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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Vegetarian Times. Ingredients:
1 1/2 cups all-purpose flour |
1 cup rye flour |
1 cup whole wheat flour |
1/2 cup wheat germ |
1/2 cup cornmeal |
1/3 cup sugar |
2 tablespoons baking powder |
1 teaspoon baking soda |
1 tablespoon salt |
1 1/4 cups skim milk or 1 1/4 cups soymilk |
1/2 cup egg substitute (or 2 large eggs) |
2 tablespoons vegetable oil |
Directions:
1. To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
2. To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
3. Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
4. Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
5. Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
6. When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
7. Repeat with the remaining batter; serve pancakes warm.
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