Grain and Nut Pancake
Serves 4
2 cups soy milk (not other vegan milk)
2 tablespoons rice vinegar
2 tablespoons flax seed meal
4 tablespoons oil
¼ cup natural sugar
¾ cup oat flour (or ¾ cup oats ground to flour in a blender)
¾ cup whole wheat flour
⅓ cup unbleached all-purpose white flour
3 tablespoons minced almonds
3 tablespoons minced walnuts
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
Neutral oil, for cooking as needed
1. Preheat a large skillet or griddle over medium heat. Grease the skillet or griddle with oil.
2. Combine the soy milk, rice vinegar and flax. Using a whisk, mix well. Set mixture aside to thicken for 5 minutes. Stir in the oil, pumpkin and sugar. Use a whisk to mix well.
3. In a separate medium bowl, combine the flours (oat, whole wheat, regular), nuts (almond and walnut), baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients. Mix until smooth.
4. Pour the batter in ⅓-cup increments on the preheated skillet. When the edges begin to harden (and the bottom is getting golden) flip the pancakes, about 2 minutes per side. Serve with maple syrup.
© 2012 Copyright Zsu Dever. All rights reserved.