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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I am Torgo. Whenever The Master returns, he desires these healthy and fluffy pancakes smothered in my blueberry-maple topping (see my other recipes). This recipe makes 2-3 pancakes. Quintuple the dry ingredients and store until you need it. Use a rounded 3/4 cup of mix (more exactly: 3/4 cups + 1.5 Tablespoons) per 3 pancakes. NOTE - The Master also likes the vegan version of this recipe in which you substitute for the egg the following: 1/2 a banana (very ripe) mashed together with 1/4 tsp of baking powder. Mix the mash in with the liquids and make a homogeneous solution before adding to dries.(updated 9/18/09) Ingredients:
3/4 cup whole wheat flour |
1 tablespoon sugar |
1/2 teaspoon salt |
3/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1 egg |
1 tablespoon extra virgin olive oil |
1/2 cup soymilk (or milk a la animal) |
1 teaspoon vanilla extract |
Directions:
1. Mix dry ingredients into a bowl (sift together if you can). Mix wet ingredients in a separate container.
2. Pour wets into drys and fold together until just combined (even if there's still some lumps, don't give it more than approximately 8-10 stirs of the spatula so pancakes remain fluffy). Let sit 7-10 minutes while you preheat your cooking surface to medium-high heat.
3. Cook. Eat.
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