I’m not the best baker, in fact I’m pretty bad at it. It’s an exact science, you need to measure, have the exact ingredients. Just not how I usually operate in the kitchen. With baking, you are balancing acids with bases and when you miss a step, the whole thing falls apart. No thanks!
But you don’t get better at something unless you practice, right?! What better venue and day to do that then at home on a Saturday, one of my favorite days of the week! So I decided to try some vegan pancakes for breakfast…knowing I wanted peanut butter to add some protein punch. Well, they came out delicious & I followed my own recipe, that I actually wrote down, so am passing it on to you!
Vegan peanut Butter Pancakes
2 ripe bananas
1/4 tsp baking soda
2 tablespoons raw coconut flakes
2 pinches of sea salt
1 tablespoon chunky, natural peanut butter (I use earth balance)
1/2 cup of wheat pastry flour
A sprinkle of cinnamon
1/4 tsp vanilla
2 tablespoons warm water
Mash bananas in a big bowl, add peanut butter, cinnamon, salt, vanilla, coconut, baking soda, flour. Mix with a whisk until blended. Add warm water and mix.
Get a pan really hot, grease with vegan butter/spray. Dolup about 1/4 cup cakes onto the skillet and cook 3-5 minutes per side.
Being efficient in the kitchen is super important. With today’s busy schedule, if you’re going to take the time to make something whole, nutritious, a little more elaborate…..isn’t it best to stretch your time to get the most out of your meal? Re-using dishes/kitchen appliances, using the same ingredients, accessing the most nutrients possible? Yes, yes indeed!
So, this past week I decided to make sweet & savory Pie Crusts for two dishes:
A Zucchini & Tomato Tart & a Vegan coconut cream pie
WHAT!?!?!?!?! Yup, I’m telling you I used most of the same ingredients, re-used my food processor (not cleaning in between) and made two extremely different dishes. And here’s how.
Savory Tart Crust
10 graham crackers (small kind)
2 tablespoons nutritional yeast
1 small hand full of almonds
1 1/2 tablespoons coconut oil
Put almonds in first, pulse until crumbled. Put the rest in a cuisine art and blend, pulsing until all is mixed. Press into a tart pan and bake 10 minutes at 375. I filled with a zucchini tart goodness, that I’ll delve into in another blog!
Sweet Tart Crust
11 graham crackers (small kind)
3 tablespoons raw coconut flakes
2 tablespoons of agave
Blend all in a cuisine art (the same one from above! No need to wash). Press into a pie pan and bake for 10-15 minutes at 375.
Bake at the same time, make two gorgeous dishes and save some time! Plus, the ingredients are simple, delicious and not processed.