Flannel Cakes
Serves 4 to 6
3 slices stale whole wheat bread, crusts removed, crumbled
2 cups vegan] milk
3 tablespoons flax seed meal and 5 tablespoons hot water, blended to an egg-like consistency
2 tablespoons sugar
1 tablespoon neutral oil[NK5]
1 teaspoon pure vanilla extract
1 cup whole wheat flour
¼ teaspoon salt
½ cup vegan milk, if needed
1. Soak the crumbled bread with the milk, flax mixture, sugar, oil, and vanilla for 10 minutes.
2. Mix the flour and salt and fold into the bread mixture. It should have the consistency of very thin pancake batter. If it is too dry, add the extra ½ cup milk.
3. Heat a griddle over medium heat. Reduce heat to low. Add about ½ cup of the batter and spread into a circle 6 to 8 inches in diameter, or until the cake is about ½-inch thick. Cook until the top is no longer shiny and the bottom is golden and crusty. Flip and cook the other side. If needed, invert a steel bowl over the cake to make sure it cooks on the inside. Serve with maple syrup and sliced apples.
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