Yield: 18 servings
|1 cup||Frozen orange juice concentrate; thawed|
|½ cup||Frozen apple juice concentrate; thawed|
|1 teaspoon||Ground cinnamon|
|1||Whole orange; thinly sliced|
|½ cup||Whole wheat flour|
|¼ cup||Unbleached all-purpose flour|
|¼ cup||Rye flour|
|¼ cup||Buckwheat flour|
|1 tablespoon||Baking powder|
|1¾ cup||Soymilk or rice milk|
|1 tablespoon||Vegetable oil|
These eggless, whole-grain pancakes topped with a tangy orange-honey syrup are a favorite at Shoshini Yogi. Retreat. They also are wonderful served with natural maple syrup or fruit jam.
Syrup: In heavy, medium saucepan, whisk together honey, juices, cornstarch and water. Bring to a boil over medium-high heat. Reduce heat to low. Add cinnamon and orange slices. Cook until thickened slightly, stirring occasionally, about 5 minutes. Remove from heat.
In large bowl, combine flours, cornmeal, salt and baking powder. In small bowl, whisk together soymilk or rice milk and oil until frothy. Pour wet ingredients over dry mixture and stir well to blend.
Preheat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour ¼ cup batter on griddle. Cook 3 minutes. Turn and cook for 1 minute or until both sides are lightly browned. Top with syrup.
PER PANCAKE WITH 2 TBS. SYRUP: 148 CAL.;2G PROT.; 1G TOTAL FAT (0 SAT.
FAT); 33G CARB.; 0 CHOL.; 146MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 57 Converted by MM_Buster v2.0l.