Bryanna's Vegan Multi-Grain, ...

Bryanna's Vegan Multi-Grain, Hemp Protein Pancake Mix

These pancakes can be mixed up in a minute and taste almost like the white kind, but have plenty of fiber and grains in them! I looked at the labels of pancake mixes and found that many of them contain rice flour and corn flour, so I added them (whole grain, though, of course!) and found they did improve the finished product!

Dry Ingredients for Mix—whisk together well in a large bowl:

3 cup whole wheat pastry flour (use white wheat whole wheat pastry flour, if possible)

1 cup oat flour (grind oatmeal in a dry blender until fine)

3/4 cup corn flour ** (see below)

1/2 cup hemp protein powder

1/4 cup golden flaxseed, ground in a dry electric coffee mill (that is NOT used for coffee!)

1/4 cup brown rice flour (Brown rice flour can also be made in a clean, dry coffee/spice grinder. Grind as finely as possible.)

2 tablespoons granulated organic sugar

4 teaspoons Ener-G or Orgran egg replacer powder

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

Rub in:

1/4 cup oil of choice

Keep in a tight container, refrigerated. STIR BEFORE MEASURING OUT.

Making the batter (stir mix before measuring):

ADD each 2 cups of mix (12-16 pancakes):

1 tablespoon lemon juice plus water to make 1 1/2 cups

ADD to each 1 cup of mix (6-8 pancakes):

1/2 tablespoon lemon juice plus water to make 3/4 cup

ADD to each 2/3 cup of mix (6-4 pancakes):

1 tablespoon lemon juice plus water to make 1/2 cup

ADD to each 1/2 cup of mix (3-4 pancakes):

3/4 teaspoon lemon juice plus water to make 6 tablespoons

MAKING THE PANCAKES:

Place mix in a medium bowl. Dump the lemon juice and water into the dry ingredients and whisk briefly just until no dry flour is visible-it will be lumpy and quite thick. Let stand while you heat up your pancake griddle- I use good, heavy nonstick skillet on top of the stove (I find this makes nicer pancakes than my electric griddle) and spray with oil from a pump-sprayer ( or rub with a lump of shortening) before each batch. Drops of water should sizzle when sprinkled on the surface if it's ready.

Spoon heaping tablespoonfuls of the batter onto the hot, oiled griddle and spread it out gently to a 4" circle with the back of the spoon. (I used a tiny ladle that holds 1 and 1/2 T. and that was perfect.) Cook until it has puffed a bit, bubbles appear in the surface and the bottoms are golden-brown. Carefully loosen with a spatula (if using a plastic spatula, make sure that it has a nice thin edge on it) and turn over gently. The center will rise a bit and be firm, and the other side golden when done. Don't overcook, or they fall and are heavy.

Serve on warm plates with Earth Balance (optional) and warm syrup (we like real maple syrup) or a low-sugar jam or fruit sauce. Yum!

Servings: 16

Yield: (4 batches of 12-16 pancakes-- each batch of 2 cups mix)

Nutrition Facts (Nutrition facts are for 1/2 cup mix, which makes 4 small pancakes)

Nutrition (per serving): 247.2 calories; 26% calories from fat; 7.3g total fat; 0.0mg cholesterol; 400.2mg sodium; 237.2mg potassium; 38.9g carbohydrates; 6.0g fiber; 2.0g sugar; 32.9g net carbs; 8.3g protein; 4.8 points.

Cooking Tips

**Corn Flour:

Corn flour is not the same as cornstarch (confusingly, what we call "cornstarch" in North America is referred to as "corn flour" in the UK)- it's very finely-ground yellow cornmeal. I can find it in the Asian or Indian section of my supermarkets (Overwaitea and SuperStore here in BC, Canada, but also look for it in Indian (East Asian) markets and health food stores.

If you can't find corn flour, or if you prefer to use organic products, grind the finest yellow cornmeal you can find in a clean coffee/spice mill until it is powdery (this is important), or grind yellow cornmeal on the finest setting of your electric grain mill (I had to run it through mine twice).