1. PETA's Pancakes Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table soymilk, original and vanilla, unfortified oil, olive, salad or cooking Directions: Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil, and, with an electric mixer or wire whisk, beat just until the batter is smooth. Measure 1/3 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and keep warm while you make the remaining pancakes. Serve warm with maple syrup or fruit syrup. Source Archive
2. Cinnamon Pancakey Bread Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, brown spices, cinnamon, ground egg substitute, powder Directions: Set oven to 350. Grease 11 x 7-inch baking dish, or two 8-inch round cake pans (athough the batter will seem like it will fit into one 8-inch pan, this flop rises very high and will run over the sides if baked in just one pan, you could even bake it in a 13 x 9-inch). In a bowl, mix all ingredients, except the brown sugar and cinnamon. Pour into prepared baking pan(s). Spread brown sugar and cinnamon on top. Bake for 20-25 minutes. Source Archive
3. DairyFree Chocolate Cream Ingredients: tofu, raw, regular, prepared with calcium sulfate cocoa, dry powder, unsweetened syrup, maple, canadian seeds, sesame seeds, whole, dried alcoholic beverage, distilled, rum, 80 proof Directions: Let the tofu strain for at least 30 minutes. See Pecchin-san's "Simple and Labour-free!! Drained Tofu". Put all the ingredients in a bowl and use and electric mixer or food processor to mix very well, until smooth and free of any lumps. Use it on cake or pancakes! Try, "No Egg, Zero Dairy Chocolate Cake" Source Archive
4. Arthur's Fish Batter Recipe Ingredients: sauce, fish, ready-to-serve wheat flour, white, all-purpose, unenriched pancakes, plain, dry mix, complete (includes buttermilk) leavening agents, baking soda onions, raw salt, table Directions: Dip moistened fish pcs proportionately but lightly in the flour. Dust off any excess flour and allow pcs to air dry on eaxed paper, about 5 min. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. beat in the onion pwdr and seasoned salt. Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 min per side. Arrange on cookie sheet in 325 oven till all pcs have been fired. Source Archive
5. Blueberry Banana Pancakes Ingredients: yogurt, greek, plain, nonfat bananas, raw egg, white, raw, fresh vanilla extract wheat flour, white, all-purpose, unenriched leavening agents, baking soda sugars, granulated salt, table blueberries, raw Directions: Mix Greek yogurt, 1/4 cup banana, egg whites and vanilla extract into a small bowl. In a separate bowl combine flour, baking soda, sugar, and salt. Combine and whisk till evenly mixed. Fold in 1/2 cup blueberries. Place 1/4-cup batter onto a nonstick skillet on medium heat. Cook till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. (I flattened out my batter with the spatula to cook more evenly.) For the blueberry sauce, in a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. Pour over top of pancakes. (Note: I used frozen blueberries for the sauce and fresh for the pancakes.) Makes 8 pancakes total, serves 2. Calorie per serving (4 pancakes total): 231, Fat: .08, Cholesterol: 0, Sodium: 391, Potassium: 304, Carbs: 42, Fiber: 6.6, Sugar: 12, Protein: 14.3 Source Archive
6. Golden Pancakes Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, cinnamon, ground spices, nutmeg, ground spices, cloves, ground orange juice, raw orange juice, raw raisins, seeded Directions: Spray a non-stick frying pan or griddle lightly with canola oil, and begin heating it on medium-high. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay). When the skillet is hot, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately. Source Archive
7. Blackberry-Raspberry Sauce Ingredients: sugars, granulated water, bottled, generic blackberries, raw raspberries, raw lemon juice, raw Directions: Combine sugar and water in a small saucepan, and bring to a boil. Cook for 1 minute over medium heat, stirring until the sugar dissolves. Combine the sugar syrup, blackberries, raspberries, and lemon juice in a blender. Pulse 3 times or until the berries are chopped. Cover and chill.Note: Store remaining sauce in an airtight container in refrigerator. Serve over low-fat ice cream or pancakes. Source Archive
8. Buttermilk Whole Grain Pancakes Ingredients: wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat egg, white, raw, fresh sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table seeds, flaxseed milk, fluid, 1% fat, without added vitamin a and vitamin d oat bran, raw milk, buttermilk, fluid, cultured, lowfat oil, canola vanilla extract Directions: Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined. Stir in flaxseed meal, dry milk and bran. Mix together milk, oil and vanilla in a small bowl. Put 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months) Make a well in the center of the dry ingredients mix. Stir in the milk mixture until just blended, do not overmix. (The batter will be quite thin, but will thicken up as it stands.) Allow to stand for 5 minutes. Coat a nonstick skillet or griddle with cooking spray over medium heat. Stir the batter again before filling the muffin cups. Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes. Turn over and cook until golden brown, about 2 to 3 minutes longer. Adjust heat for even browning if needed. Serve with fresh berries and maple syrup. For more flavors: Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter. Blueberry: Fold 1 cup frozen or fresh blueberries into the batter. Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter. Source Archive
9. Easy Peanut Butter Granola Snack (Kid Friendly) Ingredients: peanut butter, smooth style, without salt syrup, maple, canadian cereals ready-to-eat, granola, homemade pretzels, soft, unsalted oil, corn, peanut, and olive cranberries, dried, sweetened Directions: Set oven to 275 degrees (yes that low! ). Butter a large baking sheet. In a large bowl, combine peanut butter and pancake syrup; stir to mix with a wooden spoon. Add in granola, pretzels and peanuts; stir to mix. Spread mixture in a single layer on the baking sheet. Bake for about 15-20 minutes, or until lightly browned (stirring occasionally). Remove from oven. Add/mix in cranberries to granola mixture; mix to combine. Return to oven and turn oven OFF. Cool mixture in CLOSED oven for 20 minutes. Remove from oven and cool completely. Source Archive
10. Ricotta Breakfast Pancakes Ingredients: pancakes, plain, dry mix, complete (includes buttermilk) milk, fluid, 1% fat, without added vitamin a and vitamin d cheese, ricotta, whole milk Directions: Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Source Archive
11. Pate Brisee Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt water, bottled, generic Directions: in large bowl or food processor mix flour and salt. working fast cut butter into flour with a pastry blender, two knives or the food processor until particles are pea sized. add 1 tbsp water at a time, using a tossing motion to mix, until particles can be gathered into a ball. flatten dough into aprox 4 1/2 inch pancake. cover with plastic wrap and chill one hour or up to 3 days (or freeze 30 minutes). roll chilled dough into a 1/4 inch thick 12 in diameter circle. using a cookie cutter (3 inch x 2 inch) cut out 12 large pieces. place shapes in a circle on a piece of double wax paper. prick with fork every 1/2 inch. microwave on high for 3 1/2 - 4 minutes until opaque and dry, but NOT browned; rotate paper halfway through cooking. remove from microwave and cool on cooling rack. Source Archive
12. Only 2 Ingredients Needed! Tofu Donuts Ingredients: pancakes, plain, dry mix, complete (includes buttermilk) tofu, raw, regular, prepared with calcium sulfate Directions: Add the tofu to the pancake mix. Use your hands and mix thoroughly. Form into small balls. If it's difficult to form, don't force it. You can also scoop up the dough or batter and drop it into the oil directly using a spoon. Heat some frying oil and deep-fry the donut balls. If the dough is too soft to form balls, use spoons to drop the dough directly into oil. Drain the fried donuts. Optionally coat with cinnamon sugar or kinako (toasted ground soybean flour) mixed in sugar. They're also good just plain! As long as the ratio of tofu to pancake mix is 1:1, you don't need to stick to the 200 g amount. When I made this the second time, I just had 135 g of tofu so I used 135 g of pancake mix. Source Archive