Dessert, Pie, Cake, Ice Cream, LCD – All Recipes
1 whole egg 1 cup unsweetened soy coconut or almond milk
3/4 cup whole wheat (or gluten free self-raising flour*)
1 teaspoon vanilla extract
Fresh fruit or citrus juice and honey, or Fruit and Nut Cream
LSA
(DF, NF, YF, GF*)
For SWEET pancakes add 1 pinch stevia powder or 1 teaspoon Nature Sweet Sugar Substitute
You may also have a savoury pancake using Mushroom Sauce (page 98), or Tofu and Salmon Spread (page 130), or Curried Eggs, or Grilled Tomatoes.
Beat the egg with half the milk and mix in half the flour, then the rest of the flour and milk alternately.
Beat well to remove all the lumps. Let the mixture stand in the refrigerator for 15 minutes.
Heat a pan that has been brushed on the base and sides with cold-pressed virgin olive oil.
Use medium heat and pour 1/2 cupfuls of mixture into pan.
Flip over when bubbles appear on uncooked side.
Fill the pancakes with fresh fruit, or citrus juice and honey, or fruit and nut cream. Sprinkle with LSA or chopped raw nuts.