Recipe: Raspberry Cornmeal Pancakes with Celestial Cream

[Guest guest]

Courtesy of Veg News.

 

Speaking of Dreena's new cookbook, Eat, Drink & Be Vegan is already

poised to join her first two books, The Everyday Vegan and Vive le

Vegan on the bestseller list. Currently enjoying Top Five status of

bestselling vegan cookbooks on Amazon.com, Eat, Drink & Be Vegan is

packed with " Everyday Vegan Recipes Worth Celebrating, " as the book's

subtitle so aptly states. Certainly worth celebrating is this recipe,

which Burton descibes as " a treat for those late-morning breakfasts

and brunch gatherings during the holidays. "

 

What You Need:

Pancakes

1 tablespoon flax meal

1 cup plus 1 to 2 tablespoons vanilla non-dairy milk

3/4 cup plus 2 tablespoons oat flour

1/2 cup fine cornmeal

1/8 teaspoon sea salt

1 tablespoon baking powder

1/8 to 1/4 teaspoon almond extract

1-1/2 tablespoons canola oil

1 cup raspberries, fresh or frozen

Canola oil for cooking

 

Celestial Cream

1/2 to 3/4 cup maple syrup

1/2 cup non-hydrogenated vegan margarine

1 to 1-1/2 teaspoon pure vanilla

12 ounces silken tofu

1/4 teaspoon sea salt

 

What You Do:

1. In a small bowl, combine flax meal and non-dairy milk and set

aside. In a large bowl, combine flour, cornmeal, and salt, then sift

in baking powder and stir.

 

2. To the flax-milk mixture, stir in almond extract and canola oil.

Add wet mixure to dry mixture and stir until just combined. Add

raspberries.

 

3. Lightly oil your skillet or griddle and heat on medium-high. Once

the pan is warm, turn heat to medium and ladle batter into pan. Cook

until bubbles form on the outer edges and into the middle of the

pancakes, then flip and cook another 2 to 3 minutes.

 

4. For the Celestial Cream, melt the margarine with the maple syrup

in a saucepan over low heat. Transfer to blender and add the

remaining ingredients, then blend until smooth. Serve over pancakes.