Egg-free Soy-milk Pan-cake
I have not been blogging since June and how time flies. This blog was written about 5 months ago. I had trouble loading the picture in so I had not tried since then. 
I make pancakes for my son about once a week. These days he asks me for pancakes!
It is so easy to prepare and I don’t mind making them because he loves them. I try to give him a variety of cereal, Chinese bun, bread or pancake as part of his daily breakfast.
The following recipe makes 3 to 4 small pancakes just enough for his breakfast. I add about 1/2 cup of self raising flour to 1/2 cup of soy milk. If you want the batter to be a bit thicker add less milk, for a thinner or a bit more watery batter, add a little more milk. I add 1/2 teaspoon of Orgran No Egg powder as egg substitute (see note below) which you can purchase from the health food store.
“ORGRAN NO EGG* is Australia’s original egg substitute containing no cholesterol, no lactose and no egg or animal derived ingredients.
This product is versatile in its applications as it functions as a binder and thickener in much the same way as eggs do.”
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients
1/2 cup self raising flour
1/2 to 3/4 cup soy milk
1/2 teaspoon Orgran No Egg (Natural Egg Replacer), equivalent to 1/2 egg
a pinch of salt
Canola oil or Olive oil for pan-frying
Method
- Add all the ingredients in a small bowl and combine them into a smooth batter.
- Heat 1/4 teaspoon of oil in a small nonstick frying pan over low to medium heat.
- Add about 2 tablespoons of batter to make a pancake.
- Cook for about 40 to 50 seconds on each side. Turn and cook the other side for 40 to 50 seconds or until golden brown. Repeat with remaining batter (steps 2-4). Makes about 4 pancakes.
Serves warm.