A lighter take on our signature stack. Skim milk, a little fresh lemon juice and an egg substitute make these hearty whole-grain pancakes a simple alternative to the original.
Ingredients
Makes 6 pancakes (2 servings)
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⅔ cup (96g) GoodGate Harvest Pancake Mix
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2 teaspoons fresh lemon juice
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Skim milk, enough to reach the ⅔ cup line
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46g liquid egg substitute (or equivalent to 1 large egg)
Instructions
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Make the buttermilk substitute. Add the lemon juice to a liquid measuring cup. Pour in skim milk until the mixture reaches the ⅔ cup line. Stir gently and let stand for 5–10 minutes.
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Mix. Add the Harvest Pancake Mix, prepared milk mixture and egg substitute to a mixing bowl. Stir with a large spoon until just combined. The batter will be thick.
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Rest. Let the batter rest at room temperature for 15 minutes. Stone-milled grains are thirsty!
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Heat. Preheat a lightly greased griddle or skillet over medium heat.
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Cook. Scoop approximately ¼ cup of batter onto the heated griddle for each pancake.
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Flip. Cook until bubbles form on the surface, then flip. Continue cooking until the center is just set, approximately 2–3 minutes per side.
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Serve. Enjoy warm with fresh fruit, a drizzle of maple syrup or your favorite toppings.
A little lighter, still hearty, and always worth slowing down for.