Buttermilk Rice Pancakes

Source: Whole Foods for the Whole Family
Date tried: March 29, 2017
Yield: 16 4” pancakes
Time needed: 5-10 minutes + cooking time

These are so good! I love any pancakes made with buttermilk. And using rice flour is a nice light touch. This recipe is not found in the new book, but as a variation of Basic Wholegrain Pancakes in the original edition.

Buttermilk Rice Pancakes

Buttermilk Rice Pancakes
2 cups buttermilk
4 eggs, separated
pinch cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 cups brown rice flour
2 Tbsp. honey
2 Tbsp. melted butter

Beat the egg whites together with cream of tartar until stiff and set aside.
Combine buttermilk, egg yolks, honey and oil
In another bowl, combine baking soda, salt and brown rice flour.
Mix dry ingredients buttermilk mix to make a batter.
Fold in beaten egg whites.
Cook on lightly greased skillet or griddle.

Extras can be frozen for snacks or busy mornings.

Oat Waffles

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.

Oat Waffles

Oat Waffles

Oat Waffles
2 cups rolled oats
3 cups water
1/2 cup raw cashews
2 Tbsp. whole wheat flour
1 Tbsp, baking powder
2 Tbsp. oil
1/2 tsp. salt

Combine all ingredients in a blender.
Process on high until chopped very fine and mixture is foamy.
Let stand 10-15 minutes.
(May be made to this point the day before and refrigerated overnight if desired.)
Bake in a hot, lightly-oiled waffle iron for 10-12 minutes until firm and brown.
Serve with maple syrup or natural fruit syrup.

Oatmeal Buttermilk Pancakes

Source: Diet for a Small Planet
Made: November 4, 2013
Yield: 6 servings
Time to make: 2 days!!

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.

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

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Blueberry Cornmeal Pancakes

Source: May All be Fed: Diet for a New World
Date tried: May 6, 2013
Yield: 12 4” pancakes
Time needed: 15-25 minutes depending on how many pancakes you can put on the griddle at once.

Cornmeal gives an interesting texture to this traditional favorite.

Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes

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Banana Pancakes

Source: The Parkdale Potluck Cookbook
Date tried: July 7, 2012
Yield: 4-6 pancakes
Time needed: 10-15 minutes

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.

 

Banana Pancakes

Banana Pancakes

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