FOOD FOR THE SOUL: Pancakes! Pancakes! Pancakes!

Pancakes! Pancakes! Pancakes!

You can try so many varieties of these pancakes. I like to add cinnamon, bananas, apples, blueberries or pecans — and you can do whatever your heart desires. Whatever you decide, here’s the bottom line: they will be the bestest, yummiest, healthiest pancakes ever!

Recipe by CHEF STACEY DOUGAN

INGREDIENTS (Serves 4-6)

• 1 cup all-purpose flour
• 2 tablespoons pure cane or turbinado sugar
• 2 teaspoons baking powder
• Pinch of sea salt
• 1 cup soy milk (vanilla flavor is great!)
• 2 tablespoons Vegetable oil or Earth Balance Soy Margarine (melted)
• Your choice of fruits
• 2 parts Ener-G Egg Replacer (optional)
• Vegetable Oil (for cooking)

PREPARATION

Combine and sift the dry ingredients (flour, sugar, baking powder, sea salt and Ener-G Egg Replacer) in a bowl. In another bowl, combine the wet ingredients (soymilk and vegetable oil/soy margarine) and mix well.

Make a well in the middle of the dry mixture and slowly pour the wet mixture into the dry mixture. Whisk the mixture and make sure there are no lumps. Heat vegetable oil in pan (use only enough to lightly coat your pan) and spoon pancake mixture into the pan. Flip carefully when you see bubbles in the middle of the pancake, or if the edges appear stiff.

Repeat until the batter is gone — and try not to eat them all while you’re cooking them.

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