Golden Spice Pancakes
Thanks to everyone for your notes of concern. After three days without heat and two without any power at all, we finally got our electricity turned on at 8:00 last night--just in time to save our tropical fish, who were not looking so good. Getting the electrical panel fixed wasn't a problem, but dealing with the overworked building permit office and the bureaucracy-bound power company was a nightmare. It took a day and a half after everything was fixed to get them to come out and turn the power back on. The whole ordeal is almost enough to make me want to run away to the woods and build my own solar power generator.
Fortunately, in the days leading up to our power outage I was able to get a little cooking done. On Sunday morning, I made these fluffy, lightly spiced pancakes, based on the Basic Pancakes recipe in Bryanna Clark Grogan's The (Almost) No Fat Cookbook. Someone recently asked in the comments if there were any fat-free vegan cookbooks, and the answer is a resounding Yes. For years, (Almost) No Fat and another Bryanna book, 20 Minutes to Dinner, were my fat-free bibles. Her recipes have just the right balance of healthiness and deliciousness, something mine can only aspire to. As far as I'm concerned, she will always be the queen of low-fat vegan cooking.
Golden Spice Pancakes
(printer-friendly version)
For these pancakes, I've added freshly grated orange peel to ramp up the fresh orange taste and spiced the batter lightly with cinnamon, nutmeg, and cloves. I prefer the spice to be just an accent to the orange, not overwhelming, so if you want really spicy pancakes, you'll have to add more.
1 cup unbleached flour
1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon orange rind (freshly grated orange peel)
1 1/2 cups orange juice
1/4 cup golden raisins (optional)
Spray a non-stick frying pan or griddle lightly with canola oil, and begin heating it on medium-high. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay).
When the skillet is hot, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately.
Makes about 10 pancakes. Each one contains 121 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 269mg Sodium; 2g Fiber.
Without raisins: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 2g Fiber.
Fortunately, in the days leading up to our power outage I was able to get a little cooking done. On Sunday morning, I made these fluffy, lightly spiced pancakes, based on the Basic Pancakes recipe in Bryanna Clark Grogan's The (Almost) No Fat Cookbook. Someone recently asked in the comments if there were any fat-free vegan cookbooks, and the answer is a resounding Yes. For years, (Almost) No Fat and another Bryanna book, 20 Minutes to Dinner, were my fat-free bibles. Her recipes have just the right balance of healthiness and deliciousness, something mine can only aspire to. As far as I'm concerned, she will always be the queen of low-fat vegan cooking.
Golden Spice Pancakes
(printer-friendly version)
For these pancakes, I've added freshly grated orange peel to ramp up the fresh orange taste and spiced the batter lightly with cinnamon, nutmeg, and cloves. I prefer the spice to be just an accent to the orange, not overwhelming, so if you want really spicy pancakes, you'll have to add more.
1 cup unbleached flour
1 1/4 cups whole wheat flour (I used white whole wheat; ww pastry flour is another good option)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ground cloves
1 teaspoon orange rind (freshly grated orange peel)
1 1/2 cups orange juice
1/4 cup golden raisins (optional)
Spray a non-stick frying pan or griddle lightly with canola oil, and begin heating it on medium-high. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay).
When the skillet is hot, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately.
Makes about 10 pancakes. Each one contains 121 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 269mg Sodium; 2g Fiber.
Without raisins: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 2g Fiber.
posted by SusanV at 9:25 AM
58 Comments:
Thanks for the cookbook links! I have added both to my Amazon wish list.
Let this new year bring Fat Free Vegan Kitchen to our bookshelves. Happy New Year, Susan.
Please, can you add me to your blogroll? Thanks :o).
ChocolateCoveredVegan
(howtogainweightonavegandiet.blogspot.com)
Lovely looking pancakes, there, Susan! Hoping your new year is warmer, healthy, and inspiring! xoxo
glad to hear that things have improved - need to make 2008 a great year!!
mmm, golden-spice pancakes sound so enticing and innovative - if I added dried cranberries to the mix, do you think that would make the pancakes far too sweet?
Wow that does look beautiful...I think I will start cooking this now.
these look wonderful! Think I'll give them a try tomorrow morning.
Glad you have your heat & power back! what a nightmare.
ooooh, they look lovely, just what I want for breakfast now :-)
glad your power is back on, it must be a nightmare to be without heat AND without power to at least make a nice and warm meal.
Bryanna also wrote another fat-free book, "Almost Fat-free Holidays" (or something like that). Her Chinese, Soyfoods for Positive Menapause, Fiber for Life, and Italian vegan cookbooks are pretty close to fat-free, and she usually provides an alternative to deep or hard frying stuff.
Goldhammer's, "Health Promoting Cookbook" is fat-free, as is Esselstyn's, "Reverse and Prevent Heart Disease."
Ornish has two or three books with a lot of 10-15% fat veg'n recipes (the vegetarian ones, for the most part, are easy to veganize).
Then there's the cookbooks by the McDougall's, and PCRM's (Barnard's) recent "Reversing Diabetes" (something like that) with Bryanna contributed recipes.
These look amazing! I'm not vegan, but I love how healthy all of your recipes are, and everything looks ohhhh sooooo delicious
VeggieGirl--I think cranberries would be a nice addition; I'd just substitute them for the raisins.
Thanks, Mark, for listing those books. Some of the McDougall recipes aren't bad.
I made these for breakfast this morning. They turned out great. Very filling for a pancake. I omitted the raisins, but was thinking next time I'd add cranberries. My husband said they tasted like orange muffins. Excellent! Thanks for the recipe!
Gorgeous stuff; pancakes are a fave around here whenever I feel like being a particularly-super Mummy. I'll be trying these soon. All the best for 2008!
Mmm, these look delicious! And only 121 calorie!? I'll be making these soon! Thanks for the recipe!
sounds great!
Those look so good I can almost smell them! Definitely heading to the market for supplies to make these in the a.m. - will try cranberries. >Drooling<
-- Janell
Hi Susan,
Anyone who makes such perfect vegan pancakes deserves all hats-off. No matter how many recipes I tried I just never succeeded. The dough always sticks to the pan.... ergh. But I am bookmarking it just in case I get pancake-hungry again...
Happy New Year
Hi Susan, I tried to create a link to your post using your "create a link" button. Looks weird though on my blog. Is there a short answer to how I do this correctly??? *blushing*
All I can say about your site is WOW. Your dishes are amazing, and I'm going to be trying A LOT of them very soon!!!! Starting tomorrow night! Thank you for providing such a great site with interesting vegan dishes. It's a challenge to find good vegan eats!
Anke, I would just copy the link to this blog from the window at the top and then go to your blog and use the hyperlink button to make a link. Highlight the text you want to make a link, click the little button (it looks like a planet with a chain link on top), Paste the link into the box that pops up, and you're done.
That little Create a Link button has never worked right for me, either.
wow! that is too tempting am so making this soooooon
Just wanted to say that these look absolutely amazing and left me craving pancakes. They also blew away a friend of mine who I was showing your site to. I wanted to show her the chocolate-orange cake and before we made it there we'd already had to stop twice to mop up the drool. ;) Absolutely stunning site. Kudos!
And yay for power being back and fishies being saved!
Yummy! The only reason why I didn't buy My Sweet Vegan is that it often calls for margarine, and maple syrup. I only settle for Earth Balance, and both Earth Balance and maple syrup are some of the most ridiculously priced things I've found in Singapore.
Other than that it's a great book.
I love the idea of using orange juice. I use soymilk, but will defnitely try them this way. They look gorgeous!
I normally don't make pancakes, because they make too many for just one person, but I couldn't resist your recipe. I used mango orange juice and the zest of an entire orange. I ended up having to add about 1/2 cup more liquid for the batter consistency. They were delicious! This morning, I reheated a couple pancakes in the microwave and had a delicious breakfast while heading out the door for work.
Thank you for the amazing website and keep the delicious recipes coming!
Hah! I just posted on pancakes too, though yours are more "authentic" than mine. They sound scrumptious!
oh my...these look heavenly!! keep up the good work!!
for some reason i am pancake impaired. i can't make them for the LIFE of me.. but i think it may be time for another go at it
:)
Teddy
Since I grated a mandarin orange for the grated orange rind, in lieu of raisins I added the chopped mandarin orange to the batter. Worked like a charm, and my two boys -- who normally hate additions to their pancakes (blueberries, blackberries get a 'yuck') -- loved these.
The pancakes came out extra fluffy, thicker than the photo shows. Next time I might add a bit more juice to thin them out just a touch.
--suetoo
Susan,
These sound sooo enticing, and i have been eyeing them in my "to-do" list. This morning i tried them and while the taste was on point, they took on a bread-like consistency... Could it be the baking powder? Or possibly humidity? We still enjoyed them, and simply dubbed them french toast instead! Could you give me any tips, i want to try these again!! Thanks! You are amazing :)
Hi Susan,
we had these for breakfast this morning. We just loved the orange flavor in the pancakes. They tasted great!! Thanks for such an easy recipe!!
Sudha
I tried this recipe last weekend, but instead of orange juice and orange zest I opted to use almond milk and fine banana slices.. So, they were Banana-Spice-Pancakes, and so delicious! Thank you!
Susan, I made these today...the first pancakes I've made since becoming vegan, and they were SO good! In fact, I mentioned/linked to you twice in my post today, haha. What can I say, you're one of my favorite blogs!
www.veganstrong.blogspot.com
These are soo scrumptious! I'm eating them now. Made a half recipe, used a lot of orange pulp 'cause I was using fresh oranges, so I had to add about a 1/4 cup of water.
Susan!
I love what you do - I've been lurking across your blog for quite some time.
I hope you check this as I'm running a bit late noticing this recipe. BUT - Boyfriend and I are DYING to make these pancakes. However, he spent thirty dollars on his waffle iron and he gets so excited when he can use it. Think these guys will work okay as delicious waffles?
Thank you for being my favorite vegan blogger!
Thanks, Nancy! I've never made these as waffles. You could try it as an experiment, and if the first couple don't work as waffles, make the rest as pancakes. I'd love to hear what you find out!
this sounds sooo good! i'm going to try them this weekend :-)
I tried this pancakes this weekend and I was disappointed. They didn't look anything like the pictures; they weren't fluffy and the batter was super thick. The only subs I made from the original recipe: I used all whole wheat flour instead of a mix & I used lime zest instead of oranges. I guess using a flour blend would have given me a fluffier texture?
Hi Heather, I'm sorry they didn't work out for you. Any time you use a different flour, you need to change the amount of liquid in a recipe--more whole wheat will need more liquid. Also, all-whole-wheat pancakes just aren't as fluffy as a combination of white & whole wheat, which is why I use a blend. But if you can get past the texture, ww is a little bit healthier, at least.
I'll definitely still eat the leftovers! :)
Another great fat free vegan cookbook is Fat Free and Easy by Jennifer Raymond. Jennifer also has some recipes in the Dr Neal Barnard book - Foods That Fight Pain. I find her recipes fabulous. Her berry cobbler in the FF & E book above it just wonderful. I make it all the time and my DH loves it.....
No luck as waffles....waffle scraps were delicious.
Post-waffle-experimentation pancakes were delicious!
Thank you for giving us to use our very special, last drops of real maple syrup on.
Shazam! We made these this morning and boy were they tasty! A little applesauce took them over the top. Thank you so much for sharing this recipe.
A little note for those wanting to cut the sodium: We forgot to add the salt, and they were still very tasty.
Hi Susan,
usually I like to have something 'special' for breakfast, during the weekends, as a treat for recovering from the long and busy weeks, as they always are. I'm not a US native, so I love to try pancakes and crepes for breakfast :). Usually crepes resemble pancakes but I'll get there!
When I saw this recipe and looked so yummy, I said to myself: I have to try!
I made them last weekend and they were DELICIOUS! Very tasty!
Nevertheless, I had the same problem that someone mentioned earlier: my batter was too thick. I realized immediately that something was wrong, so I used my (little) experience in baking and added more juice until I got the consistency that looked good/right to me. And they turned out great!
The other thing is that I'm allergic to citrus, lemon and lime are the worst (I don't use them at all), but I can play a little bit with the orange and tangerines. So, for this I used a combination of carrot and orange juice, in order to avoid the direct contact with the orange juice.
Thanks!
Susana (Portugal).
I made them.
Added a tablespoon of oil in the mixture.
Very tasty and aromatic - cinnamon, orange and honey.
Thanks for the wonderful recipe.
These were great! I would not have guessed that they were light if I had not made them myself. I just used regular dark raisins and they were fine. I did have to thin the batter with a bit more OJ, but that may have just been sloppy measuring on my part. This is not the last time I make these pancakes. Thanks, Susan!
Congratulations! your blog is among the Top 7 vegan blogs on ifood.tv!!
This sounds so delicious and so healthy! I've recently become vegan (easy transfer from lacto ovo veg).... and from what I can see your site is going to be a life saver for me! I just womanned up and tried tofu for the first time, I can't wait to see what all recipes you have for tofu! I'm totally sold on your page!
Hi Susan,
As a healthy eater and recent vegan (going on three weeks!!) I am a new and adoring fan to your site.
I'm planning to make these this weekend for some friends... do I need bottled orange juice, i.e. Odwalla, or can I use the juice from oranges?
Thanks!
Hi AB and congrats on going vegan! You can use either fresh or bottled OJ for this. I hope you enjoy it!
My boyfriend tried making these for brunch for us and some friends this morning. He measured the ingredients carefully, but the batter was much too thick. He had to add quite a bit of additional orange juice, probably about a cup, but the recipe was otherwise great. The pancakes came out just a tad denser than regular ones, but they were quite tender and puffy and surprisingly filling. Our non-vegetarian friends enjoyed them greatly.
-berkeley girl
Yum! I made these today and they're delicious! Like a few others have mentioned, my batter was very thick and I had to add about an extra cup of orange juice. But they were fluffy and filling and a definite keeper!!
has anyone tried this with a flour other than wheat? I have some chickpea flour and rice flour in the cupboard that I'm hoping to experiment with. I have used both separately with spelt in recipes, but have not yet gone fully gluten free.
Although I too had to use more orange juice this is by far the best pancake recipe I've ever made or tasted! Thanks for another great one.
can some one enlighten me - what is the difference between baking soda which i have and baking powder - what is in this?
;)
Camelia, here's a link to a page that explains the difference: Baking Soda & Baking Powder
Basically, baking powder contains baking soda plus an acid ingredient that causes rising to happen. Baking soda needs to be exposed to an acid in order to cause leavening.
ah! so that is why my cakes dont rise so much - but if u put vinegar is that enough of an acid to not need the baking powder? and also cna u pls tell me if i am doing vegan why do my cakes turn out to be really rumbling as in they fall apart - dont hold? i dont like using margerine so i am using just sunflower oil? any advise?
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