Looking for an easy pancake recipe for Christmas morning that goes great with maple syrup or fresh seasonal fruit? Then try these flavorful vegan pancakes from “Simple Vegan: Delicious Meat-Free, Dairy-Free Recipes Every Family Will Love” (Hearst Books, $14.95) from Good Housekeeping. “These pancakes not only allow you to go egg-free. they give you a double dose of whole-grain goodness (notice the whole-wheat flour and heart-heathly oats in the ingredients list).”
1 1/2 cups plain soy milk
2/3 cup quick-cooking oats
1/2 cup flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons canola oil
In a medium bowl, combine soy milk and oats. Let stand 10 minutes.
Meanwhile, in a large bowl. combine flour, whole-wheat flour, baking powder and salt. Stir oil into oat mixture and add oat mixture to dry ingredients. Stir just until flour mixture is moistened (batter will be lumpy).
Spray non-stick 12-inch skillet with non-stick cooking spray; heat over medium heat until hot. Make 4 pancakes at a time, pour batter by scant 1/4 cups into skillet, spreading batter into 3 1/2-inch circles. Cook until tops are bubbly and edges look dry, 2 to 3 minutes. With a wide spatula, turn pancakes and cook until undersides are golden brown. transfer pancakes to platter. Cover to keep warm.
Repeat with remaining batter, using more cooking spray as needed.
Makes 12 pancakes or 4 servings.
Approximate nutritional value per serving (pancake only): 300 calories, 8 g protein, 37 g carbohydrate, 14 g total fat, 4 g fiber, 0 cholesterol, 466 mg sodium.
From “Simple Vegan: Delicious Meat-Free, Dairy-Free Recipes Every Family Will Love” from Good Housekeeping