Vegan Pancakes

Cranberry Pancakes with Orange-Maple Syrup

Cranberry Pancakes With Orange-Maple Syrup

Ingredients

Makes 4 to 6 servings

• 1 cup boiling water
• 1/2 cup sweetened dried cranberries
• 1/2 cup maple syrup
• 1/4 cup fresh orange juice
• 1/4 cup chopped orange
• 1 tablespoon vegan margarine
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups soy milk
• 1/4 cup soft silken tofu, drained
• 1 tablespoon canola or grapeseed oil, plus more for frying

Method

1. In a heatproof bowl, pour the boiling water over the cranberries and set aside to soften, about 10minutes
2. Drain well and set aside
3. In a small saucepan, combine the maple syrup, orange juice, orange and margarine and heat over low heat, stirring to melt the margarine
4. Keep warm
5. Preheat the oven to 225°F
6. In a large bowl, combine the flour, sugar, baking powder and salt and set aside
7. In a food processor or blender, combine the soy milk, tofu and oil until well blended
8. Pour the wet ingredients into the dried ingredients and blend with a few swift strokes
9. Fold in the softened cranberries
10. On a griddle or large skillet, heat a thin layer of oil over medium-high heat
11. Ladle 1/4 cup to 1/3 cup of the batter onto the hot griddle
12. Cook until small bubbles appear on the top, 2 to 3 minutes
13. Flip the pancake and cook until the second side is browned, about 2 minutes longer
14. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest
15. Serve with orange-maple syrup