Sunday, March 19, 2017


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.

Updated 6/25/17:
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.