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Blue-Corn and Pecan Pancakes<br><br>
Category: Breakfast<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
1 1/2 c. blue cornmeal<br><br>
1/2 cup Whole wheat or kamut flour (I like using the kamut personally which is why I mentioned it)<br><br>
1 Tb. baking powder<br><br>
1/2 tsp Sea salt<br><br>
2/3 cup chopped Pecans<br><br><br><br>
1 cup water<br><br>
3/4 cup coconut milk<br><br>
1 T vegetable oil<br><br>
1 t pure vanilla extract<br><br><br><br><br><br>
Grind pecans in a blender or food processor until just finely ground (will turn to nut butter if ground too long).<br><br><br><br>
Combine ground pecans with cornmeal, flour, baking powder, and salt. Stir well to blend. Refigerate if not for use right away.<br><br><br><br>
In a separate bowl, combine milk and water with vegetable oil and vanilla extract and stir well to blend.<br><br><br><br>
Add wet ingredients to dry and stir well to blend until just smooth. Add extra milk if necessary to create a consistency just thin enough to pour from a ladle.<br><br><br><br>
Heat a well-oiled skillet or griddle until a drop of water sizzles when dropped on the surface. Ladle batter onto skillet, about a 1/4 cup for each pancake.<br><br><br><br>
Turn when starting to brown.<br><br>
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