Wednesday, June 23, 2010
One of our hit breakfasts is Josh's Healthy Hotcakes and by now, our entire extended family has Josh's recipe:
Josh's Hot & Healthy Hotcakes
1 cup whole wheat flour
1 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon raw sugar
3 tbsp millet
2 tbs. flax meal
5 tbs. water
2 cups soy milk
splash of vanilla extract
2 tablespoons melted and cooled Earth Balance, plus unmelted E.B. for cooking (just a bit of E.B. in the pan - you can rub a pan with E.B. in a paper towel to make sure you don't over grease it)
Combine ingredients 1-6 in a mixing bowl. Stir flax into 5 tbs. water until a bit cloudy in a separate bowl big enough for all of the liquids. Add the rest of the liquids to the flax mix and stir. Pour liquids into mixing bowl with dry ingredients. Stir approximately 15-20 times. Lumps are okay. They will work themselves out on the stove. Cook like normal pancakes.
This makes enough pancakes to serve 4 people 2 pancakes each and you can cook them all and reheat them in the toaster over the next week. Freeze the extras. Kelly likes to eat hers with about a 1-2 tbs. of agave nectar instead of syrup. I prefer cool maple syrup, but still just a bit. These things are good plain, so you don't need to add much in the way of sweet sugary topping.
The other morning, we added fresh blueberries and dried goji berries to the mix, with some oatmeal, for a burst of fruity, oaty slow-burning carb loveliness.
There's another stacked vegan treat I'm into. This pair of Chestnut Faux Suede Caged Wedges at Lulus. Combine both for a fiber-filled lift.