Vegan Pancakes – Quick and Scratch – Vegan MoFo 23

Note: The Bisquick recipe below is no longer vegan as the mix ingredients have changed.  The recipe that I currently use most often is now posted at http://theveganasana.com/vegan-half-wheat-pancakes/

My friend Steve posted on Facebook a comment related to pancakes today (the picture below is in his honor).  It made me think about pancakes and salivate, a lot.  My kids are pancake fans.  Some of them are vegans and some are not, but I’ve given up on making non-vegan pancakes, because they taste the same either way!  Below are my two “favorite” (really, pancake recipes are all a lot alike) recipes.  Breakfast is good for any meal!

Quick recipe with Bisquick 

2 C Bisquick mix
1 C soy milk
1 t vanilla extract
1/4 C applesauce or 1/2 ripe banana mashed

Stir until major lumps are gone.  Add a little more liquid if you like thinner pancakes. Cook on a griddle or large pan, being sure to allow sufficient time on the first side before you flip.

Still Pretty Quick Recipe from Scratch

2 C flour (white or mix white and wheat or your favorite)
3 T sugar (raw or white)
3 t baking powder
2/3 t salt
2 cups soy milk (can use water here for low fat)
1 t vanilla extract
1/4 cup applesauce or 1/2 ripe banana mashed

Combine dry ingredients and mix.  Adjust liquid for thicker or thinner pancakes. Combine wet ingredients and mix well.  Add wet to dry and stir until the lumps are gone.  Cook on your favorite griddle or pan.

Serve with vegan butter and syrup. MMMM…..

L

Vegan Eggplant "Non-Parmesan"

We’ve had more than our share of eggplant this summer, so I’ve tried to come up with things the kids will eat.  This went over ok with some people, but some of them ate it right up.  So, here goes:

Vegan Eggplant “Non-Parmesan”

Ingredients

1-2 eggplants (medium to large), sliced thinly
2 sleeves of saltines, blended to a fine powder (pretzels or will work)
3 cups flour
4 tsp salt
4 tsp ground pepper
1/2 cup vegan non-parmesan (or regular if you aren’t a vegan)
4 cups soy milk (unsweetened, unflavored or milk if you aren’t a vegan)
1/2 cup white vinegar
olive oil (NOT EVO – it smokes too fast)

(note – depending on how big your eggplants are, you may need to do a second batch of the wet and dry mixes)

Process

Place soymilk in a shallow bowl and add vinegar.  Whisk until the milk thickens.

Place dry ingredients in larger shallow bowl and mix well.

Individually, dip slices of eggplant in the milk mix (both sides) and then press firmly into the dry mix (both sides)

AGAIN, dip in milk mix on both sides and repress in dry mix (yes, you DO want them double coated, believe me)

Cooking can be done in a pan on the stove (coat with olive oil, fry on a medium-high temp) or in the oven (oil a bar pan or cookie sheet, bake at 425*).  Flip tomatoes when bottom is browned and cook on second side.

Pat dry if needed with paper towels before serving.

These are great the next day cold on a sandwich too.  Or, layer in a casserole with marinara sauce (and mozz if desired).