Vegan Pancakes

[tweetmeme source=”VeganChickie”]Another recipe with just an end result photo.. sorry about that! Will make sure I am better prepared with a charged up battery next time!!

This recipe is from The Joy of Vegan Baking.

I really LOVE this cook book and anyone who is even remotely interested in vegan baking really should get themselves a copy, it never ceases to amaze me. This pancake recipe is SOOO good.. even just thinking about it makes me want to make up another batch! Now if I could just invent a vegan nutella to slather my pancakes with I’d be all set!

Vegan Pancakes
(The Joy of Vegan Baking)

Ingredients:
1 cup unbleached all-purpose flour (or half all-purpose and half whole wheat)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup non-dairy milk (we used soy)
2 tablespoons canola oil
3 tablespoons liquid sweetener such as maple syrup or apple juice concentrate (we used orange juice)
Additional oil or vegan butter for cooking (optional – depends on your pan)

Method:
Combine the flour, baking powder and salt in a bowl. In a separate bowl, combine the milk, oil and sweetener.

Add the milk mixture to the flour mixture and mix just until moistened, a few lumps are okay (Don’t overmix or the pancakes will be tough).

Heat a nonstick pan over a medium head. (add some oil if required but with a nonstick pan you won’t need it)

Pour the batter onto the griddle to form circles about 10cm in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancake and cook the other side until golden brown.

This recipe makes 8 to 10 (super delicious) pancakes.

I served mine with fresh fruit and some vegan choc chips.. OMG! Delish!
For chocolate pancakes, use chocolate soy milk instead of soy milk, and add a cup full of choc chips!

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Vietnamese Pancakes rolled with Vegetables (vegan)

[tweetmeme source=”VeganChickie”]The cookbook calls this one Vietnamese Pizza, but it’s about as far from pizza as you can get while still having vegetables on a doughy base! It was good though, and the Vietnamese dipping sauce was a very nice surprise. We will most certainly be using that one again. The pancakes are savory, chewy and a little bit crispy. Rolling them out was a bit fiddly but I suspect that will get easier with time.

Pancakes Rolled with Vegetables
Served with Picked radish and carrot and Vietnamese dipping Sauce
(The Asian Vegan Kitchen)

Ingredients:

2  cups rice flour
2 tablespoons corn starch
1/2 teaspoon turmeric
3 1/2 cups coconut milk
1/2 teaspoon salt
Pinch of baking powder
2 tablespoons vegetable oil
1 small onion leek sliced
2 cloves garlic sliced
50g Daikon radish, julienned
1 carrot julienned
1 cup bean sprouts
4 tablespoons chives, chopped
Vegetable oil for drizzling

Method:
In a bowl, mix the rice flour, cornstarch, and turmeric with the coconut milk. Add the salt and baking powder and stir until smooth. Set aside for 15 minutes.

Heat the oil in the saucepan and saute the onion leek and garlic briefly. Add the daikon and carrot, stir over high heat for a minute, then remove with a slotted spoon and set aside. reserve the oil.

Heat a frying pan and grease it with a little oil. Pour in a quarter of the rice-flour batter and spread it out to make an even layer. Take a quarter of each of the sauteed vegetables, bean sprouts and chives and spread over the batter. drizzle a little oil around the edges of the pancake and cook for 3 – 4 minutes, until the underside is golden brown.

Fold in half and slide onto a serving plate. Repeat with the remaining batter and vegetables. Serve with Vietnamese Dipping Sauce or Pickled Radish and Carrot (or both!).

Pickled Radish and Carrot:

Ingredients:
100g white radish
1 carrot
1 teaspoon salt
1 tablespoon castor sugar
1 tablespoon rice vinegar
1 tablespoon water

Method:

(this dish can be made with julienned cucumber, sliced chilies, water spinach stem or garlic cloves)
Slice the radish and carrot in julienne strips, in a bowl, mix the salt, sugar, vinegar and water and stir until the sugar has dissolved. Add the radish and carrot and leave to start for at least 20 minutes before serving.

Vietnamese Dipping Sauce:

Ingredients:

3 Dried shiitake Mushrooms
3 cups water
1/2 cup soy sauce
4 tablespoons fresh lime juice
3 tablespoons castor sugar
2 cloves minced garlic
1 teaspoon cayenne pepper

Method:

place your mushrooms in a pan with water, boil for 10 minutes, then, saving the water, puree the mushrooms in a blender. In the saucepan, combine the dashi with the soy sauce and the mushroom puree and bring to the boil. turn down the heat and simmer for 2 – 3 minutes. Add all the other ingredients and stir until the sugar has dissolved. Serve at room temperature. (we added a bunch of chilies to this one.. we love it hot!)

(the mushroom water can be frozen and used as a stock).

Vegan Blueberry Corn Pancakes

Sunday brunch in the comfort of our own home.. what a luxury! Cheffy and I, woke up early and lounged around the house for a while, reading and whatnot, until my stomach started growling that is (I am pretty growly myself when I am hungry so the stomach growling is a good indication for dear chef that it’s time to get acookin!). We do all our weekly grocery shopping on a Saturday morning after scouring cookbooks and planning our weekly meals. We try to get all our fruit and veg from the organic farmers market in the city, although this week we were pretty slack, anyway, the point is, that because we were all organised we already had all the ingredients for vegan blueberry corn pancakes, another recipe from Veganomicon.

Blueberry Corn Pancakes
(makes 8 – 10 pancakes)
Veganomicon

Ingredients:

3/4 cup all purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil (any mild tasting veg oil will do)
1 1/4 cup plain soy milk
1/3 cup water
1 teaspoon vanilla
2 tablespoons pure maple syrup
2 teaspoons grated lemon zest
1 cup fresh blueberries

Method:

Preheat a large non-stick pan on medium high heat. Sift together, flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.

Spray pan with cooking spray. Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.

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It was a first for this recipe and the pancakes were great. We served them with lemon juice (from the lemon we used for the rind.. no need to waste it!) and sugar sprinkled over the top. Cheffy said he would have liked them to be a bit sweeter – maybe some maple syrup added to the mix would have worked – but I thought they were great as is. All in all a tasty, fast, easy recipe. Perfect for a lazy Sunday at home.. (but I would say that since I just had to take the photos while dear chef did all the work!).