Raspberry Cornmeal Pancakes
MAKES 9–10 MEDIUM PANCAKES WHEAT-FREE & GLUTEN-FREE OPTION
These pancakes are thick and fluffy and bring the taste of summer to your table any time of the year. Fresh, frangrant, and delightful! Serve with Celestial Cream (below), or pure maple syrup.
1 tbsp flax meal
1 cup + 1-2 tbsp vanilla soy milk (see note)
3/4 cup + 2 tbsp oat flour (see note)
1/2 cup fine cornmeal (not corn grits)
1/8 tsp sea salt
1 tbsp baking powder
1/8 - 1/4 tsp pure almond extract (see note)
1 1/2 tbsp organic canola oil
1 cup raspberries, fresh or frozen (see note)
extra organic canola oil (for coating pan)
In a small bowl, combine flax meal and non-dairy milk, then set aside. In a large bowl, combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. To flax-milk mixture, add almond extract and oil and stir to combine. Add wet mixture to dry, stirring until just combined. Stir in raspberries just before you are ready to cook the pancakes. Lightly oil a non-stick frying pan (using the edge of a paper towel) and place pan on medium-high heat for a few minutes until hot, then reduce heat to medium/medium-low and let it rest for a minute. Using a ladle, scoop batter into pan to form pancakes. Cook for several minutes, until small bubbles form on the outer edge and into the center. Flip and cook other side for 2–3 minutes, until golden. Repeat until batter is all used.
Notes:
1) These are not completely gluten-free pancakes—while some gluten-sensitive people can eat oats, others cannot. To make these pancakes truly gluten free, substitute oat flour with 1/3 cup white or brown rice flour, or 1/3 cup amaranth flour, and add 2 tbsp tapioca starch flour to dry mixture (you will likely need the full 1 cup + 2 tbsp milk).
2) This small amount of almond extract gives a very slight cherry-like flavor, which works well with the raspberries. If you don’t have almond extract, you can certainly make these pancakes
without it.
3) If using frozen raspberries, the pancakes will take longer to cook (use a lower heat if they are taking a while to set).
Celestial Cream
You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!
MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE
1/2 - 3/4 cup pure maple syrup (see note)
1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated
vegan margarine)
1 1/2 tsp pure vanilla extract
1 pckg (12oz/349g) silken firm tofu
1/4 tsp (little scant) sea salt
In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.
Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).
