Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup all-purpose, unbleached flour
- 2 tsp alum-free baking powder
- 1/2 tsp salt
- 2 tbsp unrefined sugar, or granulated beet sugar
- Equivalent of one egg in egg replacer of your choice
- 1 cup non-dairy milk
- 2 tbsp light, natural oil (sunflower is best)
- =
Directions
Stir the flour, baking powder, salt and sugar together in a large bowl.
Beat the egg replacer together with the milk and vegetable oil until well combined.
Pour the liquid mixture into the flour mixture, stirring lightly until the flour mixture is just moistened (there should still be lumps).
Pour batter into a hot pan or onto a hot griddle with 1/3 cup measure. You may have to add a little oil to the pan to keep them from sticking, depending on the pan.
Cook until the top of the pancake is covered in bubbles and the edges look quite dry, then flip. Only flip pancakes once during cooking. Cook on the other side for 30 to 60 seconds.
Serve immediately, or keep them warm in a 300F oven.