Pineapple Flax PancakesSubmitted by: MADEMCHE
Introductionadapted from Fresh - New Vegetarian and Vegan Restaurants from Fresh Restaurants adapted from Fresh - New Vegetarian and Vegan Restaurants from Fresh Restaurants
4 cups All Purpose Flour
1/2 cup flaxseed meal
2 1/2 tsp baking powder
2 tsp baking soda
1/2 tsp sea salt
2 cups vanilla soy milk
1/2 cup agave nectar
1 cup of finely sliced pineapple - either fresh or canned, no sugar added
2/3 cup pineapple juice
1/3 cup maple syrup
Very filling, you need only 1
Mix soy milk with agave in a measuring cup.
Make a well in the centre of the dry ingredients. Pour a little of the liquid in the dry ingredients and mix with a wooden spoon. Gradually add more liquid and stir from the sides of the bowl, until all of the liquid is incorporated.
Heat oil in frying pan over medium heat. Using a ladle or a spoon scoop batter and place pineapple slices on top of each pancake, enough so there is pineapple in each batch.
When the pancakes are browned on the bottom sides, flip them over and cook until browned and cooked through.
Repeat with remaining batter.
Serve with pineapple side up, with pineapple syrup. recipe below.
Pour juice of canned pineapple (about 2/3 cup) into a saucepan over high heat. Boil liquid until reduced by half. Add 1/3 cup maple syrup, stirring to combine. Serve hot or cold.
Serving Size: Makes about 14 pancakes
Number of Servings: 14
Recipe submitted by SparkPeople user MADEMCHE.