Oatmeal Pancakes
Potato Pancakes
Potato Pancakes
Sage Drop Scones
Spicy Corn Pancakes
Spinach-Mushroom Crepes
Vegan Crepes
Vegetable Rye Pancakes
Whole Wheat Pancakes
Waffles and Crepes


Oatmeal Pancakes
10 servings

1 1/2 cup Quick cooking OR
1 1/2 cup Old fashioned rolled oats
1 Tbsp Whole wheat flour
1 Tbsp Baking powder
1 1/2 cup soy milk
2 Egg replacers
1 Tbsp Vegetable oil

In blender,process dry ingredients until oat flakes are fine; transfer to
medium bowl.Mix liquid ingredients lightly in small bowl;add to dry
ingredients.Stir only until dry ingredients are moistened.Let stand 5
minutes.Preheat griddle.Bake on hot griddle, turning with spatula when
edges get firm.Makes 10 medium pancakes.


Potato Pancakes

4 Tbsp oat flour (or powdered rolled oats)
1 cup shredded potatoes
4 Tbsp dried chopped onion (or 1/4 cup fresh onion)
pinch of salt and fresh ground black pepper to taste

Mix oat flour in enough water to make pancake batter.
Add onions, potatoes, salt and pepper.
Spray a 1/2 second of Pam on a non-stick pan and spread with a
paper towel. Spoon in batter to form 3 or 4 large pancakes, cook
at medium heat until bottom is golden brown with a few darker spots
(you'll have to peek), turn over and cook other side the same.
Serve with unsweetened natural applesauce.


Potato Pancakes
6-8 servings

8 medium potatoes, quartered
1/2 pound firm or soft tofu, drained well
1 large onion, quartered
1 clove garlic or equivalent powdered
1/4 cup fresh parsley, chopped (optional)
1 teaspoon salt
3 Tablespoons unbleached wholemeal flour or matzo meal
sunflower or other light oil for frying

*Place half the potatoes with the tofu, onion, and garlic into the bowl of
a
food processor and process until creamy but you can still see small lumps.
Add the rest of the potatoes and continue processing until the newly-added
potatoes reach that creamy/lumpy stage.
*Pour mixture into a large bowl, and stir in the parsley, seasonings, and
flour or matzo meal. Heat a thin layer of oil in large, heavy skillet.
When
it's hot, spoon the potato mixture into the skillet to form as many
pancakes
as the pan will hold (maybe four?) using about one-fourth cup of potato
mixture for each pancake.
*Flatten the tops of the pancakes with a pancake turner. Fry for about 5
minutes over medium heat, then turn the pancakes and fry the other side
until golden brown. Remove to a plate covered with a paper towel to drain,
then serve hot.
Variation:
If you do not have a food processor, grate the potatoes, mash the tofu,
chop
the onions finely, and mince the garlic, then continue as above.


Sage Drop Scones

1 cup all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/4 tsp. pepper
1/4 cup minced green onions
2 Tbsp chopped sage
1 1/2 tsp. chopped thyme
1 cup soy milk
12 sage leaves

Preheat oven to 400 degrees. Combine flour, cornmeal, baking powder, and
pepper in a large bowl. Stir in onions, sage, thyme. Add soy milk, do not
over stir. Drop dough by 2 level Tablespoons about 2 inches apart on a
greased baking sheet. Press one sage leaf on top of each. Bake for 20
minutes or until golden brown.


Spicy Corn Pancakes
4 servings

2 cup Whole wheat flour
1 tsp Salt
1 tsp Baking powder
2 cup Corn kernels, fresh or
Frozen
2 Chipotle chili peppers,
Diced
2 Cloves garlic, minced
4 Scallions, diced
1 cup Lowfat soy milk
These delicious pancakes make a terrific dinner when served with a bottled
salsa for topping. I use chipotle chili peppers that are canned in adobo
sauce, but you can also use dried chipotles. Let the dried peppers soak in
warm water for several minutes before you dice them.
Mix whole wheat flour with salt and baking powder. In a separate bowl, mix
corn, chipotles, garlic, scallions, and soy milk. Gently blend wet
ingredients with dry until well mixed. Spray skillet with vegetable
cooking
spray and preheat until it is moderately hot. For each pancake, use about
1/4 cup batter. Cook 3 minutes on each side or until golden brown.
This article originally appeared in the March/April, 1994 issue of the
_Vegetarian_Journal_, published by the Vegetarian Resource Group, PO Box
1463, Baltimore, med 21203.


Spinach-Mushroom Crepes

Filling:
4 cups quartered mushrooms
salt/pepper to taste
1 large onion, chopped
2 bunches spinach, trimmed and chopped
(frozen spinach works fine too)
1 bunch scallions, chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil or dill
(I used 2 Tbsp. dried)
2 large tomatoes, chopped (fresh only!)

Crepes:
8 Basic Crepes

White Sauce:
3 Tbsp rice
1 cup rice milk
seasonings to taste
1/4 cup onion, chopped or minced finely

In a large skillet, saute mushrooms quickly in balsamic vinegar or cooking
sherry until browned. Season to taste. Remove mushrooms from skillet and
set aside. Wipe down skillet, saute onion in vinegar or sherry, when
translucent and tender, add spinach. As spinach wilts, add scallions,
parsley, basil or dill. Continue to saute until vegetables are tender and
little liquid remains. Add chopped tomatoes and saute for a few minutes to
heat through. Add reserved mushrooms. Taste and adjust seasonings.

For sauce, put into blender rice, rice milk seasonings, and onion. Process
until smooth. Transfer to a small saucepan and heat through. Preheat oven
to 350 F. Roll up crepes with filling, place side by side on a baking
sheet. Pour white sauce over crepes and heat for 10 to 15 min in oven.
Serve hot.


Vegan Crepes

Combine in a blender:
2 cups flour
1/3 cup nutritional yeast flakes
1/2 tsp baking powder
1 tsp salt
3 cups water
1 Tbsp oil (use a bland oil, not olive oil)
Blend until thoroughly combined.
Use immediately or let rest in fridge for 30 minutes.
Heat a nonstick frypan over low-medium heat.
Ladle 1/4 cup crepe batter into pan.
Cook until top is set.
Flip. (If you practice, it's easy to flip them in the pan - just bring the
pan sharply toward you and down at the same time - looks impressive <g>)
Cook until bottom is lightly tan and the crepe looks done. Crepes should
be fairly light, not dark like pancakes.

Note: You can also use these crepes in desserts.
This recipe is adapted from "The New Farm Cookbook."


Vegetable Rye Pancakes

for two
1/2 Cup rye flour
1/4 Cup whole-wheat flour
1/2 tsp baking powder
2-3 Tbsp finely chopped red bell pepper
2-3 Tbsp finely chopped caramelized onions
1/4 tsp salt
1/2 Cup Soy or rice milk (I used Edensoy Vanilla. I've also used
Rice Dream)
1/4 Cup water

(Caramelize onions using your favorite method - mine is with balsamic
vinegar - I prepare a big batch at the beginning of the week and use
it throughout the week.)
In a small bowl, combine dry ingredients and mix in the liquid. Let
the batter stand for a few minutes. While batter stands, heat up a
skillet/griddle. Use your favorite low fat greasing technique (I use
a stick of butter which I rub lightly over the hot griddle. A single
stick can last for months this way.)

Heat the skillet over medium flame. Pour the batter onto the
griddle to form 4 pancakes. The batter is very thick but should pour
well. The pancakes should be around 4-6" wide and around 1/2" thick
when done. Use a spoon or fork to spread pancake mix, if necessary.
Once the pancake has browned on bottom, turn over and reduce heat to
low. Keep on griddle for as long as you like (till bottom has lightly
browned) then turn up heat again for another minute.
Remove pancakes serve with a sweet fruit sauce or try it by itself.
The pancakes will have a crisp crust and a chewy inside. Yum.

NOTE: If you like corn these pancakes would be really great with
whole kernels added as well...


Whole Wheat Pancakes

1 Cup Whole Wheat Flour
1 Cup White Flour
2 Tbsp olive oil
2 Tbsp honey (or alternative liquid sweetener)
3 Tbsp rice or soy milk powder
1 1/4 cups water (add more/less for consistency you like)
2 tsp. baking powder
1 tsp salt

Preheat skillet (can use olive oil in pan to prevent sticking). Mix
with wire whisk and cook in skillet.
CVC


Waffles and Crepes

1/2 cup rolled oats
1/2 cup whole wheat flour
1 cup milk (soy, millet, tofu or nut)
1/2 ring dried pineapple (optional)
1/2 cup milk (soy, millet, tofu or nut)
1 tsp salt
1/4 tsp vanilla to taste
1/4 tsp maple flavoring to taste

Place oats, flour, pineapple and 1 cup of milk in blender jar and soak
over night. Next morning, add salt, vanilla, maple flavor and 1/2 cup of
milk to soaked blender mixture. Blend all ingredients until a smooth
batter forms. Preheat a non-stick griddle or skillet to medium heat. Drop
1/3 cup of crepe batter onto skillet surface and immediately roll pan to
spread batter evenly. Cook crepe until edges begin to brown. The top must
be dry before turning to brown the other side. When cooked, quickly tip
and slide crepe from pan onto a flat plate. Repeat this process until the
batter is gone. Stack crepes on top of each other. Fill the center of each
crepe with fresh fruit or canned fruit. Roll up and sprinkle with chopped
walnuts.

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