Before The Kid entered our lives, my husband and I would sleep late on Saturdays, then have some friends over for brunch. We would make huge stacks of buttermilk pancakes, drink far too many cups of coffee, and talk for hours.
Since we had our beautiful, bouncing, lifestyle change four years ago and discovered that our favorite breakfast item would send him to the hospital, I've searched everywhere for a decent egg and dairy free pancake recipe without any success. Every one that I tried resulted in a nasty, gummy mess on my griddle and tasted absolutely terrible.
I had given up on pancakes, until I discovered Ener-G Egg Replacer. The recipes that the company provided were a vast improvement structurally, but still didn't taste anything like our old favorite. After a few months of experimenting, I've finally managed to create a really good pancake. Here it is, my Holy Grail of egg and dairy free cooking.
1 Tbs lemon juice + soy or rice milk to equal one Cup
3 Tbs dairy free margarine, melted
1 1/8 C all-purpose flour*
1/2 tsp salt
1 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
3 tsp Ener-G egg replacer + 1/4 C warm water, beaten until stiff
(Wait to mix until ready to use.)
1/2 C fresh blueberries or frozen blueberries, thawed and drained (optional)
Mix lemon juice and soy/rice milk, then set aside. Preheat lightly oiled griddle or skillet to medium high. Sift dry ingredients together into medium bowl. Stir all wet ingredients into dry until completely incorporated. Beat egg replacer and water by hand in a small bowl until stiff, then fold into batter. Make sure the replacer is distributed throughout the entire batter, but do not overmix.
Gently pour batter onto griddle with a ladle. (About two tablespoons of batter will make a four inch diameter pancake) If using blueberries, immediately sprinkle evenly into pancake batter after pouring onto skillet. Bubbles will form and remain open, as with standard pancakes, when they are ready to flip, but they will not be as distinct. When both sides are golden brown, serve with dairy free margarine, maple syrup, fruit, powdered sugar, or whatever makes you happiest. Makes eight to ten pancakes.
* I prefer an extremely thick pancake batter and sometimes increase the amount of flour to 1 1/4 C; the amount of flour listed will make a typical batter.
Update: I tried freezing the leftover pancakes individually in ziploc sandwich bags, and have reheated them successfully in the toaster a month later.