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Vegetarian Recipes - Almond Pancakes
from:After growing up eating my grandma's buttermilk pancakes, I am the last person you would think could be convinced that anything else even counts as pancakes. But this is not the case. Here is a genuinely competitive recipe for classic breakfast food with a super healthy twist. Try real maple syrup, agave nectar, natural strawberry jam or honey for a topping.
For a recipe yield of about 4 servings of Almond Pancakes (2 fairly large pancakes each), follow these instructions.
Ingredients for Making Almond Pancakes
3 Cups Westsoy Unsweetened Vanilla Soymilk 1/2 Cup Soaked and Re-hydrated Almonds
1-2 Teaspoons Canola Oil
4 Whole Medjool Dates
3 Teaspoons Agave Nectar
1 Cup Whole Wheat Flour
1/3 Cup Spelt Flour
2 Teaspoons Baking Powder
1 Whole Plum (Can Substitute an Apple or a Banana)
1 Teaspoon of Vanilla
1 Tablespoon Arrowhead Mills Organic Flax Seeds
Optional:
Blueberries, Mixed Berries or Banana
Earth Balance Natural Non-Hydrogenated Buttery Spread
First mix all of the powders (Flours and Baking Powder) in a large-sized mixing bowl, sift together and set aside.
Next, put the almonds, dates, oil, agave nectar, plum, vanilla, flax seeds and about 1/2 cup of soy milk into a food processor and blend until smooth. Adding less soy milk at this stage will help out the processor to chop the ingredients more smoothly.
Mix the wet and dry ingredients together in the large bowl, turning until the pancake batter reaches a consistent, uniform texture and viscosity. Add in approximately 1 to 1 1/2 cups of soy milk, stirring until evenly integrated. Add enough soy milk until the batter reaches your desired consistency.
Heat a pan over medium heat, and coat the bottom of the pan lightly with Canola oil. Add a handful or two of blueberries, bananas or mixed berries (to taste) to the batter before scooping out into the pan for cooking. For an added twist, add frozen blueberries to the mix, which will heat up and cook properly, but maintain their integrity in the pancake.
Cook in the pan until golden brown, or until pancakes are to your liking; flip once after the top side bubbles, and cook evenly on the second side. Serve with the recommended ingredients to complete the healthy meal. Use a pad of buttery spread for even more flavor.
Matty Byloos writes and manages the Green Blog known as: Green Eggs and Planet. Brooklin Rogers is a fine cook and a regular Contributor to the blog.
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