Pancakes without eggs
Makes eight 4-inch pancakes serves 4 (dairy, eggs, gluten and sugar free)
Ingredients
2/3 cup 2% milk (cow, rice or soya)
2 teaspoons egg replacer powder or see alternatives for egg replacement
½ cup + 1 tablespoon Flour Blend
1 teaspoon granulated sugar or fructose powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon canola oil
Additional canola oil, for frying
1. Blend milk and egg replacer in blender for 1 minute, then blend in remaining ingredients.
2. Heat additional oil in large, non-stick skillet or grill over medium heat. For each pancake, pour 3 tablespoons batter into skillet and cook 2-3 minutes, until tops are bubbly. Turn; cook 1-2 minutes, until golden brown.
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