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