SERVES 3
Pancakes are a quick and easy breakfast that the whole family loves. Feel free to mix up this recipe by substituting almond butter or cashew butter to change the flavor.
1¼ CUPS WHOLE WHEAT FLOUR
2 TABLESPOONS CANE SUGAR
2 TEASPOONS BAKING POWDER
PINCH OF SALT 2
TABLESPOONS WARM WATER
½ TABLESPOON ENER-G EGG REPLACER
1⅓ CUPS UNSWEETENED ALMOND MILK
2 TABLESPOONS SMOOTH PEANUT BUTTER
2 TABLESPOON UNSWEETENED APPLESAUCE
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a small bowl, whisk together the warm water and egg replacer.
3. Whisk the almond milk into the dry ingredients and then whisk in the egg replacer mixture.
4. Add the peanut butter and applesauce and whisk the mixture until smooth.
5. Heat a large nonstick skillet over medium heat.
6. Spoon the batter into the skillet, using 3 to 4 tablespoons per pancake.
7. Cook the pancakes until bubbles form on the surface and then carefully flip the pancakes.
8. Continuing cooking the pancakes until browned on the underside, about 1 minute more.
9. Transfer the pancakes to a plate and repeat with the remaining batter.
10. Serve hot, drizzled with maple syrup if desired.
Did you know that some of the foods you have grown up to believe are healthy may have little nutritional value at all? Foods such as cow’s milk, eggs, and animal meat are completely devoid of complex carbohydrates and fiber. Even though milk is often cited as a good source of calcium, which is instrumental in preventing osteoporosis, it can actually play a role in leaching calcium from your bones.