Recipe by White Rose Child
"Deliciously light and ideal when making a special morning feast for family or friends." I haven't tried this recipe from John Robbins' "May All Be Fed", but it sure sounds good!
Top Review by Outta Here
These have a great flavor and texture. The toasted sunflower seeds are a great addition. I was worried there wouldn't be enough orange flavor, but it was perfect. I found the batter to be a bit thick and only got 8 4-inch pancakes instead of 12. I think a bit more soymilk or water is needed, so these would "spread" a little more when batter is put into pan. I will be making them again, though. I served with real maple syrup, but may try with some fresh berries next time.
- 1 cup soymilk
- 2⁄3 cup water
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder (non-aluminum)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt (it specifies sea salt, but Zaar doesn't recognize that)
- 1⁄2 cup rolled oats
- 1⁄2 cup sunflower seeds, toasted (optional)
- 1⁄4 cup poppy seed
- 1 teaspoon finely grated orange zest
- vegetable oil, for frying
- maple syrup or jam or fruit sauce or fresh fruit, for serving
Directions See How It's Made
- Preheat the oven to 200°F Put the soy milk and water into a small bowl and stir until well combined.
- Whisk the dry ingredients together in a large bowl. Add the wet and stir to combine, using as few strokes as possible so you do not overmix the batter.
- Let sit for 5 minutes to allow the batter to thicken. Lightly oil a frying pan over medium heat.
- Using a measuring cup, pour 1/4 cup dollops of batter onto the pan . Cook until pancakes are bubbly on top and the edges are slightly dry, 2 to 3 minutes. Trun and cook until the pancakes are light brown on the bottom, 2 to 3 more minutes.
- Transfer finished pancakes to a baking sheet and keep warm in the oven while you cook the rest. Oil the pan before each new batch.
- Serve with your choice of toppings!