By Rip Esselstyn
We generally make these great pancakes on Sunday mornings when things are slow, which gives us time to cook up and eat them. We found this recipe in a wonderful cookbook called Vegan with a Vengeance, by Isa Chandra Moskowitz. We then ramped up the nutrition by using whole-wheat flour instead of white flour and omitting the oil.
Serves 3 to 4
Ingredients:
1 ¼ cups whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup cornmeal
2 cups soy milk
½ cup soy yogurt
zest and juice from 2 lemons
Instructions:
- Mix dry and wet ingredients in separate bowls.
- Add dry ingredients to wet ingredients, stirring to remove lumps.
- Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes.
- Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
- Cook until the batter begins to bubble and the bottom of the pancake is golden.
- Flip and cook on the other side until both sides are golden.
Rip Esselstyn is a mission-driven man. As a swimmer at the University of Texas at Austin, he was a three time All-American. As a professional athlete, he was one of the premier triathletes in the world for more than a decade. As a firefighter for the Austin (TX) Fire Department, he helped people and saved lives. As a friend to other firefighters, he transformed the way Austin’s Engine 2 ate to save firefighters’ health. Now, as the author of The Engine 2 Diet, he is teaching people the irrefutable connection between what they put in their mouths and their ability to reach their ideal weight and their ideal health. Recently, he has teamed up with Whole Foods Market as a Healthy Eating Partner to raise awareness for Whole Foods Market team members, customers, and all of America about the benefits of eating a Plant Strong diet composed of fruits, vegetables, whole grains, legumes, nuts, and seeds.
Rip comes from a family steeped in medicine. His great-grandfather, George Crile, co-founded the world-renowned Cleveland Clinic, where his father, Dr. Caldwell B. Esselstyn, Jr., was chief of the breast cancer task force and completed one of the most extensive studies ever conducted on the relationship between the heart and diet–proving that a plant-based diet can stop, prevent, and even reverse heart disease.
Rip serves on the Board of Directors for The Wellness Foundation, EarthSave’s Meals For Health Program, and the AllergyKids Foundation.
