Today's meals:
Breakfast: Raisin Bran and skim milk--Not exactly approved, what with the sugar in the cereal, and the milk (I'm happy to say I have almond milk in my fridge now, and will try it out in the morning)
Lunch: Vegetable soup--Yeah, this was a funny one. A friend made it for us, and it definitely has meat in it. Ground beef, sliced beef, I think I found a piece of bacon in there....yeah...not vegetable soup.
Dinner: After the first two meals, the day might as well be a wash, right? I almost headed to the hamburger dinner at church, but at the last minute decided to stay at home and wing it.
I claim no will-power kudos for this. The real reason is that there were new items in my kitchen, and I have no will-power over new items. (I've been known to open a brand new makeup case in the Ulta parking lot before. Note to self: NEVER try a new color eye shadow when you still have errands to run.)
Anyway, I had things like almond milk and flax seed. I wanted to use them! I love allrecipes.com, and it turns out it will probably be a good source of recipes for this. I simply typed in "vegan pancakes" and voila! Several popped up, and I had my choice. I made some modifications to the original recipe, so I will include both versions below. Let me just tell you, these pancakes were good! They had a great texture, and I didn't feel over-full and yucky afterwards. And...5 hours later...I'm still not hungry!
I did put margarine on them (after the day I'd had, I figured what the heck. See? No will-power!), and pure maple syrup, which is 100% approved for a plant-based diet. Hello...maple!! Not sure why that's okay and cane sugar isn't...I'll have to look into that. I used it sparingly, but it was like candy! Yummy!
Let me know if you've tried pancakes like these, and if not, give them a try!
Vegan Pancakes (Original Version)
- 1 1/4 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups water
- 1 tablespoon oil
- Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
- 3/4 cups whole wheat flour
- 1/2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups unsweetened vanilla almond milk
- 1/2 cups water
- 3 tablespoons milled flax seed (I read on the box that 3T flax = 1T oil, so I tried it, and it worked!)
- Stir dry ingredients together. Add wet ingredients. Stir just until blended; mixture will be lumpy.
- Heat a dry griddle over medium heat. Drop batter by large spoonfuls onto the griddle, spread out with back of spoon, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.