Mess O’ Pancakes (at Sea!)

Wednesday, June 3rd, 2015

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The Mess O’ Pancakes from Cookin’ Up a Storm – seen here topped with maple syrup and toasted pecans – were not my favorite. Which isn’t a total surprise, because those Perfect Pancakes from Vegan Brunch? Tough to beat.

These gals were super-thin, which isn’t necessarily a bad thing; it’s a nice deviation from ye ole fluffy stack of pancakes. Weirdly enough, though, the insides didn’t quite bake all the way through. Needless to say, I was not expecting that.

And that concludes the shortest post ever.

Blueberry Coconut Pancakes (And a GF pancake FAIL!)

Tuesday, March 31st, 2015

I recently received a whopping five pounds of coconut flour for review, so I finally broke out that copy of The Paleo Bread Bible I scored through Goodreads. Nearly every recipe calls for coconut flour, yo! I’ve been meaning to try it for ages, but haven’t done a whole lot of baking lately.

I decided to start with something simple – you know, a real can’t-eff-this-up recipe – and, spoiler alert, it was an epic fail.

I give you: Blueberry Pancakes.

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Since he’s the designated pancake-flipper in the house, Shane was stuck making these, and I tweeted halfway through the ordeal my prediction that these GF Paleo Pancakes would have him in tears before the night was done. He didn’t cry, but it was close. There was a lot of cursing and several areas of burned skin. (Never cook while you’re angry, folks.)

The problem? The pancakes just didn’t hold together very well. Even after he added some wheat flour to the almond/coconut-flour batter, it spread out like whoah after he ladled it onto the griddle. And while they got nice and crunchy on the outside, the insides remained a gooey mess, as you can see in the bottom pic. We even tried oven-baking some of the batter into a giant pancake, like so, to no avail.

Now, all of these recipes use eggs – so it could be that the egg replacer we chose just wasn’t up to the task. It was ye trusty old Ener-G, though, so I don’t think that’s it.

I was planning on trying the banana bread, but I’m legit afraid at this point. This is why I rarely give cookbooks a negative review: I don’t feel comfortable rating a cookbook unless I’ve tried multiple recipes, but I refuse to throw good money after bad if the first two or three are a disaster. It’s a conundrum.

Anyway.

A few nights later, he tried swapping out some flour in a regular carby recipe for coconut flour, with much better results;

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you can find the recipe under the jump. He was feeling lazy, so he just went with Bisquick – but you can try this trick with your own favorite recipe, too. We also added some coconut extract for double the coconutty flavor, and it tasted amazing with blueberries.

All in all, not a total loss.

(More below the fold…)

Turkish Zucchini Pancakes (with leftover White Bean Farro Soup!)

Tuesday, November 4th, 2014

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Along with the pesto for Sunday’s Butternut Squash Pizza, these Turkish Zucchini Pancakes from Vegan Eats World feature the very last of this season’s home-grown zucchini. (Yay! I did it! Now I can go back to stuffing my fridge with junk food!) Other goodies include carrots, white and chickpea flour, scallions, onions, and – an unexpected surprise for your taste buds – dill!

I’ve made zucchini pancakes about a million and twelve times now, but these are the best I’ve had in recent memory. Maybe it’s because I actually took the time to wring out the zucchini shreds in a towel instead of just throwing them in a colander and leaving gravity to do all the work? Whatever, I’m not complaining. Plus the leftovers heat up nicely in a frying pan or on the griddle.

I served them with leftover White Bean Farro Soup, the picture of which came out much prettier (and clearer!) this time around.

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Carbs & Rec: I’m Sorry I Adopted ALL THE ANIMALS! Pancakes

Friday, September 19th, 2014

“How did you sleep? I adopted 32 cats and dogs.
Do you want pancakes? I’m going to make pancakes.”
——————————

Remember that time Bradley Whitford threatened to cut the Parks Department budget, but Leslie inadvertently convinced him to take the money from the animal shelter instead? Then, in a fit of guilt, she adopted all 32 animals – dogs, cats, birds, rabbits, and YES THAT IS A PIG – and offered to make it up to Ben with a pancake breakfast? OF COURSE YOU DO. I know that because, if you’re an animal person, no doubt your parent/spouse/roommate was side-eying you during the entire scene, praying to the great dog above that it didn’t give you Any Ideas. Let’s just say that, for the next week, Shane was afraid to leave the house.

Naturally, and because she is not a heartless monster, Leslie found a way to resolve the situation to everyone’s satisfaction: she convinced her opponent Bobby Newport to fund the animal shelter with just a small portion of his Sweetums fortune. Everyone wins, including the usually indifferent April Ludgate, who finds her true calling: helping the animals of Pawnee.

“I think I may have found a project I’d actually enjoy doing: helping these cats and dogs. They should be rewarded for not being people. I hate people.”
——————————

April throws an adoption fair; one lucky dog gets a new girl (yay!), but on the downside, a woman abandons two cats.

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(More below the fold…)

Mayim’s Pancakes

Thursday, March 27th, 2014

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Over the weekend I finally had a chance to break open Mayim’s Vegan Table and give the pancakes a spin. (I know, Saturday was a lifetime ago. My queue overfloweth!) It’s not my favorite pancake recipe in the world – that’s a toss-up between Isa’s Perfect Pancakes and the Lavender Pancakes from Alicia Simpson’s Quick and Easy Low-Cal Vegan Comfort Food – but these pillows of carbs are tasty enough. They manage to be both fluffy and cakey at the same time, which is a feat in itself.

Served with crushed toasted pecans, maple syrup, and pan-fried Smart Bacon (it didn’t have a mom!) by Lightlife.

L is for Lavender Pancakes

Friday, September 13th, 2013

L is for Lavender Pancakes [Low-Cal Vegan Comfort Food] (0015)

BOO berries!
——————————

Fancy schmancy, right? Luckily, these Lavender Pancakes from Alicia Simpson’s Quick and Easy Low-Cal Vegan Comfort Food (say that five times fast!) are, as the title suggests, both quick and easy to make. In lieu of fresh lavender flowers, you can use dried lavender (I have a huge container of the stuff courtesy of bulkfoods.com) and, if you’re out of soy yogurt, just swap it out for an equal amount of silken tofu (it’s a by-the-case steal on Amazon).

L is for Lavender Pancakes [Low-Cal Vegan Comfort Food] (0005)

Naked pancakes are naked – all the better to show off their airy, fluffy goodness!
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The pancakes are delicious – light and fluffy, with slightly crispy edges – and pair quite well with blueberries. Since they’re out of season (sob), I opted for a canned blueberry pie filling-slash-topping. I mean hey, it’s only been sitting in my pantry for five years now. What’s the rush?

L is for Lavender Pancakes [Low-Cal Vegan Comfort Food] (0018)

Getting all June Cleaver up in here.
——————————

It’s rather early in our relationship, but already I can tell. You and me forever, Lavender Pancakes. 4EVERAH!

 
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Bringing Flapjacks Back

Sunday, April 21st, 2013

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In Vegan Brunch, Isa declares her intent to bring the word “flapjacks” back. I’m down! Especially if it means pancakes for dinner. In this case, Banana Flapjacks.

This stack is pretty good – cakey and chewy, with a definite hint of bananas – but it’s the sauce I’m super-excited about. The first batch of strawberries I bought this year turned out to be a bust (tasteless!), so I decided to turn them into sauce. I had trouble getting it to thicken in time for dinner, so as a shortcut I tried the old “arrowroot slurry” trick I always use in soy-based ice cream. Instead of the usual soy creamer, I went with coconut, and added some coconut extract for good measure. Voilà! Strawberry daiquiri sauce! Definitely gonna have to replicate it with a proper recipe.

Bet it’s amazing on ice cream too. Yeah, it’s always about ice cream with me. That or pizza.

Blueberry Banana Bread Pancakes & Bitch Magazine

Sunday, April 7th, 2013

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What better way to spend a lazy Sunday morning, am I right ladies?

The recipe’s from Betty Goes Vegan, which I’m really digging so far. I just have two BGV dishes under my belt, but still. The pancakes are thick and hearty, and really do taste a lot like banana bread. Probably more so if you leave out the blueberries – they steal some of the banana’s spotlight – not that I ever would. Blueberries are my most favorite of all the fruits.

Blueberry-Oat Short Stack (minus the blueberries; boo! winter)

Sunday, March 10th, 2013

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At first I assumed that the blueberries in this Blueberry-Oat Short Stack recipe (found in American Vegan Kitchen) were actually baked into the pancakes, but it turns out that I was wrong. Instead, fresh blueberries are one of the toppings, along with margarine and maple syrup. Naturally, this presents a bit of a problem: it’s March in Missouri and I couldn’t sell my soul for a pint of fresh blueberries even if I wanted to. I briefly considered making the blueberry sauce on the opposite page (Yankee Cornbread with Blueberry Sauce) – using frozen berries, of course – and then laziness overtook me. (See: March in Missouri. SAD, I has it.) So what I ended up with is more of an Oat Short Stack, sadly lacking in blueberry bling.

Anyway, these pancakes are tasty enough. The batter’s made of vanilla soy yogurt in addition to soy milk, resulting a fluffy pancakes that have an almost cake-like consistency. You could definitely throw some berries in the batter without any problems – the pancakes are thick enough to support ’em.

Surprisingly, the oats aren’t at all noticeable; they blend right into the background. I guess they have plenty of time to soften up, since you prepare the batter a few hours ahead of time. I made it the morning of, and dinner took all of fifteen minutes to prepare. Not that throwing the batter together takes much effort, but some nights every little bit helps!

That said, after the taste bud-exploding awesomeness of Isa’s Perfect Pancakes, these kind of pale in comparison. But then I’m partial to super-thin pancakes. If fluffy, thick stacks are your thing, you should give this one a try.

Besides, breakfast food: what’s not to love?

Perfect Pancakes are perfect!

Tuesday, February 26th, 2013

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After a long day spent packing up the x-mas decorations (my house looks so naked now! and not in a good way!), I really wanted Shane to make the Blueberry-Oat Short Stack pancakes from American Vegan Kitchen – but it turns out that you have to let the batter sit for at least two hours beforehand, a fact that escaped our notice until dinner time. Oops! Next time, I guess?

And so came Vegan Brunch to the rescue, with the appropriately-titled Perfect Pancakes. So good, y’all! The batter is thin and expands outward when you scoop the pancakes, resulting in large, skinny discs of sweet carbaliciousness. With our usual, thicker recipe, I can only down three pancakes in one sitting, but this time around I polished off five. Double-stacked, too! And they’re so tasty that I wanted more. (Joke’s on me – the recipe only made ten.)

The only downside is that the pancakes are thinner than a blueberry, so the batter might not work so well with fruit. Otherwise, I think we found our new go-to pancake recipe. Perfect Pancakes are indeed perfect.

Scallion Pancakes, straight from The Chinese Vegan Kitchen!

Tuesday, December 4th, 2012

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Donna Klein’s latest cookbook, The Chinese Vegan Kitchen, drops today (the kids are still saying this, yes?), and the folks at Penguin USA were nice enough to offer me a copy for review!

Even though I’ve been cooking from it like a wild woman (exhibit A: my flickr stream), I’ve still got a list of “must-try” recipes a legal pad long: Pot Stickers with Cabbage and Shiitake Mushrooms. Classic Chinese Pancakes. Fried Basmati Rice with Black-Eyed Peas and Wanuts. Tibetan Lentil Soup. Chinese Potato Salad. Shanghai-Style Noodles with Green Onion Sauce. Chinese Sweet Walnuts. And yes, Scallion Pancakes! (My stomach is rumbling just thinking about it.) I keep meaning to make these, but forgetting to budget the extra time required to let the dough rise. Bulbs!

To celebrate the book’s release, Penguin offered up a recipe – really two in one! – from The Chinese Vegan Kitchen. Scallion Pancakes with a Garlic Chive–Ginger Dipping Sauce, yum! Go make a batch and save some for me? I’ll be over here holding my breath, kay.

If you’d like a copy for your own bad self (or maybe for a friend or relative – x-mas is fast approaching, yo!), The Chinese Vegan Kitchen is available via Penguin USA for $18.95. Penguin also published many of Klein’s past cookbooks, including The Tropical Vegan Kitchen, The Mediterranean Vegan Kitchen, Vegan Italiano (want!), and Supermarket Vegan. Be adventurous and do a world tour!

 

Scallion Pancakes

I adore these savory pancakes. Serve them with soups, stews, and salads to create a light supper, or use them as a bed for your favorite stir-fries and tofu dishes in lieu of rice or noodles.

Makes 4 pancakes; 8 to 12 appetizer servings

2 cups all-purpose flour
¼ teaspoon table salt
1 cup just-boiled water
3 tablespoons canola oil, plus additional, as needed
1 tablespoon toasted (dark) sesame oil
½ cup thinly sliced scallions, green parts only
2 tablespoon black or regular sesame seeds, toasted, if desired (optional)
1 teaspoon finely ground sea salt
Freshly ground black pepper, to taste
Garlic Chive–Ginger Dipping Sauce (below)

In a large bowl, combine the flour and table salt. Slowly add just-boiled water in a steady stream while stirring constantly in one direction with a wooden spoon (to keep bowl in place, wrap a kitchen towel around the bottom). When the flour absorbs the water and cools, knead the dough with floured fingers directly in the bowl into a slightly sticky ball. Cover with a damp kitchen towel and let rest 30 minutes. Alternatively, combine the flour and table salt in a food processor fitted with the knife blade; with the motor running, slowly add just-boiled water and process until a slightly sticky ball forms. Transfer to a large bowl and knead briefly with floured fingers. Cover with a damp kitchen towel and let rest 30 minutes.

Meanwhile, in a small bowl, combine 1 tablespoon of the canola oil and sesame oil. Set aside.

On a lightly work floured surface, roll out dough into a thin rectangle, about the size of a standard baking sheet. Brush on oil mixture; sprinkle evenly with the scallions, sesame seeds (if using), sea salt, and pepper. Starting at one long side, carefully roll up the dough to encase the filling. Cut into 4 equal pieces. Using your hands, roll and stretch each piece into a longer cylinder. Take one piece and twist in 3 places, keeping the filling in place; reshape into a cylinder. Coil each piece to form a spiral, pinching end in to keep in place. Press spiral with your palm to flatten it; using a rolling pin, roll out into a pancake 5 to 6 inches in diameter. Repeat process with remaining pieces.

Line a baking sheet with paper towels. In a large nonstick skillet, heat ½ tablespoon of remaining canola oil slightly above medium heat. Working with 1 pancake at a time, place pancake in skillet and cook until golden, about 2 minutes each side. Transfer to prepared baking sheet and cover with foil to keep warm. Repeat process with remaining canola oil and pancakes, adjusting the heat as needed.

Cut each pancake into 6 pieces. Serve immediately with Garlic Chive–Ginger Dipping Sauce on the side.

Per serving (per ½ pancake without sauce): Calories 176; Protein 3g; Total Fat 7g; Sat Fat 1g; Cholesterol 0mg; Carbohydrate 24g; Dietary Fiber 1g; Sodium 335mg

 
(More below the fold…)

VeganMoFo 2012 & Cinnamon Flapjacks

Friday, September 7th, 2012

In case you haven’t heard, this year VeganMoFo is going down in October. (Yay! No Thanksgiving carcasses in my VeganMoFo blog feed! Seriously omnis wtf?) Isa & company were nice enough to call it early, which I really appreciate because PREPARATION. I already have my menus planned out, and I’m EVEN DOING A THEME! You can tell from the all-caps that I’m entirely too excited about this. Also, I love to eat; eating is my favorite.

As for the theme, I’m pairing up meals and desserts with music. What it lacks in originality, it more than makes up for in sex, nooch, and rock n’ roll. Fun times!

Added bonus: this year I’m using VMF as an opportunity to try out some new recipes from all the vegan cookbooks I’ve been hoarding, but rarely use. I went through about eight of the newest acquisitions and compiled a list of recipes I’d like to try; I ended up with about four times as many ideas as I needed, no surprise there. (My eyes, they’re nearly as big as my stomach.) Then I matched my top picks with some of my favorite songs, and now I have 42 different foods to make in just 31 days! (Some of the recipes are legit meals, with sides and everything. Look at me, I’m a grownup!) Can we say “frazzled”?

Anyway, in the meantime I’m trying out some of the “rejected” recipes. Like these Cinnamon Flapjacks from American Vegan Kitchen! (I was lucky enough to win a free copy from the author, Tamasin Noyes, over the summer. Shake enough giveaway trees and something’s bound to fall on your head!)

 

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Made with vanilla yogurt and sweetened with maple syrup, these pancakes are seriously delish. They’re light and fluffy, yet surprisingly…substantial. (Dog, I make the worst food critic. I don’t know how to describe all these food feelings I’m having!) Served with strawberries and blueberries because I’ve got to eat as many of these suckers as I can before they disappear forever. Okay, not forever, just until next June-ish. It just feels like next year.

Vegan Junk Food Cookbook Review: Riots, not diets!

Thursday, April 5th, 2012

Vegan Junk Food by Lane Gold (2011)

 

five out of five stars

(Full disclosure: I received a free copy of this book for review from the publisher.)

Lane Gold’s Vegan Junk Food is my new favorite cookbook. (The previous title holder? Wheeler del Torro’s The Vegan Scoop – which should tell you a little sumthin’ sumthin’! Namely, that I like my vegan food filled with empty calories.) At my request, I was lucky enough to receive a review copy – along with two copies to give away – from the publisher, Adams Media. With a name like “Vegan Junk Food,” I figured it couldn’t disappoint.

Whether you like your junk food sweet or savory, chocolaty or cheesy, Lane (can I call you Lane?) has got you covered. The 225 recipes in this collection are divided into ten categories: breakfast foods; deli favorites (i.e., sandwiches, wraps, burgers, and sliders); comfort-meets-takeout foods (entrees); crusts and carbs (pizzas and breads); festive grub (party foods!); dips, hummus, and sauces (including sundae toppings!); savory treats; cakes; candies and cookies; and grab ‘n’ go sweets (brownies and bars). As you can see, the recipes are roughly divided between meal-type items (entrees, main courses) and snacks/desserts.

The husband and I tried out about twenty recipes before I sat down to write this review; and, while I don’t usually review cookbooks, this is easily the largest number of recipes I’ve sampled for a cookbook review, like, ever. (I just couldn’t stop myself; everything looks so good!) Possibly it’s the most recipes I’ve made from a single cookbook, period. Though I own a ridiculous number of them, I don’t use cookbooks with much frequency; more often I cook from memory or pull recipes off the internet. But Vegan Junk Food? Most definitely joining my repertoire!

The book’s obvious strength, of course, is the food: oodles and oodles of junk food! Pizza. Pasta. Tacos. Pot pies. Casseroles. Cupcakes, pies, and brownies. Empty calories as far as the eye can see! Wait, that’s not entirely fair: some of these foods aren’t all that bad for you. Ironically, many of the recipes in Vegan Junk Food are actually healthier than my own versions. The Mac and Cheese Bake, for example, uses a vegan Velveeta-like cheese sauce made of potatoes, carrots, cauliflower, nutritional yeast, and soy milk. Even factoring in the additional vegan cheese shreds in this dish, it’s still way better for you than my own mac & cheese recipe, which is basically just pasta and processed vegan cheeses (namely, Daiya and Follow Your Heart). Don’t let the book’s title fool you: while these foods may look and taste like junk food, they’re not all super-trashy.

With options for breakfast, lunch, dinner, and dessert, Vegan Junk Food is versatile. Mix and match the recipes for something new – or experiment to make them your own. For example, I used leftovers from some of the recipes to create new banana ice cream dishes!

While some of the recipes call for pricey vegan meats and cheeses, Gold doesn’t rely on these products exclusively. (Unlike the PPP blog, Vegan Junk Food doesn’t read like a Lightlife ad!) In fact, she offers diy recipes for many of these vegan staples so you can make ’em your own bad self, oftentimes at a fraction of the price! See, e.g., gravy (page 61); ricotta (pg. 120); sour cream (pg. 120); cheese sauce (pg. 121) basil pesto (pg. 124); and ranch dressing (pg. 126), to name just a few!

My complaints are few and relatively minor. Some recipes reference other recipes – to return to the Mac and Cheese Bake, the Cheese Sauce is its own recipe, located in a different section of the book – but don’t include a page number alongside the recipe title, thus forcing the reader to consult the index in order to find it. A minor annoyance, compounded by the index’s lack of user friendliness. (I find it counter-intuitive and difficult to use.) An estimated cook time and rating for difficulty on each dish would have been nice too, but I suppose both are easy enough to gauge by reading through the instructions.

I also ran into issues with two of the recipes – the Almond Joy Bar Cake and the Red Pepper, Caramelized Onion, and Hash Brown Quiche – which I’ll explain below. Still, out of twenty recipes, two small glitches? Not so bad! Especially when you consider my lackluster track record with baked goods. Brownies, why you no like me?

What follows is a run-down of all the dishes I’ve tried thus far. I’ve only tackled about half the items on my to-do list, so I’m far from done with this cookbook! I’ll post additional pictures as I take them, so keep an eye out for those.

 

  • Pesto Chicken Pizza with Creamy Garlic Sauce (page 85)

    2012-02-18 - Chik'n Pesto & French Fry Pizzas - 0009

    This was the first recipe we tried out, and quite possibly it’s also my favorite! The pureed white beans, seasoned with vegetable broth, nooch, and garlic, makes for a savory and filling pizza sauce, and the Basil Pesto is simple yet delicious. Enjoy this pizza with a fork and bib, though – it’s a messy one!

    (More below the fold…)

  • Baked Pumpkin Spice Pancakes

    Wednesday, January 4th, 2012

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    So this is a slight variation on the Ginormous Oven-Baked Pancakes, using Silk Pumpkin Spice in place of plain soy milk, and with a few extra teaspoons of Pumpkin Spice seasoning for an extra kick. This recipe may or may not come in handy right about now, as all that seasonal Pumpkin Spice soy milk you hoarded throughout December expires faster than you can consume it in the new year. (Personally I’m still chugging my way through four cartons that expired on 12/30. Friday is the day of reckoning!)

    At first I wasn’t as in love with these giant, baked pancakes as I am the griddle-made ones, but this dish is seriously growing on me. Super-simple, and the leftovers keep better than traditional pancakes, too! You know how regular pancakes tend to get soggy when reheated in the microwave? Especially if you add syrup? Well not these bad girls! They soak up syrup like a sponge while still retaining their fluffy, pancake-y texture. Powerpuff pancakes, these are!

    Also, they will make your house stink of pumpkin spice. In a good way!

    Baked Pumpkin Spice Pancakes

    (Make two very large, 9″ round pancakes. Serves two to three people.)

    Ingredients

    2 cups Bisquick
    1 1/2 cups Silk Pumpkin Spice soy milk
    Egg substitute equivalent to two eggs (I used Ener-G Egg Replacer)
    2 teaspoons Pumpkin Spice mix
    Toppings to taste (I used maple syrup and powdered sugar)

    Directions

    1. Preheat the oven to 425 degrees F. In a medium bowl, combine the Bisquick, Pumpkin Spice, soy milk and egg substitute and mix well. (A whisk might come in handy here!)

    2. Spray two 9″ round cake pans with cooking spray and pour equal amounts of batter into each pan. Bake at 425 degrees F for 20 minutes or until golden brown. Remove the pancakes from the pan and serve immediately!

    IT’S THAT EASY!

    Ginormous Oven-Baked Pancakes

    Sunday, December 18th, 2011

    2011-11-19 - Giant Baked Pancake - 0008

     

    Okay, so this is a pretty simple recipe that’s based on the AMAZEBALLS! pancakes and sausage on a stick that I made for veganmofo. Upon our success with the pancakes and sausage – the batter for which is baked in the oven in canoe pans – I thought it might be fun to try out a baked pancake dish. So I got to searching the internets. Many of the bake-able pancake recipes I found online are for thicker, denser, almost pastry-like pancakes. I tried one and, alas, it was a complete and utter failure. I never could get the damn things to bake all the way through. Plus I was really craving a more traditional, American style pancake anyway. So I went back to the drawing board and decided to stick with the original batter recipe. Voilà! Sweet, sugary, syrupy success!

    These pancakes aren’t quite as light and fluffy as those baked on the griddle, but they’re awfully close. Plus they have the advantage of simplicity: just make the batter, divide it evenly between two cake pans, and pop ’em in the oven for twenty minutes or so. No hovering over a hot griddle! No flipping pancakes! No doughy mess! A great go-to recipe for slackers and stoners, in other words.

     

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    “Protect your friends. You only have one hometown.
    If you think you’ve had a bad date, remember, it can always get worse.
    And it’s okay to eat breakfast for dinner.”
    – Amy Poehler in New York Magazine on what she’s learned from Leslie Knope (via)
    ——————————

     
    Ginormous Oven-Baked Pancakes

    (Make two very large, 9″ round pancakes. Serves two to three people.)

    Ingredients

    2 cups Bisquick
    1 1/2 cup soy milk
    Egg substitute equivalent to two eggs (I used Ener-G Egg Replacer)
    Spices to taste (I used a tablespoon of Pumpkin Pie Spice)
    Toppings to taste (I used maple syrup and powdered sugar)
    Vegan meaty sides (I had two links of Lightlife Smart Links, Breakfast Sausage styley)

    Directions

    1. Preheat the oven to 425 degrees F. In a medium bowl, combine the Bisquick, soy milk and egg substitute and mix well. (A whisk might come in handy here!) Add spices to taste.

    2. Spray two 9″ round cake pans with cooking spray and pour equal amounts of batter into each pan. Bake at 425 degrees F for 20 minutes or until golden brown. Remove the pancakes from the pan and serve immediately!

    Iron Chef #4: Quick Oat & Veggie Pancakes

    Saturday, October 29th, 2011

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    When Katie announced the ingredients for the final Iron Chef Challenge – carrots and oats – my mind immediately went to carrot cake/oatmeal muffins. And then I kept reading and slunk back to bed in shame. (Also, for a nap. The dogs woke me up entirely too early yesterday morning!)

    After sleeping on it for an hour (or two or three! sue me!), I decided upon veggie pancakes. You might not have noticed (lol, who am I kidding?), but I’ve been on something of a breakfast pancake kick this month. So its heartier dinner counterpart seems about right.

    For this dish, I substituted processed quick oats for the flour I’d normally use to bind the veggies together, and it worked like a charm. If you don’t have any green onions on hand, feel free to sub in a leek (and maybe a little onion powder) instead. Veggie pancakes are a versatile dish, so don’t be afraid to experiment. (Hint: tomatoes taste delicious when paired with zucchini and fried in a skillet.)
     
    Quick Oat & Veggie Pancakes

    Ingredients

    1/2 cup quick oats
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon pepper
    Egg substitute equivalent to 1 egg (I used NRG Egg Replacer: 1 1/2 teaspoons powder mixed with 2 tablespoons warm water.)
    1/4 cup soy milk
    1 large carrot, grated (about 1 cup’s worth)
    1 medium-sized zucchini, grated (about 1 cup’s worth)
    1 green onion (or leek), sliced and diced
    margarine

    Directions

    1. Process the quick oats in a blender or food processor until they’re finely ground. In a medium-sized bowl, combine the ground oats, baking powder, salt and pepper and mix well.

    2. In another bowl, combine the carrots, zucchini, onion, soy milk and egg substitute. Add the wet to the dry ingredients and stir until combined.

    3. In a medium-sized skillet, heat the margarine on medium, using just enough to coat the bottom of the pan (about 1 tablespoon per pancake). Pour the batter into the pan, forming a pancake five or six inches in diameter. Using a spatula, pat the veggies down firmly; be sure to pat the sides as well, pushing any stray veggies back into the pancake. Cook on each side until golden brown. Enjoy immediately!

    Optional: Rather than making all the pancakes at once, you can store any extra batter in the fridge and cook it as needed. The pancakes taste way better fresh than reheated, so it’s a thought!

     
    Vegan MoFo 2011 logo banner

    Kelly G.’s Pancakes and Sausage ON A STICK!

    Tuesday, October 25th, 2011

    Like Jimmy Dean’s Pancakes & Sausage on a stick, but VEGAN! (So only slightly less horrifying than the original.)

    The Daily Show, Thursday October 19, 2006
    Intro – Pancakes & Sausage on a Stick
    Finally, the classic taste of a chocolate chip pancake wrapped around
    a sausage with the convenience of a stick.
    ——————————

    You might remember that I promised to veganize this, um, “foodstuff” last mofo, after the husband baked Lightlife Smart Bacon into a batch of blueberry pancakes. He found it an excellent idea, but I couldn’t get past the blueberry-bacon flavor combo. (Ewww!) This year I thought I’d up the ante, and boy did I. But not in a gross way! These baked sausage pancakes are delicious, and surprisingly easy to make. All you need is a batch of pancake batter, eight vegan sausage links and a canoe pan. (Like you’d use to make vegan Twinkies. Which I’ve also done!)

    If you don’t have a canoe pan, try a cupcake shape! Probably you’ll need to cut the links in halves or thirds so that they’ll fit – but on the plus size, you’ll have silver dollar-shaped pancakes instead (and more of them, too). It’s a win-win!
     

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    Kelly G.’s Pancakes and Sausage ON A STICK!

    Ingredients

    2 tablespoons olive oil
    8 vegan breakfast sausage links (I used Lightlife Smart Links)
    2 cups Bisquick
    1 1/2 cup soy milk
    Egg substitute equivalent to two eggs (I used Ener-G Egg Replacer)
    1/4 cup chocolate chips (optional)
    Cooking spray
    Powdered sugar (optional)
    Chopsticks, 4 pairs (optional)

    Directions

    1. In a large skillet, heat two tablespoons of olive oil on medium. Add the sausage links and cook on medium until golden brown. remove from heat and set aside.

    2. Preheat the oven to 425 degrees F. In a medium bowl, combine the Bisquick, soy milk and egg substitute and mix well. (A whisk might come in handy here!) If desired, toss in a handful – 1/4 cup or so – of chocolate chips.

    3. Spray your canoe boat with cooking spray; be careful to get the surface areas as well as the canoe cavities, as the pancakes will puff up when they cook. Carefully pour the pancake batter into each cavity in turn, until each one is just under 3/4 full. Add the links: center each sausage in its cavity and then gently press down with a butter knife (or your fingers) until it’s submerged in pancake batter. If necessary, use the knife to spread the batter around and evenly cover each link in batter. If desired, sprinkle a bit of powdered sugar on top of each pancake sausage.

    4. Bake at 425 degrees F for 20 minutes or until golden brown. Remove the pancakes from the pan immediately.

    5. Enjoy warm with a side of maple syrup! If you’re feeling fancy, serve them on a stick: ram a chopstick through each canoe horizontally (they go in surprisingly easy). This is really only practical if you buy them off a street vendor, though; easier to slice them into fifths and eat with a fork. Whole canoe pancakes also make for a fun (but greasy!) finger food.
     

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    Optional: Sub in your own favorite pancake recipe in place of the Bisquick-based stuff.

    Full disclosure: When all was said and done, we only ended up making one chocolate chip pancake; instead of adding the chips to the batter, I threw a few into a single canoe cavity after I’d poured the batter. If you’re the experimental type, this is an easy way to try out different flavor combos.

    FWIW, Shane was a fan of the Chocolate Chip Pancakes and Sausage à la Jimmy Dean and ridiculed by Jon Stewart. To each his own, eh?
     

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    Cinnamon Pancakes with Sweet Fried Apples

    Wednesday, October 12th, 2011

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    While searching around for new ways to use up all the apples we harvested this year – compared to years past, it was a pretty meager haul, but we still ended up with several buckets full of red and green deliciousness – I found a recipe for Fried Apples on about.com, and immediately thought that it’d make for a rather yummy pancake topping. (Always the carnists, about.com suggests that you serve it as a side dish with pork. Pork who, just like bacon – and beef and chicken nuggets and prime rib – had a mom too! Thanks, but not.)

    With a few minor tweaks and a healthy side of maple syrup, I was able to transform six cups of free, organic apples into a hearty (though not necessarily healthy) dinner dish. (Also great for brunch, if you’re into that sort of thing!) Alas, after peeling, coring, slicing and dicing all those apples, we got a little lazy with the pancakes – hence the Bisquick-based recipe. Feel free to sub in your own favorite pancakes if you’d rather. It’s hard to go wrong where cinnamon apples are concerned!

    Cinnamon Pancakes with Sweet Fried Apples

    Ingredients

    …for the fried apple topping

    1/2 cup margarine
    1 1/4 cups brown sugar
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    6 cups apples, diced

    …for the pancakes

    2 cups Bisquick mix
    1 cup soy milk
    An egg substitute equivalent to 2 eggs (we used NRG Egg Replacer)
    1 teaspoon cinnamon

    …to garnish

    maple syrup, pecans, vegan whipped cream and/or vanilla ice cream to taste (optional)

    Directions

    1. In a large skillet, melt the margarine on medium-low until it’s soft and creamy. Stir in the brown sugar, cinnamon and nutmeg. Increase the heat to medium and add the apples. Sautée for about twenty minutes, or until the apples are cooked/tenderized to your liking. Cook covered for the first fifteen minutes and then remove the cover for the last five minutes or so. Remember to stir the pot! (Errr, skillet.)

    2. While the apple are cooking, make your pancakes! In a large bowl, combine the Bisquick, soy milk, egg replacer and cinnamon and mix until well blended. Pour the batter onto a hot, greased griddle 1/4 cup at a time and cook until the edges are dry. Flip and cook on the underside until the pancakes are golden brown.

    3. Serve the pancakes warm, topped with the sweet fried apples and your choice of maple syrup, pecans, vegan whipped cream, and/or vanilla ice cream.

    Optional: add the pecans to the sweet fried apples about halfway through to caramelize them!

    Also optional: use up an extra apple by dicing it into small bits and adding it to the pancake batter to make Apple Cinnamon Pancakes!

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    Smart BLT Love (& a Veganmofo Bonus: "Bacon" Franken-pancakes!)

    Saturday, November 20th, 2010

    Even though I wrote this post several weeks ago, I’m eating yet another Smart BLT right this very moment. Crazy addictive, I’m telling you!

    After reviewing The Owl House at veganmofo’s opening – or, more to the point, kvetching about the chef’s choice of vegan meats with which to fill out the vegan BLT – I found myself craving a BLT made with Lightlife’s Smart Bacon. In my 14+ years as a vegetarian/vegan, I’d never made a BLT sandwich. Crazy, right? Bacon – whether vegan or not – has always struck me as more of a breakfast food, certainly not the main filling in a lunch- or dinner-time sandwich. Too thin and wimpy!

    (Cue: that annoying “Where’s the beef?” lady from the ’80s. Speaking of, I wonder whether my parents still have that “Where’s the beef?” dinnerware set I remember them trying to unload at a family garage sale waaaay back in the day? Note to self: must ask mom about it the next time you phone home.
    / inexplicable digression)

    Or that was my convoluted thinking, anyhow. Well, no more. Enter: the Smart BLT!

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    My precious.
    ——————————

    We’re looking at:

  • Six to eight slices of Lightlife Smart Bacon (I usually bake ’em in a toaster oven, but they’re even better fried);
  • A variety of lettuce and shredded veggies (from a bag of pre-made salad);
  • My Super Secret Special Sauce (Kidding! It’s mustard mixed with Nayonaise);
  • And – here’s the kicker – a sprinkling of sundried tomatoes (I was all out of fresh tomatoes, and happily so; the sundried tomatoes are much more flavorful, and don’t spray sog-inducing juice onto the bread when you bite into them!)
  • All on an everything Ciabata roll. Can I get a nomnom?

    I am seriously hooked on this sammie, y’all. It’s yummy, it’s filling, it never disappoints. Piggy love, all around.

    (More below the fold…)

  • Zucchini and Onion Pancakes

    Tuesday, August 5th, 2008

    Now that the Season of the Zucchini is upon me, I need to find something to do with all these green and yellow zucchinis, and fast. Luckily, I have about a million and one vegan zucchini recipes.

    And five hungry canines, all of whom love their veggies. They are like furry, yappy garbage cans, I swear. But I digress.

    Sunday night, I tried experimenting with a newish recipe (if I’ve tried it seasons past, I’ve managed to erase it from the noggin): Zucchini and Onion Pancakes.

    Behold the yummy veggie goodness!

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    Here’s the original recipe, snagged from the internets somewhere (probably All Recipes):

    Ingredients

    3 zucchini
    1 large onion
    1 teaspoon dried oregano
    salt and pepper to taste
    1/4 cup butter

    (More below the fold…)