Happy Monday! How about some Flax-Berry Pancakes to get this week rolling?
I hope you are all enjoying my 30 Days of Vegan Cooking to celebrate World Vegan Month featuring with recipes from the Revised Edition of Vegan Planet.
from Vegan Planet by Robin Robertson
Many people include flaxseeds as part of their daily diets because they are an important source of omega-3 fatty acids. Ground flaxseeds blended with water are used to replace eggs in this pancake recipe—a nutritious way to start your day. Blueberries are the classic fruit choice, but feel free to substitute another fruit, if you like. Serve with pure maple syrup or blueberry sauce.
1 1/2 cups unbleached all-purpose flour
3 tablespoons natural sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons ground flaxseeds
1/4 cup water
1 1/4 cups nondairy milk
1 teaspoon pure vanilla extract
3/4 cup fresh blueberries, picked over, or thawed frozen blueberries
1. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.
2. In a blender, combine the flaxseeds and water and blend until viscous. Add the nondairy milk and vanilla and blend until smooth.
3. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just moist. Fold in the berries.
4. Preheat the oven to 200°F. Heat a lightly oiled griddle or large nonstick skillet over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on top, about 2 minutes. Flip the pancake with a metal spatula and cook until the other side is lightly browned, about 1 minute more. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes.