| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Vegan |
Breads |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Multigrain Pancake Mix |
|
|
no-tofu |
| 1 |
|
Egg |
| 1 |
T |
Canola oil |
| 1 1/4 |
c |
Buttermilk, plus |
| 1/4 |
c |
Extra buttermilk, to thin |
|
|
Lowfat 1% milk, may be |
|
|
substituted |
INSTRUCTIONS
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. 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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