NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.

The best fatfree vegan pancakes I’ve had!

Makes about 24 four-inch pancakes
(or 3-4 dozen small pancakes)

Oatmeal Pancakes Source: Vegetarian Cooking for People with Diabetes Makes 8 pancakes These pancakes are great for lunch sandwiches too. Oatmeal ones are especially good with peanut butter. Mix together in a medium bowl: 1 1/2 cups oatmeal 1/2 cup whole wheat flour 2 tsp. baking powder 1 tsp. cinnamon Beat in: 1 1/4 cups [...]

Preheat over to 350 degrees. Mix all the dry ingredients together in a large bowl, except raisins and cranberries. Mix the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix together. Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes. Cut into 16 rectangles.

Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.

Combine all ingredients and bake at 350 degrees for 1/2 hour. Serve with granola and fresh or canned fruit.

This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.

Makes 6 large pancakes. These are very filling!

Stir twice, and add 1/4 cup (or more) any liquid you usually use (soy milk is what I use, some people like apple juice). Stir. Eat.