Tuesday, October 16, 2012

Milk-free pancakes

These pancakes work for several special diets. We made them to meet the low iodine diet (LID)requirements. We served them with apple sauce and it was a treat. Obviously, as any pancake, these would work well with blueberries mixed in.

By Brandon Martin-Anderson
(http://www.flickr.com/photos/ewedistrict/23110406/)
[CC-BY-SA-2.0
(http://creativecommons.org/licenses/by-sa/2.0)]
via Wikimedia Commons

2 cups flour
1 tablespoon baking powder
1/2 teaspoon non-iodized salt
1 tablespoon sugar
2 egg whites (or egg equivalent of egg white by measure)
1 1/2 cups Pacific hemp milk (this has no sea salt, no carrageenan). Use regular or vanilla flavor.
2 tablespoons grapeseed oil

Mix together the dry ingredients. In seperate bowl, mix the wet ingredients. Add the liquid to the dry, stirring together. You can have lumps. Add up to a half cup more of the hemp milk for the consistency you prefer. Cook on griddle brushed with oil on medium-low heat. Pour the batter on the griddle, pancakes whatever size you prefer. Brown on the bottom. I generally watch the bubbles that form and when the top looks "dry", I flip the pancakes.

Serve with Fleischmann's Unsalted vegetable oil spread instead of butter (for LID, this contains soy oil which is the only form of soy that meets the diet requirements).

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