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This GF recipe worked particularly well. It is adapted from the Joy of Vegan Baking.
3t En-R-G egg replacer
4T water
1C non-dairy milk
3/4 C Bob's Red Mill all-purpose GF flour
1t sugar
pinch of salt
Mix water and egg replacer. Whip for 2 minutes until frothy. Add all other ingredients. Whip until smooth. It should be the consistency of "thin cream." Thicker than soy milk. Thinner than pancake batter. Pour 1/4c onto hot pan and tilt pan to thin out the batter in a large circle shape. Makes 8-10 pancakes.
Fill with blintz filling stuff and top with fruit compote.
3t En-R-G egg replacer
4T water
1C non-dairy milk
3/4 C Bob's Red Mill all-purpose GF flour
1t sugar
pinch of salt
Mix water and egg replacer. Whip for 2 minutes until frothy. Add all other ingredients. Whip until smooth. It should be the consistency of "thin cream." Thicker than soy milk. Thinner than pancake batter. Pour 1/4c onto hot pan and tilt pan to thin out the batter in a large circle shape. Makes 8-10 pancakes.
Fill with blintz filling stuff and top with fruit compote.
