Betty Crocker pancakes done Vegan

A few years ago, I inherited a Betty Crocker’s New Cookbook and since then, have been using it on a regular basis.  One the simplest recipes in the book is their pancakes. Pancake Saturdays have become a tradition on and off for the past year in the Cosmopolitan household.  I usually get up, have my green juice and then get started on the following recipe that I modified to make it vegan:

1 large egg In order to make it vegan, you used flaxseed meal as an egg replacement. (You take 1 tablespoon of the flaxseed meal and 3 tablespoons of water and place in a bowl for three minutes, then you use it like an egg)

1 cup all purpose or whole wheat flour 1/2 cup whole wheat flour + 1/2 all-purpose flour

3/4 cup milk rice milk and a splash of almond milk

1 tablespoon granulated or packed brown sugar

2 tablespoon vegetable oil

3 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon  pure vanilla extract

1/4 teaspoon cinnamon

Margarine or shortening

1. Beat egg in  a medium bowl with hand beater until fluffy. Beat in remaining ingredients except margarine until smooth. For thinner  pancakes, stir in addition 1 to tablespoons milk ( I had to add more rice milk approximately, 1/4 to 1/2 cup more because 1 to 2 tablespoons was not enough).

2. Heat griddle or skillet over medium heat . Grease griddle with oil if necessary (it was for me because I only had a frying pan).

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

Serve with a side of apples (or whatever fruit you may have) and pure maple syrup. I feel this is a wonderful way to start off the morning! Yummy!

This entry was posted in cooking, martha stewart eat your heart out, recipes, vegan, vegetarian and tagged , , , . Bookmark the permalink.

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