Have you missed us?

As you've noticed, we've been kind of slacking on posting to our beloved blog. I'm not really sure how people like Ree and Kelle do it, but we just can't get our act together to post every day (or even every week lately). But, we know you love us and that you'll excuse us. If you didn't know this already, two of us bitches are going temporarily insane in graduate school while we learn about swallowing disorders and reading disabilities, how black tea consumption is linked to prostate cancer in China and doing biostatistics like nobody's business. The third bitch already suffered through graduate school a few years ago and is now busy chasing after a precocious and all together WAY TOO ENERGETIC almost two year old. Said bitch is also trying to get a little baby blanket business going. Oh, and watching Madmen.

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!