Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep. Cooking time varies with space available to cook pancakes
This is a very basic recipe which can be altered to provide many different flavours. Below are two versions. The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe. The other with pineapple tidbits and maple syrup is the buttermilk version.
Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes
Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat. But I took on a project last January that left me no time for anything else. And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.
I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes. But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.
Prior preparation needed
Lots of prior preparation needed for this dish, especially if you are using unrefined rolled oats. The recipe suggests soaking the oats overnight. Then it also suggests letting the completed recipe chill up to 24 hours “for even better results”.
So I quickly switched my day around and ended up having these pancakes for supper instead of breakfast. But nothing beats a buttermilk pancake. These are beautifully light and very delicious.
You can tell from the list of ingredients that this contributor to the Parkdale Pot Luck Cookbook regularly has vegan ingredients on hand. If you haven’t tried rice milk or carob chips yet, now is your chance. Don’t have time to shop for them? Just use your regular milk and chocolate chips. Butter, margarine or a light vegetable oil can replace the coconut oil but won’t give the same delightful flavour.
I made these rather thick and hearty this morning, but if you prefer a thinner, lighter pancake, just adjust the quantities of flour and rice milk to get the desired consistency.