Makes 6 large pancakes. These are very filling!
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Archive for the ‘Breakfasts’ Category
Stir twice, and add 1/4 cup (or more) any liquid you usually use (soy milk is what I use, some people like apple juice). Stir. Eat.
Source: Vegetarian Cooking for People with Diabetes
If you like add a tsp or tbs of flaxseed, a bit of soy milk, raw sugar or cocoa powder.
Combine dry ingredients. Add nuts, raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Pour batter by 1/4 cupfuls onto a hot, oiled skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes.
1 cup buckwheat flour
1 cup whole wheat flour
1 T EnerG egg replacer
1 T baking powder
1 t vanilla
1 t cinnamon (optional)
1/2 cup applesauce
Allow to cook 10-12 minutes, or till well-browned and crispy. Serve immediately and repeat with the second half of the batter. Serve with ketchup or applesauce.
In a 2-quart casserole, combine the 2 cups soymilk, water, and cornmeal. Cover with a lid. Microwave on high 4 minutes. Whisk and microwave on high, covered, for 4-5 minutes, or until the cornmeal is cooked. Whisk in the maple syrup. Serve with the soymilk and fruit.
In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and egg replacer and stir just until flour is moistened. Set aside for 5 minutes until the skillet is heated and stir in blueberries right before pouring.
From The Almost No Fat Cookbook by Bryanna Clark Grogan
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