I was really hankering for something bready. This hit the spot. I ended up cutting the recipe in half and was very full after dinner. Someone somewhere on the original recipe recommended freezing leftovers. Next time I’ll make the full recipe and see if they freeze well for a quick and easy toaster pancake breakfast.
1) Mix together flour, baking powder, sugar, salt and cinnamon in a medium bowl.
2) Combine oil and water. Add to dry ingredients.
3) Add milk to mixture. Start with 1/2 cup and add more 1/4 cup at a time while stirring until appropriate pancake batter consistency reached. You know what I’m talking about.
4) Grease a skillet with Earth Balance Buttery Spread. Heat skillet over medium-high heat. For each pancake, pour about 1/4 cup of batter onto the skillet.
5) Pancakes are ready to turn when tops are bubbly and edges of pancakes begin to appear slightly dry. Use a quick flip with a broad spatula to turn pancakes. These pancakes are much more brittle than regular pancakes so make sure they’re ready to flip before you try. Continue cooking on the other side until the bottoms are slightly brown and dry.
6) Top with blueberries and honey
1) ***During the Reintroduction Phase you can add other ingredients (strawberries, maple syrup, etc.) once they’ve been reintroduced into your diet. You can also try to swap out the flours and milk for other types (almond, coconut, etc.).
This pancake recipe was adapted from this recipe to meet the TED requirements during the Reintroduction Phase.