Saturday, January 22, 2011

Apricot Almond Pancakes

Once again, this is vegan because I still don't have eggs or milk. I bought the apricots to snack on, but haven't. So I am finding new uses for them. Almond extract would probably be a nice touch, but I don't have any left. These pancakes are very filling, yet surprisingly fluffy, and  great with clementines.
 Tip: make sure to  turn heat down on pan after it is hot, the pancakes have a tendency to stick to the pan.

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

1/4 cup slivered or sliced almonds
5 apricots, diced
1/4 cup shredded coconut

2 tablespoons oil
3 heaping teaspoons of ground flaxseed mixed with 7 teaspoons water
1 cup almond milk
1 teaspoon vanilla extract

Mix all the dry ingredients in a medium bowl, including the nuts, coconut and apricots. In a separate bowl, mix the wet ingredients. Add the wet ingredients to the dry and blend until just mixed, don't overdo it or pancakes will be tough. Oil a pan or griddle on high, spoon batter on and turn heat down to medium or medium-low. These pancakes don't bubble at the edges, so you have to flip when you see the edge looks brown (underside). Makes about 12 decent 4 inch pancakes.

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