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  This week was the start of a new school year, and it was great to have a break over the weekend. Our whole house slept in Saturday morning, and then we  had a nice family brunch the next day. The non-vegans had eggs, bacon, biscuits, and gravy. But, I finally got to try this great pancake recipe from my all-time favorite blogger, Lolo, author of the Vegan Yum Yum cookbook. Even the carnivores enjoyed the pancakes, and they were so easy to cook!

I made some changes, but you can find to original recipe, here.

Ingredients… (For about 12 pancakes)

  • 1 3/4 cup soymilk
  • 1 tbs sugar
  • 2 tbs vegetable oil
  • 1 1/3 cup all-purpose white flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp extract (any flavor, I used vanilla)
  • 2 tsp wheat germ (optional, but makes the pancakes fluffy and light.)
Directions…
  
  • Add all the ingredients to a large bowl.
  • Use a hand mixer to blend all the ingredients evenly together, not forgetting to scrape down flour from the sides of your bowl while you blend.
  • Heat a non-stick pan over medium-high heat for a few minutes. Then, pour some batter, depending on how big you want your pancakes to be, into the center of the UNgreased heated pan.
  
  • While the batter cooks, bubbles will start to form around the edges. Once the underside is golden brown, flip the pancake with a spatula and cook the other side.
  • While you finish cooking the rest of the batter, have a plate in your oven at about 200 degrees, just to keep the already finished pancakes warm.
To Serve!
Serve these pancakes with Earth Balance and maple syrup, for breakfast or brunch (or even dinner!) If you have kids at home, a fun way to serve this dish is to cut the pancakes into strips, lay them on a plate, and have a small bowl of maple syrup to ‘dunk’ them nearby.
ENJOY!
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