Recipe by Carol Bullock
These are really hearty, satisfying pancakes when you wake up ravenous. They are especially good with pure maple syrup. This recipe is from the Millenium Cookbook.
Top Review by Roosie
I don't know... these turned out like little rubber disks for me. I think they do not have anywhere near enough leavening and I think the amount of acid (vinegar) that is added needs to be higher. I didn't really like the flavor either. I think they need some oil too- most pancakes I have made in the past that are fat free also use beaten egg whites, which these don't. I think they need a Tbs or two at least. I also found that i only could use 2 cups of milk and it was already too thin. I am wondering if there aren't some omissions in this recipe. I eventually ended up salvaging them, but had to add a lot of additional ingredients and they still weren't very good. The ones I made per the recipe hit the trash can. Sorry.
- 1 cup unbleached all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup cornflour
- 1⁄3 cup walnuts, toasted and crushed
- 1⁄4 cup rolled oats
- 2 teaspoons unrefined sugar
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 3 cups soymilk
- 1 teaspoon champagne vinegar or 1 teaspoon rice vinegar
Directions See How It's Made
- In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
- In a medium bowl, mix the soy milk and vinegar together.
- Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
- The resulting batter should be a little thicker than heavy cream.
- Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
- Lightly spread with good vegetable margarine and drizzle with pure maple syrup.