This article originally appeared in Vegetarian Journal Issue 1, 2009, in the article A Relaxing Weekend Brunch by Peggy Rynk. To subscribe, either: join VRG online with $25, call us at (410) 366-8343 and order by phone with your Mastercard® or Visa®, or complete this form.
(Makes approximately 16 pancakes)
These tasty pancakes don’t even need syrup, but they are good with syrup, too.
- 2 cups unbleached flour
- 1⁄4 cup cornstarch
- 2 Tablespoons granulated vegan sweetener
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1⁄4 teaspoon ground cinnamon
- 2 cups chopped fresh strawberries
- 21⁄2cups soymilk
- 2 Tablespoons canola oil
- Additional canola oil to prepare griddle
In a medium-sized mixing bowl, blend together the dry ingredients. Add the strawberries and stir until coated with the flour mixture.
Make a well in the center and add the soymilk and oil. Stir to blend well, but do not beat.
Brush a griddle lightly with additional oil. Heat the griddle to medium heat and ladle on the batter, using enough batter to make 4-inch pancakes. Cook over medium heat until lightly browned on the bottom. Flip each pancake over and cook on the other side until lightly browned as well. Remove from griddle and repeat process with more oil and batter until all of the batter has been used. Keep pancakes in a warm oven until all are finished.
|Total calories per pancake: 107||Fat: 3 grams|
|Carbohydrates: 18 grams||Protein: 3 grams|
|Sodium: 233 milligrams||Fiber: 1 gram|