This recipe was inspired by the fabulous pancakes served by Estelle O’Driscoll at her famous B&B in Glin, Ireland. We visited on many occasions, and it became our home for our visits to Ireland. Sadly, the B&B is closed, but we will never forget those great breakfasts, and the pancakes were a real favorite.
The recipe is simple: pancakes and fruit with a little yoghurt and maple syrup. Our variation uses applesauce in lieu of oil and chia seeds with water to replace the eggs.
1 cup Bisquick pancake and baking mix
1 cup Silk unsweetened 30 cal Almond Milk
2 tbsp applesauce
1 tbsp chia seeds
1 cup Silk Dairy Free Yoghurt substitute
2 tbsp maple syrup
Stir ingredients until blended. Pour slightly less than 1/4 cupfuls into hot greased griddle. Cook until edges are dry. Turn and cook until golden. Add maple syrup and yoghurt as desired and fruit of your choice.
Makes 9-12 small pancakes