Saturday, November 17, 2007

Orange Cranberry Pancakes with Orange Sauce (Vegan)

I made this recipe and changed a few things to make it vegan. Try them, they are vegan, taste like fall and are so good.


1 teaspoon finely shredded orange peel
1 cup orange juice
1/3 cup water
2 tablespoons sugar (I prefer less sweet)
2 tablespoons dried cranberries (optional)
1 tablespoon cornstarch


1 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup dried cranberries
1/8 teaspoon cinnamon
1 dash ground ginger
1 1/2-2 cups plain or vanilla silk
1/4 cup applesauce
4 teaspoons vegetable oil
1 teaspoon vanilla
1 tablespoon finely shredded orange peel

For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside.

For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.

In another bowl combine 1 1/2 soy milk, applesauce, vegetable oil, vanilla, and orange zest. Add more soy milk if batter is too thick.

Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy). Preheat griddle to 300-325 degrees, until water "dances" on surface. For each pancake, pour about 2 tablespoons batter onto hot griddle or skillet. Use more batter for bigger pancakes. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve with sauce.