CHIA SEED PANCAKES (VEGAN)
I was going to include a recipe for the crêpes Dorian made, but then thought better of it. I want all of the recipes I include in my books to be as user-friendly as possible, and crêpes are difficult to get right. Instead, here’s a recipe for a cousin of the crêpe: pancakes. This is my current favorite pancake recipe.
Total cooking time: 20 minutes
Makes 2 servings: 4 large pancakes or 8 small ones
Ingredients
- 1/2 cup whole wheat flour
- 1 Tbsp chia seeds
- 1 tsp baking powder
- dash salt
- 3/4 cup oat milk or nut milk of choice
- 1 heaping Tbsp almond butter
- 1 Tbsp maple syrup
Directions
Mix the dry ingredients together in a small bowl, then whisk the wet ingredients into the mixture (including the maple syrup). Let the batter rest for 10 minutes to allow the chia seeds to plump. Heat a small amount of oil in a skillet on medium heat. Once the pan is hot, use a small ladle to form pancakes. Cook for approx. 2 - 3 minutes per side, until golden brown.
Variation: Stir 1/4 cup fresh blueberries or berry of choice into the batter immediately before cooking.
BÉCHAMEL SAUCE (VEGAN)
Béchamel sauce is a creamy sauce, known as one of the French “mother sauces,” which can easily be made dairy-free. It’s a versatile sauce that can be used in lasagna, moussaka, potato gratin, or as an easy pasta sauce or creamy soup base—or, as Dorian did in this novella when tasked with creating a quick dish, simply drizzled over roasted vegetables.
Total cooking time: 20 minutes
Serving size will vary depending on how you use it
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp white flour, sifted
- 2-1/2 cups oat milk or nut milk of choice (note: rice milk does not work well here)
- 1/4 tsp salt
- 1/4 tsp freshly grated nutmeg
Directions
Heat the oil in a saucepan. Over medium heat, slowly add the sifted flour, and whisk quickly. This creates a roux – a thickening mixture that’s equal parts butter or oil and flour. Once fully mixed, whisk in a few tablespoons of the milk. Once that small amount of liquid binds with the roux, add the rest more quickly. Continue to stir over medium heat until the sauce thickens. It should take about 15 minutes. Add the salt and freshly grated nutmeg.
It’s now ready to use as a quick topping for pasta or vegetables, by adding just a pinch more salt and pepper, or as a base for a more complex dish.
Variation: Add a deeper savory flavor by sautéing half of an onion and two cloves of garlic in the olive oil before whisking in the flour.