Orange Poppy Seed Pancakes

Makes eight medium-sized pancakes.

Dry Ingredients:

1 cup whole wheat flour
1 tsp nonaluminum baking powder
½ tsp baking soda
½ cup rolled oats
½ cup sunflower seeds, toasted
¼ cup poppy seed

Wet Ingredients:

1 cup milk
2/3 cup water (or equal mixture of orange or lemon juice)
1 tsp finely grated orange or lemon zest
1 cup fresh blueberries (or fruit of your choice)

Preparation:

1. Add dry ingredients into a large mixing bowl.
2. Wisk together milk, water (or juice) and zest in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.
6. Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)

Blueberry Cornmeal Pancakes

Makes twelve 4-inch pancakes.

Dry Ingredients:

1 cup whole wheat flour
½ cup cornmeal
1 tsp nonaluminum baking powder
½ tsp baking soda
¼ tsp fine sea salt

Wet Ingredients:

1 cup milk
1/2 cup water
1 cup fresh blueberries

Preparation

1. Mix together dry ingredients in a large mixing bowl.
2. Wisk together milk and water in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.  Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)

Apple Oatmeal Pancakes

(makes ~12 pancakes)

1 ½ cups    oatmeal
2 cups        milk

1 cup         flour
1 tbsp        baking powder
1 tsp          salt
½  tsp         cinnamon

2 tbsp.       ground flax seeds (heaping) added to ½ cup water     [egg substitute]

¼ cup         shredded apple     [butter/margarine substitute; can add more apple]

 

  1. Mix together milk and rolled oats in a large bowl and leave for 5 min to soak  (this is for “quick oats”; soak longer if using “rolled oats” or “large flake oats”).
  2. Blend together dry ingredients and add to milk-oatmeal mixture.
  3. Mix ground flax and water and let stand until it is goopy (~5 min).
  4. Add flax-water mixture and shredded apple into the batter.
  5. Cook on lightly greased griddle until bubbly on top, then flip and cook until browned.

 

Healthier Modifications:

  • Gluten free flour can be substituted for wheat flour. Unless specified that it can be added one-to-one as a substitution (like with Bob’s Red Mill Gluten Free All Purpose Flour), add 1.5x the amount of gluten free flour.  Also, add Xanthum Gum when using gluten free flour to hold it together better.
  • Butter/margarine is substituted with shredded apple. Other options are applesauce or mashed banana (or both!)  Extra fruit makes the batter heavier/wetter, so you may wish to reduce the amount of liquid added.