or walnuts
Chocolate chips – only on very special occasions of course
Apples and cinnamon
Shredded carrots and zucchini – great for getting those extra veggies in the morning
Once you have your batter made just add any of these combinations to your batter. Or better yet, create your own variation using your favorite fruit, nuts or really - whatever.

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