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Everybody Loves Pancakes!

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Everybody Loves Pancakes!

Who could resist the smell of pancakes on a Sunday morning? (Or on any other morning, for that matter…)

Here’s a recipe I love to break out when we have friends to stay. ‘Mom’s Pancakes’ is fondly named after a friend’s mother (particularly talented in the baking department) who created the recipe by ‘veganizing‘ one of her favorites. It’s extra special because it uses three (yes, three) raising agents, producing a super-fluffy pancake.

As well as baking soda and baking powder, Mom’s Pancakes also uses active yeast which requires rising, so it takes a little bit longer than some other recipes, but the results are worth it. Fluffy Pancakes (on page 2) is made without yeast or egg replacer, so it’s a bit more simple and quick to prepare, yet still fluffy and delicious.

For an extra delicious treat, try throwing some antioxidant-rich blueberries into the batter. Serve with maple syrup* and perhaps some palm-oil free vegan margarine. Whip up some dandelion or chicory coffee with some frothy soy milk and a dash of cinnamon, and you have a breakfast fit for royalty!

* To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

Mom’s Pancakes
yields 6-8

1 1/2 t. active dry yeast
1/4 C. warm water
1 t. dry unrefined sweetener
2 C. whole wheat (or spelt) pastry flour
1/2 t. sea salt
1 T. baking powder
1 t. baking soda
1 t. cinnamon
1 1/2 T. powdered egg replacer
2 1/2 C. soy or rice milk
1 T. dry unrefined sweetener
1/8 C. safflower oil
1/2 t. vanilla

1. Place yeast in warm water with 1 t. sweetener. Let rise in a warm spot, until it bubbles up, doubling in size.
2. Sift dry ingredients into a bowl, except sweetener, and stir.
3. In a separate bowl, beat egg replacer with 1/2 cup of soy/rice milk until frothy. Add sweetener, remaining milk, oil and vanilla. Stir well.
4. Pour wet into dry and mix until smooth. Add froth from risen yeast (without adding all the water). Mix until batter is smooth yet not thin, adding more milk if needed.
5. Pour batter to desired size onto an oiled hot grill, cast-iron skillet, or non-stick pan.
6. Important: When edges turn brown and bubbles form and remain open in the middle (approximately 1-2 minutes), flip over for another minute or two until done.

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

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Incredibly Delicious: Recipes for a New Paradigm

500 cholesterol-free recipes from quick, easy meals to gourmet banquets. An extensive chapter on raw food preparation, cultivating a vegan-organic garden, vegan alternative ingredients, quotes from medical and environmental authorities affirming the benefits of a plant-based diet and inspiring words of wisdom from some of the greatest minds of all time. More than a cookbook!buy now

499 comments

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7:04AM PDT on Apr 25, 2012

thanks for sharing

3:53PM PDT on Apr 24, 2012

ty

11:02AM PDT on Apr 6, 2012

I wasn't hungry, but now I am (LOL).

9:56AM PDT on Apr 4, 2012

Thank you.

11:44AM PDT on Mar 21, 2012

I'm not actually a big pancake lover, but my husband likes to make them for me so I pretend I love them :)

1:27AM PST on Mar 6, 2012

I love pancakes, but they don't love me... I'm diabetic, and can't eat those.

But I remember making pancakes by the ton... I'd freeze them. Then as needed, take as many as I want out, and toast them & serve. It's just like fresh that way.

1:58AM PST on Mar 4, 2012

yum sounds like something i have to try thanks heaps for sharing

8:50PM PST on Mar 2, 2012

Thanks also for the info on lard in maple syrup. I had no idea.

5:40AM PST on Feb 28, 2012

tks

4:19AM PST on Feb 28, 2012

Thanks for the article.

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