Oatmeal Pancakes Potato Pancakes Potato Pancakes Sage Drop Scones Spicy Corn Pancakes Spinach-
Mushroom Crepes Vegan Crepes Vegetable Rye Pancakes Whole Wheat Pancakes Waffles and Crepes
Oatmeal Pancakes 10 servings
1 1/2 cup Quick cooking OR 1 1/2 cup Old fashioned rolled oats 1 Tbsp Whole wheat flour 1 Tbsp
Baking powder 1 1/2 cup soy milk 2 Egg replacers 1 Tbsp Vegetable oil
In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid
ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are
moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges
get firm.Makes 10 medium pancakes.
Potato Pancakes
4 Tbsp oat flour (or powdered rolled oats) 1 cup shredded potatoes 4 Tbsp dried chopped onion (or
1/4 cup fresh onion) pinch of salt and fresh ground black pepper to taste
Mix oat flour in enough water to make pancake batter. Add onions, potatoes, salt and pepper. Spray a
1/2 second of Pam on a non-stick pan and spread with a paper towel. Spoon in batter to form 3 or 4
large pancakes, cook at medium heat until bottom is golden brown with a few darker spots (you'll
have to peek), turn over and cook other side the same. Serve with unsweetened natural applesauce.
Potato Pancakes 6-8 servings
8 medium potatoes, quartered
1/2 pound firm or soft tofu, drained well 1 large onion, quartered 1 clove garlic or
equivalent powdered
2/4 cup fresh parsley, chopped (optional) 1 teaspoon salt 3 Tablespoons unbleached wholemeal flour
or matzo meal sunflower or other light oil for frying
*Place half the potatoes with the tofu, onion, and garlic into the bowl of a food processor and
process until creamy but you can still see small lumps. Add the rest of the potatoes and continue
processing until the newly-added potatoes reach that creamy/lumpy stage. *Pour mixture into a large
bowl, and stir in the parsley, seasonings, and flour or matzo meal. Heat a thin layer of oil in
large, heavy skillet. When it's hot, spoon the potato mixture into the skillet to form as many
pancakes as the pan will hold (maybe four?) using about one-fourth cup of potato mixture for each
pancake. *Flatten the tops of the pancakes with a pancake turner. Fry for about 5 minutes over
medium heat, then turn the pancakes and fry the other side until golden brown. Remove to a plate
covered with a paper towel to drain, then serve hot. Variation: If you do not have a food
processor, grate the potatoes, mash the tofu, chop the onions finely, and mince the garlic, then
continue as above.
Sage Drop Scones
1 cup all-purpose flour 1 cup cornmeal 2 tsp. baking powder
3/4 tsp. pepper
4/4 cup minced green onions 2 Tbsp chopped sage 1 1/2 tsp. chopped thyme 1 cup soy milk 12
sage leaves
Preheat oven to 400 degrees. Combine flour, cornmeal, baking powder, and pepper in a large bowl.
Stir in onions, sage, thyme. Add soy milk, do not over stir. Drop dough by 2 level Tablespoons about
2 inches apart on a greased baking sheet. Press one sage leaf on top of each. Bake for 20 minutes or
until golden brown.
Spicy Corn Pancakes 4 servings
2 cup Whole wheat flour 1 tsp Salt 1 tsp Baking powder 2 cup Corn kernels, fresh or Frozen 2
Chipotle chili peppers, Diced 2 Cloves garlic, minced 4 Scallions, diced 1 cup Lowfat soy milk These
delicious pancakes make a terrific dinner when served with a bottled salsa for topping. I use
chipotle chili peppers that are canned in adobo sauce, but you can also use dried chipotles. Let the
dried peppers soak in warm water for several minutes before you dice them. Mix whole wheat flour
with salt and baking powder. In a separate bowl, mix corn, chipotles, garlic, scallions, and soy
milk. Gently blend wet ingredients with dry until well mixed. Spray skillet with vegetable cooking
spray and preheat until it is moderately hot. For each pancake, use about
5/4 cup batter. Cook 3 minutes on each side or until golden brown. This article originally appeared
in the March/April, 1994 issue of the _Vegetarian_Journal_, published by the Vegetarian Resource
Group, PO Box 1463, Baltimore, med 21203.
Spinach-Mushroom Crepes
Filling: 4 cups quartered mushrooms salt/pepper to taste 1 large onion, chopped 2 bunches spinach,
trimmed and chopped (frozen spinach works fine too) 1 bunch scallions, chopped
6/2 cup chopped fresh parsley
7/2 cup chopped fresh basil or dill (I used 2 Tbsp. dried) 2 large tomatoes, chopped (fresh only!)
Crepes: 8 Basic Crepes
White Sauce: 3 Tbsp rice 1 cup rice milk seasonings to taste
8/4 cup onion, chopped or minced finely
In a large skillet, saute mushrooms quickly in balsamic vinegar or cooking sherry until browned.
Season to taste. Remove mushrooms from skillet and set aside. Wipe down skillet, saute onion in
vinegar or sherry, when translucent and tender, add spinach. As spinach wilts, add scallions,
parsley, basil or dill. Continue to saute until vegetables are tender and little liquid remains. Add
chopped tomatoes and saute for a few minutes to heat through. Add reserved mushrooms. Taste and
adjust seasonings.
For sauce, put into blender rice, rice milk seasonings, and onion. Process until smooth. Transfer to
a small saucepan and heat through. Preheat oven to 350 F. Roll up crepes with filling, place side by
side on a baking sheet. Pour white sauce over crepes and heat for 10 to 15 min in oven. Serve hot.
Vegan Crepes
Combine in a blender: 2 cups flour
9/3 cup nutritional yeast flakes
10/2 tsp baking powder 1 tsp salt 3 cups water 1 Tbsp oil (use a bland oil, not olive oil) Blend
until thoroughly combined. Use immediately or let rest in fridge for 30 minutes. Heat a nonstick
frypan over low-medium heat. Ladle 1/4 cup crepe batter into pan. Cook until top is set. Flip.
(If you practice, it's easy to flip them in the pan - just bring the pan sharply toward you and
down at the same time - looks impressive <g>😉 Cook until bottom is lightly tan and the crepe
looks done. Crepes should be fairly light, not dark like pancakes.
Note: You can also use these crepes in desserts. This recipe is adapted from "The New Farm
Cookbook."
Vegetable Rye Pancakes
for two
1/2 Cup rye flour
2/4 Cup whole-wheat flour
3/2 tsp baking powder 2-3 Tbsp finely chopped red bell pepper 2-3 Tbsp finely chopped
caramelized onions
4/4 tsp salt
5/2 Cup Soy or rice milk (I used Edensoy Vanilla. I've also used Rice Dream)
6/4 Cup water
(Caramelize onions using your favorite method - mine is with balsamic vinegar - I prepare a big
batch at the beginning of the week and use it throughout the week.) In a small bowl, combine dry
ingredients and mix in the liquid. Let the batter stand for a few minutes. While batter stands, heat
up a skillet/griddle. Use your favorite low fat greasing technique (I use a stick of butter which I
rub lightly over the hot griddle. A single stick can last for months this way.)
Heat the skillet over medium flame. Pour the batter onto the griddle to form 4 pancakes. The batter
is very thick but should pour well. The pancakes should be around 4-6" wide and around 1/2" thick
when done. Use a spoon or fork to spread pancake mix, if necessary. Once the pancake has browned on
bottom, turn over and reduce heat to low. Keep on griddle for as long as you like (till bottom has
lightly browned) then turn up heat again for another minute. Remove pancakes serve with a sweet
fruit sauce or try it by itself. The pancakes will have a crisp crust and a chewy inside. Yum.
NOTE: If you like corn these pancakes would be really great with whole kernels added as well...
Whole Wheat Pancakes
1 Cup Whole Wheat Flour 1 Cup White Flour 2 Tbsp olive oil 2 Tbsp honey (or alternative liquid
sweetener) 3 Tbsp rice or soy milk powder 1 1/4 cups water (add more/less for consistency you like)
2 tsp. baking powder 1 tsp salt
Preheat skillet (can use olive oil in pan to prevent sticking). Mix with wire whisk and cook in
skillet. CVC
Waffles and Crepes
1/2 cup rolled oats
2/2 cup whole wheat flour 1 cup milk (soy, millet, tofu or nut)
3/2 ring dried pineapple (optional)
4/2 cup milk (soy, millet, tofu or nut) 1 tsp salt
5/4 tsp vanilla to taste
6/4 tsp maple flavoring to taste
Place oats, flour, pineapple and 1 cup of milk in blender jar and soak over night. Next morning, add
salt, vanilla, maple flavor and 1/2 cup of milk to soaked blender mixture. Blend all ingredients
until a smooth batter forms. Preheat a non-stick griddle or skillet to medium heat. Drop
7/3 cup of crepe batter onto skillet surface and immediately roll pan to spread batter evenly. Cook
crepe until edges begin to brown. The top must be dry before turning to brown the other side.
When cooked, quickly tip and slide crepe from pan onto a flat plate. Repeat this process until
the batter is gone. Stack crepes on top of each other. Fill the center of each crepe with fresh
fruit or canned fruit. Roll up and sprinkle with chopped walnuts.
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