Oatmeal pancakes with peanut butter and sautéed fruit.
Pancakes are the perfect “brunch” Item for someone like myself who has a bicycle commute between home and work. I bulked these up a bit by adding half a cup of oatmeal, some extra brown rice milk, a splash of apple cider vinegar to my usual Vegan Banana Pancake Recipe and then smearing a tablespoon or so of peanut butter on under the sautéed fruit prior to serving.
How to Make My Fruit Topping:
This is such a great way to use up fruit which is needing to be used up quickly. Today I had four apples which were just verging on being over-ripe, so I decided to mix them into a pancake topping.
What you need:
- 1-2 cups of fresh fruit and 1/2- 1 cup of frozen berries
- Agave nectar to your taste (you can use whatever sweetener you usually use, or even add a spoonful of jam or skip the extra sweetener)
- Chop your fruit up and throw it in a small saucepan with the water and other ingredients.
- Cook over medium high heat until the fruit is cooked to your liking
- Enjoy over top of pancakes, waffles, vegan ice-cream, stir it into your coconut yogurt, toss it into muffin batter, dump it in your oatmeal etc (the possibilities are endless)
This is a painfully simple way to save a few dollars by using what you have for a purpose other that what you bought it for. I so often buy more fruit than I can eat and I really dislike throwing food into the compost bin if I can avoid it.
Why yes, I AM THE Banana King!
So, one of the very first things I learned how to make vegan was these simple, yummy whole wheat (I’ve made these with lots of different types of flour with decent success) banana pancakes. I was absolutely blown away by how light, fluffy and simple these were to make, and how much better they are than any of the omni whole wheat pancakes I’d tried in the past. These are so tasty, that I usually have to make extra, or my mom will eat my share too.
Fluffy Vegan Banana (optional) Pancakes.
(People will NOT guess that these are vegan).
- 1 cup flour (I use whole wheat most of the time, but sometimes buckwheat ).
- 1/2 tsp sea salt (normal salt will do, but I don’t use it often).
- 1 tbsp sweetener of choice (original recipe called for 3 tbsp, but that was overkill for me).
- 1 cup non-dairy milk (I make my own brown rice milk, or almond milk usually, but in a pinch I use my mom’s soy).
- 1/2 large ripe banana or one whole small mashed banana (you can substitute *flax or chia gel here if you hate bananas).
- Combine all dry ingredients well in a medium sized bowl.
- Pour all wet ingredients (including banana) in your blender and blend for 15-25 seconds.
- Pour all wet ingredients into the dry ingredients, and combine just enough to moisten.
- Cook in a frying pan, as you would cook any pancakes (I use an unoiled Teflon one)
- Serve and enjoy
(Makes 4-6 standard pancakes)
To make a chia “egg” just soak 1 tbsp of chia seed in 3 tbsp of water, to make a flax “egg” just soak 1 tbsp ground flax in 3 tbsp of water.
I often poke berries or apples, or even vegan chocolate chips into each pancake while cooking them (prior to turning over) and also often serve them with steam sautéed fruit in place of syrup, but basically, these are really good served any way you like them, don’t be afraid to get creative and experiment with personalizing this recipe.
The little monster at the top of the page is my 13 year old dachshund, Bjorn who is basically the coolest person I know.
My Fritter muffins
So, as you know I posted pictures of my attempt at making the Happy Herbivore’s apple fritter cups and mentioned that I just didn’t enjoy the texture of them at all. I adored the idea and the flavour profile very much so, I decided to modify her recipe (I LOVE 95% of her savory recipes, but her baked goods often disappoint me) and make my version into a cross between her apple fritter cups and my whole wheat muffins.
- 2 cups whole wheat pastry flour
- 1/2 cup brown sugar (or granulated sweetener of choice)
- 1/2 cup apple sauce
- 1 teaspoon cinnamon (adjust to taste)
- 1/2 teaspoon ginger (adjust to taste)
- 3 teaspoons baking soda
- 1 tablespoon chia seeds
- 1/2 cup diced apples
- 1 teaspoon apple cider vinegar or lemon juice
- 3/4 cups non-dairy milk of choice
- 1 1/2 cups diced apple
- 3 tbsp (or to taste) brown sugar (the glaze in the original recipe was not a hit in our house, so I made the topping more sugary instead)
- 1 teaspoon cinnamon (or to taste)
Preheat Oven 400 deg
Oil or line 12 muffin cups and set aside
1). Combine apple sauce (I just throw an apple, some cinnamon and a splash of water in my blender to make the apple sauce) with the chia seeds in a small bowl, stir well and leave to gel on the counter.
2). Combine milk and apple cider vinegar and whisk together well until frothy, set aside.
3). Mix 1 1/2 cups chopped apple with 1 teaspoon cinnamon and 2 tbsp brown sugar to make topping.
4). Combine remaining dry ingredients in a mid sized bowl.
5). Add remaining 1/2 cup diced apple and wet ingredients (don’t forget your apple chia gel) into the dry ingredients and just mix together until just barely wet.
6). Spoon batter into muffin cups, then top with your cinnamon, apple, brown sugar mixture.
7). Pop muffins into your preheated oven and bake for 20-25 minutes, or until a toothpick poked into a muffin comes out clean.
8). Allow muffins to cool completely and enjoy with friends and family.
Whole wheat almond cinnamon buns.
I made some whole wheat cinnamon buns for us this evening and all in all they were not bad. I’m still looking for a recipe for these which is satisfying and decadent without being crazy sugary and greasy. I’ll post future attempts and recipes as well. I’d also love (and credit you for it) to try out any of YOUR recipes, although if they contain animal products (eggs, dairy, honey etc), I will have to tweak them to make them fit into my eating regimen.