Buttermilk Pancakes
These pancakes taste a lot like those served at a famous pancake house, but without the harmful dairy. Serve with Earth Balance if desired and fresh fruit like blueberries or sliced bananas and finish with pure maple syrup drizzled over top. Delicious!
If you make extra, freeze some for busy mornings. Just let the pancakes cool completely after cooking, then wrap and freeze.
In the morning, pop the pancake(s) in the toaster or oven to reheat.
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½ cup whole wheat flour
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½ cup white flour
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3 T melted Earth Balance
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½ tsp. baking soda
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½ tsp. salt
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1 ½ tsp. Ener G Egg Replacer mixed with 2 T warm water to make a slurry
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1 cup soy milk mixed with 1 T vinegar (let rest for 15 minutes)
Mix the flour, salt baking soda and salt together in a bowl. Add the melted
Earth Balance, Ener G slurry and soymilk/vinegar mixture. Stir to combine.
Melt a tablespoon of Earth Balance on a griddle or skillet over medium-high
heat. Pour the little batter onto the skillet. Cook until bubbles appear, then
flip the pancake over and cook until browned.
