I usually don't eat typical breakfast foods such as pancakes or waffles because 9 times out of 10 the recipes out there aren't vegan friendly. However, yesterday morning, largely impart of the chilly weather I'm guessing, I was craving warm, fluffy, melt-in-your-mouth pancakes like our mothers (or fathers!) used to make when we were little (or now!) and I was on a mission to find the perfect recipe to satiate that craving.
After about 4 minutes (thanks again Internet!), I found a recipe worth making the trip over to Whole Foods for. Angela Liddon, my go-to gal for dank vegan recipes, did it again! Her spiced up and stacked pumpkin butter pancakes recipe on her blog Oh She Glows hit the pancake spot in my belly!
What you'll need: (serves 1)
1/2 cup stone ground Kamut flour (or flour of choice)- I used buckwheat flour
3/4 cup non dairy milk- I used almond
1 tbsp baking powder
1/2 tsp vanilla bean paste or 1 tsp pure vanilla extract
3/4 tsp cinnamon + dash of nutmeg + dash ginger
1/2 tbsp sugar- I used agave nectar (mix it in with the wet ingredients)
Pinch sea salt
1 tbsp coconut oil, melted (or preferred oil)
Pecans (optional)
Coconut chips (optional)
Homemade Pumpkin Butter- Trader Joe's makes a good one if you don't want to make it from scratch
Do it!:
1. Grease and preheat a skillet on the stovetop.
2. In a medium sized bowl, mix the dry ingredients (baking powder, flour, sugar, sea salt, spices).
3. In a small bowl mix the wet ingredients (vanilla, almond milk, coconut oil (melted). Add wet to dry and whisk well.
4. Pour less than 1/4 cup per pancake and cook until bubble form. Flip and cook until golden on the opposite side.5. Layer with Homemade Pumpkin Butter and pecans and sprinkle with coconut.
Then Sha BAM! Instant satisfaction at the breakfast table.
Want or need to score some points with the parentals?? Make these Christmas morning (or any morning)!!
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