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
1/2 tsp Cinnamon
1/2 cup Cornmeal
1/4 cup Apple butter
2 Tbsp Ener-G or cornstarch
2 cup Light soy milk
2 tsp Baking Powder
1/8 cup Maple syrup
1/2 tsp Baking soda
1/4 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

1/2 cup unbleached flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 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
1/2 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.
http://www.yahoogroups.com/group/Chr...-Vegan-Cooking


Swedish Vegan Pancakes

from Annie - - 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
1/2 cup Quick oats
1 Tbsp Egg replacer
1/4 cup water
1/2 tsp Oil
1 Tbsp Maple syrup or honey
1/2 cup Sweet potatoes; pureed
1 cup Whole wheat flour (or GF}
1 tsp Baking powder
1/2 tsp Baking soda
1/2 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
1/2 cup wheat germ
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups soy milk
1/4 cup egg substitute
2 tablespoons canola oil
1/2 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
1/2 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
1/4 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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