More Recipes, More Excerpts From This Book, Other Books, Buy This Book, Home

Juneberry Pancakes

From THE WILD VEGETARIAN COOKBOOK
Juneberries

Juneberries
Juneberries make this already-perfect batter even better. Lecithin granules and flaxseeds more than substitute for egg yolks and whites.

DRY INGREDIENTS

6 oz. sweet brown rice flour + 6 oz. buckwheat flour, or 12 oz. any whole grain flour
1/4 cup flaxseeds, ground
6 tbs. lecithin granules
2 tsp. dried lemon balm or other mint, ground
1 tsp. cinnamon, ground
1/4 tsp. nutmeg, ground
1-1/4 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt

WET INGREDIENTS

3-1/2 cups soy milk or nut milk
1/2 cup corn oil
2 tsp. vanilla extract
1 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup

OTHER INGREDIENTS

1 cup juneberries or blueberries

PROCEDURE

1. Mix together dry ingredients.

2. Stir in wet ingredients. Do not overmix.

3. Stir in juneberries.

4. Pour a circle of batter onto a hot, lightly-oiled griddle and cook until lightly-brown underneath.

5. Turn over with a spatula and lightly brown the other side.

6. Repeat steps 4-5 until all the batter is used up. Serve hot with any fruit sauce or syrup.

Time: 1 hour

Serves 6

Preparation Time: overnight + 20 min.
More Recipes, More Excerpts From This Book, Other Books, Buy This Book, Home, Back to the Top