So...what this leads me to is that we're having trouble making time for our own posts and we're going to cheat today and post a tasty recipe contributed to us by our dear cousin, Liz, of bake sale and Manterview fame. Enjoy!
Lizzy's Oatmeal Buckwheat pancake recipe
Vegan, gluten-free, low-fat, high nutrient
For pancakes for two:½ cup rolled oats
1 cup soymilk
½ cup buckwheat flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon canola oil
capful vanilla extract
1 teaspoon apple cider vinegar
1 teaspoon egg replacer (see note)
1) Put the oats and ½ cup soymilk in a bowl. Let sit for 10 minutes or so until oats are
softened.
2) Put ½ cup soymilk and vinegar in a bowl. Mix and let sit for 5 minutes or so - the
soymilk gets a little thick.
3) Mix dry ingredients. Add spices if desired: cinnamon, nutmeg, allspice, cloves, ginger,
etc.
4) Mix vanilla and oil into soymilk and vinegar mixture. Add egg replacer.
5) Heat pan on med high with canola oil. When oil gets hot, you may want to turn pan
down a little bit.
6) Put oats and soymilk into soymilk mixture. Mix a bit. Add that to flour mixture. Mix
only until combined. (Do not overstir)
7) Pour 1/3 cup batter into hot pan to make one pancake. Fill pan with cakes. Cook on
med heat until edges are dry and bubbles are forming across the entire top of the
pancake. Flip cakes and cook on other side. The trick is to have the heat hot enough
to make a nice crisp edge and top but not so hot that it burns the cake before it is
cooked through.
I serve these with bananas, pecans, syrup, strawberry sauce (frozen strawberry, orange
zest, oj, syrup, arrowroot), Earth Balance spread.
Note: Egg replacer is easy to find at any natural food market, it keeps very well in the
cabinet, and it is easy to use. I am sure you could just use an egg in this recipe as well and
it would be great!
