These are seriously yum.
I got this recipe out of a Moosewood Restaurant cookbook that I had. The original recipe called for walnuts, but I subbed out pecans just because I prefer them.
These pancakes are sure to please vegans and non-vegans alike, and are super filling (makes about 5). Each 4.5 oz. serving has nearly 8 g of protein, and 4 g of dietary fiber. Bonus, these are cholesterol free!
I like to top mine with vegan Earth Balance butter and a banana. deelish. I want one right now!
3/4 cup unbleached white flour
1/4 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup toasted and finely chopped pecans
1/4 cup quick-cooking oats
1 1/3 cups plain or vanilla soy milk or almond milk (I used almond breeze)
1 tablespoon vegetable oil
1 teaspoon pure maple syrup
* Toast walnuts in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragrant and golden brown.
In a large bowl sift the flours, salt, baking powder, cinnamon, and nutmeg. Stir in the walnuts and oats. In a separate bowl, stir together the milk, oil and maple syrup. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined.
Lightly oil a skillet or griddle and place it on medium-high heat. Use about 1/4 cup of batter for each pancake and cook on the first side until bubbles appear on the top, about 1 to 2 minutes. Turn the pancakes and cook on the other side until golden brown, about 1 minute.
Serve right away or keep warm in a 250 degree oven.