{"id":6315,"date":"2024-08-08T11:21:16","date_gmt":"2024-08-08T11:21:16","guid":{"rendered":"https:\/\/npmin.org\/?post_type=recipe&p=6315"},"modified":"2024-08-22T13:35:18","modified_gmt":"2024-08-22T13:35:18","slug":"pancakes-waffles-and-french-toast","status":"publish","type":"recipe","link":"https:\/\/npmin.org\/en_au\/recipe\/pancakes-waffles-and-french-toast\/","title":{"rendered":"Pancakes, Waffles and French Toast"},"content":{"rendered":"
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\"\"<\/figure>\n<\/div>\n\n\n\n
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Soy Oat Waffles<\/h5>\n\n\n\n
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  • 2 \u00bc c water<\/li>\n\n\n\n
  • 1 \u00bd c oats<\/li>\n\n\n\n
  • 1 c soaked soybeans (\u00bd c dry)<\/li>\n\n\n\n
  • \u00bd t salt<\/li>\n<\/ul>\n\n\n\n

    Soak soybeans several hours or overnight in enough water to keep covered. Drain. Blend all ingredients until light and foamy. Let stand while waffle iron is heating. Batter will thicken. Blend briefly. Spray waffle iron with nonstick cooking spray before first use. Bake waffle for 8 minutes, set timer and do not open until time is up. If waffle iron is hard to open, leave for a few seconds longer.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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    Garbanzo Oat Waffles<\/h5>\n\n\n\n
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    • 2 \u00bc c water<\/li>\n\n\n\n
    • 1 \u00bd c oats<\/li>\n\n\n\n
    • 1 T honey (optional)<\/li>\n\n\n\n
    • 1 c soaked garbanzos (\u00bd c dry)<\/li>\n\n\n\n
    • \u00bd t salt<\/li>\n<\/ul>\n\n\n\n

      Follow the same instructions as soy oat waffles. May add vanilla if desired.<\/p>\n<\/div>\n\n\n\n

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      \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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      Pinto Bean Oat waffles or Lentil Oat waffles<\/h5>\n\n\n\n

      Make as garbanzo waffles, substituting pinto beans or lentils for garbanzos<\/p>\n\n\n\n

      <\/div>\n<\/div>\n<\/div>\n\n\n\n
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      \"\"<\/figure>\n<\/div>\n\n\n\n
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      Pancake Mix<\/h5>\n\n\n\n
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      • 1 \u00bd c wheat flour<\/li>\n\n\n\n
      • \u00bd c white flour<\/li>\n\n\n\n
      • \u00bd c wheat germ<\/li>\n\n\n\n
      • \u00bc c corn meal<\/li>\n\n\n\n
      • 3 cups blended oats (may also just use quick oats)<\/li>\n\n\n\n
      • 1 \u00bd t salt<\/li>\n\n\n\n
      • \u00bd c pecan meal (optional)<\/li>\n\n\n\n
      • \u00bc c ground flax seed (optional)<\/li>\n\n\n\n
      • 2 T baking powder substitute<\/li>\n\n\n\n
      • 2\/3 c powdered soymilk<\/li>\n<\/ul>\n\n\n\n

        Mix all together and store in airtight container. Just measure out desired amount and add water until desired consistency. Cook in nonstick skillet over med heat till cooked through, then flip and brown the other side.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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        Cashew French Toast<\/h5>\n\n\n\n
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        • 1 c water<\/li>\n\n\n\n
        • 2 T cashews<\/li>\n\n\n\n
        • 4 dates<\/li>\n\n\n\n
        • 1 banana<\/li>\n\n\n\n
        • \u00bd c orange juice 1<\/li>\n\n\n\n
        • 1 T whole wheat flour<\/li>\n\n\n\n
        • 7-10 pieces of whole wheat bread<\/li>\n<\/ul>\n\n\n\n

          Blend all ingredients except bread until smooth. Pour into shallow bowl. Dip slices of bread into it and place on sprayed cookie sheet. Bake at 400 degrees until golden brown, turn over and brown other side.<\/p>\n<\/div>\n\n\n\n

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          \"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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          \"\"<\/figure>\n<\/div>\n\n\n\n
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          Banana French Toast<\/h5>\n\n\n\n
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          • 1 c soy, rice or nut milk<\/li>\n\n\n\n
          • 4 ripe bananas<\/li>\n\n\n\n
          • \u00bc – \u00bd c oats<\/li>\n\n\n\n
          • 1 t vanilla<\/li>\n\n\n\n
          • \u00bd t coriander<\/li>\n\n\n\n
          • \u00bc t cardamom<\/li>\n\n\n\n
          • 6-8 slices of whole wheat bread<\/li>\n<\/ul>\n\n\n\n

            Blend all ingredients except bread until smooth. Add more milk if needed. Pour into shallow bowl. Dip slices of bread into mixture being certain to cover all sides. Place on a sprayed nonstick cookie sheet. Bake at 400 degrees until top is turning dry and golden, about 15 min. Turn over and brown other side, about 10 min.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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            Breakfast Wraps<\/h5>\n\n\n\n

            Large, flat pancakes good for filling with fruit or spreading with peanut butter and your favorite pancake topping.<\/p>\n\n\n\n

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            • 1 \u00bd c oat flour (just blend quick oats till fine)<\/li>\n\n\n\n
            • 1\u00bd c whole wheat flour<\/li>\n\n\n\n
            • \u00bd c white flour ( may use all whole wheat flour or \u00bd c barley flour)<\/li>\n\n\n\n
            • \u00bd t salt<\/li>\n\n\n\n
            • 1 t vanilla flavoring<\/li>\n\n\n\n
            • \u00bc c cashews, raw<\/li>\n\n\n\n
            • 1 banana, ripe<\/li>\n\n\n\n
            • 3 c water<\/li>\n<\/ul>\n\n\n\n

              Mix first 4 ingredients in medium bowl. Blend cashews, banana, vanilla and 1 cup of water until smooth. Add remaining 2 cups of water and mix well. Add blender mixture to dry ingredients and stir till well mixed. Batter should be thin. Add more water if needed. Pour \u2153-\u00bd c of batter onto hot nonstick skillet. Spread out thin with back of spoon. Cook until top is dry and flip over to brown the other side. Repeat with the remaining batter. (See Baked Apple Wraps in Desserts for a good breakfast treat using wraps.)<\/p>\n<\/div>\n\n\n\n

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