Vegetarian Star

Ah, the old tradition of asking for forgiveness by offering a gift. So not long ago, Gwyneth Paltrow did a very, very naughty advertisement. Well, it wasn’t really naughty, but it did offend quite a few vegetarian and vegan people.

Unlike Leona Lewis who said FUR-get it, Paltrow posed in fur lined boots and bags for the clothing line Tod’s. Known for her macrobiotic and vegetarian diet, she angered PETA and was rumored to upset her fellow veg friends like Stella McCartney. Now it looks as if she is offering a gift of a recipe for vegan pancakes to make it up to all of us.

She put a website up, called Goop (which incidentally, is the descriptive word that might come to mind when you think of pancake batter). Goop is all about goop good food: restaurants, recipes, advice, etc.

“I’ve got a thing for pancakes. This combination of nutty buckwheat and sweet, sticky banana is just great. You could sprinkle chopped walnuts on the pancakes as they’re cooking for a full-on pancake-meets-banana bread experience. These happen to be vegan, but don’t taste like it.”

Hmff. We don’t know what she’s implying by “don’t taste like it.” If “vegan” had a taste, we’d want to buy bulk size flavorings of it. But it does sound like a really great recipe, plus lots of more boring healthy information such as “calcium, vitamins, iron, gluten-freeness,” and so forth. If you’d like to accept Gwyneth’s offer of apology, keep going for the recipe.

SERVES: 3 or 4 (makes about a dozen pancakes)
TIME: 15 minutes
1 1/4 cups soy or rice milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
1/2 cup buckwheat flour
1 teaspoon baking soda
1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
1/2 teaspoon salt
2 bananas, thinly sliced
Mix all the wet ingredients together in a small bowl. Mix all the dry ingredients together in a slightly bigger bowl. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).

Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware – it’s so slippery that I don’t need to use any oil or butter). Ladle as many pancakes as possible onto your griddle. Place a few slices of banana on top of each pancake. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned. Flip and cook for about a minute on the second side. Repeat the process until you run out of batter. Serve stacked high with plenty of maple syrup.

via Ecorazzi

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