|Pancakes with blueberry syrup|
"Tried and true, these pancakes are right for every day and any topping." This simple recipe is adapted from the Joy of Cooking's "Basic Pancake" and is easily adapted to a vegan version. I add oatmeal, nuts, chia seeds and other protein sources to make these dense and chewy. Omit extra ingredients if you want a more traditional result.
To prepare egg alternative, mix together and set aside:
- 2 Tbs ground flaxseeds
- 4 Tbs water
In a large bowl, whisk together
- 1 1/2 c flour
- 3 Tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
In another bowl mix together
- 1 1/2 c soymilk
- 3 Tbs grapeseed oil
- 1/2 tsp vanilla
Add flaxseed mix to wet ingredients and then pour over dry ingredients. Mix together until just combined.
If you want mix in one or more of the following:
- 1/2 c oatmeal
- chia seeds
- 1/2 c chopped nuts
- 1/2 c fresh, frozen or dried fruit
Spoon batter for each pancake onto preheated greased pan or griddle. Cook on medium heat until top of each pancake is speckled with bubbles and some bubbles have popped open. Flip pancakes and cook until underside lightly browned. Serve with fresh fruit, syrup or plain. If not serving immediately, keep warm in 200 degree oven. Enjoy!
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