Playing hostess this weekend, or just want to brunch on something healthy AND delicious? Whip up these Vegan Pancakes and serve them up with a Fresh Berry Compote for a fab weekend treat without any guilt!
Ingredients:
6 tablespoons water
2 tablespoons whole ground flaxseed meal
2 cups whole wheat flour
2 tablespoons sugar
2 cups of almond or soy milk
1 tsp. salt
3 tsp. baking powder
Directions:
Combine water and flaxseed in a small bowl. Combine and let sit for a few minutes. Then combine it with the remaining ingredients in a large mixing bowl. Heat up a frying pan with cooking spray, oil or butter. Fry up batter in batches, using a 1/3 cup for large pancakes and 1/4 cup for smaller sized pancakes. Flip over so both sides are lightly browned. Serve with butter, syrup or fresh berry compote.
Berry Compote:
Ingredients:
1 cup of blueberries
1 cup of sliced strawberries
1/4 cup of sugar
1 tablespoon lemon juice
Directions:
Combine berries, sugar and lemon juice in a pot. Bring it to a boil then simmer on low flame until begins to thicken into a syrup. Serve over pancakes!
You can see more of Nina Safar‘s recipes by following her on Facebook HERE and at the always fab Kosher In The Kitch!
[Image via Kosher In The Kitch.]