Recipes - Pancakes and Very-Berry Fruit Compote
| Treat your loved ones to a delicious and healthy breakfast in bed. Serve pancakes topped with warmed Very-Berry Fruit Compote.
"Love Your Heart" Oat Bran Pancakes- 3 c Soymilk beverage, warmed
- 1/3 c Brown sugar or whole cane sugar
- 1 ¾ c Quick oats
- ¼ c Oat bran
- 1 ½ c Wheat bran
- 1 T Yeast, rapid rise
- 1 c Whole-wheat flour
- 1 T Oil
- ½ c Whole-wheat pastry flour
- 1 ½ tsp Salt
Combine all ingredients in a blender and process on high speed until smooth. Let sit 10-15 minutes to activate the yeast or until batter rises to the top of the blender. Pre-heat a griddle to 350 degrees F. Pour out enough batter to form 5-inch pancakes. Cook each pancake about 3 minutes. Flip over and cook 3 minutes more on the other side. Cool completely on a baker's rack. Individually wrap pancakes and place in an air-tight container to freeze. Prior to serving, reheat in a toaster or wrap in foil and reheat in the oven.
Note: Although it is not mandatory, it is best to wait and eat yeast-raised products the day after preparation.
Tip: Individually wrap pancakes and place in an air-tight container to freeze.
Yield: 14 pancakes
Wheat-Free Brown Rice Pancakes- 1 c Soymilk beverage, vanilla
- ½ tsp Lemon juice
- 1 c Applesauce, unsweetened
- 2 c Brown rice flour
- ½ c Water-packed tofu, silken (softest)
- 1 tsp Baking powder
- 2 T Brown sugar
- ¾ tsp Salt
- 1 tsp Vanilla extract
- ¼ tsp Baking soda
In a blender, combine soymilk, applesauce, tofu, sugar, vanilla, and lemon juice. Process until smooth and creamy. Combine dry ingredients in a bowl and mix well. Pour blender ingredients into the flour mixture and stir gently until evenly moistened. Let stand 1-2 minutes to thicken. Pre-heat a lightly oiled griddle to 400 degrees F. Pour out enough batter to form 4-inch pancakes. Flip over when golden brown and "puffy" (will not bubble) and cook about 2 minutes more (or until done in the middle).
Tip: Makes a great waffle too!
Yield: 8 pancakes
Very-Berry Fruit Compote- 12 oz Chiquita® "Raspberry Passion"
- 2 tsp Vanilla extract
- 16 oz Canned peaches, unsweetened (drained, reserve juice)
- 1 c Pineapple chunks, unsweetened (drained, reserve juice)3 T Cornstarch,
arrowroot, or tapioca powder
- 4 c Frozen mixed berries (blueberries, strawberries, blackberries, raspberries)
- 2 Bananas, sliced
Combine the juice concentrate, vanilla, and reserved fruit juice from the cans of peaches and pineapple in a large saucepan. Add cornstarch and stir to dissolve starch. Bring to a boil over medium-high heat, stirring mixture constantly. Reduce heat. Continue stirring and simmer until juice thickens and clears. Stir in the canned and frozen fruits. Return to a boil and cook 2-3 minutes longer. Remove from heat and allow to cool 5 minutes. Add sliced bananas before serving. Serve over waffles, pancakes, or toast.
Yield: 12 cups
Recipes © 2001 Tastefully Vegan written by Gerard and Kathryn McLane. Used with permission. |
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