Hi Tearty!
I frankly think these are the best vegan pancakes I've ever had.
They're fluffy, flavorful and are perfect with maple syrup. And they're so easy to make. This recipe comes from Colleen Patrick-Goudreau . If you like it, check out her other recipes at:
No-Fuss Pancakes
Makes about 8 pancakes
- 1 cup unbleached all-purpose flour (or split it and use half whole wheat flour)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup nondairy milk, such as almond, rice, soy, oat, hemp, or hazelnut
- 2 tablespoons canola oil or non-hydrogenated, non-dairy butter, melted (optional)
- 3 tablespoons liquid sweetener, such as maple syrup, apple juice concentrate, orange juice
- Additional oil or butter for cooking (optional)
Combine the flour, baking powder, and salt in a bowl. In a separate bowl, combine the milk, oil/butter (if adding), and sweetener in a separate bowl.
Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. (Don't overbeat, or pancakes will be tough.)
Heat a nonstick griddle or sauté pan over a medium high flame. (You may add some oil onto the griddle/sauté pan and heat until hot, but with a nonstick pan, you don't even need it.)
Pour batter onto the griddle to form circles about 4 inches in diameter. Cook the pancakes for a couple minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over.
Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all.
Serving suggestions and variations:
- Add a handful of fresh blueberries, chopped peaches or apples, raisins, walnuts, pecans, or chocolate chips to your pancakes. A dash of cinnamon in the batter is nice, too.
- Serve with maple syrup or a fresh fruit puree.
- Top with berries.
- Serve with tempeh "bacon" and tofu scramble. (See Tofu recipes at www.compassionatecooks.com).
- Add a little orange juice to the batter.
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