Wednesday, April 18, 2012

Egg and Dairy Free Pancakes

I was reading an article about flaxseed and it's wonderful health properties. I was convinced, so I decided to pick some up at the store to add to smoothies. As I was wandering the aisles, I found a bag of ground flaxseed made by Bob's Red Mill. I read the package and lucky me, there was a tip on using flaxseed as a substitute for eggs in most baked goods. I decided to buy some and give it a try.

Since going egg and dairy free, one thing I missed were pancakes. I decided to give them a try with flaxseed and almond milk. I do have to say they were mighty tasty! And they were still incredibly fluffy, like a regular pancake. The almond milk lended a nutty flavor, while the flaxseed gave the pancakes a heartier texture.

If you or your kids have an egg or dairy allergy, give these pancakes a try!



Egg and Dairy Free Pancakes

1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed (sometimes called flaxseed meal)
1 c. almond milk
2 tbsp cooking oil

1. In a small bowl, mix together ground flaxseed with 3 tbsp water. Let stand for 2-3 minutes before using.
2. In another bowl, mix together flours, sugar, baking powder, baking soda and salt. Add almond milk and cooking oil to flaxseed, then pour into the flour. Mix well until there are few lumps left.
3. Heat a skillet over medium heat. Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side. Remove from pan and repeat until batter has been used up.

Serve with maple syrup or your favorite jam.




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