Tuesday, October 16, 2012
It's time for a Virtual Potluck again! You may remember around this time last year we were celebrating Robin Asbell's Big Vegan cookbook, and I posted her recipes for Kale & Sun-Dried Tomato Calzones and a Pumpkin-Cherry Bundt Cake with Cherry Glaze. Well, Robin has a brand new book out, full of sweet treats made with whole grains and natural sweeteners. Her book and the cool autumn weather has inspired me to dust off my oven mitts and get back in the kitchen baking again. How could you not be inspired from recipes like Spiced Banana Bread with Dried Mango, Pumpkin-Date Bread Pudding, or Pistachio Brownies with Ganache Topping?
And if you want to start your day off right, there's an entire section for Breakfast Sweet Treats. One of the first things I made from Sweet and Easy Vegan was the Jumbo Buckwheat Pancakes with Strawberry Sauce. These pancakes are big and hearty, and not too sweet. The strawberry sauce added all the sweetness I needed, although my husband added a drizzle of maple syrup to his. I think the next time I make these, I might try Robin's suggestion to forgo the sauce and serve them like flatbreads with a tofu scramble and tempeh bacon. She has generously allowed me to share the recipe with you, so here you go!
Jumbo Buckwheat Pancakes with Strawberry Sauce
serves 6 - 10
1 lb. strawberries, sliced
1/2 cup agave syrup
1 Tbsp. fresh lemon juice
1 1/2 cups whole wheat flour
1 1/2 cups buckwheat flour
1 tsp. gluten flour (optional)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups almond or other non-dairy milk
1 Tbsp. egg replacer (like Ener-G)
1/4 cup agave syrup
1 Tbsp. fresh lemon juice
1. Make the sauce: In a medium saucepan, combine strawberries, agave syrup, and lemon juice. Bring to a simmer over medium heat. Lower heat and simmer, stirring frequently, until berries break down and sauce thickens. Keep warm until ready to serve.
2. Make the pancakes: In a large bowl combine the flours, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl, combine 1/4 cup of the almond milk and the egg replacer, whisk until smooth and frothy. Add remaining 2 1/4 cups almond milk, agave syrup, and lemon juice and whisk until thoroughly blended. Pour into flour mixture and stir just until combined.
3. Lightly oil two nonstick frying pans and set them over medium heat. (You can also use one large, rectangular griddle.) When the pan is hot, use a 1/2 cup measure to portion one pancake into each pan, they should spread to a width of 6-7 inches. Cook until bubbles appear all over the top surface and edges are dry, 2-3 minutes. Flip and cook other side about 1 minute. Continue cooking remaining pancakes the same way. Serve warm, topped with strawberry sauce.
For other delicious breakfast treats, check out these other participants in our Virtual Breakfast Potluck:
Mocha Scones with Cacao Nibs
Shaina Olmanson's Food for my Family Blog
Coconut Banana Granola
JL Fields JL Goes Vegan Blog
Sweet Polenta with Cherry Sauce
Julie Hasson's Julie's Kitchenette Blog
And there's more! From now until Nov. 1, you have a chance to win your very own copy of Sweet and Easy Vegan. Just leave a comment below and tell me what your favorite vegan breakfast consists of - the vegan breakfast of your dreams! A random winner will be chosen Nov. 1. Good luck!