Pancakes
Makes 6 servings (12 4-inch pancakes)
1 1/4
cups
flour
1 1/2
teaspoons
baking powder
2
tablespoons
sugar
1
pinch
salt
1
tablespoon
canola oil
1/2
cup
soymilk
3/4
cup
water
In a mixing bowl, combine flour, baking powder, sugar, and salt. Stir to mix. Pour in the oil, soymilk, and water. Mix the batter, leaving it a bit lumpy.
Heat a non-stick or oiled skillet over medium heat until a drop of water dances on its surface. Drop batter into skillet from a large spoon to form rounds. Cook until bubbles appear in the pancake and start to pop, and the underside is golden brown. Turn and brown the other side.
*For waffles, use the same batter recipe, but thicken it by using only half the liquid.
Per serving (2 4-inch pancakes)
- Calories: 143
- Fat: 2.9 g
- Saturated Fat: 0.3 g
- Calories from Fat: 18%
- Cholesterol: 0 mg
- Protein: 3.4 g
- Carbohydrates: 25.8 g
- Sugar: 4.8 g
- Fiber: 1 g
- Sodium: 184 mg
- Calcium: 97 mg
- Iron: 1.5 mg
- Vitamin C: 0.1 mg
- Beta Carotene: 0 mcg
- Vitamin E: 0.7 mg
Source: Rising Flour Café, Asheville, North Carolina. Published in The Best in the World, Neal D. Barnard, M.D., editor.
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