A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Friday, October 5, 2012
50 States of MoFo: Arizona Mesquite Pancakes
When it came time to choose a recipe for Arizona, I was sorely tempted by the chimichanga, which was allegedly invented there. (I highly recommend making Vegan Dad's Baked Chimichangas.) However, I decided to branch out and try something new. Mesquite trees grow in Arizona, and I knew there was such a thing as mesquite flour made from the pods (having heard about it from some gluten-free friends), but I had never tasted it. The internet quickly revealed many sources and I ordered a pound of the stuff. It has a wonderful aroma and a slightly sweet taste, and I'm tempted by some of the recipes which came with the flour. However, I found several recipes online, mostly from Arizona, for mesquite pancakes. These proved easy to veganize and completely delicious:
1/3 c. mesquite flour
1/3 c. all purpose flour
1/3 c. whole wheat flour*
1/4 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
1 1/4 c. nondairy milk (I used almond milk, but I think any would work)
1 T. oil
1 T. cider vinegar
Whisk together the dry ingredients in a medium bowl, and then whisk together the wet ingredients in a small bowl. Combine the two, and stir until just combined. Cook on a hot griddle in normal pancake fashion. Serve with agave nectar for a full-on desert foods experience!
*I used Sujata brand multigrain atta, which is mostly whole wheat flour, but with soy, chickpea, millet, rice, corn, and barley added. It's a great product which I picked up at a local Indian market.