Tender Light Fat-Free Pancakes

Author: Heather Leno
Servings: 14 or 15 Prep Time: 10 minutes Cook time – 25-30 minutes
Ingredients:

2 cups whole-wheat pastry flour, stir before measuring, level off top.

1 tsp finely ground flax meal — I prefer using golden as it is not visible

1/2 tsp salt

2 tsp baking powder*

1/4 tsp baking soda

 

1  1/2 cups dairy-free milk — we use almond.

1/2 cup applesauce or thoroughly mashed ripe banana — completely liquified with no lumps

1 tbsp sweetener of choice — maple syrup, unrefined cane sugar, date sugar

2 tsp lemon juice

1 1/2 tsp vanilla

 
Instructions:
  1. Combine dry ingredients.
  2. Combine liquid ingredients.
  3. Lightly mix wet into dry until moistened, not all lumps need to be removed.  Do not overmix; it will affect the rise.  Set aside while heating skillet.
  4. Heat non-stick skillet on medium to medium-low. Make sure it is well heated before cooking pancakes.  Droplets of water should sizzle and dance wildly before skillet is ready.
  5. Wipe non-stick skillet lightly with olive oil to temper if pan might stick.
  6. Pour 1/4 cup of batter for each pancake.  Cook until bubbles appear and the edges are beginning to dry out, approximately 2 minutes.  Turn and cook another two minutes until the center of cake is firm to the touch and the underside golden.
  7. Delicious with fruit sauces, fresh berries, peaches, banana slices, nut butters, or maple syrup.
Notes:

If waiting for all the pancakes to cook before eating, put the cooked ones in a 225 degree oven and cover lightly with foil until ready.

* When not using eggs, it is essential that your baking powder and baking soda are fresh and haven’t been around moisture.  I usually buy the baking powder in the small cans to ensure that it hasn’t been sitting on the shelf too long as the end product will not give the results I want.