Sunday, January 26, 2014

Whole Grain Pancakes with Raspberries and Chocolate Sauce

whole grain vegan pancakes






















Whole Grain Pancakes with Raspberries and Chocolate Sauce
I’m really excited about these pancakes and I say that because they are dam good and having just failed the previous day with a different version, this nailed it. It’s a revision from a previous pancake recipe of mine which I will no longer use, this one has no sugar and uses spelt flour instead of APF, much healthier and more exciting. These gems are light and fluffy. I had to try chocolate sauce with raspberry and think it would be even better with the addition of sliced banana. I still used maple syrup in combination with the sauce but not very much, I poured maple syrup on the side of my plate instead of on top and dipped the pancake - seriously so good.
Very little chocolate was used to make the sauce, about 2 oz from a bar of organic 70% - chopped it, then poured hot non dairy milk on top to melt – quite simple.

Note about measuring flour: Before I measure the flour I dip my whisk and airate it to loosen it, then I dip my measuring cup and even it with the back of a knife, I use this process with all of my baking. Spooning flour into the cup won’t work with my recipes, it’s inaccurate.

Enjoy!!!

Ingredients Pancake
Makes 8
¾ cup spelt flour
¾ cup whole wheat pastry flour
2 tbsp ground flax seed
1 tsp fine grain sea salt
1 tbsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
1 ¾ cup coconut milk beverage- I used So Delicious
1 tsp apple cider vinegar
¼ cup very good cold pressed olive oil
2 tbsp maple syrup
1 tsp pure vanilla extract

Instruction
Combine the milk and vinegar and set aside

Using a large bowl, sift the spelt, whole wheat pastry flour, flax, sea salt, baking powder, baking soda, cinnamon and nutmeg, and whisk again once it’s in the bowl.

Add the maple syrup, vanilla extract and oil to the milk, and combine very well, add this to the dry ingredients and combine until just mixed, do not over mix, seeing bubbles is good, set aside for 5 minutes.

Use a non stick pan and have a small cup of high heat oil nearby, each pancake will need fresh oil. Heat the pan and oil on medium  high until hot then turn down the heat to medium low add the batter ¼ cup at a time and cook the first side for 1min 30 seconds, the other side for 1 minute. I use a timer for consistency. I like to wipe our the pan wit paper towel then using a brush lightly coat with oil for next pancake. As they are done stack them on a plate to keep warm.

Chocolate Sauce – serves 4
2 oz organic fair trade chocolate bar – they come in 3.5 oz – chop it
½ cup non dairy milk
pinch sea salt

Add the chopped chocolate to small stainless steel bowl, heat the milk until bubbly and add it to the chocolate, let it sit for a minute then stir until chocolate is smooth and creamy, add a pinch of sea salt if you like.

Plating
Pancakes
Berries
Top with sauce, maple sryup on the side.

If you want to get wild try coconut whip cream on top. 

pancake the next morning with banana, raspberries, pomegranate, coconut butter & pure maple syrup!


whole grain vegan pancakes

whole grain vegan pancakes
before the sauce, add any sauce or syrup the pancakes are great!


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