Buttermilk Pancakes

This is one of our favorite and most versatile recipes that originally came from Meghan.  We started with this recipe when we began our journey of fixing food from scratch that our boys can eat, using substitutions.  Rachel gave me the idea of adding more fresh fruits, like shredded apple, within the batter. Due to it's versatility we use this recipe often as it is the most requested breakfast by our boys.  We usually make up a double batch and eat the left-over pancakes as a quick breakfast another morning.  They freeze fairly well too.  Yield:  approximately 18 pancakes

Ingredients:
2 T   Ground Flax Seed and 6T water OR 1 whole banana
2 T   Lemon Juice and enough Rice Milk to make 2 to 2 1/4 cup 'buttermilk'.
1 T   Oil
2 c   Flour
2 t    Baking Powder
1 t    Baking Soda
1/4 t Salt

(Add in whatever other ingredients you desire....wheat germ, frozen or fresh berries, shredded apple, pinch of cinnamon, nutmeg, ginger, etc.  For thinner pancakes, use more milk, thicker, use less.)

Mix all ingredients and cook on hot griddle (warmed to between 300 and 350 degrees), til edges appear somewhat dry and top surface is bubbled evenly.  Flip and cook other side, serve hot topped with your choice of topping (Smart Balance, applesauce, strawberry jam, maple syrup, fresh or frozen fruit...).


Substitutions:

1   Egg = 1T ground flax seed and 3T water OR 1/2 banana
1c Buttermilk = 1T lemon juice (or vinegar) and enough milk (regular or your substitute--we use Rice Milk) to make 1 cup. (Let stand 5 minutes before using.)

This would be a great recipe to use to practice different flour substitutions as well.  Instead of bleached all purpose flours, try Whole Wheat, Rice, Potato, etc..  The recipe is so flexible and forgiving and the pancakes are great each time.