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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 30 |
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I veganized the recipe for these pancakes from a health cookbook we had lying around the house. They're really good, and full of fiber. Ingredients:
1 tablespoon flax seed |
3 tablespoons warm water |
1/2 cup all-purpose flour |
2 tablespoons whole wheat flour |
1/2 cup rolled oats |
1/4 cup rye meal or 1/4 cup buckwheat flour |
1 tablespoon sugar |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 1/2 cups soymilk |
2 tablespoons canola oil |
Directions:
1. Finely grind the flaxseed in a spice mill or coffee grinder. Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous.
2. In large mixing bowl, stir together dry ingredients.
3. Whisk together wet ingredients, including flax mixture, separately.
4. Pour wet ingredients into the dry, stirring just to combine.
5. Heat nonstick griddle or skillet over medium-high heat about five minutes, or until water droplets bounce when splashed on it.
6. Pour batter on by the 1/4 cup, cooking approximately two minutes on each side.
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