Today is Sunday and my husband is playing on the worship team at church. He got up at six and left the house long before any of the children were stirring. Normally about now I would be issuing orders to the girls to quickly finish eating their cereal and get dressed so we are not late for the first service. But today the girls are getting over a nasty cold and our youngest is still sleeping. So the Hughes girls will be staying in pajamas this morning, playing with toys, and eating a leisurely pancake breakfast. I created these tasty vegan Strawberry Cornmeal Pancakes using Martha Stewart's basic pancake recipe as a template. I bake all my pancakes in a large casserole dish so we can all eat at once. No more flipping pancakes while everyone else eats!
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup corn meal
3 Tbsp brown sugar
3 tsp baking powder
2 cups coconut milk
2 Tbsp flax meal + 6 Tbsp water (or 2 large eggs)
3 Tbsp canola oil
2 tsp vanilla
1/2 cup sliced strawberries
Non stick cooking spray or butter
DIRECTIONS:
1) Preheat oven to 350 degrees. Grease a medium sized casserole pan with non stick cooking spray or butter.
2) In a large bowl mix together flour, corn meal, brown sugar, and baking powder. Set aside.
3) In another bowl, mix together coconut milk, flax meal plus water mixture, oil, and vanilla. Add wet ingredients to the dry ingredients and whisk to combine.
4) Pour into prepared baking dish, top with sliced strawberries, and bake for 35 - 40 minutes. Let cool for 5 minutes, then slice and serve.
You could easily make substitutions - whole wheat flour for the corn meal, or regular milk for the coconut, or sliced peaches for the strawberries. I happened to be out of eggs, so I subbed in the flax meal and water. Use your imagination and let me know what you think!
