We almost always have a "special" breakfast on Saturday mornings - usually it's pancakes from Robert's mom's recipe (which I veganized with a flax egg and soy "buttermilk") or vegan french toast with our own home-made breadmaker bread (Robert puts pecan bits in the bread to make it extra delicious). So I brought the more unusual pancake ingredients with to Taylor's place, but to my great surprise, the only flours she had were whole wheat flour and vital wheat gluten! So here is Robert's mom Lynn's oatmeal-buttermilk pancake recipe, adapted to be vegan and whole wheat, and scaled for two people:
1 1/4 cups "soy buttermilk" - a splash of white vinegar to cover the bottom of the measuring cup, and then the rest filled up with soymilk
1/2 cup oats - not the quick-cooking kind
1 flax egg - 1 Tbs flax seeds ground up and mixed with some warm water
2 Tbs canola oil
1 1/4 cups whole wheat flour
1 Tbs vital wheat gluten (this keeps the pancakes from being too whole-wheat heavy and dense. Don't leave it out)
2 1/2 Tbs brown sugar
1/2 tsp baking soda
1/2 tsp salt
a few dashes of cinnamon
- Mix the soy buttermilk and oats and let them sit for 10 minutes or so. Then add the flax egg and oil.
- Combine the dry ingredients in a medium-small mixing bowl, and whisk them together to mix.
- Add the wet ingredients to the dry. I always have to add a few extra splashes of soymilk to the batter at this point to make it the right consistency. Even so, the batter should be pretty thick.
- Fry up the pancakes. I usually scoop the batter using a 1/4 cup measure. (Lynn's recipe recommends using a 1/3 cup measure for this, but I like to have more pancakes, even if they're smaller.)
- Serve with margarine and real maple syrup!