Dairy-Free Blueberry Pecan Pancakes

These dairy-free pancakes are amazingly light and fluffy because of the beaten egg whites. Keep your leftover pancakes in the refrigerator or freezer and pop them into the microwave oven to reheat.

Make the pancakes as soon as possible after mixing the batter, because the leavening action of the baking powder begins as soon as it mixes with the liquid ingredients. Batter left too long begins to lose its leavening power and can result in flat, dense pancakes.

Preparation time: 10 minutes

Cooking time: 5 minutes

Yield: 8 pancakes, or 4 servings

1 cup whole-wheat flour

1/2 cup white flour

1/3 cup wheat germ or corn meal

1 teaspoon baking soda

1 teaspoon cinnamon

1 tablespoon baking powder

1/2 teaspoon salt

1-3/4 cups soymilk (or your choice of nondairy milk, plain or vanilla)

1/4 cup vegetable oil

1 whole egg (or equivalent amount of cholesterol-free egg replacer)

3/4 cup fresh blueberries

1/4 cup chopped pecans

2 egg whites (or equivalent amount of cholesterol-free egg replacer), beaten stiff

Nonstick vegetable oil spray

1. Measure the dry ingredients into a medium-sized bowl.

   
   



2. Add the soymilk, oil, and whole egg, and stir well using a whisk. Break up any remaining chunks of flour by using the back of a spoon.

   
   



3. Fold in the blueberries and pecans with a wooden spoon or rubber spatula. Fold in the beaten egg whites. The batter will be thick but light and somewhat foamy.

   
   

   Egg whites are beaten stiff when they have thickened enough to form a peak when you pull the beaters out of the bowl. If you keep beating egg whites past this point, they can collapse and become thin again.

   
   



4. Coat a griddle or 12-inch skillet with nonstick vegetable oil spray and preheat.

   
   



5. Pour the batter by 1/3-cup measures onto the hot, oiled griddle. When the pancakes are bubbly all over and the edges are browned, turn them over and cook on the remaining sides for about 30 seconds, or until the undersides are browned. Serve immediately.

   
   

Per serving: Calories 444 (219 from Fat); Fat 24g (Saturated 2g); Cholesterol 53mg; Sodium 950mg; Carbohydrate 46g (Dietary Fiber 8g); Protein 16g.

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Source:http://www.dummies.com/how-to/content/dairyfree-blueberry-pecan-pancakes.html