Even though I am taking 15 credits this semester, I am making time to cook more healthy meals. We are enjoying meals from Minimalist Baker & Forks Over Knives. We wanted pancakes for breakfast this morning, so we adapted this recipe from The Joy of Vegan Baking:
Yields about 6 medium pancakes (and would be easy to double)
1 cup Whole Wheat Pastry Flour (This helped make them fluffy!)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup almond milk
2 tablespoons canola oil
3 tablespoons maple syrup
Combine ingredients and cook on a nonstick pan or griddle. You may want a little oil for cooking. Serve with fruit and maple syrup. (We even added a few chocolate chips for Alex.)
The last pancake is pictured and most of the banana was eaten by that point.
I've been trying some variation of the recipe and doubling it. Here is my updated recipe:
2 cups Whole Wheat Pastry Flour
2 tablespoons baking powder
1/2 teaspoons salt
2 cups almond milk
1/4 cup applesauce
1 teaspoons vanilla
Optional add-ins: sprinkle in cinnamon, add blueberries, or chocolate chips.
I add 1/3 cup of batter onto our cast iron skillet per pancake and cook.