Sunday, March 6, 2011

Pancakes for everyone

It is because we like breakfast for dinner, and also because it is nearly Shrove Tuesday, but we had to have a pancake party the other night. We also had several different dietary needs to attend to- so we made three different types of pancakes, filled them with all kinds of fruits, nuts and chocolate chips, then served them with butter, maple syrup, strawberry spoon jam, bourbon whipped cream (what?!) sausage (vegetarian chorizo from Twin Oaks and maple breakfast from Keenbell Farm) and mimosas. It was a super fun party because everyone got involved in the cooking, and because there is something so comforting about breakfast foods eaten around a big table.

Good, Old Fashioned Pancakes
I really love making pancakes on Sunday mornings- especially during the summer when I can add fresh blueberries or peaches from the farmers market. This recipe from makes tasty, super fluffy pancakes, which hold up well with the addition of berries or fruit slices. Put enough fruit in and you won't even need syrup!

Vegan Pancakes from Vegan with a Vengeance

Straight up pancakes

1 1/4 C flour
2 tsp baking powder
1 tsp ground cinnamon (optional)
2 TBS canola oil, plus more for the pan
1/3 cup water
1- 1.25 cup plain rice or soy milk
1 tsp vanilla extract
2 TBS pure maple syrup

Sift dry ingredients. In separate bowl, combine everything else. Combine wet and dry ingredients- do not overmix!

Gluten and Soy free
This recipe comes from my friend Sallie, who has developed a lot of food allergies as an adult. She came to visit a couple weekends ago, and I was so worried about not being able to feed her- but she taught me how to make these great pancakes one morning- so simple!

per person:
2 bananas
2 eggs
1/4 cup of peanut butter
1 tsp of vanilla

Blend in food processor until totally blended. Scoop about a third of a cup of batter onto griddle. Fry in coconut or olive oil.

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