Dr. McDougall’s Fluffy Pancakes
These are wonderful served with a little maple syrup or applesauce.
Servings: makes 10-12 pancakes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
3⁄4 cup whole wheat pastry flour
3⁄4 cup unbleached white flour
2 teaspoons baking powder
dash salt
1 cup mashed ripe bananas
1 tablespoon egg replacer mixed in 1⁄4 cup warm water
1 tablespoon lemon juice
1 tablespoon Wonderslim fat replacer
1 cup soy or rice milk
1⁄2 cup sparkling water
1/3 cup fresh blueberries (optional)
Mix the flours, baking powder and salt together in a bowl. Place the bananas in another bowl and mash well. (This is about 2 1⁄2 bananas.) Mix the egg replacer and water and beat until frothy. Add to bananas and mix well. Stir in the Wonderslim fat replacer, the lemon juice, the soy or rice milk, the sparkling water and mix again. Pour into the dry ingredients and stir to mix. Stir in the blueberries. Do not over-beat.
Heat a non-stick griddle over medium heat. Pour mixture by 1⁄4 cup measure onto the dry, heated griddle. Flip and turn over when bubbles start to appear on the surface. Cook until brown on both sides. Repeat until all mixture has been used.
Hint: The new directions for Egg Replacer call for mixing with WARM water. This makes the mixture foamier and seems to work better in all recipes. I will sometimes whisk the mixture ahead of time (by 5 minutes or so) and let it sit on the counter until I need it in the recipe. The blueberries are an option in this recipe, but when fresh blueberries are in season they really make these pancakes a special treat! The addition of the sparkling water makes a delicious, light pancake that rises as it cooks. If you make the batter ahead of time, you may need to add a bit more liquid to thin it out slightly before pouring onto the griddle. This may also be made with all whole wheat pastry flour. It will be slightly heavier in texture. These may be refrigerated or frozen, and heated in the microwave or oven at a later time.
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