These are beefed-up, vegan American-style pancakes, with no dairy or eggs.
This recipe uses soya milk and a touch of arrowroot helps the batter bind. The pancakes are fried with a little soya margarine and, once cooked, they’re wonderful topped with maple syrup.
If you’d like to make these delicious vegan pancakes for yourself, here’s what to do.
Mix the flour, arrowroot and baking powder in a large bowl.
Whisk in the milk bit by bit to avoid lumps.
Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
Whisk in the bicarb.
Heat the pan to a medium-high heat, and cook the pancakes with about 60ml per pancake.
They’ll only need around 45 seconds so that they just begin to bubble on top – they should still be quite liquid on top when you flip them to ensure they rise well. Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
When all the pancakes are cooked, drizzle with syrup and serve.
If you’d like to print this recipe to try later, just click the grey PRINT button on the recipe card below.
Beefed up vegan American-style pancakes, with no dairy or eggs.
Has it been three months since I posted last? Ooops, I guess so.
Well, I’ll start off 2019 with a bang. This tofu has a low-in-refined-carbs coating, made with ground almonds and polenta. No flour or panko, and baked instead of fried. Why do I care? Because I’ve modified my diet a bit over the past several months and found that reducing those kind of refined carbs/processed ingredients makes me feel better, although it poses a bit of a challenge in the creativity department. Will that stay? For now, yes. Into that? Let’s go!
Grind almonds in a Vitamix, but just to a powder/coarse grind. Don’t make almond butter! Season with whatever you want—I used garlic and onion powders with some nooch for a little umami here. Polenta adds a little crunch and textural contrast. Coat tofu cubes evenly in the coating, tapping off any extra.
Spray with a little oil on all sides, then bake to crispy perfection.
I threw all of this into a bowl, but everything can easily be tucked into a taco.
Double the sauce especially if you are into dunking.
Yield 2 servings
Look who is sitting up like a big boy in his high chair!! We have the OXO Tot Sprout Chair and loved it with Mazen. (It comes in a BIRCH wood now, but alas I will not be buying a new one just to have that.) Now that Birch has passed the four month mark, it’s time to start thinking about solid foods. Our pediatrician said we can introduce them whenever we feel he is ready. He is definitely showing signs of interest in our food, but mommy is not quite ready to jump into solids! I think I will wait a bit longer before trying anything with a spoon involved. But I have given him a few tastes (aka licks) of fresh fruit and watched his face for any sign of enjoyment! For now, he’s getting to sit at the table with us and participate in meals.
You might recall in its original post that the cushions were bright green. Mazen got great use out of it, and I loved the chair. It has a small footprint so it tucks nicely into corners (I can’t believe how large some of the highchair footprints are! I trip over them at rental houses.) I also love the smaller tray – it’s easy to wash in the sink. (Some of the trays they make are way too big for baby food!)
Our high chair took a long journey to the Struckmann house and Sawyer used it for the past few years. Sawyer is quite the active little boy and the cushions were well loved when it came home. YIKES!
But Sarah bought me replacement cushions – and ones in a color I much prefer in 2019 so it was a win-win! And after a good scrub, the chair is good as new.
I’m not sure yet where we’ll store it when B isn’t eating. It needs to be near the kitchen and dining room, but I obviously don’t want it in the walking area. I might just push it up like a chair here. Or we might move our marble table. (Thomas is concerned about moving the Sonos speaker because there’s not another great spot for it to provide surround sound….)
Here we are enjoying some Plenty stuffed peppers and kale caesar with Birch joining in! Doesn’t he look thrilled? I think he still prefers to eat in our laps.
Maybe he will enjoy dinners more when his food is not made of plastic!
This week I was sent an advance copy of Odette William’s new book, Simple Cake. It is a beautiful book filled with all kinds of (wait for it) simple cakes, and after flipping through the pages I was immediately inspired to head to the kitchen and bake. I decided on this Lovely Lemon Cake with Nana’s Simple Glaze; we have been buried in piles and piles of snow here in Minnesota, and a bright lemon cake seemed just right for perking up our spirits. It was like a tiny spark of sunshine in our small, cloudy kitchen, and made the perfect afternoon school snack (and then breakfast the next morning).
A few things:
*I want to make these Popovers from Zoebakes.
*I’ve been reading Dreyer’s English this month.
Lovely Lemon Yogurt Cake
From Simple Cake by Odette Williams
Makes one 9 by 2-inch round cake, or one 9 by 5-inch loaf cake.
2 cups (290g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs, room temperature
3/4 cup (180ml) grapeseed oil or any mild-flavored oil (I used canola oil)
1 cup (230g) plain Greek full-fat yogurt
Finely grated zest of 1 large lemon
1/3 cup (80ml) freshly squeezed lemon juice
1 cup (200g) granulated sugar
Nana’s Simple Glaze
1 cup (115g) confectioner’s sugar
1 tablespoons unsalted butter, melted
2 tablespoons lemon juice
For the cake
Adjust an oven rack to the middle position, and preheat the oven to 350F. Grease a 9 by 2-inch round cake pan with butter, line the bottom with a round of parchment paper, and then grease the paper.
Place a large sifter or a sieve in a large mixing bowl. Add the flour, baking powder, and salt, and sift.
In another large bowl, whisk the eggs, oil, yogurt, zest, lemon juice, and sugar until combined.
Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
Pour the batter into the prepared pan and smooth the top. Bake 35-45 minutes until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed. Remove the cake and let cool on a wire rack for 20 minutes. Run a butter knife around the edges to gently release the cake from the sides of the pan. Turn it out onto a wire rack and cool completely, removing the parchment paper. Dust generously with confectioner’s sugar, or top with Nana’s Simple Glaze.
For the Glaze
Sift the confectioner’s sugar into a small mixing bowl. Make a well in the center of the sugar and add the butter and the lemon juice. Stir together until smooth. If you prefer a runnier consistency, add a bit more lemon juice (or water).
Last week I didn’t plan to make a Simple Cherry Chocolate Cake but a Pear & Chocolate Cake! However, having left it too long, my pears were no longer firm enough to be cake bound. So spying a punnet of fresh cherries in my fridge it became obvious what I should make! Cherries & chocolate…
I love a good baked mac and cheese, but sometimes a mac and cheese craving strikes and I don’t have the time to put all that together. When that’s the case, this Instant Pot Mac & Cheese recipe is the perfect solution.
Using a blender, the sauce comes together in a matter of moments. It’s a rich mix of butter, cream cheese, milk, cream, garlic, mustard, cayenne, salt and pepper. The sauce and dried pasta are then cooked under high pressure for just 7 minutes in an Instant Pot. Once the lid comes off, you stir in sharp cheddar cheese. The mac and cheese is finished with fresh parsley and golden breadcrumbs infused with lemon and garlic.
Each bite of this simple dish is rich, creamy and so comforting. The breadcrumbs add contrasting flavor and texture while the parsley provides pops of freshness. If you’ve got an Instant Pot, then you need to give this a try! Continue reading for the recipe.
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