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<![CDATA[Vegan Breakfast Recipes]]> http://www.veganbaking.net/ <![CDATA[Vegan Breakfast Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/breakfast/waffles/waffles <![CDATA[Hearty Vegan Waffles]]> http://www.veganbaking.net/recipes/breakfast/waffles/waffles Hearty Vegan WafflesThis Hearty Vegan Waffle recipe makes light and fluffy vegan waffles sporting a nice crispy exterior and a soft, moist interior due to the use of toasted cornmeal. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup. {loadposition share}Hearty Vegan Waffles

This Hearty Vegan Waffle recipe makes light and fluffy vegan waffles sporting a nice crispy exterior and a soft, moist interior due to the use of toasted cornmeal. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup.

Find more Healthy recipes on Veganbaking.net

Hearty Vegan Waffles Recipe

1 ¾ cups + 2 Tablespoons non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

3 Tablespoons water
1 Tablespoon golden flax meal

3 Tablespoons unrefined coconut oil, melted

¾ cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
¼ cup corn meal, toasted
2 Tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon ginger

Cooking oil spray

1) Curdle the non-dairy milk and prepare the flax mixture

Preheat your waffle iron. In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. In another small bowl, whisk together the water and golden flax meal. Let it sit for about 10 minutes.

2) Toast the cornmeal and whisk together the dry ingredients

Toast the corn meal (optional) in a large skillet over low heat for about 10 minutes, stirring occasionally until golden. Set aside. In a large bowl, add the whole wheat flour, all-purpose flour, oat bran, cornmeal, sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.

3) Mix the wet ingredients into the dry ingredients

Add the non-dairy milk, apple cider vinegar mixture and the flax meal slurry into the large bowl containing the flour. Now add the melted coconut oil and mix until just incorporated.

4) Bake the vegan waffles to perfection

Liberally coat the waffle iron cooking surface with cooking spray. It's important to do this every time you add batter to the waffle iron so the waffles don't stick. Using a ladle, pour enough batter to cover ¾ of the surface of the waffle iron. Cook 4 to 5 minutes or until the waffles are golden brown. Repeat with remaining batter.

Waffles keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 6 Hearty Vegan Waffles.

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Fri, 07 Mar 2008 07:44:54 -0500 141 2008-03-07
http://www.veganbaking.net/recipes/breakfast/pancakes/lemon-poppy-seed-pancakes <![CDATA[Vegan Lemon Poppy Seed Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/lemon-poppy-seed-pancakes Vegan Lemon Poppy Seed PancakesThis Vegan Lemon Poppy Seed Pancake recipe features lemon juice, lemon extract and lemon zest combined with poppy seeds to create a bright lemony flavor that's a great way to start the day. These vegan pancakes are delightful topped with a touch of almond butter, fruit and/or real maple syrup. {loadposition share}Vegan Lemon Poppy Seed Pancakes

This Vegan Lemon Poppy Seed Pancake recipe features lemon juice, lemon extract and lemon zest combined with poppy seeds to create a bright lemony flavor that's a great way to start the day. These vegan pancakes are delightful topped with a touch of almond butter, fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Lemon recipes on Veganbaking.net
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Vegan Lemon Poppy Seed Pancake Recipe

2 cups + 2 Tablespoons non-dairy milk
1 Tablespoon lemon juice
zest of 2 lemons or 1 Tablespoon lemon extract
1 Tablespoon poppy seeds
1 teaspoon vanilla extract
1 teaspoon almond extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat germ or wheat bran
2 Tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon salt

¼ cup vegetable oil

½ cup slivered almonds

1) Whisk together the non-dairy milk and the flavor building ingredients

In a medium bowl, whisk together the non-dairy milk, lemon juice, lemon zest or extract, poppy seeds, vanilla extract and almond extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl, combine the whole wheat flour, all-purpose flour, oat bran, sugar, baking powder and salt.

3) Whisk the pancake batter together

Whisk the vegetable oil into the non-dairy milk and lemon juice from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the slivered almonds. 

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes 8 to 10 Vegan Lemon Poppy Seed Pancakes.

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Fri, 07 Mar 2008 07:34:34 -0500 140 2008-03-07 5
http://www.veganbaking.net/recipes/breakfast/waffles/multigrain-waffles <![CDATA[Vegan Multigrain Waffles]]> http://www.veganbaking.net/recipes/breakfast/waffles/multigrain-waffles Vegan Multigrain WafflesGrowing up, my Dad would make pancakes every Sunday. On the rare occasions he made waffles, I knew he was pulling out all the stops for Sunday breakfast. Inspired by the waffles I grew up with, I created this Vegan Multigrain Waffle recipe that features rolled oats, whole wheat flour and your choice of toasted corn meal, oat bran or wheat germ. Top it with real maple syrup or fresh organic berries to be transported back to my dining room circa 1985. {loadposition share}Vegan Multigrain Waffles

Growing up, my Dad would make pancakes every Sunday. On the rare occasions he made waffles, I knew he was pulling out all the stops for Sunday breakfast. Inspired by the waffles I grew up with, I created this Vegan Multigrain Waffle recipe that features rolled oats, whole wheat flour and your choice of toasted corn meal, oat bran or wheat germ. Top it with real maple syrup or fresh organic berries to be transported back to my dining room circa 1985.

Find more Multigrain recipes on Veganbaking.net

Vegan Multigrain Waffle Recipe

1 ¾ cups + 2 Tablespoons non-dairy milk
½ cup old fashioned rolled oats
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon salt

2 Tablespoons unrefined coconut oil, melted

½ cup whole wheat flour
2/3 cup all-purpose flour
¼ cup oat bran, wheat germ or small or medium grind corn meal, toasted
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda

Cooking oil spray
Fresh organic berries

1) Soak the grains in the non-dairy milk mixture

Preheat your waffle iron. In a medium bowl, whisk together the non-dairy milk, rolled oats, apple cider vinegar, vanilla extract and salt. Let it sit for about 15 minutes.

2) Toast the rest of the grains

Add the oat bran. wheat germ or corn meal to a large skillet over medium low heat while stirring occasionally until lightly toasted. Your chosen ingredient becoming slightly golden with a toasty aroma will signify that it's done toasting.

3) Whisk the dry ingredients together

In a large bowl, whisk the whole wheat flour, all-purpose flour, cornmeal, oat bran or wheat germ, baking powder, cinnamon and baking soda.

4) Stir the waffle batter

Add the non-dairy milk oat mixture and the coconut oil to the bowl containing the dry ingredients and stir until just incorporated. 

5) Bake the vegan waffles to perfection

Coat the waffle iron cooking surface with cooking spray.  It's important to do this every time you add batter to the waffle iron. Using a ladle, pour enough batter to cover ¾ of the surface of the waffle iron. Cook 4 to 5 minutes or until the waffles are golden brown. Repeat with the remaining batter.

Top the waffles with almond butter, organic berries, and/or maple syrup. The waffles keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 6 Vegan Multigrain Waffles.

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Fri, 07 Mar 2008 07:03:10 -0500 138 2008-03-07 3
http://www.veganbaking.net/recipes/breakfast/pancakes/pumpkin-buckwheat-pancakes <![CDATA[Vegan Pumpkin Buckwheat Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/pumpkin-buckwheat-pancakes Vegan Pumpkin Buckwheat PancakesThis Vegan Pumpkin Buckwheat Pancake recipe features pumpkin enhanced with barley malt syrup, nutmeg, cinnamon and cloves. Buckwheat flour then lends an earthy, nutty richness. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup to brighten up any morning. {loadposition share}Vegan Pumpkin Buckwheat Pancakes

This Vegan Pumpkin Buckwheat Pancake recipe features pumpkin enhanced with barley malt syrup, nutmeg, cinnamon and cloves. Buckwheat flour then lends an earthy, nutty richness. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup to brighten up any morning.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Pumpkin recipes on Veganbaking.net
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Vegan Pumpkin Buckwheat Pancake Recipe

2 cups water
1 can (15 oz) pumpkin purée
2 Tablespoons vegetable oil
2 Tablespoons barley malt syrup
1 teaspoon vanilla extract

1 cup buckwheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat germ or wheat bran
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt

1) Whisk together the flavor building ingredients

In a medium bowl, whisk together the water, pumpkin purée, vegetable oil, barley malt syrup and vanilla extract.

2) Whisk together the dry ingredients

In a large bowl whisk together the buckwheat flour, all-purpose flour, oat bran, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.

3) Build the batter

Whisk the wet mixture into the bowl containing the flour mixture. Mix until fully incorporated. 

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes about 12 Vegan Pumpkin Buckwheat Pancakes.

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Mon, 03 Mar 2008 06:45:07 -0500 124 2008-03-03
http://www.veganbaking.net/recipes/breakfast/pancakes/protein-pancakes <![CDATA[Vegan Protein Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/protein-pancakes Vegan Protein PancakesThis Vegan Protein Pancake recipe is perfect for breakfast if you really want to make sure you get an adequate dose of protein during the first meal of the day. They utilize your choice of just the right amount of hemp protein powder or soy flour and feature chopped walnuts to further increase the protein ante and add to the flavor department. Cinnamon, nutmeg and ginger give these vegan pancakes a satisfying flavor that goes great with a splash of maple syrup (or fresh berries if you're hyperventilating at the idea of consuming too much sugar).
{loadposition share}Vegan Protein Pancakes

This Vegan Protein Pancake recipe is perfect for breakfast if you really want to make sure you get an adequate dose of protein during the first meal of the day. They utilize your choice of just the right amount of hemp protein powder or soy flour and feature chopped walnuts to further increase the protein ante and add to the flavor department. Cinnamon, nutmeg and ginger give these vegan pancakes a satisfying flavor that goes great with a splash of maple syrup (or fresh berries if you're hyperventilating at the idea of consuming too much sugar).

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more High-protein recipes on Veganbaking.net
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Vegan Protein Pancake Recipe

3 ¼ cups soy milk
2 Tablespoons golden flax meal
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

2 ¾ cups whole wheat flour
¾ cups hemp protein powder or soy flour
2 Tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger

¼ cup vegetable oil

¾ cup walnuts, chopped

1) Prepare the non-dairy milk mixture

In a medium bowl, whisk together the soy milk, golden flax meal, apple cider vinegar and vanilla extract.  Let it sit for about 10 minutes so the soy milk curdles.

2) Whisk together the dry ingredients and spices

In a large bowl whisk together the whole wheat flour, soy flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg and ginger.

3) Build the batter and add the nuts

Whisk the vegetable oil into the non-dairy milk and flax meal mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts, if using.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the refrigerator and can be easily heated in a toaster. 
This recipe makes about 12 Vegan Protein Pancakes.

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Mon, 03 Mar 2008 06:43:32 -0500 123 2008-03-03 5
http://www.veganbaking.net/recipes/breakfast/pancakes/easy-pancakes <![CDATA[Easy Vegan Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/easy-pancakes Easy Vegan PancakesThis is your simple, standard Easy Vegan Pancake recipe that strikes a good balance between fluffiness and thinness. They feature enhanced nutrition in the form of whole wheat flour and your choice of oat bran, wheat bran or wheat germ. Feel free to mix 1 cup of chopped fruit or berries into the batter before pouring. Top these vegan pancakes with maple syrup, Agave Maple Syrup and/or a dollop of almond butter.
{loadposition share}Easy Vegan Pancakes

This is your simple, standard Easy Vegan Pancake recipe that strikes a good balance between fluffiness and thinness. They feature enhanced nutrition in the form of whole wheat flour and your choice of oat bran, wheat bran or wheat germ. Feel free to mix 1 cup of chopped fruit or berries into the batter before pouring. Top these vegan pancakes with maple syrup, Agave Maple Syrup and/or a dollop of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Easy recipes on Veganbaking.net
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Easy Vegan Pancake Recipe

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger

¼ cup vegetable oil

¾ cup chopped walnuts

1) Prepare your cooking surface and curdle your non-dairy milk

If you're using a cast iron griddle, place it on your range and set both burners to medium-high heat. If you're using a skillet, place it over low heat. If you're using an electric griddle, set it for medium-high heat. Keep all cooking surfaces un-oiled for now. In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all purpose flour, oat bran, sugar, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.

3) Whisk together the wet ingredients

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts.

4) Cook your vegan pancakes to perfection

If you're using a cast iron griddle or skillet, coat it with a thin layer of vegetable oil. If you're using a teflon coated cooking surface, skip adding oil to the cooking surface. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes about 12 Easy Vegan Pancakes.

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Mon, 03 Mar 2008 06:43:10 -0500 122 2008-03-03
http://www.veganbaking.net/recipes/breakfast/french-toast/french-toast <![CDATA[Easy Vegan French Toast]]> http://www.veganbaking.net/recipes/breakfast/french-toast/french-toast Vegan French ToastThis Easy Vegan French Toast recipe is just one more reason to get up in the morning. It's great for brunch with friends too because you don't have to waste the whole morning being on griddle duty as much as you do with pancakes. It features chickpea flour, nutritional yeast flakes, cinnamon, nutmeg and cardamom to bring out the best combination of savory and sweet flavors.
{loadposition share}Vegan French Toast

This Easy Vegan French Toast recipe is just one more reason to get up in the morning. It's great for brunch with friends too because you don't have to waste the whole morning being on griddle duty as much as you do with pancakes. It features chickpea flour, nutritional yeast flakes, cinnamon, nutmeg and cardamom to bring out the best combination of savory and sweet flavors.

Find more French-style recipes on Veganbaking.net

Easy Vegan French Toast Recipe

8 slices of bread of your choice (gluten-free bread if you desire)

1 cup non-dairy milk
2 Tablespoons vegetable oil
1 Tablespoon sugar
1 ½ teaspoon apple cider vinegar
½ teaspoon vanilla extract

½ cup + 2 Tablespoons chickpea flour
1 Tablespoon nutritional yeast flakes
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg

1) Prepare your bread

Toast 8 slices of bread. Alternatively, you may also leave the bread out the night before so it gets stale. 

2) Whisk together your wet ingredients

In a medium bowl, whisk together the non-dairy milk, vegetable oil, sugar, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

3) Whisk together your dry ingredients

In a large mixing bowl, whisk together the chickpea flour, nutritional yeast flakes, salt, cinnamon, nutmeg and the non-dairy milk apple cider vinegar mixture from Step 2. Process until smooth and creamy and pour the mixture to a large bowl. 

4) Preheat your cooking surface

Lightly oil a large non-stick or seasoned skillet or griddle and place on medium heat. The skillet or griddle is properly heated when a few drops of water flicked on it makes a sizzling sound. Do not use a stainless steel skillet because the French Toast will stick to it.

5) Cook your vegan french toast to perfection

Place a slice of the bread in the mixture and flip it over to coat the other side. Cook the French Toast for 1 to 2 minutes or until golden brown, carefully flip the slices over and cook an additional 1-2 minutes or until golden brown. Transfer the French Toast to a large plate. Lightly oil the skillet again and repeat the cooking procedure for the remaining slices of bread. Serve the French toast with your choice of jam, syrup or fresh fruit.
This recipe makes 8 slices of Easy Vegan French Toast.

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Mon, 03 Mar 2008 06:38:50 -0500 120 2008-03-03 5
http://www.veganbaking.net/recipes/breakfast/pancakes/ginger-carrot-raisin-pancakes <![CDATA[Vegan Ginger Carrot Raisin Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/ginger-carrot-raisin-pancakes Vegan Ginger Carrot Raisin PancakesThis Vegan Ginger Carrot Raisin Pancake recipe isn't your conventional vegan pancake recipe because it features carrots for a subtle butteriness, raisins for a little extra bonus sweetness and ginger for a hint of spicy finish. it's a great combination of flavors that is further enhanced with a drizzle of maple syrup or Agave Maple Syrup.
{loadposition share}Vegan Ginger Carrot Raisin Pancakes

This Vegan Ginger Carrot Raisin Pancake recipe isn't your conventional vegan pancake recipe because it features carrots for a subtle butteriness, raisins for a little extra bonus sweetness and ginger for a hint of spicy finish. it's a great combination of flavors that is further enhanced with a drizzle of maple syrup or Agave Maple Syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Ginger recipes on Veganbaking.net
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Vegan Ginger Carrot Raisin Pancake Recipe

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
1 ½ teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon cloves

¼ cup vegetable oil

½ cup shredded carrot (about one medium-sized carrot)
½ cup raisins
3 Tablespoons ginger, minced

1) Curdle the non-dairy milk

In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all purpose flour, oat bran, sugar, cinnamon, salt, baking powder, baking soda, nutmeg and cloves.

3) Prepare the carrot, ginger and raisins

Shred the carrot and chop the ginger. Add the carrots, raisins and ginger to a small bowl and set aside.

4) Mix the pancake batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the carrots, raisins and ginger.

5) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes about 12 Vegan Ginger Carrot Raisin Pancakes.

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Mon, 03 Mar 2008 06:31:17 -0500 117 2008-03-03
http://www.veganbaking.net/recipes/breakfast/pancakes/blueberry-buckwheat-pancakes <![CDATA[Vegan Blueberry Buckwheat Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/blueberry-buckwheat-pancakes Vegan Blueberry Buckwheat Pancakes This Vegan Blueberry Buckwheat Pancake recipe features blueberries and buckwheat flour which lends them a tart sweetness along with an earthy, nutty richness. You also have the choice of adding either oat bran, wheat bran or wheat germ. These vegan pancakes are delightful topped with a touch of almond butter, additional fruit and/or real maple syrup. {loadposition share}Vegan Blueberry Buckwheat Pancakes

This Vegan Blueberry Buckwheat Pancake recipe features blueberries and buckwheat flour which lends them a tart sweetness along with an earthy, nutty richness. You also have the choice of adding either oat bran, wheat bran or wheat germ. These vegan pancakes are delightful topped with a touch of almond butter, additional fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Blueberry recipes on Veganbaking.net
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Vegan Blueberry Buckwheat Pancake Recipe

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

1 cup buckwheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

¼ cup vegetable oil

2 cups fresh blueberries

1) Curdle the non-dairy milk

In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole buckwheat flour, all-purpose flour, oat bran, sugar, baking powder, cinnamon, baking soda and salt.

3) Whisk together the flavor building ingredients

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the blueberries.

4) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola oil or a similar heat-tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 12 Vegan Blueberry Buckwheat Pancakes.

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Mon, 03 Mar 2008 06:30:43 -0500 116 2008-03-03 5
http://www.veganbaking.net/recipes/breakfast/pancakes/banana-walnut-pancakes <![CDATA[Vegan Banana Walnut Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/banana-walnut-pancakes Vegan Banana Walnut PancakesThis easy to make Vegan Banana Walnut Pancake recipe features both banana purée and banana slices for maximum banana flavor. Walnuts add an earthy complexity. Top these vegan pancakes with a touch of almond butter, fruit and/or real maple syrup. {loadposition share}Vegan Banana Walnut Pancakes

This easy to make Vegan Banana Walnut Pancake recipe features both banana purée and banana slices for maximum banana flavor. Walnuts add an earthy complexity. Top these vegan pancakes with a touch of almond butter, fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Banana recipes on Veganbaking.net
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Vegan Banana Walnut Pancake Recipe

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

¼ cup vegetable oil

1 cup banana purée (about 3 bananas)
¾ cup chopped walnuts

1 banana, sliced

1) Curdle the non-dairy milk

In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all-purpose flour, oat bran, baking powder, nutmeg, cinnamon, baking soda and salt.

3) Prepare your bananas

Mash enough peeled bananas with a fork to make 1 cup of banana purée. Peel and slice one additional banana and set it aside.

4) Prepare the pancake batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the banana purée and chopped walnuts.

5) Bake your vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola or a similar heat-tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 12 Vegan Banana Walnut Pancakes.

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Mon, 03 Mar 2008 06:29:03 -0500 115 2008-03-03
http://www.veganbaking.net/recipes/breakfast/pancakes/apple-pancakes <![CDATA[Vegan Apple Spice Pancakes]]> http://www.veganbaking.net/recipes/breakfast/pancakes/apple-pancakes Vegan Apple Spice PancakesChopped apples lightly caramelized in Vegan Butter with cinnamon, nutmeg and allspice help make this Vegan Apple Spice Pancake recipe become part of an unforgettable breakfast. Especially when these vegan pancakes are topped with maple syrup and/or a touch of almond butter. 
{loadposition share}Vegan Apple Spice Pancakes

Chopped apples lightly caramelized in Vegan Butter with cinnamon, nutmeg and allspice help make this Vegan Apple Spice Pancake recipe become part of an unforgettable breakfast. Especially when these vegan pancakes are topped with maple syrup and/or a touch of almond butter.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Apple recipes on Veganbaking.net
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Vegan Apple Spice Pancake Recipe

2 1/3 cups non-dairy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

2 ½ cups Granny Smith apples or other apple varieties suitable for baking, chopped into ¼ inch cubes (about 2 to 3 apples)
2 Tablespoons sugar
1 Tablespoon Regular Vegan Butter or margarine
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 pinch salt

¼ cup vegetable oil

1) Curdle the non-dairy milk

In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all-purpose flour, oat bran, baking powder, baking soda and salt.

3) Sauté the apple mixture

In a medium frying pan or wok, add the apples, sugar, Vegan Butter, cinnamon, nutmeg, allspice and salt. Sauté on medium heat for 10 minutes. Set aside.

4) Mix the batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the apple pieces. 

5) Bake the vegan pancakes to perfection

Grease a griddle or a large iron skillet with a heat tolerant oil such as canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
This recipe makes about 12 Vegan Apple Spice Pancakes.

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Mon, 03 Mar 2008 06:26:56 -0500 114 2008-03-03 5
http://www.veganbaking.net/recipes/breakfast/french-toast/ferocious-french-toast <![CDATA[Ferocious Vegan French Toast]]> http://www.veganbaking.net/recipes/breakfast/french-toast/ferocious-french-toast Ferocious Vegan French ToastThis Ferocious Vegan French Toast recipe utilizes the creaminess of cashew butter and just the right combination of tahini instead of the usual eggs. These nut butters get slightly toasted during cooking which adds a complex savory richness that's further enhanced by cinnamon and nutmeg. It's a delicious vegan take on the old classic. {loadposition share}Ferocious Vegan French Toast

This Ferocious Vegan French Toast recipe utilizes the creaminess of cashew butter and just the right combination of tahini instead of the usual eggs. These nut butters get slightly toasted during cooking which adds a complex savory richness that's further enhanced by cinnamon and nutmeg. It's a delicious vegan take on the old classic.

Find more French-style recipes on Veganbaking.net

Ferocious Vegan French Toast Recipe

1 cup + 2 Tablespoons water
2/3 cup raw cashew butter
3 Tablespoons tahini
1 teaspoon sugar
1 ¼ teaspoons salt
1 ½ teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract

vegetable oil, for coating your cooking surface

1) Prepare your bread

Toast 8 slices of bread. Alternatively, you may also leave the bread out the night before so it gets stale.  

2) Process your french toast batter

In a food processor or blender add the water, cashew butter, tahini, sugar, salt, cinnamon, nutmeg and vanilla extract. Process until smooth and creamy. Transfer the mixture to a large bowl.  

3) Prepare your cooking surface

Lightly oil a large skillet or griddle and place on medium heat. The skillet or griddle is properly heated when a few drops of water flicked on it makes a sizzling sound.  

4) Cook the vegan french toast to perfection

Place a slice of the bread in the mixture and flip it over to liberally coat both sides. Cook the French toast for 1 to 2 minutes or until golden brown, carefully flip the slices over and cook an additional 1 to 2 minutes or until golden brown. Low and slow is the key here so the interior of the bread slices let go of as much moisture as possible and the outside surfaces are lightly toasted. Transfer the French toast to a large plate. Lightly coat your skillet with vegetable oil again and repeat the cooking procedure for the remaining slices of bread. Serve with your choice of jams, syrups or fresh fruit. Store in a covered container in the refrigerator for up to one week. This recipe makes 8 slices of Ferocious Vegan French Toast.

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Mon, 03 Mar 2008 06:24:58 -0500 113 2008-03-03