Vegan Flax & Chia Seed Pancakes
Oil-Free and Oh-So-Quick & Easy

Yield: 1 serving of 4 silver dollar-sized vegan pancakes (recipe easily multiplies)

 

With more ground chia seeds and flax seed meal than I knew what to do with–courtesy of a friend’s church pantry where the higher end donations from grocery stores apaprently aren’t what the needy need–I wondered what would happen if I used equal parts flour and flax/chia seeds in a vegan pancake recipe, as opposed to the typical 2 to 3 tablespoons per cup or so of flour.

Nutritious deliciousnes is what happens!

Enjoy these low calorie, oil-free wonders for a quick, easy, and satisfying breakfast that refuses to weigh you down.

1/4 cup whole wheat flour or whole wheat pastry flour

2 tablesoons ground chia seeds

2 tablespoons flax seed meal

2 teaspoons Truvia (stevia sweetener) or the sweetener of your choice to taste

1/4 teaspoon baking powder

1/4 teaspoon baking soda

6 tablespoons unsweetened soymilk or other non-dairy milk

1/8 teaspoon almond extract

1/8 teaspoon vanilla extract

Optional Toppings:  maple syrup, vegan sour cream or nut butter, chopped nuts, fruit, etc.

Preheat skillet lightly sprayed with non-stick spray over medium heat. In a small bowl, whisk together all ingredients except toppings. Divide batter into four silver dollar-sized pancakes in skillet, gently smoothing the tops.  Cook a couple of minutes or until set around the edges and starting to turn golden brown on the under side (you can peek carefully). Carefully flip each pancake with a spatula and continue cooking on the opposite side until puffed, golden, and completely cooked through.  Adjust heat as necessary. Serve with your choice of toppings.

325 calories per serving of 4 silver dollar pancakes (if made with stevia sweetener and unsweetened soymilk; does not include syrup and walnuts)

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Day 12: Vegan Carrot Cake Pancakes with Cream Cheese-Orange Topping–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

Carrot Cake PancakesFirst let me start by saying that the photo I took does not do today’s recipe justice. I chose Carrot Cake Pancakes and messed up so many times I lost count but no matter – they were still delicious. Let me explain.

I made my list and braved the grocery store on a Sunday afternoon. This was my first mistake. I should have known when I walked in and there was only one cart left. I was moving right along until I had to search for arrowroot powder. Not knowing what it was I assumed it was on the spice aisle so I finally got my cart through the masses until I was standing in front of the alphabetized spice display but sadly, no arrowroot. Hmmmmm… I kept searching but I eventually had to get out of everyone’s way. I found a clear spot and looked it up online. It was compared to cornstarch. No problem – I have that at home. Moving on to the juice aisle for pineapple and orange juices. And I’m done! Finally!

Now we had decided to have breakfast for dinner so I started preparing them, so happy that it looked like an easy recipe. I went to get the pineapple juice to pour into the flour mixture and…no pineapple juice anywhere. I searched the fridge, the pantry, under counters and in the truck. Somehow it never made it home and I am NOT going back to the store. So I had to use orange juice. The batter still looked ok after I added the carrots and nuts (I used pecans) so hopefully I’m fine.

Next I decided to do the cream cheese topping before cooking the pancakes. I went to get the cornstarch and I didn’t have that either. WTH!!! Is this really happening?? I remember my mom always substituted flour for cornstarch so that’s what I did, except I added all the orange juice to the flour not just a couple tablespoons. I give up! I threw everything for the sauce in the pot and let it fight its own way to some form of a cream sauce. And that, my friends, is why my photo looks more like potato cakes and gravy instead of beautiful carrot cake pancakes. Sorry!!!
The good news… they were consumed so fast that it did not matter what they looked like!! This recipe is definitely a keeper.

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Vegan Valentine’s Medley–Sweet, Savory, Quick or More Involved, Choose from these 7 Favorites

Valentines Medley 2016Picking a favorite of my Vegan Valentine’s Recipes to post would be like picking a favorite dog.  So, I want you to pick.

From a breakfast of Red Velvet Pancakes to Red Velvet Brownies for kids or a little savory “Heart Tart” for lunch or dinner–plus lots of sweets, including mints and truffles that are perfect little heart-felt gifts from your kitchen–I think you’ll find something here to love.

Just click on the links.

Happy Valentine’s Day!

~betsy

Clockwise from top-left:

Vegan Chocolate Truffles–created when I was disappointed with other recipes I found online.

Vegan Red Velvet Pancakes (THE BEST!)–I created these when I was dissatisfied with all of the recipes I could find online.

Vegan Red Velvet Brownies–VERy popular on One Green Planet and, again, created when I couldn’t find what I wanted after searching online.

Vegan Peppermint and Chocolate Patties–peppermint and chocolate, a marriage made in heaaven, so pretty layered in a ribbon-tied box.

Vegan Chocolate Heart Cakes–the apricot-hazelnut ganache filling is sophisticated, but simple, and the espresso-cream cheese frosting a sweet dream.

Vegan Cocoa-Dusted Chocolate Truffles–bittersweet bliss.

Vegan Savory Heart Tarts–they look fancy, but are so flavorful and easy with prepared puff pastry (center).

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Leftover Redux–Vegan Coconut Dal Cakes

Leftover Redux--Coconut Yellow Dal CakesYield: 1 serving of 2 medium cakes (easily multiplies for the amount of leftovers on-hand)

Let’s just say, to put it non-judgmentally, that my husband has a very different diet than I do.  So, when I make a dish, it is usually mine and mine alone.

On Saturday, I posted a recipe for my divine Vegan Coconut Dal with Grilled Kale and Cashews which I have been enjoying all week because it serves 6.  Yesterday, wanting to finish it for lunch but perhaps in a different form, the idea for Dal Cakes sprang into my mind.

Wow, how simple and delicious!

On the way home from yoga Sunday morning, I was brainstorming what I would use to thicken the mixture to be able to shape it into patties–Panko bread crumbs, cashew meal, flour, etc.–but when it came to making them, I wondered how simple I could keep it.

Pretty darn simple as it turns out.  I just added half as much Panko breadcrumbs as I had leftovers, stirred gently with a fork and, instead of pre-shaping into patties, I just mounded the mixture into the lightly oiled and preheated skillet, flattening the tops to make about 3/4- to 1-inch thick cakes.  After a couple of minutes, they were plenty firm enough to flip, somewhere between a pancake and a veggie burger.  If you want them, firmer, however, simply add a few more breadcrumbs.

I topped mine with vegan sour cream, as we are uanble in our area to purchase vegan yogurt that isn’t very sweet and quite runny.  Had I had some cucumbers, I would have diced a few up in the sour cream or placed a few slices on top.  But I didn’t, and my mini-meal was still delicious.  Nontheless, wanting a hint of green and not having any cilantro, I added sprigs of lemon thyme from my herb garden.  Though there is no thyme in the dish, it seemed appropriate given the citrusy notes and lent a lovely herby freshness.  Half of a grape tomato would be a really nice addition, as well, adding contrasts of color, flavor and texture.

1 tablespoon coconut oil

1/2 cup leftover Vegan Coconut Yellow Dal with Grilled Kale and Cashews (you only need the dal part for this recipe), very thick and very cold

1/4 cup Panko or other coarse, dry breadcrumbs

Sea salt

Optional toppings: vegan sour cream/plain yogurt, pinch of chili powder or plain/smoked paprika, sliced or diced cucumber, sprigs of fresh cilantro or lemon thyme, and halved grape tomatoes

Heat coconut oil in a skillet over medium-high.  Meanwhile, in a small bowl, mix together leftover Coconut Yellow Dal with breadcrumbs and a pinch of sea salt to taste, adding more bread crumbs if necessary to reach desired consistency.  Divide mixture in half, making two mounds in the skillet and gently flattening each with a spatula to create 3/4- to 1-inch thick cakes and to help compact the cakes.   Cook for 2 to 3 minutes or until golden brown and a little crusty, loosening each cake from the bottom of the skillet with a spatula after about a minute.  Carefully flip and cook for 2 to 3 more minutes on the second side, again loosening the cakes from the bottom of the skillet after the first minute, and pressing gently on the top to compact.  Lower heat at any point if necessary to prevent scorching.  Serve immediately topped with vegan sour cream or yogurt, cucumbers, sprig of herbs and, if desired, grape tomato halves.  Note: cakes on the smaller side are easier to flip, so avoid getting over-zealous with the size.

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Vegan Pad Thai and Scallion Pancakes–Restaurant Redux

Pad Thai Pancakes--Dining Room--CroppedYield: 4 pancakes (2 main dish or 4 appetizer servings)

I love Pad Thai, but our local restaurant won’t serve a lunch size portion at dinner, and a dinner portion is way too much food for one meal.   Heck, it’s way too much food for several meals.

So, after bringing home leftovers and enjoying them as is for one meal, I still had a heaping pile remaining.  Recently fantasizing about Vietnamese crispy pancakes, I decided to fold the Pad Thai into a pancake batter made with all purpose flour for structure combined with rice flour for lightness and authentic flavor.

Be forewarned: these are NOT crispy, as you can’t fold noodles into pancake batter, even pancake batter made with rice flour and veggie stock, and wind up with a crispy cake.  But, they are still delicious, not to mention easy, filling, and quite pretty.

You could serve any kind of Asian-inspired sauce over the pancakes that you like, but I found a sprinkle of vegan fish sauce with 3 dots of sriracha to be perfect.  The bright red of the sriracha is a snappy color contrast to the green scallion tips, lime, and basil, and a zesty counterpoint to the other flavors.  I thought the three little dots were cute–and just enough to swipe a bit of the pancake through on it’s way to my mouth–but drizzle on more or mix it with a peanut-lime sauce if you choose.

Whatever you do, enjoy your restaurant leftovers re-imagined!

1/2 cup unbleached all-purpose flour

1/2 cup brown rice flour

1/3 cup vegan fish sauce (sold as vegetarian in Asian markets)

2/3 cup rich vegetable stock

Pinch sea salt if needed

2 scallions, white and about the same amount green as white, thinly sliced (reserve some of the green tips for garnish if desired)

1 to 1 1/4 cups vegan Pad Thai leftovers, large pieces of vegetables and tofu cut in half, slightly warmed in microwave (mine contained sliced mushrooms, broccoli, green beans, baby corn, carrots, and fried tofu pieces, along with the noodles)

2 tablespoons vegetable oil

Optional garnish: additional vegan fish sauce, green scallion tips, slices of fresh lime, chopped peanuts, sprigs of fresh basil or Thai basil, sriracha

In a medium bowl, whisk together both flours.  Then gradually whisk in vegan fish sauce, stock, and sea salt if needed to make a batter.  Using a fork, fold in scallions, followed by leftover Pad Thai.  Heat 1 tablespoon oil in a cast iron skillet over medium-high, swirling to completely coat bottom of pan.  Using a 1/3 cup measure, scoop up 1/4 of batter and carefully transfer to skillet, smoothing and spreading to about 1/3 to 1/2-inch thick.  Repeat with another 1/4 of batter.  Cook 2 pancakes at a time for about 1/2 to 2 minutes on each side or until golden brown and done all the way through.  Transfer to plates, keep warm and repeat with remaining tablespoon of oil and batter.  Serve immediately garnished as desired with green scallion tips, slices of fresh lime, chopped peanuts, and/or dots of sriracha.

Pad Thai Pancakes

 

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A Wynn Resort-Las Vegas Redux: Vegan Ginger-Ale Pancakes with Fresh Vegan Peach-Basil-Maple-Ale Chutney

Peach pancakes

Yield: 4 servings

Las Vegas not the first place you think of when someone mentions gourmet vegan food?  Me either.

But that’s about to change thanks to the chefs at The Wynn Resort-Las Vegas teaming up with celebrity vegan chef and cookbook author, Tal Ronnen. Together, they created a vegan menu even a meat-craving–or carving–high roller would love.  (I am a longtime Ronnen fan and owner of his bestselling cookbook, The Conscious Cook.)

To help introduce their vegan menu to a broader public–so that what happens in Vegas doesn’t stay in Vegas(!)–The Wynn invited vegan bloggers like me to adapt one of the dishes Ronnen created for their menu and share both the recipe and rationale.  Such an invitation gave me pause because the last thing any of his dishes need is adapted.  They all look gorgeous and sound delicious.

But, since our area of coastal Virginia has been bitten hard by the craft beer craze and since peaches grow so beautifully here in the south–never mind that ginger and basil are such a perfect pairing with peaches–I decided to combine them to create my own version of Peach Pancakes.  The Wynn’s are served with peach compote and honey butter so, mind you, mine are not an improvement on theirs; rather just a twist…or a flip, as it were.

Usually I beg off when my husband books a trip to Vegas, but the next time he decides to head out there for a UFC event, I may just have to tag along to enjoy dining at The Wynn!

Las Vegan anyone?

 

Fresh Vegan Peach-Basil-Maple-Ale Chutney

2 medium peaches, seeded and medium-finely diced (I leave the skin on for more color and nutrition)
1 cup “ale” (use your favorite craft beer or ale)
2 tablespoons apple cider vinegar
8 large basil leaves, stacked, rolled, and very thinly sliced to make chiffonade
2 tablespoon demerara sugar (or substitute an additional tablespoon of maple syrup)
4 tablespoons maple syrup

Stir together all ingredients in a small or medium saucepan and simmer over medium-high, uncovered, while you make the pancakes or until the juice has reduced and chutney has thickened.

Vegan Ginger-Ale Pancakes

½ cup whole wheat flour
½ cup self-rising flour
2 tablespoons natural or brown sugar
1/4 teaspoon ground ginger or to taste (or about 2 to 3 teaspoons fresh grated ginger)
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 cup “ale” (the remainder of the 12 ounce bottle used in the chutney, above)
1/2 cup unsweetened non-dairy milk (plain or vanilla, lite or regular, would also be good)
Vegan butter and/or vegetable oil for frying
Fresh Vegan Peach-Basil-Maple-Ale Chutney
Sprigs of fresh basil

Preheat oven to warm. In a medium mixing bowl, place first 6 dry ingredients. Make a well in the center and pour in beer and soymilk. Whisk together until well combined. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a scant 1/4 cup measure, make pancakes, two at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter or oil and pancake batter. Serve each short stack with Fresh Vegan Peach-Basil-Maple-Ale Chutney spooned over the top and a sprig of fresh basil.

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Countdown to Valentine’s Day 2015: Day 5–Vegan Red Velvet Pancakes

I thought that breakfast for your Valentine would be the perfect note on which to wrap up my Countdown to Valentine’s Day 2015.

And for that, nothing beats my Vegan Red Velvet Pancakes for real Red Velvet Cake flavor–not just color!–texture, and spectacular presentation.

If you would like a little savory side for your plate ‘o cakes, you will love my vegan sausage “Heart Tarts”: simply beautiful heart-shaped puff pastry tarts with a vegan “sausage”  and bell pepper filling.

Stay tuned, for tomorrow I offer a breakfast bonus…just have some flavored tea bags, cocoa powder and soymilk on hand…

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Vegan Fall Fritters with Zucchini, Apple, and Carrot

Fall FrittersYield: 8 fritters

After a Saturday visit to the farmer’s market, I had a beautiful zucchini and VA apple, along with a large carrot in the fridge.  I was in the mood for a slaw to top a sandwich, but after I had grated up these ingredients, I had far more than I needed for that.

Theshreds reminded me of latkes, so the idea of fritters popped into my mind.  I scooped out half the shreds of the zuke, apple and carrot, added a very few more ingredients, and quickly tossed together these beautiful fritters that personify autumn: delightfully crunchy on the outside, creamy on the inside!

Note:  I use the grater attachment of my food processor for shreds that are like a very fine julienne.

2 cups grated zucchini (about half of a 7 to 8-inch zucchini)

1 cup grated apple (about 1 large apple)

1/2 cup grated carrot (about half of a 7 to 8-inch carrot)

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt + additional for sprinkling.

1/8 teaspoon freshly ground black pepper

Olive or canola oil for frying

Garnish: vegan sour cream, walnut pieces, toasted or not, and maple syrup

 

Line a plate with paper towel.  Preheat oven to low.  Place first 3 ingredients in a large bowl.  Do not drain, as the moisture is essential to help the fritters hold together.  In a small bowl, whisk together all remaining ingredients, sprinkle over vegetables, and stir with a fork until completely combined.  The consistency will be almost like cookie dough.  In a large cast iron skillet, heat 1/8th inch oil over medium high.  Divide dough into 8 equal parts, scooping four mounds into skillet and flattening with fingers to about 1/2-inch.  Sprinkle with a tiny bit of salt, and cook 2 to 3 minutes or until golden brown, lowering heat and swirling pan to redistribute oil if necessary.  Flip with a spatula, sprinkle with a tiny bit more salt, and cook another 2 to 3 minutes or until crisp and golden.  Remove to prepared plate and keep warm.  Repeat with more oil and remaining dough.  Serve warm, garnished with vegan sour cream, walnut pieces and maple syrup.

 

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Perfect Vegan Flax Seed and Oatmeal Pancakes for One (Easily Multiplies)

Pancakes with Flax Seed and Oatmeal for One

Yield: 1 serving (easily multiplies)

With a little more time in the morning on Memorial Day, perhaps these pancakes are just what you need to start your day…But they go together quickly enough for almost any day!

My sister-in-laws generously gave me a Nutri-Bullet as a hostess gift at Thanksgiving.  It is genus in design and engineering and I have been making smoothies religiously for breakfast, cutting way down on my Starbucks bill (I love their Green Tea Soy Frappuccinos!).

I was never much of a breakfast eater, especially on weekdays.  Even in high school, I preferred to drink my breakfast.  In those days, dairy was part of my diet, and I was a Carnation Instant Breakfast fan: just stir and go.

But on this sunny morning, I woke up and was craving something I could chew.  We had “Everything” bagels and Tofutti sliced cheese, but I wanted something with a little sweetness.  Since my husband and already eaten his bowl of oatmeal, I decided to whip up a very petite serving of pancakes that weren’t nutritionally void.   Mentally scanning the pantry, I lighted on healthful flax seed and oatmeal.

They were divine.  Exactly what I wanted: something satisfying absent any heaviness.  And the recipe easily multiplies for as many as you want to feed.

Happy, Healthy Memorial Day!

 

1/4 cup all-purpose flour (I only keep white whole wheat on hand)

1 teaspoon natural sugar

1 tablespoon flax seed

1 tablespoon old-fashioned oatmeal

1/4 teaspoon baking powder

1/8 teaspoon baking soda

Pinch salt

4-5 tablespoons soymilk (or your favorite non-dairy milk; I prefer soy for its protein content), or enough to make a thick batter

Optional accompaniments: vegan sour cream and maple syrup

 

Spray a cast iron skillet with non-stick cooking spray and heat over medium-high.  Whisk together all dry ingredients in a small bowl, make a well in the center, add soymilk, and whisk until completely combined.  Spoon batter into skillet, evenly dividing to make three pancakes.  This batter really won’t bubble, so look for a slight rise and a slightly toasty aroma which will take approximately  2 to 3 minutes.  Flip and, again, look for a little more pronounced rise and the same toasty aroma; again about 2 minutes.  Remove from skillet to plate and enjoy with your favorite accompaniments.  One of my favorite combinations is a little vegan sour cream spread between each pancake, a drizzle of maple syrup, and a dollop of sour cream on top.

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