Vegan Recipes - Entrees

Best Vegan Pancakes

By Didi Emmons

A few years ago, I discovered a trick that makes the most delectable pancakes I've ever encountered. I got the trick from the "Open House Cookbook" by Sara Leah Chase. The recipe wasn't vegan, but her method translates easily into the vegan arena. So I'll let you in on the secret: rather than melting the butter, Chase cuts the flour into the butter as if for a pie crust, until the butter and flour becomes "sand-like". This can be done in just a few seconds in the processor (and margarine, of course, can be used). After transferring this to a bowl, the liquid ingredients and flavorings are added. The net result is a pancake that is above the norm -- moist, fluffy, and satisfying.

Ingredients:

1 cup whole wheat flour
2/3 cup unbleached white flour
1/3 cup wheat germ or rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cane sugar
1/2 teaspoon salt
5 1/2 tablespoons cold soy margarine
3 cups soy milk mixed with 2 teaspoons white or cider vinegar
optional: 1 1 /2 cups cooked pureed squash such as pumpkin or butternut, or cooked pureed sweet potatoes

Directions:
In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, cane sugar, and salt. Run the processor to mix well. Cut the margarine into small pieces with a knife, and add the margarine to the processor bowl. Either run the processor in short spurts or cut with a pastry cutter or fork until the mixture has a sand-like consistency. If you've used a food processor, transfer the mixture to a large bowl.

Make a well in the center of the flour mixture, and add the soymilk. Stir until the liquids are fully incorporated. If using the pureed veggie, stir it in now until well mixed.

Heat a griddle or a large non-stick or well-seasoned skillet over medium heat. When it is hot, grease it with an oil spray. Using a ladle, drop about 4 ounces of batter to form a pancake. Continue in this fashion, leaving a bit of space between pancakes. Let them cook, and when small bubbles appear, turn a pancake with a spatula. If it is golden brown, turn over the other pancakes. Let the pancakes cook for at least another 2 minutes on the other side. Transfer to plates, and give to friends or self and begin eating.

Continue to cook pancakes in this manner until everyone is fed!

Jill Nussinow is a Registered Dietitian, culinary educator, cookbook author, speaker and consultant and all around proponent of a plant-based diet. She teaches vegetarian and vegan cooking at Santa Rosa Junior College in California and other places around the US. She has a son who is almost 15. One of her greatest joys is sharing her enthusiasm for vegetables and pressure cooking with anyone who will listen. Her cookbook The Veggie Queen: Vegetables Get the Royal Treatment and her new DVD, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes are both available on her website www.theveggiequeen.com.

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