As I posted in the Hummus Pizza post, we have begun the Advent Fast. Advent isn't as difficult as Lent. Partly because it's not been since August since we had our last fasting time and that was only a short 2 week fast. Also because there is a lot of fish allowed during this fast and that makes it much easier.
I love making soup when we're fasting because I can sneak in a lot of grains and legumes in with vegetables. As long as I add enough spices and salt, it always tastes fine. But we miss certain comfort foods and pancakes is definitely a comfort food. But what to do when you can't fry up some sausage patties to go with them and can't add eggs to the cakes? A not too impressive dinner. It might stick in our bellies for an hour or so but then hunger strikes again. I am not typically a fan of making 2 suppers.
Today I was determined to make a pancake recipe that was:
a) tastes good!
b) protein rich, and will last 'till bed time
c) vegan
When we're not fasting I have a killer sourdough recipe, and the sourdough is bonafide old crusty sourdough from 100+ years ago. Or so my mom always said. But it calls for quite a few eggs and I have substituted with apple sauce (my go-to substitute for eggs in baked goods while fasting) but it didn't have the same chemical properties with out the eggs and didn't have the texture I like in pancakes.
Today I studied about 5 recipes then made up my own. I took my sisters favorite pumpkin pancake recipe (that happens to be vegan), another vegan recipe, a high protein recipe and a very basic pancake recipe. When looking at multiple recipes you can see similarities in them and what the chemical make up usually is. Here's what I saw with pancakes today per cup of flour needs: one cup of liquid, 1tsp salt, 2 tsp bkg powder. So if you need to adjust your recipe, keep that in mind.
So here's what I made. Next time I'll make a larger batch and start with more whole grain soaked flour the day before, but what I did make today fed our family of 8 a decent meal.
I haven't made these enough to be an expert and haven't tried all the varieties that I will list, but next time I'm using pumpkin.
Rib Sticking Pancakes (Banana, Pumpkin or Apple)
2 cups whole grain flour (millet, spelt, soft wheat, hard wheat, brown rice, etc)
2 cups water
-soak the night before-
2T flax seeds ground
4 t salt
2 scoops protein powder (I have GenSoy, it's expensive and this is a GREAT way to use that stuff as you can't taste it in these and that's a good thing!)
1 1/2 cups mashed bananas (next time I'm going to use a 15 oz can of pumpkin or you could try a cup or two of applesauce)
1 1/2 c water
1 1/2 c sweetened vanilla almond milk (if you don't have this use what ever milk and add a touch more sugar if it's not sweetened and 2 tsp of vanilla)
1/2 c olive oil
1/3 oats, ground
1/3 millet, ground
1/4 c sugar
2 1/2 c white flour (this is where I had to really stretch it and will use more wheat flour rather than white next time)
Before frying mix together then add to the batter:
1/2 c water
2 T baking powder
2 t baking soda
Fry up.
Add berries if you wish or if you're a nice mom like my sister is you can add chocolate chips. Those would be really good with the banana or pumpkin.
Note: I am really hoping that I took good notes while making this. The whole time I was focusing on trying to keep my balance of everything, write it down and add more stuff to the batter or we wouldn't have enough for dinner! Your batter should look like pancake batter! If it's too thick or too soupy, adjust by adding more flour or liquid. Apple sauce will usually have more water content than bananas or pumpkin.
I love making soup when we're fasting because I can sneak in a lot of grains and legumes in with vegetables. As long as I add enough spices and salt, it always tastes fine. But we miss certain comfort foods and pancakes is definitely a comfort food. But what to do when you can't fry up some sausage patties to go with them and can't add eggs to the cakes? A not too impressive dinner. It might stick in our bellies for an hour or so but then hunger strikes again. I am not typically a fan of making 2 suppers.
Today I was determined to make a pancake recipe that was:
a) tastes good!
b) protein rich, and will last 'till bed time
c) vegan
When we're not fasting I have a killer sourdough recipe, and the sourdough is bonafide old crusty sourdough from 100+ years ago. Or so my mom always said. But it calls for quite a few eggs and I have substituted with apple sauce (my go-to substitute for eggs in baked goods while fasting) but it didn't have the same chemical properties with out the eggs and didn't have the texture I like in pancakes.
Today I studied about 5 recipes then made up my own. I took my sisters favorite pumpkin pancake recipe (that happens to be vegan), another vegan recipe, a high protein recipe and a very basic pancake recipe. When looking at multiple recipes you can see similarities in them and what the chemical make up usually is. Here's what I saw with pancakes today per cup of flour needs: one cup of liquid, 1tsp salt, 2 tsp bkg powder. So if you need to adjust your recipe, keep that in mind.
So here's what I made. Next time I'll make a larger batch and start with more whole grain soaked flour the day before, but what I did make today fed our family of 8 a decent meal.
I haven't made these enough to be an expert and haven't tried all the varieties that I will list, but next time I'm using pumpkin.
Rib Sticking Pancakes (Banana, Pumpkin or Apple)
2 cups whole grain flour (millet, spelt, soft wheat, hard wheat, brown rice, etc)
2 cups water
-soak the night before-
2T flax seeds ground
4 t salt
2 scoops protein powder (I have GenSoy, it's expensive and this is a GREAT way to use that stuff as you can't taste it in these and that's a good thing!)
1 1/2 cups mashed bananas (next time I'm going to use a 15 oz can of pumpkin or you could try a cup or two of applesauce)
1 1/2 c water
1 1/2 c sweetened vanilla almond milk (if you don't have this use what ever milk and add a touch more sugar if it's not sweetened and 2 tsp of vanilla)
1/2 c olive oil
1/3 oats, ground
1/3 millet, ground
1/4 c sugar
2 1/2 c white flour (this is where I had to really stretch it and will use more wheat flour rather than white next time)
Before frying mix together then add to the batter:
1/2 c water
2 T baking powder
2 t baking soda
Fry up.
Add berries if you wish or if you're a nice mom like my sister is you can add chocolate chips. Those would be really good with the banana or pumpkin.
Note: I am really hoping that I took good notes while making this. The whole time I was focusing on trying to keep my balance of everything, write it down and add more stuff to the batter or we wouldn't have enough for dinner! Your batter should look like pancake batter! If it's too thick or too soupy, adjust by adding more flour or liquid. Apple sauce will usually have more water content than bananas or pumpkin.
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| Vegan, Whole Grain, High Protein, Banana, Fasting Pancakes |
