Energy Packin' Pancakes
1 C. soy or rice milk
4 cage-free eggs, seperated
1 C. all-purp flour
dash of salt
1 T. Sucanat or maple sugar ( I used Splenda)
1 1/2 t. baking powder
cooking oil
Preheat griddle/med-low heat
Beat the soy or rice milk and egg YOLKS in a sm. bowl.
Mix the dry ingred. in a med. bowl
Beat the egg whites with a whisk until fluffy
Add the soy/yolk mixture to the dry ingred, stir until blended
Gently fold in egg whites
Put 1 t. oil in skillet. When it's hot, add the batter, 1 T. at a time.
Cook the pancakes until lightly brown on the bottom, approx. 3-5 min. Flip and cook until golden, about 1-2 min. more.
1 C. soy or rice milk
4 cage-free eggs, seperated
1 C. all-purp flour
dash of salt
1 T. Sucanat or maple sugar ( I used Splenda)
1 1/2 t. baking powder
cooking oil
Preheat griddle/med-low heat
Beat the soy or rice milk and egg YOLKS in a sm. bowl.
Mix the dry ingred. in a med. bowl
Beat the egg whites with a whisk until fluffy
Add the soy/yolk mixture to the dry ingred, stir until blended
Gently fold in egg whites
Put 1 t. oil in skillet. When it's hot, add the batter, 1 T. at a time.
Cook the pancakes until lightly brown on the bottom, approx. 3-5 min. Flip and cook until golden, about 1-2 min. more.
NOTE: We preferred the pancakes a smaller size than normal. They taste like a combo of pancakes and french toast. Very yummy!
A lot of work, so consider doubling recipe to have pancakes leftover for another day.
From the book, Healthy Kids.
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