Thursday, May 20, 2010

Savory Pancakes (gluten free!)

Noodle wanted 'breakfast for dinner' because he was 'so so hungry'. Who am I to deny such a sweet child his request?

I, however, had grab bag night on my hands and, not wanting to disappoint, I make him pancakes and set off on my grab bag adventure. But what to do with the left over pancake mix? Ah ha! (lightbulb) make a savory pancake to go with my soup concoction.

This is so easy it's ridiculous. I actually feel a teensy bit bad posting it but I would never deny you the deliciousness of these savory pancakes!

1 cup whole wheat flour
1/2 cup white whole wheat flour (or you can use all purpose)
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup soy milk (plain)
2 eggs (I happened to have the 'good' kind so I made it easy on myself)
2 Tablespoons vegetable oil
1/2 green garlic stalk, chopped fine
3-4 shitake mushrooms, chopped fine

OR you could make it really easy on yourself and go to Trader Joe's and pick up their gluten free pancake mix. It's super easy and delicious!

In a bowl, mix all dry ingredients. Slowly add the milk while mixing, then add the eggs and vegetable oil. Mix well. Add up to 1/4 cup more milk if it's too thick.

Add the green garlic and shitake mushrooms and mix to incorporate.

Heat a skillet or pan and add some Earth Balance. When pan is hot and Earth Balance is melted, pour about 1/4 cup of the batter (for 1 pancake) on the pan. I was able to get four pancakes at a time on my flat pan.

Let cook on one side until there are lots of 'bubbles' or holes, then flip and cook on the other side.

It's seriously that easy!

I could hardly get these on the plate I was eating them so fast. They were savory and chewy and delicous!

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