Blueberry Pancakes
These are quick and easy pancakes that you can make with Bisquick, blueberries and egg replacer. If you have never used egg replacer it is a simple powder product that you beat up with some warm water and you have a substitute for eggs that won’t raise your cholesterol or add inches to your waist. You can follow the directions on the side of the box but add the egg replacer instead of the egg and make sure to follow the melt in your mouth recipe (below). The low fat Bisquick does not have hydrogenated oils in so it is a better choice than the original.
This is a great comfort breakfast food that you can serve with many different veggie protein sources on the side for sustained energy. Add warmed pure maple syrup on top and maybe a little vegan butter and you have a very satisfying breakfast.
2 cups of Bisquick mix
1 1/4 cups “alternative” milk of your choice
1 serving Egg replacer ( 1 1/2 teaspoons of egg replacer and 2 tablespoons of warm water-mix together well)
2 Tablespoons Lemon juice
2 teaspoons baking powder
1 Tablespoon Agave nectar or sugar or sweetener
Blueberries
Pure Maple Syrup
Mix Bisquick, milk replacer and egg replacer together (adding more milk if wanting thinner pancakes)
Pour desired amount of batter into heated pan sprayed with non fat spray. Drop desired amount of blueberries into the poured batter and tap down with a fork. Flip when the edges become dry and the bubbles in the pancake start to pop and flip. Cook the other side for about 1 minute checking to see if it is brown.
Top pancakes with more blueberries and desired amount of warm pure maple syrup. Serve with what ever veggie protein side you wish like veggie sausage patties or links. ENJOY!
Tags: Breakfast, Easy Vegan
