Evan’s Extra Special Vegan Pancake Recipe

Good afternoon!

I am making an attempt to be extremely productive today. So far I’ve:

• Gotten 8 hours of sleep (much needed, haven’t been feeling well)
• Done 3 loads of laundry (flea control)
• Applied for a fun new side thing (more on that if I get it)
• WIshed two of my friends good luck on some exciting things they’ve got going on today (kind of hush hush)
• Given Harvey a tape worm pill (ugh)
• Applied more flea preventative on Harvey (double ugh)

Now all I have to do is:

• Finish a homework assignment I didn’t turn in last night because I was feeling really terrible
• Do some reading for Wednesday’s class
• Work a few hours on Job #1
• More laundry
• Vacuum

So fun… :-/ Just kidding, I actually really enjoy days when I can get a lot done. How about you?

Today’s breakfast was leftover pancakes. A little background if you haven’t been following G4G very long: Evan has been perfecting his vegan pancakes for months now. I’ve also been trying to get a recipe out of him for months now. Well, yesterday must have been my lucky day because I finally have a recipe to share! Enjoy and let us know if you make them!

Evan’s Extra Special Vegan Pancakes

Makes 12 pancakes

Note: These do not cook like normal pancakes. It is a slower process and a labor of love!

Ingredients:

• 2 cups Kamut Pancake and Waffle Mix by Arrowhead Mills (we’ve tasted them all and found this one to make the best pancakes)
• 1/2 cup dry oatmeal, cooked with water
• 1/4 cup wheat germ
• 1/4 cup wheat bran
• 1/4 cup EVOO
• 1/4 cup agave nectar
• 1/4 cup ground flaxseed
• 2 cups milk substitute (we use Original Rice Dream)
• Butter substitute (we use soy-free Earth Balance)

Toppings (use ours or create your own!)

• Cinnamon
• Pure Maple Syrup
• Vegan chocolate chips

Directions

1. Combine Kamut mix, cooked oatmeal, wheat germ, wheat bran, EVOO, agave nectar, flaxseed and milk substitute. Mix well.
2. Grease your frying pan or skillet with butter substitute before each round of pancakes. Evan says, “don’t be shy with the butter!”
3. Use a 1/2 cup measuring cup full of batter for each pancake you place on the skillet.
4. Cook on medium low. Cook for approximately 10 minutes on each side (20 minutes total for each round of pancakes) or until browned and cake-like. These must be cooked very slowly, otherwise they burn.
5. Serve with your favorite pancake toppings and enjoy!

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Lunch was leftover organic whole wheat shells and marinara from the weekend and a fabulous green monster (see FAQ page for recipe).

Nutritious and delicious!

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Me at Goodbelly

My post on the probiotic drink, Goodbelly, was featured on their blog. Go check it out: Goodbelly featuring “Probiotics: Are You Getting Yours?”

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Off to tackle that to-do list! Have a great day and thank you for reading

Edited to add: VOTE FOR LINDSEY!!!!

Tagged as: Goodbelly, Green Monster, pancakes, recipes