Sunday, June 8, 2008

Rustic Chocolate Chip Pancakes with Tempeh "Bacon"

I've been really busy with the beginning of the summer semester that I haven't had much time to cook. Well, I've been cooking plenty, but I haven't had very much time to actually take quality photographs of the stuff I've been cooking. But anyway......

These pancakes were really good! Rustic chocolate chip pancakes. The "rustic" means that they don't look too pretty, but they are very good, and they'll really stick to your ribs! I'm not sure where that expression came from originally, but I saw it on a Disney cartoon a long time ago and I always say that when I make pancakes. So anyway, they have chocolate chips in them, chopped hazelnuts and some grated and chopped almonds.


1 cup pancake mix (I used Arrowhead Mills)

1.5 tsp. egg replacer (mix with 2 tbsp. water)

1 tbsp. canola oil (organic....the non-organic kind is very very bad, most likely genetically modified)

1 tbsp. agave nectar (the raw version is my favorite, as I've mentioned before)

2/3 cup soy milk (this is more like a minimum, I ended up using about a cup of soy milk, both the normal and vanilla variety for extra flavor)

1/4 tsp. sea salt (if desired)

hazelnuts, almonds, dark chocolate or carob chips (add as much or as little as you like; I tend to be fairly heavy-handed)


  1. Stir all ingredients until lumps disappear

  2. Let batter sit for one minute

  3. Cook on preheated lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.

  4. To ensure they cook all the way through, I usually use my spatula to poke a sliver in the center of the pancake, so that heat can move through a little better.

  5. Enjoy!

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