Low-Lactose Pancakes
- 1 egg (2 for crepe-type)
- 1/2 cup soy formula
- 2 tsps. milk-free margarine, melted
- 1/2 cup milk-free pancake mix
Put egg, soy formula, and melted margarine into bowl or blender. Beat to
blend. Stir in mix until wet but some lumps remain. Cook on greased or oiled
pan (use only milk-free margarine, bacon fat, or shortening) until firm
enough to turn over. Brown other side. Keep warm in oven or covered pan
on low heat. If you wish to freeze pancakes, follow directions in recipe
for High-Protein Pancakes. Makes six four-inch pancakes.
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