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Vegan Oat & Walnut Pancakes Recipe

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This recipe for Vegan Oat & Walnut Pancakes, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Owens


3/4 cup unbleached white flour
1/4 cup whole wheat flour
1/2 t. salt
2 T. ground cinnamon
1/8 t. ground nutmeg
1/4 cup toasted and finely chopped walnuts*
1/4 cup quick-cooking oats **
1 1/3 cups plain or vanilla soy milk or almond milk
1 T. vegetable oil
1 t. pure maple syrup or sugar

* Toast walnuts in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragrant and golden brown.
**Or pulse about 6 T. of rolled oats in the blender or food processor to make 1/4 cup of oat flour.

In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg. Stir in the walnuts and oats. In a separate bowl, stir together the milk, oil, and maple syrup or sugar. Make a well in the dry ingredients. and pour in the wet ingredients. Stir just until combined.

Lightly oil a skillet or griddle and place it on medium-high heat. Use about 1/4 cup of better for each pancake and cook on the first side until bubbles appear on the top, about 1 to 1 1/2 minutes. Turn the pancakes and cook on the other side until golden brown, about 1 minute.

Serve right away or keep warm in a 250 oven.

Personal Notes:
Personal Notes:
Great with applesauce on top!

Taken from "Moosewood Restaurant New Classics."




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