Tag Archives: pancakes

Strawberries and Cream Pancakes

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I’ve been having a lot of fun with cashews the other day, and had found a recipe that required heavy cream. Soaked, blended cashews and water of course made a lovely substitute. Afterwards, I still had some of this cashew cream left over and had just picked up a bunch of gorgeous strawberries. Variations of pancakes or waffles are such a lovely day off treat, and strawberries and cream are such a beautiful combination, it was a pretty easy decision! I hope you like these, I definitely did! I topped mine with Earth Balance, Sal used Earth Balance and raw, local honey. I personally don’t use honey, but if you eat it, I recommend going for local all the way!

3/4 cup unbleached all purpose flour
1/4 cup rolled oats
1/2 tsp baking powder
1 tbsp sugar
A few dashes pink Himalayan salt
1 tsp pure vanilla extract
1/2 cup cashew cream *see note*
1/4 cup vanilla almond milk
1 tbsp coconut oil
1 c strawberries – chopped

*note!
To make the cashew cream soak 1 cup cashews overnight or 8 hours. Drain and blend thoroughly with 1 1/2 cup water.

Preheat a lightly greased skillet over medium heat.
In a medium bowl combine all dry ingredients and mix well. Mix in wet ingredients. If your batter seems too thick add a little extra almond milk,  a tbsp at a time. Fold in the chopped strawberries. Pour batter in pan, wait until the top bubbles and the edges look a bit cooked and flip. Let cook for a couple minutes and then flip to ensure they’re cooked on both sides. Top with strawberry jam and coconut whipped cream, with earth balance, or with powdered sugar and syrup!

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Carrot Cake Pancakes and Easter goodies!

I’m sorry for the lack of posts, school has me pretty busy when I’m not in work. I have more posts coming for you and will be working on that this week! Until then, here are some of my favorite vegan suggestions for Easter weekend!

Carrot Cake Pancakes!

This is how I plan on starting our Easter:

1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp coconut oil
1 cup vanilla almond milk
2 tsp lemon juice
1/2 tsp vanilla
1 ½ tsp cinnamon
dash of powdered ginger
¼ tsp nutmeg
1 cup finely shredded carrots
Optional garnish: chopped walnuts

A pre-heated non-stick pan is great here, but if you don’t have one, just lightly oil a skillet and preheat.
Combine dry ingredients and mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Fold in shredded carrots.

Pour about 1/4 cup batter per pancake and cover. Let cook several minutes, just past when it bubbles. The pancake will look slightly cooked on top. Flip, cover, and allow to cook for a couple more minutes until lightly browned. Repeat until batter is used up. Makes about 6 pancakes.
I recommend topping with some toasted chopped walnuts, earth balance buttery spread, and pure maple syrup! Enjoy!

Now those pancakes are going to do a little sweet tooth satisfying, but I think a bit more sugar is expected during these festivities! Chocolate Covered Katie has a fantastic list of recipes to cover you on that:

Chocolate Covered Katie’s healthier swaps for your favorite Easter treats! I can’t wait to make some peanut butter eggs!

I will be making this magical PPK recipe:

~10 small yukon gold potatoes
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth
1/2 teaspoon turmeric

3/4 teaspoon fine pink Himalayan salt
2 teaspoons fresh lemon juice
A big pinch black pepper

For garnish:
Sweet paprika
Fresh dill

Follow the link for directions and a pretty tempting picture of these lovely babies!

Given the chance, there will be a bit more playing in the kitchen this week. Hopefully I’ll have more new recipes for you soon!

Festive Pancakes

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This weekend I was looking forward to a nice stack of pancakes for breakfast, but wanted to make them special.
I had made decorative pancakes for my nephew’s birthday recently and wanted to play with making certain shapes instead of just designs in the pancakes.
It ended up being very easy! Using a squeeze bottle“> I was able to easily make shapes that the batter fit into.

1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp coconut oil
1 cup almond milk
1/2 tsp vanilla
2 tsp lemon juice

Preheat an oiled skillet over medium heat.
Combine dry ingredients,  mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Pour a portion into the squeeze bottle. Draw an outline of whatever shape you’d like to make, and any decorations you’d like in them. let it cook until bubbles appear on the top, and then pour the batter inside of the outline, spreading any batter within the outline. Cover skillet and cook until the top bubbles, flip, and cook for several minutes on the other side until lightly browned. Enjoy!

Blueberry Pancakes

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1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp oil (peanut or veggie)
1 cup almond milk
1/2 tsp vanilla
1 tsp lemon juice
1 tbsp orange juice
1/4 c blueberries

Preheat an oiled skillet over medium heat.
Combine dry ingredients,  mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Fold in blueberries.

Pour about 1/4 cup batter per pancake and cover. Let cook several minutes,  just past when it bubbles. The pancake will look slightly cooked on top. Flip, cover, and allow to cook for a couple more minutes until lightly browned. Repeat until batter is used up. Makes about 2 servings, or 6 pancakes.
Topped with Earth Balance buttery spread and organic maple syrup.

We tried Upton’s Naturals Bacon Seitan for the first time with this. Great flavor, would do well on a BLT.

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