Peanut Butter & Jelly Silver Dollar Pancakes–no added oil or sugar! (vegan & plant-based)

Yield: 6 pancakes (I ate one before the photo shoot!; approximately 500 calories for the entire recipe, including a compliments)

These taste like your best memory of peanut butter and jelly sandwiches from childhood, only better and so much more fun to eat.

1/4 cup of purpose flour

2 tablespoons granulated stevia (you can certainly use granulated sugar)

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

6 tablespoons non-dairy milk (I use flax with protein)

2 tablespoons creamy peanut butter

1/4 teaspoon almond extract

Accompanimentd: approximately 2 teaspoons raspberry or your favorite jam, 1/2 teaspoon vegan sour cream, barely a hint of finally chopped peanuts or almonds

Whisk together all ingredients except a compliments in a small bowl. Spray a skillet with non-stick spray and heat over medium. Using a tablespoon measure, create discs of batter about 2 in in diameter. Cook just a minute or two on the first side, flip, and repeat. Serve stacked with about 1/3 teaspoon jam between the pancakes and on top. Add a dollop of sour cream and a sprinkle of nuts.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpancakes #plantbasedpancakes #peanutbutterandjelly #silverdollarpancakes

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Vanilla-Lavender Silver Dollar Pancakes (vegan and plant-based)

Yield: 6-2 inch pancakes (I consider this 1 serving, but easily multiplies)

These pancakes are like summer on a plate: light, floral, and lovely. But they are delicious without the lavender if that is just a little too floral for you. Regardless, you will definitely want to drizzle these with your favorite syrup. The little white ceramic dog in the photo is actually a single-serving pitcher.

1/2 cup flour

2 tablespoons sugar (I use granulated Stevia)

1 tablespoon flaxseed meal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 teaspoon culinary lavendar

1/2 cup non-dairy milk (I use flax with protein)

Garnishes of choice: a dab vegan sour cream, culinary lavender buds, maple syrup

In a small bowl, whisk together all ingredients except garnishes. Spray skillet with non-stick spray and heat over medium-high. Using a tablespoon create three discs of batter about 2 inches in diameter. Cook a couple of minutes, flip, and cook a couple more minutes, just until golden brown and pancakes are cooked through. Repeat with more non-stick spray and remaining batter. Stack, garnish as desired, and serve immediately.

#culinarylavender #veganpancakes #plantbasedpancakes #silverdollarpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Oil and Sugar Free Silver Dollar Pumpkin Pancakes (vegan & plant-based)

Yield: 8 silver dollar pancakes (1 or 2 servings)

This healthy take on pancakes is ready before your craving makes you hangry! Though pumpkin calls autumn to mind, I love them on a midsummer morning. And you won’t miss the oil, sugar, or egg replacer.

1/2 cup all purpose flour

2 tablespoons canned pumpkin puree

1 tablespoon granulated stevia

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4-1/2 teaspoon pumpkin pie spice

Pinch sea salt

1/2 cup non dairy milk (I use flax with protein)

Topping of choice (For the photo, I used delicious spiced figs made by a friend, a dab of vegan sour cream, a pecan half, and a cinnamon stick)

In a small bowl, whisk all ingredients together. Preheat skillet sprayed with non-stick spray to medium-high. Using about 1/8 of the batter, create 4 small disks about 2-inches in diameter and 1/4 inch thick. Cook a couple of minutes on each side until golden brown, slightly puffed, and cooked through. Repeat with more non-stick spray and remaining batter. Top as desired and serve immediately.

#sugarfree #oilfree #veganpancakes #plantbasedpancakes #pumpkinpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Vegan Single Microwave Pumpkin Pancake
it is lo-cal with no added fat or sugar

Yield: 1 pancake

Breakfast just got a whole lot quicker, healthier, and more fun!

Many of you know that I am not a breakfast eater. Sorry, it is simply not the most important meal of the day for me. I drink some soy milk and call it done. But, I have a yoga class at 12:30 and I was hungry, but not wanting to weigh myself down.

I happened to think that if I can make a single microwave chocolate chip cookie that is delicious and ready in a minute and a half, surely I could do the same thing with a pancake.

And I did!  I am so excited to share it with you.

Here is my simple recipe:

2 tablespoons self-rising flour
1 tablespoon powdered stevia
1 tablespoon flaxseed meal
1 tablespoon canned pureed pumpkin
2 tablespoons non dairy milk (I use unsweetened soy)
1/8 teaspoon ground cinnamon or pumpkin pie spice
Optional garnish: 2 teaspoons maple syrup, pecan halves, pinch sea salt

In a cup or small ramekin, whisk together all ingredients. Shape into a pancake about 1/2- inch thick on a microwave-safe plate. Microwave for 1 minute, carefully flip with a spatula, and microwave for another 30 seconds. Garnish as desired and serve. Note: microwaves have variable power, so you might need to experiment with cooking time.

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Vegan Flax & Chia Seed Pancakes
Oil-Free and Oh-So-Quick & Easy

Yield: 1 serving of 4 silver dollar-sized vegan pancakes (recipe easily multiplies)

 

With more ground chia seeds and flax seed meal than I knew what to do with–courtesy of a friend’s church pantry where the higher end donations from grocery stores apaprently aren’t what the needy need–I wondered what would happen if I used equal parts flour and flax/chia seeds in a vegan pancake recipe, as opposed to the typical 2 to 3 tablespoons per cup or so of flour.

Nutritious deliciousnes is what happens!

Enjoy these low calorie, oil-free wonders for a quick, easy, and satisfying breakfast that refuses to weigh you down.

1/4 cup whole wheat flour or whole wheat pastry flour

2 tablesoons ground chia seeds

2 tablespoons flax seed meal

2 teaspoons Truvia (stevia sweetener) or the sweetener of your choice to taste

1/4 teaspoon baking powder

1/4 teaspoon baking soda

6 tablespoons unsweetened soymilk or other non-dairy milk

1/8 teaspoon almond extract

1/8 teaspoon vanilla extract

Optional Toppings:  maple syrup, vegan sour cream or nut butter, chopped nuts, fruit, etc.

Preheat skillet lightly sprayed with non-stick spray over medium heat. In a small bowl, whisk together all ingredients except toppings. Divide batter into four silver dollar-sized pancakes in skillet, gently smoothing the tops.  Cook a couple of minutes or until set around the edges and starting to turn golden brown on the under side (you can peek carefully). Carefully flip each pancake with a spatula and continue cooking on the opposite side until puffed, golden, and completely cooked through.  Adjust heat as necessary. Serve with your choice of toppings.

325 calories per serving of 4 silver dollar pancakes (if made with stevia sweetener and unsweetened soymilk; does not include syrup and walnuts)

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Day 12: Vegan Carrot Cake Pancakes with Cream Cheese-Orange Topping–“Cooking ‘The Blooming Platter Cookbook’ Julie & Julia Style”

Carrot Cake PancakesFirst let me start by saying that the photo I took does not do today’s recipe justice. I chose Carrot Cake Pancakes and messed up so many times I lost count but no matter – they were still delicious. Let me explain.

I made my list and braved the grocery store on a Sunday afternoon. This was my first mistake. I should have known when I walked in and there was only one cart left. I was moving right along until I had to search for arrowroot powder. Not knowing what it was I assumed it was on the spice aisle so I finally got my cart through the masses until I was standing in front of the alphabetized spice display but sadly, no arrowroot. Hmmmmm… I kept searching but I eventually had to get out of everyone’s way. I found a clear spot and looked it up online. It was compared to cornstarch. No problem – I have that at home. Moving on to the juice aisle for pineapple and orange juices. And I’m done! Finally!

Now we had decided to have breakfast for dinner so I started preparing them, so happy that it looked like an easy recipe. I went to get the pineapple juice to pour into the flour mixture and…no pineapple juice anywhere. I searched the fridge, the pantry, under counters and in the truck. Somehow it never made it home and I am NOT going back to the store. So I had to use orange juice. The batter still looked ok after I added the carrots and nuts (I used pecans) so hopefully I’m fine.

Next I decided to do the cream cheese topping before cooking the pancakes. I went to get the cornstarch and I didn’t have that either. WTH!!! Is this really happening?? I remember my mom always substituted flour for cornstarch so that’s what I did, except I added all the orange juice to the flour not just a couple tablespoons. I give up! I threw everything for the sauce in the pot and let it fight its own way to some form of a cream sauce. And that, my friends, is why my photo looks more like potato cakes and gravy instead of beautiful carrot cake pancakes. Sorry!!!
The good news… they were consumed so fast that it did not matter what they looked like!! This recipe is definitely a keeper.

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Vegan Valentine’s Medley–Sweet, Savory, Quick or More Involved, Choose from these 7 Favorites

Valentines Medley 2016Picking a favorite of my Vegan Valentine’s Recipes to post would be like picking a favorite dog.  So, I want you to pick.

From a breakfast of Red Velvet Pancakes to Red Velvet Brownies for kids or a little savory “Heart Tart” for lunch or dinner–plus lots of sweets, including mints and truffles that are perfect little heart-felt gifts from your kitchen–I think you’ll find something here to love.

Just click on the links.

Happy Valentine’s Day!

~betsy

Clockwise from top-left:

Vegan Chocolate Truffles–created when I was disappointed with other recipes I found online.

Vegan Red Velvet Pancakes (THE BEST!)–I created these when I was dissatisfied with all of the recipes I could find online.

Vegan Red Velvet Brownies–VERy popular on One Green Planet and, again, created when I couldn’t find what I wanted after searching online.

Vegan Peppermint and Chocolate Patties–peppermint and chocolate, a marriage made in heaaven, so pretty layered in a ribbon-tied box.

Vegan Chocolate Heart Cakes–the apricot-hazelnut ganache filling is sophisticated, but simple, and the espresso-cream cheese frosting a sweet dream.

Vegan Cocoa-Dusted Chocolate Truffles–bittersweet bliss.

Vegan Savory Heart Tarts–they look fancy, but are so flavorful and easy with prepared puff pastry (center).

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Leftover Redux–Vegan Coconut Dal Cakes

Leftover Redux--Coconut Yellow Dal CakesYield: 1 serving of 2 medium cakes (easily multiplies for the amount of leftovers on-hand)

Let’s just say, to put it non-judgmentally, that my husband has a very different diet than I do.  So, when I make a dish, it is usually mine and mine alone.

On Saturday, I posted a recipe for my divine Vegan Coconut Dal with Grilled Kale and Cashews which I have been enjoying all week because it serves 6.  Yesterday, wanting to finish it for lunch but perhaps in a different form, the idea for Dal Cakes sprang into my mind.

Wow, how simple and delicious!

On the way home from yoga Sunday morning, I was brainstorming what I would use to thicken the mixture to be able to shape it into patties–Panko bread crumbs, cashew meal, flour, etc.–but when it came to making them, I wondered how simple I could keep it.

Pretty darn simple as it turns out.  I just added half as much Panko breadcrumbs as I had leftovers, stirred gently with a fork and, instead of pre-shaping into patties, I just mounded the mixture into the lightly oiled and preheated skillet, flattening the tops to make about 3/4- to 1-inch thick cakes.  After a couple of minutes, they were plenty firm enough to flip, somewhere between a pancake and a veggie burger.  If you want them, firmer, however, simply add a few more breadcrumbs.

I topped mine with vegan sour cream, as we are uanble in our area to purchase vegan yogurt that isn’t very sweet and quite runny.  Had I had some cucumbers, I would have diced a few up in the sour cream or placed a few slices on top.  But I didn’t, and my mini-meal was still delicious.  Nontheless, wanting a hint of green and not having any cilantro, I added sprigs of lemon thyme from my herb garden.  Though there is no thyme in the dish, it seemed appropriate given the citrusy notes and lent a lovely herby freshness.  Half of a grape tomato would be a really nice addition, as well, adding contrasts of color, flavor and texture.

1 tablespoon coconut oil

1/2 cup leftover Vegan Coconut Yellow Dal with Grilled Kale and Cashews (you only need the dal part for this recipe), very thick and very cold

1/4 cup Panko or other coarse, dry breadcrumbs

Sea salt

Optional toppings: vegan sour cream/plain yogurt, pinch of chili powder or plain/smoked paprika, sliced or diced cucumber, sprigs of fresh cilantro or lemon thyme, and halved grape tomatoes

Heat coconut oil in a skillet over medium-high.  Meanwhile, in a small bowl, mix together leftover Coconut Yellow Dal with breadcrumbs and a pinch of sea salt to taste, adding more bread crumbs if necessary to reach desired consistency.  Divide mixture in half, making two mounds in the skillet and gently flattening each with a spatula to create 3/4- to 1-inch thick cakes and to help compact the cakes.   Cook for 2 to 3 minutes or until golden brown and a little crusty, loosening each cake from the bottom of the skillet with a spatula after about a minute.  Carefully flip and cook for 2 to 3 more minutes on the second side, again loosening the cakes from the bottom of the skillet after the first minute, and pressing gently on the top to compact.  Lower heat at any point if necessary to prevent scorching.  Serve immediately topped with vegan sour cream or yogurt, cucumbers, sprig of herbs and, if desired, grape tomato halves.  Note: cakes on the smaller side are easier to flip, so avoid getting over-zealous with the size.

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Vegan Pad Thai and Scallion Pancakes–Restaurant Redux

Pad Thai Pancakes--Dining Room--CroppedYield: 4 pancakes (2 main dish or 4 appetizer servings)

I love Pad Thai, but our local restaurant won’t serve a lunch size portion at dinner, and a dinner portion is way too much food for one meal.   Heck, it’s way too much food for several meals.

So, after bringing home leftovers and enjoying them as is for one meal, I still had a heaping pile remaining.  Recently fantasizing about Vietnamese crispy pancakes, I decided to fold the Pad Thai into a pancake batter made with all purpose flour for structure combined with rice flour for lightness and authentic flavor.

Be forewarned: these are NOT crispy, as you can’t fold noodles into pancake batter, even pancake batter made with rice flour and veggie stock, and wind up with a crispy cake.  But, they are still delicious, not to mention easy, filling, and quite pretty.

You could serve any kind of Asian-inspired sauce over the pancakes that you like, but I found a sprinkle of vegan fish sauce with 3 dots of sriracha to be perfect.  The bright red of the sriracha is a snappy color contrast to the green scallion tips, lime, and basil, and a zesty counterpoint to the other flavors.  I thought the three little dots were cute–and just enough to swipe a bit of the pancake through on it’s way to my mouth–but drizzle on more or mix it with a peanut-lime sauce if you choose.

Whatever you do, enjoy your restaurant leftovers re-imagined!

1/2 cup unbleached all-purpose flour

1/2 cup brown rice flour

1/3 cup vegan fish sauce (sold as vegetarian in Asian markets)

2/3 cup rich vegetable stock

Pinch sea salt if needed

2 scallions, white and about the same amount green as white, thinly sliced (reserve some of the green tips for garnish if desired)

1 to 1 1/4 cups vegan Pad Thai leftovers, large pieces of vegetables and tofu cut in half, slightly warmed in microwave (mine contained sliced mushrooms, broccoli, green beans, baby corn, carrots, and fried tofu pieces, along with the noodles)

2 tablespoons vegetable oil

Optional garnish: additional vegan fish sauce, green scallion tips, slices of fresh lime, chopped peanuts, sprigs of fresh basil or Thai basil, sriracha

In a medium bowl, whisk together both flours.  Then gradually whisk in vegan fish sauce, stock, and sea salt if needed to make a batter.  Using a fork, fold in scallions, followed by leftover Pad Thai.  Heat 1 tablespoon oil in a cast iron skillet over medium-high, swirling to completely coat bottom of pan.  Using a 1/3 cup measure, scoop up 1/4 of batter and carefully transfer to skillet, smoothing and spreading to about 1/3 to 1/2-inch thick.  Repeat with another 1/4 of batter.  Cook 2 pancakes at a time for about 1/2 to 2 minutes on each side or until golden brown and done all the way through.  Transfer to plates, keep warm and repeat with remaining tablespoon of oil and batter.  Serve immediately garnished as desired with green scallion tips, slices of fresh lime, chopped peanuts, and/or dots of sriracha.

Pad Thai Pancakes

 



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