| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Vegetarian |
Vegtime2 |
18 |
Servings |
INGREDIENTS
| 1 |
c |
Honey |
| 1 |
c |
Frozen orange juice |
|
|
concentrate thawed |
| 1/2 |
c |
Frozen apple juice |
| 2 |
T |
Cornstarch |
| 2 |
c |
Water |
| 1 |
t |
Ground cinnamon |
| 1 |
|
Whole orange, thinly sliced |
| 1/2 |
c |
Whole wheat flour |
| 1/4 |
c |
Unbleached all-purpose flour |
| 1/4 |
c |
Rye flour |
| 1/4 |
c |
Buckwheat flour |
| 1/4 |
c |
Cornmeal |
| 1/2 |
t |
Salt |
| 1 |
T |
Baking powder |
| 1 3/4 |
c |
Soymilk or rice milk |
| 1 |
T |
Vegetable oil |
| 18 |
|
PANCAKES VEGAN/HONEY |
INSTRUCTIONS
These eggless, whole-grain pancakes topped with a tangy orange-honey
syrup are a favorite at Shoshini Yogi. Retreat. They also are
wonderful served with natural maple syrup or fruit jam. Syrup: In
heavy, medium saucepan, whisk together honey, juices, cornstarch and
water. Bring to a boil over medium-high heat. Reduce heat to low. Add
cinnamon and orange slices. Cook until thickened slightly, stirring
occasionally, about 5 minutes. Remove from heat. In large bowl,
combine flours, cornmeal, salt and baking powder. In small bowl, whisk
together soymilk or rice milk and oil until frothy. Pour wet
ingredients over dry mixture and stir well to blend. Preheat a lightly
oiled griddle or skillet over medium-high heat. For each pancake, pour
1/4 cup batter on griddle. Cook 3 minutes. Turn and cook for 1 minute
or until both sides are lightly browned. Top with syrup. PER PANCAKE
WITH 2 TBS. SYRUP: 148 CAL.;2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 33G
CARB.; 0 CHOL.; 146MG SOD.; 1G FIBER. Converted by MC_Buster. Recipe
by: Vegetarian Times Magazine, January 1998, page 57 Converted by
MM_Buster v2.0l.
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