Tuesday, September 17, 2013

Vegan Whole Wheat Pancakes

So we're on this whole food, plant-based eating regimen (I don't like to call it a diet because we don't plan to stop...it's a permanent change as far as I'm concerned...don't tell the girl), but I still want to give the young'uns regular food so they won't feel deprived. So we have pancakes for dinner every now and again.  Because breakfast for dinner is awesome.



The problem was finding an acceptable pancake recipe. The whole grain recipes called for eggs and milk, and the vegan recipes called for sugar and oil. We're not using any of those things. I never found an acceptable recipe, so I made my own. I only remembered that I should probably blog about it once I was about halfway through the process, so forgive the lack of step-by-step.

I made the batter with whole wheat flour, almond milk, honey and ground flax seed meal. I read somewhere that you can substitute 1 tablespoon of flax seed meal and four tablespoons of water for 1 egg. So I tried it. Since my recipe called for 2 eggs, I mixed 2 tablespoons of flax seed meal and 6 tablespoons of water in a small bowl and let it sit for about 5 minutes.  I don't know if that's how it's supposed to be done, but it seemed like a good idea. The texture was much more eggy after 5 minutes.  Also, for a true vegan pancake, use agave nectar in place of honey. It works just as well.

Anyway, here's the finished batter.


I scooped by quarter cups full onto a hot skillet.  We're not supposed to be using cooking spray, but I did anyway.  Because, pancakes.


I am actually horribly embarrassed by these photos, but they're all I have. Forgive me. Also, I should be able to fit 4 pancakes in the pan, but because I'm a doofus, I can only flip them properly if there are 3. I find that if I work within my abilities I'm much less stressed out.

Anyhoo, after they've cooked a while on the one side, give them a flip.


Repeat a couple more times.


Cook these a little longer than you think you should or they'll be raw in the middle. The flax and the wheat flour make the batter pretty dark, so you should be going for deep brown, not golden brown.

Once you've got them all cooked off, break out the maple syrup.


Do NOT use pancake syrup.  That's just maple-flavored corn syrup.  Do yourself a favor and go with the good stuff.


Because maple syrup is less viscous than pancake syrup, it just sort of runs off of the pancakes and pools at the bottom instead of slowly dripping enticingly down.  Oh, well, it tastes good.


Be sure to make an extra for your bird.  Because he loves pancakes and these are perfectly healthy as long as you don't overdo on the syrup. But you shouldn't put syrup on the bird's pancake. His feet will get sticky.

And here's the recipe.  I don't have any idea how many it makes because my family was eating them as fast as I could cook them and I lost count.  Sorry.


Vegan Whole Wheat Pancakes

2 Cups Whole Wheat Flour
1/2 tsp salt
1 tsp baking soda
1 Tbsp ground flax seed meal
2 Tbsp ground flax seed meal plus 6 Tbsp water, blended
1/8 cup unsweetened applesauce
1/8 cup raw agave nectar
2 cups unsweetened almond milk
maple syrup for serving

Mix the dry ingredients together.  In a separate bowl, mix the wet ingredients together.  Add the wet to the dry and mix until just blended.  The batter will be lumpy.  Cook on a hot skillet or griddle until done.


Sunday, September 15, 2013

High Heel Cupcakes

My, it's been a little while since I've posted.  Things have been rather up-in-the-air around here lately with school starting and our schedules being upended. I'm sure we'll adjust eventually, but right now we're just trying to work it out.

A coworker of mine was throwing a bridal shower for her sister and asked me to make cupcakes.  She sent me a photo of some cupcakes and asked me to recreate them. I did my best, and I think they came out kind of cute.


They're high heels!  I had never seen such a thing.  If anyone knows who came up with this idea, please, let me know.  They're cupcakes with Milano and Pirouette cookies.


Making them fit in a cupcake box was an experience.



The lid just barely fit over them without squishing.


Anyway, these were a lot of fun, but rather time consuming.  Sorry for the awful pictures.  I fell off the wagon and went back to using my phone.I need to charge my camera.


Well, that's all for now.
Enjoy!

Thursday, September 5, 2013

Garden Veggie Cookies!

These are fun because they're not made with vegetables, but they look like vegetables.



I made these for my neighbors, who have been bringing me vegetables from their garden for the past few weeks. (I need to take some to my great aunt, too.  She gave us lots of veggies earlier in the summer.)

For the bell peppers, I squished an apple cutter to make it skinnier.  The tomatoes are Wilton pumpkins from the 101 cutters tub.  The cucumbers started life as footballs and I squished the dough to remove the points prior to baking.  The eggplants are either eggplants or pears.  The cutter wasn't labeled, so it's hard to say.  The cherry tomatoes are circles and the chili peppers are chili peppers. :-)

Anyhoo, I was very happy with the colors on these.  I was worried the cucumbers were too dark, but upon closer inspection, they were just about right:


And I really couldn't have been happier with the red bell peppers:


(Is it sad that I took pictures of my produce?  Do I need to get a life?  Be honest.)

So that's all for today.  The neighbors liked the cookies, especially the watermelons. :-/

Oh well, you win some...


Enjoy!