| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Vegan | Breads | 4 | servings |
INGREDIENTS
| 1 1/2 | c | Multigrain Pancake Mix; (no-tofu) |
| 1 | Egg | |
| 1 | tb | Canola oil |
| 1 1/4 | c | Buttermilk; plus |
| 1/4 | c | Extra buttermilk; to thin |
| Lowfat 1% milk; may be substituted |
INSTRUCTIONS
1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter. 2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve. VEGAN PANCAKE - omit egg and milk and use 2 tablespoons oil and 1+1/4 to 1+1/2 cups apple juice or other liquid. EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 15, 1999, converted by MM_Buster v2.0l.
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