I stumbled upon this apple pecan pancake recipe a few months ago. However since I’m not a big “breakfast-food” type, I never got around to trying these out. As luck would have it , this cloudy Sunday afternoon fate stepped in. As my i-pod shuffled to Jack Johnson’s Banana Pancakes, I remembered this recipe and decided to give it a go. Weekend brunch will never be the same (this is how food addictions begin). Try them with some strawberry garnish for an extra boost of flavour. The combination of berries mingling with the maple syrup and pecans create an amazing crisp texture and fresh taste. Yum-factor was a 10 and they were pretty simple to make 🙂
Here is what you need:
1 1/2 cups soy milk
1/2 cup soft silken tofu
1/3 cup solid vegetable shortening
1 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 medium apples, peeled, cored, and quartered
1/4 cup pecans, coarsely crushed
Vegetable oil, for frying
Earth-Balance margarine, as a condiment
Maple syrup, as a condiment
Strawberries (optional, as a condiment)
• Put the soy milk, tofu, vegetable shortening, flour, baking powder, salt, cinnamon, and apples into a food processor and pulse until the ingredients are blended and the apples are finely chopped. Fold in the pecans.
• Heat a griddle or large frying pan coated with a thin layer of vegetable oil over medium heat. Pour 1/4 cup of the batter onto the hot griddle. Cook until bubbles appear then flip the pancake and cook it until it is lightly browned.
• Serve immediately with earth balance margarine,maple syrup and strawberries. Enjoy!
Makes 8 to 10 pancakes