Fatfree Pancakes or Waffles
The best fatfree vegan
pancakes I've had!
Recipe By : Susan Voisin
Serving Size : 4
1 1/4 cups
flour
2 tablespoons sugar -- or
other sweetener
2 teaspoons
baking powder
3/4 teaspoon salt
1 1/3 cups
soy milk -- or rice milk
1/2 tablespoon egg replacer --
mixed with...
2 tablespoons water
1. In large bowl, mix flour, sugar, baking powder, and salt. Add soy milk
and egg replacer and stir just until flour is moistened. (For thicker
pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes
while
skillet heats, and then stir gently one more time before using.
2. Heat non-stick griddle or skillet (sprayed lightly with non-stick
spray) over medium heat until drop of water sizzles. Pour batter by scant
1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until
tops are bubbly and bubbles burst; edges will look dry. With pancake
turner, turn and cook until undersides are golden. Place on warm platter;
keep warm.
3. Repeat until all batter is used, brushing griddle lightly with salad
oil, if necessary to prevent sticking. Serve pancakes with syrup or other
topping as desired.
- - - - - - - - - - - - - - - - - - -
Per serving: 195 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g
Protein;
38g Carbohydrate; 0mg Cholesterol; 654mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
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