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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is wonderful as is, or it can be used as a starting point for variations. Buttermilk is the traditional base for pancakes, but for me, this raised several dilemmas: One, even the largest supermarkets were often out of stock, and two, even when I did find it, it was never organic. I discovered that yogurt is an excellent base for pancake batter, producing tender, golden results. Once we went vegan, I found that soy yogurt works just as well. Ingredients:
2 cups whole-wheat pastry flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
2 tablespoons ground flaxseeds, optional |
1 1/2 cups low-fat yogurt or soy yogurt |
1 1/4 to 1 1/2 cups low-fat milk or rice milk |
2 tablespoons nonhydrogenated margarine |
pure maple syrup, all-fruit preserves, or one quick fresh fruit sauce |
Directions:
1. 1. Combine the flour, baking powder, baking soda, and flaxseeds, if using, in a mixing bowl. Make a well in the center and pour in the yogurt and milk. Stir with a whisk until the batter is just smooth; it should have an easy-to-pour consistency, but not too thin. Add more milk as needed. Don't overbeat.
2. 2. Heat a nonstick griddle or a large nonstick skillet that has been lightly coated with some of the margarine. Ladle on the batter to form 3- to 4-inch pancakes. Cook on both sides over medium heat until golden brown. Serve hot with maple syrup.
3. Variations Multigrain: Substitute 1/2 to 3/4 cup of the flour with another type of flour such as spelt, kamut, buckwheat, cornmeal, or rye, or use a combination of two different types of flour equaling 1/2 to 3/4 cup.
4. Fruity pancakes: Add a cup or so of thinly sliced fruitsone kind or a combinationto the batter. Try pears, peaches, nectarines, strawberries, wild blueberries, or other berries.
5. Cinnamon-apple pancakes: Add 1 heaping cup very thinly sliced, peeled apple (any soft cooking variety such as Cortland, McIntosh, or Golden Delicious) and ground cinnamon to taste to the batter.
6. Banana-nut: Add 1 medium thinly sliced banana, 1/4 to 1/2 cup finely chopped walnuts or pecans, and a pinch of ground nutmeg to the batter.
7. Per serving: 710.0 calories, 180.0 calories from fat, 20.0g total fat, 4.0g saturated fat, 10.0mg cholesterol, 370.0mg sodium, 103.0g total carbs, 8.0g dietary fiber, 8.0g sugars, 31.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Vegetarian Family Cookbook by Nava Atlas. Copyright © 2004 by Nava Atlas. Published by Broadway Books. All Rights Reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
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