Food recipes
Down Home Pancakes (Vegan)
Down Home Pancakes (Vegan) Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-actin...
Down Home Pancakes (Vegan)
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
water, bottled, generic
soymilk, original and vanilla, unfortified
seeds, flaxseed
syrup, maple, canadian
oil, canola
oil, canola
Directions:
In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
In another mixing bowl, whisk together the water, soy milk, flax meal, maple syrup & just 1 tablespoon of canola oil, blending well.
Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
Heat the 2 tablespoons of canola oil in a large frying pan over medium heat.
For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
Serve hot with the topping of your choice.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
water, bottled, generic
soymilk, original and vanilla, unfortified
seeds, flaxseed
syrup, maple, canadian
oil, canola
oil, canola
Directions:
In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
In another mixing bowl, whisk together the water, soy milk, flax meal, maple syrup & just 1 tablespoon of canola oil, blending well.
Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
Heat the 2 tablespoons of canola oil in a large frying pan over medium heat.
For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
Serve hot with the topping of your choice.