Fluffy Fruited Pancakes
From:Sweet Freedom by Ricki Heller
These light and foolproof pancakes are great with berries, apples, pears, or bananas. Unlike most animal-free versions, they provide a good amount of protein on their own, due to the protein powder added to the batter. You can use leftovers for another day’s breakfast or lunch: simply spread one pancake with your favorite nut butter and/or jam, then top with another pancake for a quick and delicious pancake “sandwich.”
- · 1-3/4 cups (420 ml) plain or vanilla soy, almond or rice milk
- · 2 Tbsp (30 ml) finely ground flax seeds
- · 2 tsp (10 ml) apple cider vinegar
- · 3 Tbsp (45 ml) sunflower or other light-tasting oil, preferably organic
- · 1 Tbsp (15 ml) agave nectar, light or dark, or maple syrup
- · 1-3/4 cups (245 g) whole spelt flour
- · 2 Tbsp (30 ml) unflavored protein powder (rice or soy are ideal); you may
- · substitute soy or chickpea flour, sifted
- · 1 Tbsp (15 ml) baking powder
- · 1/2 tsp (2.5 ml) baking soda
- · 1/4 tsp (1 ml) fine sea salt
- · 1 cup (240 ml) fresh or frozen berries or chopped apple, pear or banana (donot thaw if using frozen fruit)
1. Measure the soy milk into a glass measuring cup or bowl and add the flax, vinegar, oil and agave nectar, stirring well. Set aside while you measure the dry ingredients, or for at least 2 minutes.
2. In a large bowl, sift the flour, protein powder, baking powder, baking soda and salt. Pour the wet ingredients over the dry and mix just to blend (there will still be a few lumps here and there; this is fine). Gently fold in the fruit.
3. Heat a nonstick frypan over medium heat (spray the pan with olive oil spray if desired). Using a large ice-cream scoop or 1/3 cup (80 ml) measuring cup, pour the batter into the pan and spread slightly with the back of the scoop.
4. Cook each pancake about 3-4 minutes, until puffed, golden at the edges, and little bubbles appear and pop on the surface. Flip the cakes and cook another 3-4 minutes on the other side
5. Serve immediately. Makes 10-12 pancakes. Refrigerate leftovers, tightly wrapped, for up to 3 days. May be frozen (may be defrosted in the toaster).