Annie’s ‘Multi-Grain Pancake & Waffle Mix with 3 Variations’ from An Unrefined Vegan – Breakfast In Bed-Fest entry #6

 

Apple Cinnamon Pancakes An Unrefined Vegan 2014 'Breakfast In Bed-Fest' on Canned-Time.com

My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.  

This month, I’m welcoming Annie

from An Unrefined Vegan.

Her ‘Multi-Grain Pancake & Waffle Mix with three variations’

is the 6th Breakfast In Bed-Fest entry.

 

I have no proof, but I’m pretty sure Angela had me in mind when she came up with her “Breakfast in Bed” idea. Why? Cuz I love me a big, healthy, take-your-time breakfast (though I have never actually eaten breakfast in a bed before), hopefully one that includes either crispy waffles or fluffy pancakes. Even if Angela wasn’t thinking about me – I’m delighted to share a recipe on Canned Time.

For my entry in BiB, I decided to lend a helping hand to those folks like Angela who rarely have time to treat themselves to a leisurely breakfast. I created a whole grain mix that gives you four opportunities for pancake and/or waffle creativity. Once you mix it up, store it in the fridge until ready to use; all you add is non-dairy milk and fruit puree. You can go straight-up plain with it, or opt for the classic flavors of apple and cinnamon; or indulge in orange poppy seed or rich chocolate. I’ve got the recipes below for all three of those combinations. Of course, you can come up with your own amazing flavor combinations, too.

Thank you, Angela, for the BiB idea – and for including me in this gathering of talented bloggers. Pssst if you’re just finding out about the “Breakfast in Bed” series, be sure to visit the earlier entries – they all are delicious!

You can find all of my pancake and waffles recipes (and other stuff, too) on my blog, An Unrefined Vegan. I’d be very pleased to have you stop by. Find me on Facebook, Pinterest, Instagram, Google+, and Twitter.

Grains with Text An Unrefined Vegan Multigrain Pancakes & Waffle Mix DRY INGREDIENTS (makes 4 batches of about 2 cups each; about 12 pancakes and 3 big waffles)

  • 3 1/2 cups white whole wheat flour
  • 2 cups dark rye flour
  • 1 cup cornmeal (not “polenta”)
  • 1/2 cup whole grain teff flour
  • 1/2 cup toasted wheat germ
  • 1/2 cup rolled oats
  • 4 tbsp. flaxseed meal
  • 4 tbsp. + 1 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. stevia powder, optional
  • 1 tsp. salt, optional

WET INGREDIENTS (per 2-cup batch)

  • 1 1/2 cups non-dairy milk
  • 1/2 cup unsweetened applesauce, prune puree, or one large very ripe banana

DIRECTIONS, Dry Ingredients

  1. In a large bowl, combine all of the dry ingredients and whisk until thoroughly combined. Divide the batch among four containers or plastic bags – about 2 cups per container/bag.
  2. Store in the refrigerator until ready to use.

Multigrain Mix An Unrefined Vegan

 

Annie's 'Multi-Grain Pancake & Waffle Mix with 3 Variations' from An Unrefined Vegan - Breakfast In Bed-Fest entry #6

 

DIRECTIONS, Wet Ingredients For Apple Cinnamon Buttermilk Pancakes (additional ingredients in bold):

  1. Pour a 2-cup portion of the dry ingredients into a medium-sized bowl. In a small bowl, whisk together the non-dairy milk, 1 tsp. apple cider vinegar, and unsweetened applesauce.
  2. Add the wet ingredients to the dry and stir just until combined. Core a small apple, quarter it, and then chop into small pieces. No need to peel if you’re using organic apples. With a few strokes, stir in the apple pieces.
  3. Let the batter rest for a few minutes and get the skillet or griddle warming up. I recommend putting your plates in a 200F oven so that they’re nice and toasty when you’re ready to serve your sweetie breakfast in bed.
  4. Check the consistency of the batter. I like pancakes on the thick side, but if you like them thin, just add more liquid.
  5. Ladle batter onto a lightly oiled skillet or griddle and cook the pancakes for about 4 minutes. Gently flip and cook for an additional 4-5 minutes. Transfer the ‘cakes onto a wire rack and place in the oven to keep warm while you finish making the remaining pancakes.
  6. Serve with your favorite toppings.

 

Annie's 'Multi-Grain Pancake & Waffle Mix with 3 Variations' from An Unrefined Vegan - Breakfast In Bed-Fest entry #6

 

For Triple Orange Poppy seed Waffles (additional ingredients in bold):

  1. Pour a 2-cup portion of the dry ingredients into a medium-sized bowl. Stir in 1 tbsp. poppy seeds. In a small bowl, whisk together the non-dairy milk, 1/2 cup orange juice, 1/4 tsp. orange oil, and zest from 1/2 an orange.
  2. Add the wet ingredients to the dry and stir just until combined.
  3. Let the batter rest for a few minutes and get your waffle iron warming up. I recommend putting your plates in a 200F oven so that they’re nice and warm. Nothing ruins breakfast in bed like cold plates!
  4. Check the consistency of the batter and add more liquid if it seems too thick.
  5. Ladle batter onto a lightly oiled waffle iron and gently spread it almost to the edges. Cook for about 6 minutes. Using a fork, carefully remove the waffle and transfer to the oven to keep warm while you finish making the remaining waffles.
  6. Serve with your favorite toppings.

Annie's 'Multi-Grain Pancake & Waffle Mix with 3 Variations' from An Unrefined Vegan - Breakfast In Bed-Fest entry #6

 

For the Brownie Pancakes (additional ingredients in bold):

  1. Pour a 2-cup portion of the dry ingredients into a medium-sized bowl. Add 2 tbsp. cocoa powder, 1 tsp. coffee substitute (such as Cafix or Dandy Blend) and 1/4 tsp. of powdered stevia. In a small bowl, whisk together the non-dairy milk, 1/2 cup of prune puree and 1 tsp. vanilla extract.
  2. Add the wet ingredients to the dry and stir just until combined. Stir in 1/4 cup chopped pecans or walnuts and 1/4 cup cacao nibs.
  3. Let the batter rest for a few minutes and get the skillet or griddle warming up. I recommend putting your plates in a 200F oven to take off the chill; this helps keep your beautiful pancakes warm.
  4. Check the consistency of the batter. I like pancakes on the thick side, but if you like them thin, just add more liquid.
  5. Ladle batter onto a lightly oiled skillet or griddle and cook the pancakes for about 4 minutes. Gently flip and cook for an additional 4-5 minutes. Transfer the ‘cakes onto a wire rack and place in the oven to keep warm while you finish making the remaining pancakes.
  6. Serve with your favorite toppings.

Brownie Pancakes An Unrefined Vegan

 

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16 thoughts on “Annie’s ‘Multi-Grain Pancake & Waffle Mix with 3 Variations’ from An Unrefined Vegan – Breakfast In Bed-Fest entry #6

  1. Pingback: Breakfast in Bed: Multigrain Pancake/Waffle Mix with 3 Variations « anunrefinedvegan

    1. Angela @ Canned Time Post author

      Agreed. They all look too good.
      I’m driving in the mountains of West Virginia all day so it’s bananas and Walnuts for me this morning. Can’t wait to try this mix…The poppy seed waffles are my initial fav!!
      Thx for working on this and helping neglected breakfast souls like me as well ♡

  2. narf77

    These pancaffles (or is that waffcakes?) are perfect for my busy mornings. After taking a 5km (drag) walk with Earl come rain or shine (we like our furniture without doggy toothmarks in it…) I NEED something substantial to look forwards to and as I tend to be pretty ravenous when I get in I like to pre-prepare my breakfasts wherever possible. I tend to cook up large vats of buckwheat porridge and portion them out and store them in the fridge to make mornings easier but now I can mix and match with waffcake mix stored in the fridge and I have the promise of SO many different healthy and hearty breakfasts I am twitching with the possibilities. Thank you SO much to both Annie and Angela (all of the best “A’s” ;) ) for sharing this recipe and this concept. I luv’s ya both :) Earl sends hugs and slobbers for making his “fat anchor” happy and re-enthused for our early morning walks

      1. narf77

        I am surprised that a dog who loves nothing more than to pluck the derierres of errant roosters that foolishly sit on “his” compound gate to crow to their girlfriends and tell the world how amazing they are has so many cat friends! Earl sends vibes…not entirely sure what kind of vibes they are as he is upside down snoring on our bed with Bezial and Steve as I type this covered in a nice fluffy blanket because it’s 4C here (heatwave lately) at the moment. Going to make some of this waffcake mix and am going to mix it with my non-dairy kefir and let it ferment a bit prior to making my waffcakes. I will make the mix today, ferment it overnight over Brunhilda and make the pancaffles tomorrow. Wish me luck! :) I am going to add sultanas and peanut butter to mine and maybe some cinnamon

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