After much trial and error, I seem to have arrived at an eggless, whole wheat pancake recipe that works. Please note that this recipe uses an egg replacer (ener-g egg replacer available at Whole Foods and online and I’m sure in other places as well). I was at first reluctant to use an egg replacer but found soy flour (a common egg substitute) to be too chalky in taste, and have not yet tried Flax meal (another common substitute). This egg replacer seems to have a good deal of leavening, especially in combination with some other tips. This recipe is adapted from The Joy of Cooking 1984.
Makes about 18 smallish pancakes
Combine dry ingredients in a large bowl:
1/2 c. all-purpose flour
1 c. whole wheat or buckwheat flour
1/2 t. salt
1/2 t. baking powder
3/4 t. baking soda
Combine wet ingredients in another (smaller) bowl:
1 c. yogurt
1 c. buttermilk (I routinely substitute milk with about 1 T. of fresh lime or lemon juice for buttermilk and this works fine)
1 “egg” (1.5 t. energy egg substitute, see above, and 2 T. warm water)
2 T. olive oil
2 T sugar or agave nectar
Make a hole in the center of the dry ingredients and pour the wet ingredients into it. Stir only as much as necessary. Cook the pancakes on a large griddle, turning when bubbles appear at the top (or when they otherwise appear to be done on one side). I use olive oil for cooking (the pan should not be hot enough to burn the oil, in any case) but you could use butter, canola oil, or even coconut oil.
- If possible, have wet ingredients at room temperature — this will make the mixture lighter
- If possible, let the final mixture set for a while before cooking — even as long a time as it takes to heat up the griddle. This will also help leavening.
- Buttermilk substitute doesn’t have to be mixed separately — I put yogurt in the bowl first, add the milk on top, then squeeze the lime on top of the milk, then add olive oil and agave or sugar.
