Recipe Developed for Bluebird Grain Farms by:
Acacia Larson MPH, RD, CD

1 Cup Bluebird Emmer Pancake & Waffle Mix
1 ¼ Cups Silk creamer (or other soy-based creamer)
½ tsp apple cider vinegar
1 ½ tsp Ener-G Egg Replacer (a dry mix found in baking aisle)
2 Tb warm water
Vegetable oil for cooking

Directions
Heat a skillet over medium heat. In a large bowl combine the emmer pancake mix, Silk creamer, cider vinegar, egg replacer and warm water. Stir well to combine. The batter will be thick. Coat the skillet with vegetable oil and use a ¼ Cup measure to drop batter onto the hot skillet. Use the cup to spread the batter out a bit. Turn the heat down to medium-low (since the cakes are thick & fluffy, they need a bit more time on the skillet to cook through). When pancake tops are dotted with a few air bubbles, flip and continue to cook until done – a minute or so per side depending on skillet temperature. Continue adding oil as needed and repeat with remaining batter. Serve with your favorite toppings!