href="#fb3_img_img_20299138-aa17-5633-ac11-83d49e82d1af.jpg" alt="u4"/> cup “milk”
1 tbsp oil
In a medium bowl, stir together the flour, baking powder, baking soda, and sugar. Add the “milk” and oil and stir together gently until “just mixed.” Stir in the raspberries and walnuts until well blended. Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
BANANA PECAN PANCAKES
Bananas are one of our best sources of potassium, but because they contain so many natural sugars, they tend to brown quickly . . . so keep an eye on your pancakes. You don’t want them to burn.
1 cup flour
1 tsp baking powder
1 cup “milk”
1 banana
1 tsp vanilla
In a medium bowl, stir together the flour, baking powder, salt, and cinnamon. In a blender or food processor, blend the “milk,” bananas, and vanilla until smooth. Pour into flour mixture and add pecans. Stir together gently until “just mixed”. Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
COCONUT PIE PANCAKES
If you don’t feel like opening a can of coconut milk, you can use “milk,” but the nutty, creamy flavor of the coconut in this recipe is really enhanced when you use it.
2 tsp baking powder
1 banana
In a medium bowl, stir together the flour, baking powder, coconut, cardamom, and salt. In a blender or food processor, combine the milk(s) and banana and blend until smooth. Pour into flour mixture and stir together gently until “just mixed.” Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
DANIYELL’S BANANA PANCAKES
Oh, little Danielle. You’re so cute . . . and so are your pancakes.
1
1
1 cup “milk”
3 tbsp oil
1 banana
3 tbsp sugar
In a medium bowl, stir together the flour, baking powder, and salt. In a blender or food processor, combine the “milk,” oil, bananas, and sugar and blend until smooth. Pour into flour mixture and stir together gently until “just mixed.” Portion batter onto a hot non-stick pan or a lightly oiled frying pan and cover. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until batter is gone. Makes 2 large or 4 small pancakes.
ECONOMY “MAPLE” PANCAKE SYRUP
In Canada, maple syrup comes out of the tap instead of water, but in other areas of the world it can be quite expensive. So if you’re broke, but are dying for some yummy syrup for your pancakes, try this as an easy, cheap alternative.
1
1 tbsp cornstarch
1 tsp maple extract
In a medium saucepan, bring the water, sugar, and cornstarch to a boil. Reduce heat and stir constantly until thickening occurs. Remove from heat and stir in maple extract. Let cool to room temperature before placing in clean container and storing in the fridge. Makes approx. 2 cups.
CINNAMON -WALNUT COFFEE CAKE
Hey Sarah . . . this is really good. I thought you might be able to use it for your breakfast chapter. – Wolffie, Davie, FL (Breakfast? How decadent. Yum. How about with a cup of tea and some saucy gossip? This recipe is so sweet and tasty, I had to include it in the desserts chapter as well!)
Topping:
1 tsp ground cinnamon
2 tbsp vegan margarine
Cake:
1
1 tsp baking powder