My sister made me these pancakes. They were so yummy and easy to make. I gave her the recipe and she cooked. It was a 50/50 effort She topped off the pancakes with strawberries, greek plain yogurt, almond slices and honey. Good stuff.
- 1 1/2 Cup Soymilk or Almond Milk
- 1 Tbs Sugar
- 2 Tbs Oil
- 1 1/3 Cup Organic Whole Wheat Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 tsp Extract (any flavor)
- 1-2 Tbs water, to thin batter if needed
Preheat oven to 200Âº F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the UNgreased heated pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.
After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
Source : VeganYumYum
Nothing is better than home made whole wheat tortillas. After having one alone its hard to go back to store bought ones. They require minimal ingredients and aren’t too hard to make. I took a few picture my mother making them ( she asked not to be in the pictures or else …I dont take her threats lightly . She’s been making tortillas for literally 40 years or more so she made theses super fast. If you decide to make these I recommend following the recipe exactly and not doubling up. But after this you should stock up and you could even freeze the tortillas.
MMm Egg-whites. Cactus ” Nopal”. Avocado. Whole Wheat Tortilla.
YIELD: 12 TORTILLAS
- 2 1/2 cups Organic whole-wheat flour
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 cup warm water (heat in the microwave for 1 min)
- In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
- Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
- Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
- On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
- Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.