Vegan Pancakes

I’m so happy to be back in my house and in my kitchen. And while I appreciate the kindness and generosity of my parents during my 3 months of exile, their kitchen is very small.  And the house is full of people. And I like to spread out and make a mess when I cook or bake. Because of all that it was difficult to do my weekly baking, but even harder to cook something for Vegan Tuesday.

Well, I’m back. Hee hee. 😛

This week I made vegan pancakes. Instead of eggs there is canola oil and instead of milk there is soy milk. I also spiced the pancakes with Chinese 5-spice, which I’ve been loving lately.The pancakes were wonderful.

The recipe came from Vegan with a Vengence and you can find it HERE.

Steel-cut Oatmeal, two-ways and Wild Rice Flour Pancakes

The next two recipes in Heidi Swanson’s Super Natural Cooking was Steel-cut Oatmeal, seven-ways and Wild Rice Flour Pancakes.

I only tried the oatmeal two ways. My usual way to eat oatmeal–the boring, traditional way–with raisins, brown sugar, and a little bit of milk. And one way suggested by Heidi–with pomegranate molasses and toasted walnuts. Both were delicious.

Brown sugar, raisins, and milk

Brown sugar, raisins, and milk

Pomegranate molasses and toasted walnuts

Pomegranate molasses and toasted walnuts

You can find pomegranate molasses in  Middle-Eastern or gourmet/specialty grocery stores. I found it at my local, non-chain gourmet grocery. I liked it as an addition to oatmeal and I think it would be great on plain vanilla ice-cream. The tart flavor of the molasses would complement the sweetness of the ice cream.


The wild rice flour pancakes were another story. I won’t make this recipe again. I don’t like wild rice, so it’s no surprise that I didn’t like pancakes made with wild rice flour. Even with only  a 1/2 cup to the 1 1/2 cups of whole wheat pastry flour, I could still taste the woodsy flavor of wild rice. Yuck! At least I tried it…