Eggs, how do you get around Eggs. For the everyday person, they are in EVERYTHING. As a pastry chef, I loved them, not really to eat, I hardly ever ate eggs. But for their structure. They are the glue of the pastry world. For those who are fasting, going plant based or allergic…they are annoying and the bain of your existence. To omit an egg changes the texture and taste of a recipe. Making it dry or lack luster. I know there had to be a way, without always reaching for apple sauce or a banana. Sometimes you just want the real deal without the banana flavor.
Give generously and generous gifts will be given back to you, shaken down to make room for more. Abundant gifts will pour out upon you with such an overflowing measure that it will run over the top! Your measurement of generosity becomes the measurement of your returnLuke 6:38
Pancakes it is…and before all you Daniel fasting people freak out and scream – there is leavening NOOOO! – baking soda and baking powders are minerals- and are allowed by the Hebrews during the feast of unleavened bread. Yeast is living and can be prone to mold. Which is why once a year they cleansed the home of all yeast and its products. Mold yuck …minerals good. Got it …lets move on.
I stumbled across as site where they used soaked Flaxseed. AKA Flax egg. This egg supposedly is great for binding and structure in baking just like a real egg. Obviously you cannot scramble or fry it and it wont whip into peaks (use aquafaba for that more on that in another post). All the same the thought intrigued me. Flax is super healthy and would my kids eat it? Basically the jist was you mix freshly ground flax with water and let it sit for 5 min. The gelled flax acts the same way as an egg. Well best way to find out is to try.
I mixed up the “flax egg” and added it to the batter. Actually, there was no real difference in prep or cooking and tasted a bit like whole wheat pancakes or a nutty regular pancake. I set them on the table with a bit bowl of no sugar berry compote (recipe below) and whipped coconut cream, because why not? Just because your fasting doesn’t mean you don’t enjoy life or food! Now was the test, I braced myself for the ewwww or the yucks. My youngest picked up his pancake dangling it in the air between his index and pinky and asked flat out “Is this a VEGAN pancake?” With a look similar to Fred Savage in Princess Bride (Is this a kissing book?) I was honest, and you could see his hopes deflate. I cheered him up mentioning the whip cream. He had 3 helpings of those VEGAN pancakes. As for the berries, it is a bit tarter then regular jams or sauces because there is no sugar- with the whipped cream its heavenly. Any combo will do. all strawberry, mixed, cherry etc. Just grab whatever frozen berries you feel like.
- 1 bag of frozen berries ( Any combo will do)
- juice of half lemon
- 1/4 cup 100% grape juice (or water)
- 1-2 tbs Cornstarch
- 1-2 tbs of water
- vegan butter (optional)
In a sauce pan on med heat, stir berries and lemon and juice until berries become like a sauce. in separate bowl mix cornstarch and 2 tbs of water add to hot berry puree. Cook until thickened well. Stir in butter to finish. Serve warm or cool in fridge and use like jam or in pastry Check out my vegan pie crust options here.
Flax Egg- Pancakes
- 1 1/2 cup flour
- 4 tsp coconut sugar (omit if fasting or or use equal amount of date puree)
- 2 1/2 tsp baking powder
- 2 flax eggs
- 2 tbs olive or coconut oil
- 1 1/4 non dairy milk – I like almond
Mix until batter forms. Let sit 5 min to rest. Heat pan medium heat. Pour 1/4 cup batter and let cook, pancake is ready to flip when bubbles break surface. Cook a few minutes on other side. Serve hot with your choice of sauces or whipped creams.
** to make 1 flax egg : 1 tabs ground flax with 3 tbs warm water and let sit for 5 min until gelled. Store pre ground flax in freezer for easy use.
** Date Puree : to make date puree add 1 cup dates to saucepan with a bit of water. Cook until thick puree forms. Let cool.
Coconut Whipped Cream
1 Can full fat coconut milk.
HAS TO BE FULL FAT not light or half
I prefer Grace brand over Thai – has a smoother creamier texture, softer peaks – but buy what you can find. You can find it either in Jamaican or Asian food sections of your stores. I always keep a few cans in my fridge for this purpose. To make whipped cream : Place can in fridge for hour or so. Open can drain out water and scoop hardened cream into bowl. Mix with beaters until peaks form. only takes a couple min. Store any unused portion in fridge.