My hubby and I were chatting with a friend last month who’d never visited Cheeky Kitchen. As we messaged each other back and forth, he said he’d stop by my site and check it out.
“It’s not quite where I want it,” I quickly typed into my Facebook messaging box, “I’m getting away from baked goods.”
To which he almost immediately replied, “Just looked at the site and I can definitively say you are not getting away from baked goods.”
What is it about pancakes and cookies and cake that translates into warm and comfortable and happy? Since working toward vegan-based family recipes these last several weeks, I have less and less desire to drown my cravings in flour and chocolate. But, on a winter morning, a griddle of hot pancakes with a fat slather of butter and syrup is as nice as this season gets.
Which is why I’m glad vegan eating doesn’t call for lettuce for breakfast. It just wouldn’t work.
But a plate of fresh pancakes (with the sneaky sneak of flaxseed and chia), a squash of peanut butter, piles of bananas, and a homemade maple syrup? Well, honey. That’s the way to start off a morning.
So I have this strange little secret that works like a charm whenever I need to get crazy healthy in a snap. A few weeks ago, I purchased a bag of Chia Seeds and a bag of ground flaxseed from Whole Foods, then dumped them into a pretty airtight container in my kitchen. I keep it on the counter, right by the Vitamix, and dip into it whenever I make smoothies or muffins or pancakes. It’s an easy way to add a bit of texture and a lot of fiber and antioxidants to any old recipe. Plus, having it sitting on the countertop reminds me to use it up and use it fast. Since both seeds come with an expiration date, it’s nice remembering they are there to be used rather than tucking them into the fridge for forgetting.
On my last trip to Whole Foods, I also nabbed a jar of this Roasted Soy Butter which offers a great solution for those of you who live in peanut-free homes. It tastes remarkably similar to peanut butter (a bit milder with the slightest hint of soy in the middle of a spoonful, but otherwise quite nice) and lends good flavor to this recipe just in case you need to replace the peanut butter.
Shameless food porn shot.
Food porn shot, 2.0. Isn’t being vegan fuuuuun?
Vegan Elvis Pancakes
For the pancakes:
1 1/3 cup whole wheat pastry flour
1 cup Almond/Coconut Milk OR soy milk
1 very ripe banana
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon vanilla
For the topping:
6-8 tablespoons peanut butter
2-3 bananas, sliced
For the syrup:
We love following the recipe on the back of the Mapeline extract box, and sub in vegan sugar for regular white sugar. Grrr. Yum.
In an electric mixer, beat together the ingredients for the pancakes until smooth. Spoon onto a hot griddle coated with nonstick olive oil spray. Cook on both sides until golden brown.
Top hot pancakes with peanut butter, sliced bananas, and syrup. Enjoy!