- 1/3 cup all-purpose flour
- 1/3 cup soy milk
- 2 tablespoons vegan sugar
- 2 Ener-G eggs
- 1 teaspoon baking powder
- Cooking spray
- 1 cup fresh raspberries
- 1 teaspoon vegan powdered sugar
Note: if you don't have an oven-proof skillet, a 9-inch pie plate would also work.
2. Bake at 425 degrees for 18 minutes - the pancake should be golden. Top immediately with the raspberries and sprinkle with the powdered sugar. The pancake will be best served immediately.
I served as part of a lovely brunch with fresh melon and crisp Lightlife bacon slices.
4 servings (1 wedge), Calories 146
As mentioned in the intro, I was disappointed that this pancake didn't exactly puff up, but there was nothing at all disappointing about the taste. A light-in-texture, lightly-sweet pancake, with an almost crackly crisp edge. A bit closer to a crepe, in fact, than a pancake. The raspberries and powdered sugar on top were a nice touch visually, but I would serve the berries on the side next time since they made the center of the pancake soggy. You will definitely want to serve this immediately, before the edges lose that crispness.