Monday, September 17, 2007
What I ate for Breakfast: Vegan Whole Grain Blueberry Pancakes with Lemon Sauce
Setting Out the Ingredients, by Mary Stebbins Taitt, click image to view larger. I made Blueberry pancakes with lemon sauce for breakfast. Boy was it good. Whole grain and vegan.
Here's the recipe I used for lemon sauce. It makes a big batch which keeps in fridge about a week or more. It also divides well.
3/4 c sugar
1/4 c + 2T cornstarch
2 1/2 c rice milk
2 T lemon zest (grated lemon peel)
pinch salt (opt)
1/2 c freshly squeezed lemon juice
Mix sugar and cornstarch in medium saucepan, add rice milk and zest and stir well, heat on medium until it thickens, remove from heat, add lemon juice, stir well, chill or serve hot. This can also be used in pies or as a pudding. You can adjust the cornstarch to meet your needs for thickness. If you are not a vegan, you can use milk and eggs. Substitute 3 egg yokes for the 2 T cornstarch. If making pie, use the whites to make meringue, if making pudding, beat the whites and turn into the pudding to make more fluffy or make meringues and serve the pudding in them. Also you can add a couple T butter to the sauce for a richer taste if you aren't vegan or allergic to dairy like I am.
For the blueberry pancakes, 1 1/2 cups whole wheat pastry flour, 1/4 c whole wheat stone ground graham flour, 1/4 high fiber hot cereal with flax seed (uncooked) or oatmeal or mixed brans, 1 T baking powder, 1/2 tsp salt (opt), 2T canola oil (or other favorite oil)(or 1/4 cup softened butter or margarine), about 3/4 cup rice or soy milk (or milk), 1/2 cup blueberries or to taste (also other berries are good too). This recipe makes about 12 large pancakes. It divides well for smaller batches. If you are not vegan, you can add eggs; use liquid eggs to make smaller batches and cut back a little on the milk.