Saturday, February 20, 2010

"Buttermilk" Pancakes

I can't tell you how excited I am! Maybe you have been eating fluffy, egg-free pancakes all along, but I certainly have not. Some of mine have turned out inedible, rough, tough and just plain YUCK. FINALLY, I have found a recipe that makes light, fluffy, you wouldn't know they are Brody-safe pancakes. Whoo Hoo! I really feel that the "buttermilk" does something to make them fluffy (just a thought).

"Buttermilk" Pancakes

This recipe is free of milk, soy, eggs, peanuts, tree nuts, fish and shellfish

1 cup of all-purpose flour (I haven't tried it with all purpose gluten free flour, but I bet it could be substituted)
1 tablespoon sugar
1 teaspoon baking powder (I use the aluminum free kind)
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg (recipe calls for 1 beaten egg)
1 cup "buttermilk" or sour milk: for each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar (I use lemon juice) in a glass measuring cup. Add enough soy (or rice)milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before serving.
1/4 teaspoon vanilla
2 tablespoons cooking oil

*optional: 1 cup fresh or frozen blueberries (or any other fruit you like)

*This recipe makes about 6 nice-sized pancakes. I double this recipe so I can freeze some for later. Pop them in the microwave or heat them up in a pan...quick and easy breakfast.

1. Combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine Ener-G Egg Replacer and water and mix together (I use a whisk). In a glass measuring cup, add 1 tablespoon of lemon juice or vinegar and add enough soy milk to make 1 cup total liquid. ; stir and let mixture stand 5 minutes before using. After 5 minutes, add the wet ingredients together: Ener-G, "buttermilk", vanilla, and oil; mix well. Add wet mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

2. For standard-sized pancakes, pour or spread about 1/4 cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. *If adding blueberries, put 5 or six on each pancake before flipping them over to cook on the other side. Once flipped, I add a little safe butter on top so it melts. Serve warm.

*We use 100% real maple syrup because it does not have artificial stuff in it and a little goes a long way.

Recipe adapted from Better Homes and Gardens Cookbook
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  1. thank you rachel!
    just made these for breakfast, they turned out great! i did spice it up a bit and added 1 tspn cinnamon, think next time i will add fresh berries into the batter, nevertheless these are a keeper ;) kind regards,

  2. I am SO glad you liked them Paola. I have made them for my family when we have been away on vacation and everyone likes them and doesn't seem to notice that they are free of eggs and milk :)


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