Pancrepes for Lunch

I made pancakes for lunch with my egg substitute, and they came out more like crepes. They were awesome!

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Pancakes
1 C flour* (wheat, rice, quinoa, buckwheat, etc – all work perfectly!)
1 C milk* (coconut, soy, almond, dairy, etc)
1 tsp baking powder*
¼ tsp salt
1 mashed banana*
1 Tbsp oil* (olive, apricot seed, vegetable, avocado, etc)
1 substitute equivalent to an egg (or 1 egg, if you use them)
veggie butter* for frying
* = Organic

∴ Mix the egg substitute or egg until frothy. Add banana, milk and oil until well-blended. Mix in flour, powder and salt. Melt margarine (or butter) in frying pan over medium heat. Pour in batter to desired size (I like to swirl the pan to cover the bottom for large pancakes, silver-dollar pancakes are a hit with the munchkins). Flip pancakes once edges are dry and bubbles fill the surface area. The other side takes less time. Continue making pancakes until you’re sick of it. Pour maple syrup or your favorite jam/jelly on top and dig in. Enjoy!

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Yummy!

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20 thoughts on “Pancrepes for Lunch

  1. Shira says:

    Those look moist and awesome – I bet they keep like a damn too! Delicious – pancrepes – a perfect hybrid! Love the potential use for coconut milk – that would be quite good I think!

    Like

  2. elle says:

    Mmmm looks sooo good!! I’ve been craving pancakes lately…I just might make these! love that there’s bananas in them :D

    Like

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