Oat and Walnut Pancakes
"These are really hearty, satisfying pancakes when you wake up ravenous. They are especially good with pure maple syrup. This recipe is from the Millenium Cookbook."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup unbleached all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup cornflour
- 1⁄3 cup walnuts, toasted and crushed
- 1⁄4 cup rolled oats
- 2 teaspoons unrefined sugar
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 3 cups soymilk
- 1 teaspoon champagne vinegar or 1 teaspoon rice vinegar
directions
- In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
- In a medium bowl, mix the soy milk and vinegar together.
- Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
- The resulting batter should be a little thicker than heavy cream.
- Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
- Lightly spread with good vegetable margarine and drizzle with pure maple syrup.
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Reviews
-
I don't know... these turned out like little rubber disks for me. I think they do not have anywhere near enough leavening and I think the amount of acid (vinegar) that is added needs to be higher. I didn't really like the flavor either. I think they need some oil too- most pancakes I have made in the past that are fat free also use beaten egg whites, which these don't. I think they need a Tbs or two at least. I also found that i only could use 2 cups of milk and it was already too thin. I am wondering if there aren't some omissions in this recipe. I eventually ended up salvaging them, but had to add a lot of additional ingredients and they still weren't very good. The ones I made per the recipe hit the trash can. Sorry. -
Carol, these thin, crisp pancakes were absolutely fantastic! I didn't have walnuts, so I used toasted chopped almonds, and I substituted soy milk with skim milk. I was rather generous with the cinnamon too; next time I think I'll also try some finely chopped apples or bananas in the batter, and perhaps a dash of vanilla. Who said pancakes hafta have eggs, eh? :)
Tweaks
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Carol, these thin, crisp pancakes were absolutely fantastic! I didn't have walnuts, so I used toasted chopped almonds, and I substituted soy milk with skim milk. I was rather generous with the cinnamon too; next time I think I'll also try some finely chopped apples or bananas in the batter, and perhaps a dash of vanilla. Who said pancakes hafta have eggs, eh? :)
RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!
