May 8, 2010July 21, 2010 by betsy

Vegan Fresh Strawberry-Mint Pancakes with Vegan Balsamic-Maple Sryup

Yield: 8 pancakes

Hooray–strawberry season in Eastern Virginia is here! A few of the ingredients in these farm stand-fresh pancakes may sound a little odd, but you’ll just have to trust me: the end result is spectacular. These are not IHOP’s strawberry pancakes. Not even close. Instead, they are healthy, beautiful and sophisticated, but not bizarre.

1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite)
1 tablespoon balsamic vinegar
½ cup whole wheat flour
½ cup self-rising flour
4 tablespoons self-rising cornmeal (or cornmeal mix)
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
pinch garlic powder (you don’t necessarily want to be able to identify the garlic flavor, but rather lend a certain savoriness to the batter)
1 cup finely diced fresh strawberries
approximately 4 fresh mint leaves, stacked, tightly rolled, and thinly sliced to make chiffonade
Vegan butter and/or vegetable oil for frying
Balsamic-Maple Syrup (recipe follows)
Optional Garnishes: sprigs of fresh mint and whole fresh strawberries

Preheat oven to warm. In a small bowl or cup, whisk together soymilk and balsamic vinegar. set aside to curdle, which will happen almost immediately. Meanwhile, in a medium mixing bowl, place next 7 dry ingredients. Make a well in the center and pour in soymilk mixture. Whisk together until well combined. Then stir in diced strawberries with a spoon or fork. 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 1/4 cup measure, make pancakes, two at a time. Cook a couple of 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 and pancake batter. Serve warm with Vegan Balsamic-Maple Syrup, a sprig of fresh mint leaves and a perfect whole strawberry if desired.

Vegan Balsamic-Maple Syrup:
1/2 cup finely diced fresh strawberries
1/2 cup pure maple syrup
1 1/2-2 teaspoons balsamic vinegar
approximately 4 fresh mint leaves, stacked, tightly rolled and thinly sliced to make chiffonade
a few grounds of fresh black pepper

Whisk all ingredients together and heat gently in a saucepan on top of the stove or in the microwave. Two intervals of about 30 seconds in the microwave will do the trick.

May 2, 2010July 21, 2010 by betsy

Vegan Pumpkin Waffles

Yield: 2 4-part waffles that may be cut in half for smaller servings

The forecast for today predicts temperatures in the 90s but that didn’t prevent me from making very autumnal-sounding waffles fir breakfast. I had ordered several bags of dehydrated pumpkin powder this winter, but had never opened the packages and, for some reason, woke up with a burning desire to use some of it in waffles this morning.

The lovely golden powder is readily available from online sources; I order mine from Barry Farm and it is indispensable when you want that irresistibly homey pumpkin flavor, but not the moisture that comes with it. Hence, waffles are a perfect application, as they need to be crisp-tender.

Whipping up vegan waffle batter is a snap because it doesn’t require separating eggs, whipping the egg whites, and folding them in. Cooking the waffles, though, can be a tiny bit tricky just because you can’t see what’s happening inside the waffle maker. So, before making this or any waffle recipe, be sure you have a reliable waffle iron that you trust implicitly and that you follow the manufacturer’s directions to the letter.

Enjoy these pumpkiny waffles with plain warm maple syrup so that nothing overpowers their delicate flavor.

1/2 cup self-rising flour
1/2 cup whole wheat flour
1/2 cup dehydrated pumpkin powder (available online from Barry Farm and other resources)
4 tablespoons sugar
1 1/2 teaspoons pumpkin pie spice
pinch coarse sea or kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon white or apple cider vinegar
3/4 cup unsweetened, plain or plain “lite” soymilk
3/4 cup water
1 tablespoon canola oil
Topping: warm maple syrup
Optional garnish: a strawberry and or chopped pecans or walnuts

In a medium mixing bowl, whisk together first seven ingredients. In a small bowl or 2-cup measuring cup, place baking soda and vinegar, causing soda to “fizz.” Add soymilk and water and whisk together. Make a well in the center of the dry ingredients and pour in soymilk mixture and canola oil. Whisk together just until completely combined. Set batter aside to rest for 10 minutes. Meanwhile, preheat oven to low and prepare waffle iron according to manufacturer’s directions. Cook two full-size 4-part waffles, one at a time, using half of the batter for each, according to the manufacturer’s directions for your particular waffle maker,. Remember to spray the cooking surfaces with nonstick spray between each waffle. Keep the first waffle warm in the oven until ready to serve. Because the flavor of these waffles is delicate, they are best served with warm unadorned maple syrup and an optional strawberry or sprinkling of nuts.

April 25, 2010July 21, 2010 by betsy

Vegan Pina Colada Pancakes with Vegan Coconut Cream-Maple Rum Syrup

Yield: 8 pancakes

I’m not sure from whence inspiration comes, but yesterday I suddenly thought that if I didn’t make pina colada pancakes this morning, I would simply burst. So, at 10:30 last night, after dropping my husband off at home following a dinner out, I drove to the grocery store to pick up a few ingredients.

The dried pineapple is perfect in these cakes because it doesn’t add unwanted moisture, but it does add the most delightful nuggets of pleasant chewiness. (Don’t confuse dried pineapple with the candied stuff that is probably alone responsible for the widespread aversion to fruitcake.) I thought of soaking the pineapple in rum, but I really like the toothsomeness of the dried pieces. However, feel free to soak away.

We’re not big rum drinkers (accept in the occasional mojito), so we don’t have it around our house, but if you do, by all means consider substituting it for rum flavoring. Just be careful when you heat the syrup that you don’t accidentally flambe yourself.

½ cup whole wheat flour
½ cup self-rising flour
4 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite; I chose soymilk over coconut milk because of the former’s thicker body)
1 1/2 teaspoons rum extract
1 cup flaked coconut (fresh or packaged–sweetened or unsweetened)
1 cup fairly finely diced dried pineapple (not the candied kind used in fruitcakes)
Vegan butter and/or vegetable oil for frying
Vegan Coconut Cream-Maple Rum Syrup (recipe follows)
Optional Garnish: approximately 4 tablespoons of additional flaked coconut (fresh or packaged, sweetened or unsweetened, raw or toasted) and 1/2 maraschino cherry per serving

Preheat oven to warm. In a medium mixing bowl, place first 5 ingredients. Make a well in the center and pour in soymilk and rum extract. Stir together with a fork until well combined. Stir in coconut and dried pineapple. 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 1/4 cup measure, make pancakes, two at a time. Cook a couple of 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 and pancake batter. Serve warm with Vegan Coconut Cream-Maple Rum Syrup, a sprinkling of coconut and a half maraschino cherry on a pick.

Vegan Coconut Cream-Maple Rum Syrup:

4 tablespoons pure maple syrup
4 tablespoons Cream of Coconut (it’s vegan!)
1/2 teaspoon rum extract or to taste

Whisk together and heat gently; about 30 seconds in the microwave will do the trick. Note: you can make as much syrup as you like; just whisk together equal parts of the maple syrup and Cream of Coconut and adjust Cream of Coconut to taste.

April 24, 2010July 21, 2010 by betsy

Vegan Sweet Potato Latkes

Yield: approximately 8 latkes

I can’t believe I haven’t posted any new recipes since last Saturday, but I stayed at school late several days this week, so the light wasn’t good for photographing when I got home and time was short. I made these latkes last Sunday with the sweet potato left over after making pancakes on Saturday. I hope you enjoy this savory take on “sweet potato pancakes” as much as I did (and Minnie too…I let the mini-Dane share one with me).

2 fairly firmly packed cups of grated sweet potato (I used the grater attachment on my food processor)
2 tablespoons grated onion, drained of excess juice
1 tablespoon dried parsley
3 tablespoons cornstarch
pinch garlic powder
pinch onion powder
coarse sea or kosher salt to taste
freshly ground black pepper to taste
canola oil for frying
Garnish: dollops of vegan sour cream and a sprinkling of paprika, coarse sea or kosher salt and optional snipped chives or parsley.

Preheat oven to warm. Place potato shreds in a large bowl. Sprinkle with remaining ingredients, trying to evenly disperse the cornstarch. Mix together all ingredients until well combined using a fork and/or your fingers to keep the potato shreds separated. In a large *well-seasoned cast iron skillet over medium-high, heat a thin layer of canola oil to shimmering. Place approximately 1/4 cup size mounds of the mixture into the skillet and immediately press firmly with a spatula so that latkes hold together. Latkes will be fairly flat. After about a minute or enough time for a crisp surface to begin to develop, gently loosen the bottom of the latkes from the skillet by sliding a spatula under each one. If the latkes appears to want to fall apart, remove the spatula, press again from the top and cook for another 30 seconds or so. In total, cook for approximately 4 minutes on the first side, pressing frequently, to insure crispiness, and checking to make sure latkes are not sticking to the skillet. Carefully flip and cook for another 4 or so minutes on reverse. Place on a paper towel-lined plate and keep warm in the oven while preparing remaining latkes. Serve with a small dollop of vegan sour cream, a sprinkling of paprika and coarse sea or kosher salt and, if you’d like, snipped chives or parsley.

*I have not made these in a non-stick skillet, but it might be even easier provided the latkes brown properly.

April 17, 2010February 10, 2011 by betsy

Vegan Sweet Potato Pancakes with Vegan Bourbon-Pecan Maple Syrup

Yield: 6 pancakes (this is a fairly thick batter, so it only makes 6 even when using a 1/4 cup measure to scoop it up)

This morning when we woke up, it was cool and overcast–unlike yesterday’s 80+ degree temperatures and brilliantly sunny skies–and I had a lone sweet potato in a bowl. There was simply nothing else to do but create sweet potato pancakes.

I grated the potato in the food processor with the grater attachment, leaving the skin on, and was rewarded with a fluffy mound of beautiful shreds. The potato yielded so much that I have saved about 2 cups in water in the fridge to make savory sweet potato cakes tomorrow (stay tuned!).

I stirred a healthy cup of the shreds into my go-to pancake batter, adding fifty percent more soymilk than usual since it was so thick, and a hint of cool weather spices like cinnamon, nutmeg and cloves. I’m an impatient kind of gal, so I use the premixed variety sold as “Pumpkin Pie Spice.”

The only thing my south’ren style breakfast needed was a similarly southern syrup: a little bourbon, I thought, would do the trick, along with a garnish of pecan pieces…indeed!

So, eat up ya’ll!

(BTW: if you think my Pumpkin Pancakes sound easier and taste similar enough not to bother with the shredding of sweet potato, please give these a try. I love my pumpkin variety, and they are quicker since you just add canned pumpkin, but these taste enough different to me to warrant having both in my repertoire.)

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

April 15, 2010July 21, 2010 by betsy

Vegan Asparagus, Edamame, Yellow Bell Pepper and Sundried Tomato Quiche with Vegan Presto! Press-In Pie Crust

On Wednesday, my “Veggie Table” column in The Virginian-Pilot’s “Flavor” section featured my vegan quiche…

I’m bringing quiches back.

If you happen to be of a certain age, you probably associate quiches and spinach salads with the fern bars of the 70s. Quiches have gotten a bad rap over the years. But, provided they are made my way—with no meat or dairy products—they are really the perfect food for any time of day: a creamy and colorful protein- and vitamin-rich filling inside a tender crust. “How?” you ask. Easy.

For starters, wipe all images of flour-strewn counters and falling-apart homemade crusts–or store bought facsimiles–out of your mind. My go-to press-in pie crust is delicious, simple and highly adaptable. It can be made with all-purpose flour or, my preference, whole wheat flour, or a combination. You can even substitute a half cup or so of cornmeal for an equal amount of the flour for a fun taste and texture twist. Plus, you can jazz it up with herbs, spices, ground nuts and seeds. Literally, all you do with these dry ingredients is stir them together with a little canola oil and soymilk right in the pie pan, press the resulting dough onto the bottom and sides, and bake for 10-12 minutes.

The filling is similarly hassle-free and endlessly flexible. The secret to making a creamy non-dairy custard that holds its shape is firm tofu. And the secret to making the filling beautiful, flavorful and nutritious lies right in your imagination. For the custard itself, you can keep it straightforward or you can add an array of herbs, spices, pestos or condiments like Dijon mustard or horseradish. To this, you add approximately 4 cups of your favorite fresh or frozen vegetables, sautéing them with onion and garlic just until they are crisp-tender. The whole mixture is then transferred into the partially baked crust and returned to the oven for another half hour or so.

This recipe celebrates spring with asparagus, yellow bell pepper and edamame set off with sundried tomatoes. But I encourage you to celebrate your own creativity with whatever tickles your fancy because there are lots of ways to slice this pie.

Vegan Presto! Press-In Pie Crust
Yield: 8 servings

1 ½ cups all-purpose or whole wheat flour or half of each (I prefer all whole wheat)
1 teaspoon salt (I use coarse kosher or sea salt)
2 teaspoons sugar
½ cup canola oil
2 tablespoons plain or unsweetened soymilk

Preheat oven to 400 degrees. Mix the dry ingredients in an 8 to 9 inch pie plate (I like to use the deep dish variety). In a separate container, mix the oil and milk until well blended. Pour the liquid over the dry mixture and work around with a fork or fingers until completely incorporated. Press the crust into the bottom and sides of the pie plate using the bottom of a sturdy glass to achieve a uniform thickness and neat appearance. Bake for 10-12 minutes or until set and slightly browned (or, if not making this quiche, bake according to the directions for whatever recipe you are making). Leave oven on when you remove the crust. Note: this crust, made with whole wheat flour, made beautiful, sturdy 4-inch tart crusts that held up beautifully even when removed from the tart pans and slid off the removable bottoms.

Vegan Quiche Filling or Frittata
Yield: 8 servings

1 tablespoon olive oil
1 medium onion, fairly finely chopped
4 cloves garlic, minced
*1 bunch of asparagus, woody ends trimmed and stalks cut into 1-inch pieces (if asparagus is thick, I like to slice it lengthwise before cutting in pieces)
*1 yellow bell pepper, stemmed, seeded and slice into ¼-inch slices and then 1-inch pieces
*1 cup frozen edamame
14-16 ounces firm tofu, drained (Note: Silken tofu makes a creamier filling which is nice for desserts, but I prefer the regular tofu for this savory recipe)
½ cup soymilk
8 sundried tomatoes in oil, drained
¼ teaspoon Dijon mustard
¼ teaspoon horseradish
1 generous teaspoon dried tarragon (or 1 generous tablespoon fresh minced)
¾ teaspoon salt (I use coarse kosher or sea salt)
¼ teaspoon ground nutmeg
¼ to ½ scant teaspoon ground red pepper
Freshly ground black pepper to taste
1 tablespoon dried parsley
Optional: 2 tablespoons nutritional yeast or grated vegan Parmesan cheese

*Note: you may substitute approximately 4 cups of your favorite fresh or frozen vegetables. If frozen, sauté with onion and garlic just until thawed. Frozen spinach should be thawed and squeezed out before adding. If vegetables are fresh, sauté with onion and garlic just until crisp-tender.

In a large cast iron skillet over medium-high, heat oil until shimmering. Add onion and garlic and saute, stirring frequently, until golden. Add asparagus and bell pepper pieces and continue sautéing for a few more minutes or until vegetables are still brightly colored, but crisp-tender. When veggies are almost done, stir in edamame just to warm them through. Meanwhile, in a food processor, combine tofu and remaining ingredients; process until smooth. In a large bowl combine tofu mixture with sautéed vegetables. Transfer into pie crust and lightly smooth top. Bake in preheated 400-degree oven for 35 to 40 minutes, or until quiche is set. Allow to stand for at least 5 minutes before cutting and serving. (To make this recipe as a frittata, simply bake filling in an oiled pan with no crust.)

Source: adapted from a recipe at www.steptalk.org

April 9, 2010July 21, 2010 by betsy

Vegan Espresso Pancakes with Vegan Mocha-Maple Syrup

Yield: 8 pancakes

So, I’m still on Spring Break, and woke up to a cool, rainy day that seemed like perfect pancake weather, but then I don’t need much encouragement. It’s a good thing that I had time to experiment this morning, as this recipe took two tries. The first was a disaster.

Thinking that brandy and a little orange juice concentrate sounded good with coffee, I added both to my go-to pancake batter, along with the instant coffee. Because of the coffee’s slight bitterness, I added more sugar than usual. Though the batter tasted very good, when I began cooking the pancakes, they burned almost instantly and the texture was sort of spongy and flaccid. My conclusion was that the sugar content was way too high.

So, I tried again for lunch and this time I loved the result. I omitted the brandy and the O.J. and did not increase the sugar. I’m not sure what I was thinking previously, as these are perfect just the way they are. Enjoy!

1/2 cup self-rising flour
1/2 cup whole wheat flour
4 tablespoons brown sugar
4 tablespoons instant espresso or coffee (I used instant decaf coffee)
generous pinch ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite)
Vegan butter (I like Earth Balance) and/or vegetable oil for frying
Vegan Mocha-Maple Syrup (recipe follows)
Garnish: per serving, a dollop of plain or vanilla soy yogurt and a light dusting of cinnamon

Preheat oven to warm. In a medium mixing bowl, place first 7 ingredients. Make a well in the center and add soymilk. Stir together with a fork or whisk until well combined. Melt 1 tablespoon of the vegan butter, the oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you see a few bubbles, get a nice rise 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. (While pancakes cook, make syrup.) When cooked through, remove pancakes to plates or a serving platter, keep warm in the preheated oven, and repeat with remaining butter and/or oil and pancake batter. Serve warm with syrup and garnish.

Vegan Mocha-Maple Syrup

1/4 cup prepared coffee
1/4 cup maple syrup or brown sugar + a dash of maple extract
generous 1/4 cup bittersweet vegan chocolate chips (I find that organic chocolate is typically vegan)
1 tablespoon of plain soy creamer

In a small cast iron skillet over medium-high, heat first 3 ingredients together, stirring frequently, until sugar dissolves and chocolate melts. Simmer for a few minutes until the mixture reduces just slightly. Stir in soy creamer until completely incorporated. Keep syrup warm until serving time.

April 7, 2010July 21, 2010 by betsy

Vegan Dried Fig "Brandycakes" (Pancakes) with Vegan Maple-Brandy Rosemary-Pecan Syrup

I’m home on Spring Break this week with time to make weekend morning fare mid-week. I know these pancakes (dubbed “Brandycakes” by my husband) sound more fitting for autumn, but they were completely satisfying, even though we’re having 80 to 90-degree days.

When I was trying to imagine what would be compatible with the figs besides the dried spices, yet provide an unexpected twist, the brandy occurred to me first–I always have to sneak some of the “good stuff” for cooking when my husband is out of the house–but that didn’t seem quite layered enough. And then it hit me: fresh rosemary.

I think you’ll agree that this combination would be hard to beat in any season.

Yield: 8 pancakes

8 dried Mission figs, quartered and then finely chopped
2 tablespoons brandy
1/2 cup self-rising flour
½ cup whole wheat flour
4 tablespoons brown sugar
pinch ground nutmeg
pinch ground mace or cloves
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 cup plain soy yogurt
1/2 cup unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite) + another tablespoon or two if needed
1/4 cup brandy
Vegan butter (I like Earth Balance) and/or vegetable oil for frying
Vegan Maple-Brandy-Rosemary-Pecan Syrup (recipe follows)
Garnish: per serving, 1 dried Mission fig, sliced lengthwise in half, and a tiny sprig of fresh rosemary

Preheat oven to warm. Place figs in a small cup or bowl and pour the first 2 tablespoons of brandy over. Allow to macerate while you prepare the rest of the batter. In a medium mixing bowl, place next 7 ingredients. Make a well in the center and spoon/pour in yogurt, soymilk and brandy. Stir together with a fork until well combined. Stir in figs and any remaining liquid. Melt 1 additional tablespoon of the vegan butter, the oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you see a few bubbles, get a nice rise 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. (While pancakes cook, make syrup.) When cooked through, remove pancakes to plates or a serving platter, keep warm in the preheated oven, and repeat with remaining butter and/or oil and pancake batter. Serve warm with syrup and garnish.

Vegan Maple-Brandy Rosemary-Pecan Syrup

2 tablespoon vegan butter (I like Earth Balance)
2 sprigs of fresh rosemary, leaves only
1/2 cup maple syrup
2 tablespoon brandy
1/4 cup pecan pieces

In a small cast iron skillet over medium-high, melt butter. Add rosemary, bruising between your fingers as you drop it into the butter. And remaining ingredients, and heat slowly, stirring occasionally, for a couple of minutes. Reduce heat if bubbling too fast. If you heat it slowly, the brandy shouldn’t combust. If it does, it will burn off on its own. Keep syrup warm until serving time.

March 1, 2010July 21, 2010 by betsy

Vegan Graham Cracker Crumb Pancakes with Vegan Peanut Butter-Maple Syrup

Yield: 6 pancakes (8 if you use self-rising flour)

As my regular readers know, I am a fool for pancakes, especially those that capture my favorite taste sensations from one context and present them in the form of a stack of these delicious disks. In this case, my inspiration was a favorite childhood snack of peanut butter on graham crackers. The graham cracker flavor is subtle, but undeniable, and the texture exactly right: a tiny bit more toothsome than pancakes made only with flour, but still pleasantly cakey. And the Vegan Peanut Butter-Maple Syrup? All I can say is, “Look out!” It’s easy to ladle on too much and, if you do, it’d impossible not to eat it all.

½ cup whole wheat flour or self-rising flour (the latter will yield slightly taller and a couple more pancakes)
1/2 cup fine graham cracker crumbs (you may need to make your own to avoid honey)
4 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup unsweetened soy milk (plain or vanilla soy milk would also be good–regular or lite)
Vegan butter and/or vegetable oil for frying
Vegan Peanut Butter-Maple Syrup (recipe follows)

Preheat oven to warm. In a medium mixing bowl, place first 5 ingredients. Make a well in the center and pour in soy milk. Stir together with a fork 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 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you get a slight rise and the edges appear set. (These pancakes will not develop lots of bubbles, except around the edges, to indicate doneness.) 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 and pancake batter. Serve warm with Vegan Peanut Butter-Maple Syrup.

Vegan Peanut Butter-Maple Syrup:
4 tablespoon smooth or chunky peanut butter
4 tablespoons pure maple syrup

Whisk together and heat gently in microwave for a few seconds. Note: you can make as much syrup as you like; just whisk together equal parts of peanut butter and maple syrup.