Vegan Aebleskiver

I converted Maple Spice's metric recipe to American measurements...

Makes 2 pans of aebleskiver (14 balls):

2/3 cup flour
1 tsp baking powder
1/4 heaped tsp baking soda
1/8 heaped tsp sea salt
4 tsp turbinado
2/3 cup plain, unsweetened soy yogurt
1/2 cup soy or almond milk - use a little less than 1/2 cup (can be sweetened or unsweetened)
1/3 cup melted vegan margarine - Earth Balance
1/4 tsp vanilla extract

Mix the dry ingredients together. Whisk the yogurt, milk and vanilla together then slowly whisk in the melted margarine until fully incorporated. Pour this into the dry ingredients the fold in with a rubber spatula until no more flour shows. The batter will be very thick and lumpy, it may even look slightly curdled if using soy milk - that's ok. Heat your aebleskiver pan till hot then turn down to the lowest heat. Brush the holes with leftover melted Earth Balance then spoon in the batter till level with the top. Turn with a toothpick. Cook until golden all over and a toothpick comes out clean. Keep warm in the oven while you make the next pan.

Serve with Earth Balance and warmed maple syrup over top, and of course the applesauce and sugar!!

** May also use this recipe to make blueberry pancakes. Increase the milk to a full 1/2 cup, butter the frying pan, spoon on some batter, you'll have to spread it out a bit. Dot the top of the pancake with blueberries (don't add the blueberries to the batter), cook till golden underneath then flip over. Serve with Earth Balance and warmed maple syrup.**

CREDIT GOES TO: http://www.maplespice.com/2009/01/vegan-aebleskiver.html

Gluten Free Pancakes

I just whipped this one up this morning, since I'm trying gluten free diet to see if it will help my digestive system. I was pleased with the results. Who knew garbanzo bean flour would be good in pancakes!

1/2 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup brown rice flour
2 tablespoons olive oil
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy milk or nut milk
1 egg equivalent (I use 1 tablespoon ground flax seed with 1/4 cup water and let it sit for 5 minutes to create a bonding solution)

Mix up and fry like a pancake!

Warm and Nutty Cinnamon Quinoa Recipe

Blueberries may replace blackberries, honey may replace agave nectar, and walnuts may replace pecans.

1 cup soy, almond, or rice milk
1 cup water
1 cup red or buff colored quinoa, (rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Light Golden Pancakes

¼ cup Earth Balance (healthy butter, I buy at whole foods, good earth or sunflower market)

1 cup whole wheat flour

3 Tablespoons succanat

1 cup rice or soy milk

1/3 cup applesauce

1 Tablespoon baking powder

½ teaspoon vanilla

Dash salt

Mix well. Fry in griddle.

CREDIT GOES TO TANDI

Pumpkin Pancakes

Light fluffy and delicious pancakes for a cold fall morning.

INGREDIENTS:
2 c. whole wheat pastry flour or whole wheat flour
1 c. pumpkin puree
1 c. soymilk/rice-milk
1/2 c. apple juice
1/4 c. maple syrup
2 Tb. coconut oil
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice

Preheat a skillet on the stove to medium-high heat. Mix until the batter is thick and creamy with no lumps. Pour about 1/3 c. at a time on a non-stick skillet and cook until lightly brown, about 1-2 minutes, flip and cook another 1-2 minutes until golden brown.

CREDIT GOES TO TANDI