Saturday, November 1, 2008
Happy World Vegan Day...with Pancakes!
Yes, in addition to being All Saints Day (http://en.wikipedia.org/wiki/All_Saints_Day), it's the 14th annual World Vegan Day (http://en.wikipedia.org/wiki/World_Vegan_Day). Since I couldn't allow so an illustrious an occasion to pass unmarked, I made some really good pancakes for breakfast. They were basically an adaptation of the peach and walnut pancakes I made a few weeks ago, but using apples, pears and more autumnal spices; they made a good start (at 11am!) to what by all rights should be a very busy day...we'll see how that goes, shall we?
Apple, Pear and Walnut Pancakes
~ 1 cup whole wheat pastry flour
~ 1 tbsp. baking powder
~ 1 tsp. each cinnamon, vanilla extract
~ 1/2 tsp. each nutmeg, allspice, salt
~ 1/4 ground cloves
~ 1/2 cup finely chopped walnuts
~ 1/2 cup raisins
~ 3 cups ripe, chopped pears, apples, or (optimally) a combination
~ 1 cup soy milk
~ 2 tbsp. canola oil
~ 2 tbsp. maple syrup
~ 1 tbsp. freshly grated ginger
~ Preheat the oven to 300 degrees fahrenheit.
~ Combine all the dry ingredients thoroughly in a mixing bowl; add the raisins and walnuts last, tossing them in the flour mixture until coated.
~ In a blender or food processor, combine the chopped fruit, soy milk, oil, syrup and ginger. Blend until liquified.
~ Add the wet ingredients to the dry, and stir thoroughly to make a smooth batter.
~ Lightly coat a skillet with oil or cooking spray, and place over medium heat.
~ Add the batter by large spoonfuls, about 2 at a time, and cook about 4 minutes before flipping and cooking another 2-3 minutes; they should be firm enough to remove from the pan without falling apart. Again, a sacrifice to the Pancake God may be necessary; just consider it a part of your World Vegan Day observances.
~ As the pancakes are cooked, transfer them to a cookie sheet in the oven to keep warm.
~ Serve with maple syrup, Earth Balance, and extra sliced fruit on the side. Or tempeh bacon. Or both!