Recipe from Ricki's Kitchen:
Fluffy Fruited Pancakes
Use leftover pancakes from Sunday brunch for breakfast another day. Simply spread one pancake with your favorite nut butter and/or jam, then top with another pancake for a quick and delicious breakfast. These light and foolproof pancakes are great with berries, apples, pears, or bananas. Unlike most vegan versions, they provide a good amount of protein on their own, due to the protein powder added to the batter.
1-3/4 cups soy or
rice milk Measure the soy milk
into a measuring cup and add the flax, vinegar, oil and agave, stirring
well. Set aside while measuring remaining ingredients, or at least 2
minutes. In a large
bowl, mix the flour, protein powder, baking powder, baking soda and sea
salt. Pour the wet ingredients over the dry and mix just to blend (there
should still be a few lumps here and there). Gently fold in the fruit.
Heat a nonstick pan
over medium heat (spray the pan with olive oil spray if desired). Using
an ice-cream scoop or large spoon, measure out about 1/4 cup batter for
each pancake and spread slightly in the pan. Cook about 3-4 minutes per side,
until golden brown and puffed up. Serve immediately. Refrigerate or
freeze leftovers for later use (may be defrosted in the toaster). Makes
10-12 pancakes.
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2 T. ground flax
seeds or 1/2 cup silken tofu
2 tsp. apple cider
vinegar
3 tablespoons
sunflower or other mild tasting oil
1 T. agave nectar or
maple syrup
1-3/4 cups whole
spelt flour
2 T. unflavored
protein powder (rice or soy are ideal); you may
substitute
soy or chickpea flour, sifted
1 T. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 cup berries or
chopped apple, pear or banana