Buttermilk Banana Pancakes
Ingredients:
- ½ cup whole wheat flour, ¼ cup all-purpose flour, ¼ cup soy flour
- ¼ cup brown sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda
- ¼ teaspoon salt, 1 cup low-fat buttermilk, 2 egg whites, lightly beaten
- 2 smalls very ripe bananas, mashed, 2 teaspoons vegetable oil, divided
Directions:
- Combine whole wheat flour, all-purpose flour, soy flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk buttermilk and egg whites into the flour mixture until no clumps remain in the resulting batter; add mashed bananas and mix well.
- Place a large non-stick skillet over medium heat. Add 1/4 teaspoon oil to the hot skillet; tilt skillet to coat cooking surface in oil. Ladle about 1/4 cup batter into the skillet. Cook until tiny air bubbles form on top, 2 to 5 minutes; turn and continue cooking until the bottom is browned, 2 to 3 minutes. Repeat with remaining oil and batter. Keep finished pancakes warm.
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Whole Wheat Pita Bread
Ingredients:
- 1 cup warm water, 1 dry yeast
- 1 tbsp molasses, 1 tbsp salt1
- 1/2 cups whole wheat flour, 1 1/2 cups soy flour
- cooking spray, cornmeal for dusting
Directions:
- In a bowl mix the water, yeast, molasses, and salt. Let sit 5 to 10 minutes, then gradually mix in the whole wheat flour and soy flour. Turn out onto a floured surface, and knead until smooth. Place in a large bowl lightly coated with cooking spray. Cover with a towel, and let rise in a warm place for 1 hour. Punch down the dough, and knead for 5 to 10 minutes. Divide into 6 pieces. On a lightly floured surface, flatten each piece to about 1/8 inch thick with a rolling pin. Cover with a towel, and let rise 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Arrange the dough rounds on the prepared baking sheet, and bake 6 minutes in the preheated oven. Remove from heat and cover the bread with a moist towel to soften. When cooled, slice in half and use a knife to cut pockets in the bread.
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Vegan Oven-Fried Zucchini Sticks
Ingredients:
- 1 tsp olive oil, 1/4 cup water, 2 tbsp soy flour
- 1/3 cup plain bread crumbs, 1 tsp herbes de Provence,
- 1/4 tsp garlic powder, 1/4 tsp salt, ground black pepper to taste
- 1 dash cayenne pepper, 2 zucchinis, quartered and cut into spears
- 1 tbsp vegan mayonnaise (optional), 1 tbsp ketchup (optional)
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
- Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate. Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
- Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side for 10 minutes.Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more. Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.
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