| 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 concentrate; thawed |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Water |
| 1 |
ts |
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 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 1 3/4 |
c |
Soymilk or rice milk |
| 1 |
tb |
Vegetable oil |
| 18 |
|
PANCAKES VEGAN/HONEY |
INSTRUCTIONS
ORANGE-HONEY SYRUP
FLAPJACKS
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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