Tag: oil free pancakes

Vegan

Daily Buckwheat Pancakes (Gluten-free, Oil Free)

by Lisa Dawn2 Comments on Daily Buckwheat Pancakes (Gluten-free, Oil Free)

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My son is on a pancake rampage this week. I think it is because he has been at soccer camp and can’t eat enough! I love making these pancakes because buckwheat is naturally gluten-free, energizing, and packs a nutritious punch! It is full of flavonoids, magnesium, has a deeply rich flavor and is a great source of easily digestible protein.

This batter makes about 24 silver dollar size pancakes. Refrigerate any leftover batter and make pancakes daily!

1 cup buckwheat flour
2 cups fresh almond milk
1/4 cup fresh almond pulp
2 tablespoons maple syrup
1 tablespoon maple sugar
1/2 tablespoon baking powder
1/2 teaspoon vanilla powder
1/4 teaspoon cinnamon
1/8 tsp salt

Mix ingredients together with a whisk. Heat a non-stick skillet. Drop pancakes into the pan with a tablespoon measure. When bubbles appear, flip them over. Cook for another minute on the second side. Enjoy with maple syrup and any fruit you like!

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Breakfast, Vegan

Really Great Pancakes (with Fizzy Water!)

by Lisa Dawn3 Comments on Really Great Pancakes (with Fizzy Water!)

For a while now I have been making pancakes from The China Study Cookbook. They are great but they call for cinnamon which my husband and son love but I don’t. So when I discovered this recipe from Dr. McDougall, I decided to add it to the blog/recipe box so I can enjoy pancakes on Sundays and holidays too. Try both and let me know your thoughts!

3/4 cup spelt flour
1 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 banana)
1/2 cup vegan milk (homemade is best)
1/4 cup sparkling water
1/2 tablespoon lemon juice
Salt, a pinch

Sift the flour and baking powder into a bowl. Add a pinch of salt and mix well with a fork.

Mash the banana in a separate bowl. Add the milk, sparkling water and lemon juice. Mix together. Add to the flour and mix until a batter forms. Don’t over mix.

Heat a nonstick skillet over a medium flame. Using a tablespoon measure, pour the batter onto the skillet and cook until the top bubbles, a lot. Flip over and cook the second side. Top with bananas and maple syrup. Enjoy!

Vegan

The China Study Cookbook Panana Cakes (Pancakes)

by Lisa Dawn1 Comment on The China Study Cookbook Panana Cakes (Pancakes)

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Dr. T. Colin Campbell wrote The China Study several years ago. It is my go-to recommendation when people ask why they should eat a vegan, whole foods, plant based diet. It is steeped in science and totally proves that animal products cause many diseases including diabetes, obesity, heart disease and certain cancers.

Leanne Campbell, Dr. Campbell’s daughter, recently release The China Study Cookbook. The recipes call for no added oil, no added refined sugar and little to no salt. So, these pancakes are completely oil free – no oil in the batter or the pan – and they are super delicious! Not surprising, the best pancake ingredients are right inside! We are all big fans and we have been eating them for breakfast, lunch and dinner!

I use spelt flour while the recipe calls for whole wheat pastry flour. Plus, I cut the amount of cinnamon in half and added some vanilla powder but you can flavor them however you like!

Reprinted with permission from BenBella Books

makes 20 pancakes (using a 1 tablespoon measure)

1 cup spelt flour
1 teaspoon baking powder
1/2 teaspoon vanilla powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 banana mashed
1 tablespoon maple syrup
1 cup vegan milk (almond, oat)
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)

Make the flax egg. Mash the banana.

Combine the dry ingredients in a bowl. Mix with a fork. Add the wet ingredients and mix well to make a pourable batter.

Heat a nonstick skillet over a medium flame. Using a tablespoon measure, pour the batter onto the skillet and cook until the top bubbles, a lot. Flip over and cook the second side. Top with bananas and maple syrup. Enjoy!

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