So today's blog post is a simple but extremely important one. The topic is pancakes. I love them. In fact, I'm on quite the pancake roll and have been making them every day this week. Yum you say? Yum indeed. But I've got to run to make some bling in the jewelry studio so instead of a long post with stories about pancakes, I'm just going to post two new recipes I've tried this week. The first is from Elana's Pantry and is made with almond flour. I turned Elana's recipe into blueberry pancakes and pureed strawberries to pour over it. Once again, "yum" would be the appropriate word. For the second recipe, I'm posting a a vegan banana pancake recipe I found in my current favorite cookbook, The Everything Vegan Cookbook. I'm pretty sure I could live on recipes found in this gem of a book. Both recipes are easy & delicious but taste pretty different. Do you have any favorite pancake recipes? Please do share!
|Almond Flour is higher in protein so these pancakes may brown more than typical ones. Just make sure you don't burn them!|
Adapted from Elana's Pantry
makes 12 silver dollar sized pancakes
1/4 cup Agave
1 tbsp Vanilla Extract
1 1/2 cup Blanched Almond Flour
1/2 tsp baking soda
1/4 tsp lemon zest (optional)
1/2 cup fresh or frozen Blueberries
1/2 cup frozen Strawberries, defrosted, with juice
Combine the eggs, agave, and vanilla extract in your food processor or blender until smooth. Add the almond flour and baking soda, and process again until well incorporated. Stir in the lemon zest and blueberries. Let the batter rest or 15-20 minutes.
In the meantime, puree the strawberries and set aside.
Once the batter has rested, heat a large skillet or pancake griddle over medium heat and spray lightly with oil. Pour batter into small rounds onto the skillet, cook until bubbles begin to form on surface, and then flip and cook the other side for another 2 minutes or until done. Remove from skillet, drizzle with strawberry sauce and serve.
Adapted from The Everything Vegan Cookbook
makes 10-12 small pancakes
1 tsp Vanilla Extract
1 cup Almond Milk (or Soy, or whatever milk you like)
1 tbsp Agave
1 cup of Brown Rice Flour
1 3/4 tsp baking powder
1/4 tsp Salt
1/4 tsp Cinnamon
Combine the banana, agave, vanilla extract and almond milk in your food processor or blender until smooth. In a medium bowl, combine the the brown rice flour, baking soda, salt and cinnamon. Pour the banana mixture into the brown rice flour and stir to combine well. heat a large skillet or pancake griddle over medium heat and spray lightly with oil. Pour batter into small rounds onto the skillet, cook until bubbles begin to form on surface, and then flip and cook the other side for another 2 minutes or until done. Remove from skillet, and serve with your favorite toppings. I drizzled mine with agave and sprinkled with a dash of cinnamon.