Wednesday, September 14, 2011

Whole Wheat Vegan Pancakes with Berry Sauce

BEFORE
I credit the book Skinny Bitch with my initial decision to go veg. Since reading that book one afternoon three years ago, I've tried lots of new recipes in an attempt to cut down my consumption of all animal products. This recipe, adapted from Skinny Bitch in the Kitch, is one of my favorite vegan recipes of all time. On lazy weekends when we have time to make and enjoy real breakfast, James often whips up a batch of these pancakes. He likes to throw in a few handfuls of semi-sweet chocolate chips, but I prefer some banana or fresh berries in mine, so we usually split the batter. Either way, these pancakes are amazing and I highly suggest you try them this weekend!

Ingredients:
1 1/4 c whole wheat pastry flour (whole wheat flour works, too.)
1 1/2 ts baking powder
1/2 ts fine sea salt (or kosher salt if you prefer)
1 1/2 c rice milk (other alternative milks work as well)
2 tb refined coconut oil, melted (or safflower oil. canola should work if you don't have either on hand)
1 tb maple syrup, plus more for serving
1 tp pure vanilla extract

Combine dry ingredients in a large bowl and wet ingredients in a medium bowl. Note that the coconut oil might turn to solid again if your milk and syrup are cold. Don't worrry. Just wisk them well. Whisk the wet ingredients into the dry ingredients, stirring until combined (a few lumps are OK).

If you think plain pancakes are boring, here's where you can spice them up. I like to add a pinch of cinnamon and a thinly sliced banana to the batter. During berry season, I add a cup of blueberries, strawberries, raspberries, or blackberries depending on what's at the farmers market. You can add chocolate chips or cocoa powder (reduce amount of flour by the amount of cocoa)... or both for double chocolate chip! If you want more grains, I see no reason why you couldn't add a couple tablespoons of oats and if you like your pancakes on the nuttier side of life, try adding a half a cup of finely chopped walnuts. You really can't go wrong, so go crazy.

Preheat a (nonstick or oiled) griddle or skillet over medium heat for a couple minutes (until hot but never until smoking!). Cook like normal pancakes. For those of you inexperienced in pancakes, just drop your desired amount onto the skillet (about 1/4 c per pancake makes a decent size, but it's entirely up to your preferences). Cook until bubbles appear and the edges set. The pancakes should be nicely browned on the bottom when you go to flip them. This usually takes 2-3 minutes, but depends on how hot your pan is. Turn the heat down if the pan starts smoking or if your pancakes start burning. Cook the other side for 1-2 minutes, until golden brown. Keep the cooked pancakes in a warm oven until ready to serve or eat them straight off the stove! Serve with warm maple syrup, your favorite jam, or a berry sauce like pictured here (recipe below).

AFTER
Berry Sauce:
2 tb raw sugar
1/4 c water
Juice of 1/2 a lemon (or 1 tb)
1 c fresh (or frozen) berries
2 tp cornstarch (optional)

Combine sugar with 1/4 c water in a small saucepan over medium heat. Stir and simmer until sugar is dissolved. Add lemon juice and berries. Mash berries with a potato masher and cook over medium-low heat, stirring often for about 10 minutes or until berries are softened. If you want your sauce thicker, whisk cornstarch with 1 tb warm water in a separate bowl . Add to the sauce, stir well, and simmer another minute. Serve over pancakes or whatever else you think deserves some sweet berry goodness!

This post has been shared on:
Kelly the Kitchen Kop's Real Food Wednesday
Day2DayJoys Healthy 2day Wednesdays
Food Renegade's Fight Back Friday
Real Food Whole Health's Fresh Bites Friday