Vegan Peanut Butter & Banana Pancakes

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!

Enjoy!

Vegan Peanut Butter pancakes
Vegan Peanut Butter pancakes

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

Pancake batter
Pancake batter

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.

Top with strawberries & coconut!
Top with strawberries & coconut!
Vegan pancakes: delicious!
Vegan pancakes: delicious!

Sweet & Savory

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:

Tart Crusts: Sweet & Savory
Tart Crusts: Sweet & Savory

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.

Tart crusts!
Tart crusts!

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.

Happy Baking!