Servings: 6 (18 pancakes total) servings Prep: 5 min Cook: 10 min

I created this recipe especially for my son who is allergic to milk and eggs, but it's a favorite with everybody. This recipe was not tested by Bob's Red Mill. Whole Grain! Lactose Free, Low Cal, Low Carb, Low Fat, Low Sugar, Vegan.

Ingredients

2 cups Organic Ivory Wheat Flour
1 Tbsp Baking Powder
2 Tbsp Sugar
1/2 tsp Salt
1/4 cup 10 Grain Hot Cereal
2 Tbsp Vegetarian Egg Replacer
2-1/2 cups Soy Milk

Instructions

Mix the flour, baking powder, sugar, salt, and cereal in a large bowl.
In a separate bowl, prepare egg replacer per package directions. Add soymilk and whisk together. Add liquid ingredients to dry ingredients, and stir just until combined.
Cook pancakes using a nonstick griddle or a nonstick pan over medium heat. Use 1/4 cup batter per pancake and cook until slightly dry around the edges. Flip and cook the other side for about one minute.

Makes 6 servings (3 pancakes each).