froggythefrog
Senior Cook
- Joined
- Feb 7, 2010
- Messages
- 122
This was originally posted by me on veggieboards.com:
Easy Basic Simple Vegan Pancakes
This recipe is suitable for a: vegetarian or vegan diet
Category: Breakfast
Ingredients:
-----------------------------------------------------
Dry Ingredients
1 cup whole wheat pastry flour
1 tablespoon baking powder (aluminum-free recommended)
1/2 teaspoon salt
Liquids
3/4 cup rice milk (soy milk should work just fine -- almond milk works well)
1/4 cup applesauce
Instructions:
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Combine dry ingredients well in a bowl. In another container, combine the applesauce and ricemilk. Pour the liquids into the dry ingredients and combine till all the flour is very moist but still a little lumpy.
Heat up a pan -- I recommend a non-stick pan with some spray oil on it -- and get it good and hot. Have a plate ready to catch completed pancakes. Take a 1/4 cup measure (like the one you used for the applesauce) and scoop up some batter and pour into the pan. You should hear it sizzle. (Don't pour any more in!) Wait until the pancake becomes bubbly and the bubbles look like they might want to stay, then turn the pancake over. Cook the other side for 30-45 seconds. Put the completed pancake onto the plate and repeat the great batter pouring process until you run out of batter.
Additional comments:
-----------------------------------------------------
You can use maple syrup on these pancakes of course... but I recommend making a raspberry, blueberry, blackberry, apple, or other fruit of your choice topping to go on the pancakes.
A variation that I tried is carrot juice for the rice milk. Don't do this variation as your first try. The batter comes out really whippy and airy. The pancakes come out orange, yet surprisingly savory. All in all, I would say it turned out good.
Easy Basic Simple Vegan Pancakes
This recipe is suitable for a: vegetarian or vegan diet
Category: Breakfast
Ingredients:
-----------------------------------------------------
Dry Ingredients
1 cup whole wheat pastry flour
1 tablespoon baking powder (aluminum-free recommended)
1/2 teaspoon salt
Liquids
3/4 cup rice milk (soy milk should work just fine -- almond milk works well)
1/4 cup applesauce
Instructions:
-----------------------------------------------------
Combine dry ingredients well in a bowl. In another container, combine the applesauce and ricemilk. Pour the liquids into the dry ingredients and combine till all the flour is very moist but still a little lumpy.
Heat up a pan -- I recommend a non-stick pan with some spray oil on it -- and get it good and hot. Have a plate ready to catch completed pancakes. Take a 1/4 cup measure (like the one you used for the applesauce) and scoop up some batter and pour into the pan. You should hear it sizzle. (Don't pour any more in!) Wait until the pancake becomes bubbly and the bubbles look like they might want to stay, then turn the pancake over. Cook the other side for 30-45 seconds. Put the completed pancake onto the plate and repeat the great batter pouring process until you run out of batter.
Additional comments:
-----------------------------------------------------
You can use maple syrup on these pancakes of course... but I recommend making a raspberry, blueberry, blackberry, apple, or other fruit of your choice topping to go on the pancakes.
A variation that I tried is carrot juice for the rice milk. Don't do this variation as your first try. The batter comes out really whippy and airy. The pancakes come out orange, yet surprisingly savory. All in all, I would say it turned out good.
