Amaranth Banana Pancakes (Vegan)
Banana Pancakes
Blue Corn-Pecan Pancakes
Blueberry Pancakes
Blueberry Pancakes
Buckwheat Pancakes
Chunky Apple Oatmeal Pancakes
Cindy's Light and Fluffy Pancakes
Eggless Pancakes
Ginny's Healthy Wholewheat Pancakes

Amaranth Banana Pancakes (Vegan)

1 cup amaranth flour
1 Tbsp Ener-G egg replacer
1/2 tsp guar gum (might be unnecessary if Ener-G egg replacer is used)
1/4 cup water
more water :-)
1 or 2 bananas

Mix dough. Prepare non-stick skillet. Pour pancakes onto hot skillet.
Begin to cook. Add banana slices so that they still sink in partly
but still show their faces through on the top. Turn pancakes when ready,
so
banana slices will come in contact with the skillet. When done, serve with
banana slices facing up. Bananas will be warm and sweeten the pancakes.


Banana Pancakes
10 servings

2/3 cup Unbleached flour
1/2 cup Whole-wheat flour
2 tsp Baking powder
1/4 tsp Salt
1 1/3 cup soy Milk
2 Tbsp Oil
1 med Ripe banana, finely chopped

Combine flours,baking powder and salt in a mixing bowl. Mix together soy
milk
and oil and stir into dry mixture just enough to moisten all
ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn
once.Makes 10 to 12.


Blue Corn-Pecan Pancakes

1 1/2 cups blue cornmeal
1/2 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp sea salt
2/3 cup pecans

1 3/4 to 2 cups milk (dairy, almond, rice, or soy) or water
2 Tbsp vegetable oil
1 tsp pure vanilla extract

Grind pecans in a blender or food processor until just finely ground
(will turn to nut butter if ground too long). Combine ground pecans
with cornmeal, flour, baking powder, and salt. Stir well to blend.
Refrigerate if not for use right away.
In a separate bowl, combine 1 1/2 cups of the milk with vegetable
oil and vanilla extract and stir well to blend.
Add wet ingredients to dry and stir well to blend until just smooth.
Add extra milk if necessary to create a consistency just thin enough
to pour from a ladle.
Heat a well-oiled skillet or griddle until a drop of water sizzles
when dropped on the surface. Ladle batter onto skillet, about a
1/4 cup for each pancake.
Cranberry-Maple Syrup

1/2 cup natural maple syrup
1/2 cup filtered apple juice or apple-cranberry juice
1 cup cranberries, fresh or frozen

Combine syrup, juice and berries in a small saucepan; bring to a boil,
reduce heat to low and cover. Simmer 5 minutes.
Mash berries (potato masher works fine) and continue to simmer, uncovered
over low heat until mixture is thickened (about 10 minutes). Allow to
cool.
Refrigerate for up to 2 weeks.


Blueberry Pancakes
6 servings

1 cup Whole wheat flour
1 tsp Baking powder
1/4 tsp Salt
1/4 tsp Baking soda
1 Tbsp unrefined Sugar if blueberries are
-unsweetened
1/2 cup Soymilk or rice milk
1/2 cup Canned blueberries with juice

Mix the dry ingredients together; then mix in the soymilk and the
blueberries. If the batter is too thick, mix in more blueberry juice until
it is the right consistency. Cook in a nonstick pan until they look
edible.
They will be very blue!


Blueberry Pancakes

Serving Size : 3
1 1/4 cups flour -- (combination of whole wheat pastry flour
and unbleached white)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup soy milk
1/2 tablespoon egg replacer -- mixed with
2 tablespoons water
2/3 cup blueberries

In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and
egg replacer and stir just until flour is moistened. Set aside for 5
minutes until the skillet is heated and stir in blueberries right before
pouring.
Heat griddle or skillet over medium heat; brush lightly with salad oil or
use non-stick spray. Pour batter by scant 1/4 cupfuls onto hot griddle,
making a few pancakes at a time. Cook until tops are bubbly and bubbles
burst; edges will look dry. With pancake turner, turn and cook until
undersides are golden. Place on warm platter; keep warm.
Repeat until all batter is used, brushing griddle with more salad oil, if
necessary. Serve pancakes with syrup or other topping as desired.



Buckwheat Pancakes

1 cup buckwheat flour
1/2 cup unbleached or wholewheat pastry flour
1/2 pkg active dry yeast ( 1 1/2 teas )
1/2 teas salt ( optional )
1 1/4 cup very warm water ( about 100 f )
1/2 teas baking soda
1 tablespoon molasses
1/4 cup very warm water

Preheat oven to 200 degrees F, then turn it off. In a large bowl, mix
buckwheat and unbleached flours, the yeast, and salt.
Stir in 1 1/4 cup of warm water and beat until smooth. Cover the bow with
a
plate and place in preheated oven to rise until very bubbly, about 1 hour.
(
be sure oven temp is off ! )
Dissolve the soda and molasses in 1/4 cup of very warm water and add it to
the
buckwheat batter. Heat a nonstick skillet or griddle. Mist lightly with a
vegetable spray. Pour small amounts of batter onto heated surface and cook
until puffed and bubbly. Turn and cook the other side about 1 minute.
Serve
immediately with your desired topping.

p.s. - I am a dedicated buckwheat lover ! Such a robust flavor ! I also
add
a shake or two of ground ginger and cinnamon to mine.



Chunky Apple Oatmeal Pancakes

3/4 cup whole wheat flour
1/8 cup oats
2 tablespoons oat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sunflower seeds and/or chopped walnuts
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice

Combine dry ingredients. Add nuts, raisins and apple. Gently stir in juice
until dry ingredients are completely moistened. Pour
batter by 1/4 cupfuls onto a hot, oiled skillet or griddle. Cook
until bottom is brown and spatula slips easily underneath. Turn
and brown other side. Makes eight plump pancakes.


Cindy's Light and Fluffy Pancakes
(Serves 4)

2 cups whole wheat pastry flour
1/2 cup cornmeal
2 Tbsp Ener-G Egg Replacer or cornstarch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 cup applesauce
1 3/4 to 2 cups rice milk
1/8 cup maple syrup
1/4 tsp apple cider vinegar

Mix dry ingredients together. Then add the 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.
Simply Vegan
by Debra Wasserman.



Eggless Pancakes

Yield: 4 servings

1 cup Wholewheat flour
1 cup White flour
3 Tbsp Wheat germ
2 Tbsp Cornstarch
2 Tbsp Baking soda
1 tsp Baking soda
Salt, optional
Sugar, optional
Water to mix

Combine all the dry ingredients. Add water, starting with 1/2 cup &
beating well. Add enough water till you have the consistency
desired. If you prefer thicker batter, add less water, thinner
batter, add more water.
Fry in a very lightly oiled skillet till brown, flip and continue to
cook the other side.

VARIATION: Substitute the wholewheat flour with millet flour, or
buckwheat and omit the wheatgerm.
Recipe by Mark Satterly. Based on an idea from the Toronto
Vegetarian Food Fair September, 1993.


Ginny's Healthy Wholewheat Pancakes

1 cup whole wheat flour
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1.5 cups soymilk
1 Tbsp maple syrup or sweetener of your choice
1 Tbsp apple cider vinegar

Stir dry ingredients together in large bowl.
Add wet ingredients and stir just enough to remove the lumps.
Preheat lightly oiled or nonstick skillet/griddle.
Cook pancakes on one side until tops bubble. Flip and cook second side
until brown.

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