Source: Vegetarian Cooking for People with Diabetes
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Archive for the ‘Breakfasts’ Category
If you like add a tsp or tbs of flaxseed, a bit of soy milk, raw sugar or cocoa powder.
Combine dry ingredients. Add nuts, raisins and apple. Gently stir in juice until dry ingredients are completely moistened. Pour batter by 1/4 cupfuls onto a hot, oiled skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side. Makes eight plump pancakes.
1 cup buckwheat flour
1 cup whole wheat flour
1 T EnerG egg replacer
1 T baking powder
1 t vanilla
1 t cinnamon (optional)
1/2 cup applesauce
Allow to cook 10-12 minutes, or till well-browned and crispy. Serve immediately and repeat with the second half of the batter. Serve with ketchup or applesauce.
In a 2-quart casserole, combine the 2 cups soymilk, water, and cornmeal. Cover with a lid. Microwave on high 4 minutes. Whisk and microwave on high, covered, for 4-5 minutes, or until the cornmeal is cooked. Whisk in the maple syrup. Serve with the soymilk and fruit.
In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and egg replacer and stir just until flour is moistened. Set aside for 5 minutes until the skillet is heated and stir in blueberries right before pouring.
From The Almost No Fat Cookbook by Bryanna Clark Grogan
Recipe By : Lorna Sass’ Short-Cut Vegetarian
Serving Size : 8
Preheat the oven to 400 degrees. Mix the first 5 ingredients together, and then add all the wet ones, mixing just until moistened. Fold in the raisins if you are using them and then fill paper lined muffin tins full. Bake 20 minutes or so. Makes a dozen.
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