Vegan Recipes - breakfast

Pancake Breakfast Sandwiches

By Ricki Heller

Use leftover pancakes from Sunday brunch for breakfast another day. Simply spread one pancake with your favorite nut butter and/or jam, then top with another pancake for a quick and delicious breakfast. These light and foolproof pancakes are great with berries, apples, pears, or bananas. Unlike most vegan versions, they provide a good amount of protein on their own, due to the protein powder added to the batter.

1-3/4 cups soy or rice milk
2 tablespoons ground flax seeds or 1/2 cup silken tofu
2 teaspoons apple cider vinegar
3 tablespoons sunflower or other mild tasting oil
1 tablespoon agave nectar or maple syrup
1-3/4 cups whole spelt flour
2 tablespoons unflavored protein powder (rice or soy are ideal); you may substitute soy or chickpea flour, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup berries or chopped apple, pear or banana

Measure the soy milk into a measuring cup and add the flax, vinegar, oil and agave, stirring well. Set aside while measuring remaining ingredients, or at least 2 minutes.

In a large bowl, mix the flour, protein powder, baking powder, baking soda and sea salt. Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there). Gently fold in the fruit.

Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or large spoon, measure out about 1/4 cup batter for each pancake and spread slightly in the pan. Cook about 3-4 minutes per side, until golden brown and puffed up. Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster). Makes 10-12 pancakes.

Ricki Heller, PhD, RHN, is a Registered Holistic Nutritionist and freelance writer who owns and operates Ricki's Kitchen Cooking Classes and Bake It Healthy, devoted to producing delicious baked treats free of wheat, dairy, eggs, or refined sweeteners. She lives in Toronto, Canada with her husband and lab-border collie cross. Visit her on the web at www.rickiskitchen.com and www.bakeithealthy.ca. Submit a Recipe

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