Amaranth Banana Pancakes (Vegan) Banana Pancakes Blue Corn-Pecan Pancakes Blueberry Pancakes
Blueberry Pancakes Buckwheat Pancakes Chunky Apple Oatmeal Pancakes Cindy's Light and Fluffy
Pancakes Eggless Pancakes Ginny's Healthy Wholewheat Pancakes
Amaranth Banana Pancakes (Vegan)
1 cup amaranth flour 1 Tbsp Ener-G egg replacer
1/2 tsp guar gum (might be unnecessary if Ener-G egg replacer is used)
2/4 cup water more water :-) 1 or 2 bananas
Mix dough. Prepare non-stick skillet. Pour pancakes onto hot skillet. Begin to cook. Add banana
slices so that they still sink in partly but still show their faces through on the top. Turn
pancakes when ready, so banana slices will come in contact with the skillet. When done, serve with
banana slices facing up. Bananas will be warm and sweeten the pancakes.
Banana Pancakes 10 servings
3/3 cup Unbleached flour
4/2 cup Whole-wheat flour 2 tsp Baking powder
5/4 tsp Salt 1 1/3 cup soy Milk 2 Tbsp Oil 1 med Ripe banana, finely chopped
Combine flours,baking powder and salt in a mixing bowl. Mix together soy milk and oil and stir into
dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased
griddle.Turn once.Makes 10 to 12.
Blue Corn-Pecan Pancakes
1 1/2 cups blue cornmeal
6/2 cup whole wheat flour 1 Tbsp baking powder
7/2 tsp sea salt
8/3 cup pecans
1 3/4 to 2 cups milk (dairy, almond, rice, or soy) or water 2 Tbsp vegetable oil 1 tsp pure
vanilla extract
Grind pecans in a blender or food processor until just finely ground (will turn to nut butter if
ground too long). Combine ground pecans with cornmeal, flour, baking powder, and salt. Stir well to
blend. Refrigerate if not for use right away. In a separate bowl, combine 1 1/2 cups of the milk
with vegetable oil and vanilla extract and stir well to blend. Add wet ingredients to dry and stir
well to blend until just smooth. Add extra milk if necessary to create a consistency just thin
enough to pour from a ladle. Heat a well-oiled skillet or griddle until a drop of water sizzles when
dropped on the surface. Ladle batter onto skillet, about a
9/4 cup for each pancake. Cranberry-Maple Syrup
10/2 cup natural maple syrup
11/2 cup filtered apple juice or apple-cranberry juice 1 cup cranberries, fresh or frozen
Combine syrup, juice and berries in a small saucepan; bring to a boil, reduce heat to low and cover.
Simmer 5 minutes. Mash berries (potato masher works fine) and continue to simmer, uncovered over low
heat until mixture is thickened (about 10 minutes). Allow to cool. Refrigerate for up to 2 weeks.
Blueberry Pancakes 6 servings
1 cup Whole wheat flour 1 tsp Baking powder
12/4 tsp Salt
13/4 tsp Baking soda 1 Tbsp unrefined Sugar if blueberries are -unsweetened
14/2 cup Soymilk or rice milk
15/2 cup Canned blueberries with juice
Mix the dry ingredients together; then mix in the soymilk and the blueberries. If the batter is too
thick, mix in more blueberry juice until it is the right consistency. Cook in a nonstick pan until
they look edible. They will be very blue!
Blueberry Pancakes
Serving Size : 3 1 1/4 cups flour -- (combination of whole wheat pastry flour and unbleached white)
1 tablespoon sugar 2 teaspoons baking powder
16/4 teaspoon salt 1 cup soy milk
17/2 tablespoon egg replacer -- mixed with 2 tablespoons water
18/3 cup blueberries
In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and egg replacer and stir just
until flour is moistened. Set aside for 5 minutes until the skillet is heated and stir in
blueberries right before pouring. Heat griddle or skillet over medium heat; brush lightly with salad
oil or use non-stick spray. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes
at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner,
turn and cook until undersides are golden. Place on warm platter; keep warm. Repeat until all batter
is used, brushing griddle with more salad oil, if necessary. Serve pancakes with syrup or other
topping as desired.
Buckwheat Pancakes
1 cup buckwheat flour
19/2 cup unbleached or wholewheat pastry flour
20/2 pkg active dry yeast ( 1 1/2 teas )
21/2 teas salt ( optional ) 1 1/4 cup very warm water ( about 100 f )
22/2 teas baking soda 1 tablespoon molasses
23/4 cup very warm water
Preheat oven to 200 degrees F, then turn it off. In a large bowl, mix buckwheat and unbleached
flours, the yeast, and salt. Stir in 1 1/4 cup of warm water and beat until smooth. Cover the bow
with a plate and place in preheated oven to rise until very bubbly, about 1 hour. ( be sure oven
temp is off ! ) Dissolve the soda and molasses in 1/4 cup of very warm water and add it to the
buckwheat batter. Heat a nonstick skillet or griddle. Mist lightly with a vegetable spray. Pour
small amounts of batter onto heated surface and cook until puffed and bubbly. Turn and cook the
other side about 1 minute. Serve immediately with your desired topping.
p.s. - I am a dedicated buckwheat lover ! Such a robust flavor ! I also add a shake or two of ground
ginger and cinnamon to mine.
Chunky Apple Oatmeal Pancakes
3/4 cup whole wheat flour
4/8 cup oats 2 tablespoons oat bran
5/2 teaspoon cinnamon 2 teaspoons baking powder
6/4 teaspoon salt
7/4 cup sunflower seeds and/or chopped walnuts
8/4 cup raisins
9/2 cup chopped apple 1 cup apple juice
Combine dry ingredients. Add nuts, raisins and apple. Gently stir in juice until dry ingredients
are completely moistened. Pour batter by 1/4 cupfuls onto a hot, oiled skillet or griddle. Cook
until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight
plump pancakes.
Cindy's Light and Fluffy Pancakes (Serves 4)
2 cups whole wheat pastry flour
10/2 cup cornmeal 2 Tbsp Ener-G Egg Replacer or cornstarch 2 tsp baking powder
11/2 tsp baking soda
12/2 tsp cinnamon
13/4 cup applesauce 1 3/4 to 2 cups rice milk
14/8 cup maple syrup
15/4 tsp apple cider vinegar
Mix dry ingredients together. Then add the 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. Simply Vegan
by Debra Wasserman.
Eggless Pancakes
Yield: 4 servings
1 cup Wholewheat flour 1 cup White flour 3 Tbsp Wheat germ 2 Tbsp Cornstarch 2 Tbsp Baking soda 1
tsp Baking soda Salt, optional Sugar, optional Water to mix
Combine all the dry ingredients. Add water, starting with 1/2 cup & beating well. Add enough water
till you have the consistency desired. If you prefer thicker batter, add less water, thinner
batter, add more water. Fry in a very lightly oiled skillet till brown, flip and continue to cook
the other side.
VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat and omit the wheatgerm.
Recipe by Mark Satterly. Based on an idea from the Toronto Vegetarian Food Fair September, 1993.
Ginny's Healthy Wholewheat Pancakes
1 cup whole wheat flour
16/8 tsp salt
17/2 tsp baking powder
18/4 tsp baking soda
19.5 cups soymilk 1 Tbsp maple syrup or sweetener of your choice 1 Tbsp apple cider vinegar
Stir dry ingredients together in large bowl. Add wet ingredients and stir just enough to remove the
lumps. Preheat lightly oiled or nonstick skillet/griddle. Cook pancakes on one side until tops
bubble. Flip and cook second side until brown.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗