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Healthy Recipe
November's Healthy Recipe for the Kids
Light Delicious Pancakes
adapted from Pregnancy, Children, and the Vegan Diet, by Michael Klaper, M.D.
2 cups whole wheat flour, sifted
2 Tbsp maple syrup (can replace with agave nectar)
1 tsp baking soda, sifted
1/3 cup cold-pressed seed oil
2-1/2 cups tofu milk (1-3/4 cups water, blended with 8-oz cake of tofu)
1-1/2 cups water
*Optional - add one of these ingredients to the batter
1/2 cup fresh blueberries
1/4 soaked raisins
1/4 cup grated apple
1/4 cup sliced banana
1. Mix all dry ingredients together.
2. Mix liquid ingredients and pour into the dry mixture.
3. Mix thoroughly but leave some lumps which make the pancakes fluffy; if you smooth it out too much, it makes the pancakes tough. You should be able to pour the batter; if too thick, add a little water.
4. Lightly oil skillet or griddle. Make sure the griddle or skillet is very hot. To test, a drop of water should bead on the hot skillet).
5. Pour a tablespoon of batter on skillet. When it starts to bubble, flip and cook 2 to 3 minutes more.
Serve with maple syrup, jam, or agave nectar and any nut butter.
Banana Ice Cream
1 ripe banana per bowl.
1. Peel and freeze the banana.
2. Put the frozen banana in a juicer that homogenizes, through a blender, or food processor. (Do not separate the pulp from the juice.)
Posted November 2005 | Permanent Link
Other Articles In The November Issue
- Introduction
- Healthy Feedback
- Learn To Listen When Your Kidneys Do The Talking - Part 1
- Learn To Listen When Your Kidneys Do The Talking - Part 2
- The Acai (ah-sigh-ee) Berry
- Q & A with Dr. Hull
- Did You Know?
- Healthy Recipes
- Sweeteners - Still In The News
Other Articles In This Category
- Healthy Recipes - Substitutions - September 2008
- Healthy Recipes - August 2008
- Healthy Recipes - July 2008
- Healthy Recipes - June 2008
- Healthy Recipes - May 2008
