Ingredients
- 1 cup Bluebird Emmer Pancake & Waffle Mix
- 1 ¼ cups silk creamer or other soy-based creamer
- ½ teaspoon apple cider vinegar
- 1 ½ teaspoon Ener-G Egg Replacer a dry mix found in baking aisle
- 2 tablespoons warm water
- Vegetable oil for cooking
Methods
- 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!
