Lazy Mamas Hearty Pancakes Light and Fluffy Pancakes OJ Pancakes Peach/blueberry pancakes
Spelt Pancakes Swedish Vegan Pancakes Sweet Potato Pancakes Wild Berry Pancakes Vegan Crepes
Vegan Pancakes
Lazy Mamas Hearty Pancakes
1 cup dry oatmeal 2 tsp egg replacer
1/2 of banana (you can saute the other half in a little OJ for topping) 1 cup of water (may
need more)
Whiz banana in blender to paste consistency, then add remaining ingredients and blend well. You may
need more water if it is too thick. Pour as with regular pancakes. Batter tends to thicken as it
sits, so you may need even more water to thin it if you have to step away.
Light and Fluffy Pancakes 6 servings
2 cup Whole Wheat Pastry flour
2/2 tsp Cinnamon
3/2 cup Cornmeal
4/4 cup Apple butter 2 Tbsp Ener-G or cornstarch 2 cup Light soy milk 2 tsp Baking Powder
5/8 cup Maple syrup
6/2 tsp Baking soda
7/4 tsp Apple cider vinegar
Mix dry ingredients together. Then add remaining ingredients.
Make sure all the ingredients are mixed together well. Batter should be spongy -- not runny or
thick. Preheat frying pan over medium heat. Pour a ladle full of batter into pan and cook on both
sides until golden brown. Makes 6 large pancakes. These are very filling! (Taken from "Simply Vegan"
by Debra Wasserman, 1991)
OJ Pancakes Serves 4
8/2 cup unbleached flour
9/2 cup whole wheat flour 2 tsp baking powder
10/2 tsp baking soda 1 Tbsp sugar (optional) 1 1/2 tsp egg replacer 1 Tbsp water 1 cup orange juice
1 Tbsp cooking oil (canola, sunflower, etc.) 1 Tbsp applesauce
Combine all dry ingredients in one large bowl and all wet ingredients (except Egg Replacer and
water) in one small bowl. Mix together Egg Replacer and water separately, and add to "wet" bowl. Mix
each combination well. Add wet mix to dry and stir gently. Small lumps will remain. Pour by 1/4
cupful onto a 375 griddle. Cook for a few minutes, then flip and cook for a few minutes on the other
side. Top with syrup, powdered sugar or jam and enjoy!
Note: When first poured these will bubble less than regular pancakes, so watch carefully.
Peach Blueberry Pancakes
1 cup flour (whole wheat is best) 1 cup soy milk (low fat) 2 teaspoons baking powder
1/2 teaspoon salt 1 teaspoon cinnamon 1 tablespoon maple syrup
Mix and let sit for a couple minutes while you peel and chop 2 - 3 small or 1 - 2 large ripe peaches
Add peaches and juice to the batter, toss in a 1/2 cup of blueberries if you happen to have them in
the fridge, stir gently.\ Makes 6 - 8 medium sized pancakes. Serve with real maple syrup, Yum.
Spelt Pancakes
2 cups Spelt flour 2 Tbsp baking powder
2/2 tsp salt 1 3/4 cups water 1 egg substitute (EnerG) 1 tsp maple syrup (or other liquid
sweetener) 3 Tbsp oil
Whisk together dry ingredients in a medium bowl. In a smaller bowl whisk together the liquids. Pour
liquids over flour mixture and stir to moisten. Oil hot griddle. Spoon batter onto griddle. Turn
when top side is thoroughly bubbled.
Add raisins, blueberries, nuts, bananas etc. yahoogroups.comChristian VeganOpen ↗
Cooking
Swedish Vegan Pancakes
from Annie - [email hidden] - Sweden This recipe is not meant to be healthy in any way, it is
just meant to be enjoyed with strawberry-jam and soyacream or whatever you're used to have with your
pancakes.. (1 portion):
2,5 dl soyamilk 2 dl wheat-flour (you may wanna use less) 5 ml baking powder 1-2 ml salt
Mix it all together and use soyabutter/margarine to fry in. Hope you liked it!
Best wishes Annie, Sweden.
Sweet Potato Pancakes
4 servings
1 1/3 cup Light soy milk 2 tsp Lemon juice
3/2 cup Quick oats 1 Tbsp Egg replacer
4/4 cup water
5/2 tsp Oil 1 Tbsp Maple syrup or honey
6/2 cup Sweet potatoes; pureed 1 cup Whole wheat flour (or GF} 1 tsp Baking powder
7/2 tsp Baking soda
8/2 tsp Cinnamon
In a large bowl, combine one cup soy milk and lemon juice. Add to oats and let stand for 15
minutes to soften. Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil, maple
syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to oat mixture. In a small bowl,
combine flours, baking powder, baking soda and cinnamon. Add to oat mixture. Add more soy milk if
batter is too thick. Lightly oil a griddle and preheat over medium heat. For each pancake, pour
about 1/4 cup of batter onto griddle. When surface of pancake is bubbly and sides are firm, turn
and cook on other side until golden. Keep pancakes warm while cooking remaining batter. Adapted
from Vegetarian Gourmet
Wild Berry Pancakes 4 servings
1 cup flour
9/2 cup wheat germ 1 tablespoon sugar 1 tablespoon baking powder
10/2 teaspoon salt 1 1/2 cups soy milk
11/4 cup egg substitute 2 tablespoons canola oil
12/2 cup pancake syrup 2 cups fresh blueberries, blackberries or raspberries
In large bowl, combine first five ingredients. In separate bowl combine milk, egg substitute and
oil. Add to dry ingredients and mix until moistened. Cook on non-stick griddle coated with
cooking spray until golden brown. In small saucepan combine syrup and fruit. Bring to a boil.
Serve over pancakes.
Vegan Crepes
crepe recipes tell you to make the batter and then let it sit for a couple of hours before cooking,
but if you put all of the ingredients in a blender to mix, you can cook them up right away. 2 cups
flour (I like to use 1 cup white flour and 1 cup pastry whole wheat) 2 1/2 cups soymilk
13/2 cup coconut butter (use a healthy brand from the health food store) Ener-G Egg Replacer
for 4 eggs
Lightly grease and preheat a skillet or use one with a stick-free surface. Pour small amount of
batter into the center of the skillet and swirl it around to spread the batter out very thin. Cook
until crepe changes color and flip to cook the other side. Serve hot with maple syrup and fresh
fruit. Cashew cream makes a nice topping also. Yum! Source: Deborah Flowers
Vegan Pancakes Makes 12 pancakes
1 1/2 cup organic whole wheat pastry flour
14/4 tsp sea salt 1 Tbsp baking powder 1 3/4 cup original flavor soy milk
Whisk the soy milk until frothy (about 1 minute) Add to dry ingredients and mix until thoroughly
combined. Preheat lightly oiled skillet - ready when water drops bead up and roll off. Cook at medium-
high heat until the tops of the pancakes bubble all over (about 3 minutes) and the bottoms are
lightly browned - flip, serve with maple syrup or organic jam.
Also good with berries or banana slices with sliced almonds. It works best to place these
ingredients on the pancakes during the first phase of cooking, rather than mixing them in with
the batter.
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