Broccoli - Roasted with Almonds and Aged Pecorino Cheese

Pecorino vs Parmesan - Pecorino romano is hard and white (as sheep's milk cheeses tend to be), with a waxy mottled black rind. Flavor: While both are salty and umami-rich, pecorino romano is saltier and tangy, whereas parmigiano reggiano is nutty and a bit milder overall.

• 1 and ½ pounds broccoli crowns (roughly 2 heads)
•  ¼ cup extra virgin olive oil
•  4 garlic cloves, pressed
•  large pinch of dried red pepper flakes
•  ½ teaspoon kosher salt
•  3 tablespoons raw, sliced almonds (with or without skin)
•  2 teaspoons freshly squeezed lemon juice
•  2 – 3 tablespoons freshly grated aged pecorino cheese
•  zest of half a lemon

Preheat the oven to 475 degrees.  The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425F - 450F and adjust cooking time as necessary.

Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.

In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. 

Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

Roast the broccoli for 10 to 12 minutes. 

Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). 

Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

Recipe Inspiration Source:  A Beautiful Plate - She says this recipe is one of her favorites on her site.  

White Chili

• 2 cups vegetable broth
• 4 cloves garlic, peeled and minced
• 2 15 oz white beans, drained
• 1 7 oz can jalapeño slices, drained
• 8 oz vegan cream cheese
• white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
• salt, pepper to taste
• 1 cup chopped bell pepper
• 3/4 cup chopped white onion
• 1 cup corn cooked and peeled

First heat a bit of oil – or vegetable broth for doing this oil-free – in a casserole. Fry the garlic and the optional onions and bell for around 5 minutes.
Now add the vegetable broth, vegan cream cheese, white chili seasoning, and jalapeños. Cook for around 10 minutes on medium heat. Season with salt and pepper, finishing with the beans and optional corn and cook for another 5 minutes.
Divide onto plates and enjoy.


Homemade Cream Cheese:
Soak 1 cup cashews for 10 minutes in hot water drain them, put them in the blender. Sometimes I add 2 tsp lemon juice or apple cider, blend the mix with 1/4 cup water until smooth. Make sure you have a really thick cream. Bare in mind adjust if you need more or less vegan cream cheese. Also you can use seasonings like garlic, salt, pepper and more.

Recipe Inspiration Source:  Contentedness Cooking

Brunswick Stew

Simple Version

2 cans tomatoes
1 can whole kernel corn
1 can cream style corn
1 can Castleberry's BBQ Pork
1 can Castleberry’s BBQ Beef
1 can white chicken
1 onion chopped
2 Tbsp BBQ sauce


Combine all and cook slowly done. 
Great crock pot meal!

-------------------------------

Hickory House Brunswick Stew

Yields 1 gallon   (I think it makes more but that’s what the recipe says) 

FOR THE SAUCE:

In a 2 1/2 quart sauce pan, over low heat, melt 1/4 cup of butter

ADD AND BLEND UNTIL SMOOTH:

3 1/2 cups Catsup

1/4 cups French’s Yellow Mustard

1/2 cup white vinegar

THEN ADD AND BLEND UNTIL SMOOTHER:

1 tablespoon chopped garlic

2 teaspoons coarse grind black pepper

1 teaspoon crushed red pepper

1 oz. Liquid Smoke

2 oz. Worcestershire sauce

2 oz. Crystal hot sauce or 1 oz. Tabasco

1 tablespoon fresh lemon juice

TO THIS MIXTURE ADD:

1/2 cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for approximately 10 minutes. Makes about 7 cups of sauce.  Set aside, or simmer on low if you wanna really make it good. 

THEN THE STEW:

In a 2 gallon pot, melt: 1/4 lb of butter  (don’t complain, this is the healthy version)

ADD TO THE POT:

3 cups small diced potatoes

1 cup small diced onion

2 cans (14 1/2 oz. each) chicken broth

1 lb baked chicken (white and dark) (I cheated and used a rotisserie chicken)

8 to 10 oz. smoked pork  (I used part of a honey-baked ham)

Bring to a rolling boil, stirring until potatoes are near done.

ADD:

1 (8 1/2 oz.) can early peas

2 cans (14 1/2 oz. each) stewed tomatoes (chop tomatoes, add liquid to the stew pot)

The prepared sauce (from above recipe)

1 16 oz. can of baby lima beans

1/4 cup Liquid Smoke

1 (14 to 15 oz.) can creamed corn

Slow simmer for 2 hours.  (I know it says 2 hours, but I found that I burned it if I cooked it this long–judge for yourself, mine took about 45 minutes.  When it’s done, it’s done.  You just can’t tamper with perfection)…

Chocolate Pie

from Betty NesSmith

2 sticks butter, melted

2 cups sugar

1/2 cup flour

1/2 cup cocoa

4 eggs, lightly beaten

2 teaspoons vanilla

2 pie shells, partially baked

1. Preheat oven to 350 degrees.
2. Mix all & pour into pie shells.
3. Bake for 25-30 minutes.

Pie - Blueberry Cream Cheese

from Granny

2 graham cracker crusts

16 oz cream cheese, room temp!

2 cans Eagle Brand condensed milk

2/3 cup lemon juice

2 tsp vanilla

1 can drained blueberries

Beat cream cheese very well, gradually adding milk till all lumps are gone.  

Mix in lemon juice & vanilla. 

Carefully fold in blueberries. 

Put mixture into piecrusts. 

Refrigerate. Pies will thicken.

Chocolate Cookies

1 1/4 cups butter, softened

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. 
   
3. In a large bowl, cream together butter and sugar until smooth. 
4. 
   
5. Beat in eggs one at a time, then stir in the vanilla. 
6. 
   
7. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. 
8. 
   
9. Mix in walnuts. 
10. 
    
11. Drop by spoonfuls onto ungreased cookie sheets.
12. 
    
13. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

source:  AllRecipes.com  - Chewy Chocolate Cookies II

Crack - Easy Chocolate Marble Bark

from Susan Holcombe

6 squares semi-sweet chocolate

6 squares white chocolate

1 c. toasted chopped nuts 

1. Toast nuts in baking pan in 350 degree oven 7-12 minutes, stirring often.  If you try to get by without toasting the nuts, it won't be as good!!!
2. Microwave chocolates in separate bowls on HIGH 1 minute. Stir!  Then heat some more til almost melted.  Check often.  Be especially careful with the white chocolate - it can burn!!!
3. Take out & stir til completely melted.
4. Stir half of the nuts into each bowl.
5. Alternately spoon melted chocolates onto wax paper-lined tray.
6. Swirl chocolates together with knife to marbleize.
7. Refrigerate 1 hr til firm.  Break into pieces.

Muffins - Blueberry

Thaw blueberries fi using frozen.

Preheat oven to 350 degrees. Grease and flour muffin pan or use paper liners. 

Sift flour, baking powder and salt together and set aside.  

• 2 cups all-purpose flour ~ can substitute w/ some or all whole wheat flour 
• 2 teaspoons baking powder 
• ½ teaspoon salt 

Can reserve ¼ of the flour to coat the blueberries so as to avoid them popping during cooking. 

Cream butter and sugar until light and fluffy.  

• ½ cup butter ~ can substitute ¼ of the butter w/ unsweetened applesauce 
• 1 cup white sugar ~ can even get by with 3/4 c

Add eggs and beat well.  

• 2 eggs 
• 1 tsp vanilla 

Add milk and flour mixture. Beat until combined.  

• ½ cup milk ~ can substitute w/ some or all buttermilk or kefir 

Stir in blueberries.  

• 1 ½ cups fresh blueberries (or cherries) ~ if using frozen, allow to thaw 

Fill muffin cups 2/3 full. 

 Bake at 350 degrees 

• 18 muffins for 25 minutes 
• 12 muffins for 30 minutes

Bread - Pumpkin

RECIPE 1

Makes one 9x5 loaf 

Freezes Well!

Preheat oven to 350 degrees !!!
Optional: As oven is melting, toast the nuts. And – let the butter soften in the loaf pan. 



Mix dry ingredients well & set aside. 

• 2 cups plain flour
• 1 tsp baking soda
• 1/2 tsp baking powder

--->  Gluten Free:  Replace dry ingredients with 2 cups Pamela's Baking Mix!


Cream shortening, bananas, & sugar. 

• 1 stick butter (or 1/2 cup veg shortening)
• 3 ripe bananas
• 1 cup sugar

Beat in egg.

• 1 egg 

Add dry ingredients & vanilla. 

• 1 tsp vanilla

Stir in nuts. 

• 1/2 cup chopped nuts

Cook for 50 minutes. Oven must be preheated for this time to be correct! Don’t open oven while cooking! Test with toothpick to be sure it’s not too gooey in the middle! In my stoneware 9x5 loaf pan, it was perfect at 50 minutes. 

 If making muffins -

• 18 muffins for 25 minutes
• 12 muffins for 30 minutes

RECIPE 2

Preheat oven to 325.

Mix wet ingredients together. 

• 2 cups sugar 
• 1 cup oil
• 4 eggs
• 1 sm can pumpkin 

Add all dry ingredients and mix.

• 3 1/3 cup Pamela’s Gluten Free flour 

OP

• 3 tsp cinnamon
• 2 tsp nutmeg

Stir in nuts and raisins. 

• 1 cup nuts
• 1½ cup raisins

Pour into greased & floured pans.   If doing muffins, use a measuring cup to fill.  This is faster than using a dipper/scooper. 

Bake. 

• two loaf pans - 65 minutes
• three loaf pans – 50 minutes
• four small loaf pans – ?
• 18-24 muffins – 32 minutes  – This is what I do most often!

You can freeze extras!

NOTES:

• The original recipe called for 3 cups of sugar, but that’s way too much. 
• If you use regular flour, add 2 tsp soda and 1 tsp salt.
• Be careful when measuring the flour - if you use too much, the bread will be dry.

Carrot Soufflé

From Penny Beatty

Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender.  

Drain. 

Process carrots in a food processor until smooth.

• 1 lb carrots, peeled and chopped

Stir together carrot puree, eggs, and remaining ingredients.  

• 3 lg eggs, lightly beaten
• ½  c sugar - Penny recommends less
• ½  c butter, melted – Penny recommends ¼ c
• 3 Tbs flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Spoon into a lightly greased 1 qt baking dish.

Bake at 350 degrees for 45 minutes or until set.  

Squash Casseroles

Squash Casserole

from Karen Neuner

3 cups squash & onions

2 eggs, well beaten

½ cup mayonnaise (or less!)

½ cup sour cream

¾ cup milk

20 crumbled crackers

1 ½ cup grated cheese

1 pkg Hidden Valley original dry mix

1. Cook enough squash & onions to make 3 cups.
2. Add salt & pepper to taste.
3. Drain & mash.
4. Mix in other ingredients, but reserve ½ cup cheese and 8 crackers.
5. Preheat oven to 350 degrees.
6. Bake for 30 minutes.
7. Top with remaining cheese & crackers.  
8. Bake for 15 more minutes.

Squash Casserole 2

from Aunt Fanny’s

2-3 pkgs frozen squash

½ cup onions

Ritz cracker crumbs

1-2 eggs

pepper

mayonnaise

1. Cook, drain, & mash squash & onions.
2. Mix with crackers, egg, pepper, & mayonnaise.
3. Put in casserole dish & sprinkle with more cracker crumbs.
4. Bake 375 degrees for 1 hour – maybe less.

Optional – Mix cheese with cracker topping.

Cauliflower - Parm Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower  

Ingredients: 

• 1 large head cauliflower, cut into florets
• 1 TBSP extra-virgin olive oil
• Salt and pepper to taste
• 1 TBSP garlic clove, minced
• 1 tsp paprika
• 1⁄2 cup grated Parmesan cheese
• Fresh parsley, chopped 

Directions: 

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
5. Bake the cauliflower for 15 minutes.
6. Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
7. Serve in a casserole and garnish with parsley.

ROASTED CAULIFLOWER 2

1 head of cauliflower, cut into florets

1/2 lemon, squeezed

2 tbs. high quality olive oil

sea salt and pepper, to taste

Freshly grated Parmesan cheese

Combine the squeezed lemon, olive oil, and salt n’ pepper into a mixing bowl.

Whisk together then toss in the cauliflower. 

Lay the tossed flouretts out on a baking sheet (the DeMarle Silpat is my favorite baking/roasting gadget ever, everyone needs one). 

Cover with way too much grated Parmesan cheese.

Place it all in a preheated oven at 450 degrees for around 28-30 minutes. Roast until edges are browned. 

The result? Cauliflower candy!

Bread - Spelt Rolls

Easy and Delish!

Dough - WET Layer

• 2 Tbsp olive oil 
• 1 TBSP maple syrup  - or -  2 Tbsp date sugar
  * Probably best to use maple syrup for a little added moistness.
• 1/2 tsp salt
• 1/2 cup unsweetened nut or oat milk
• 1/4 cup water

Dough - Top Layers

• 2 cups spelt flour - sprouted is even better
• 1 packet rapid-rise yeast (1 packet yields 2 1/4 tsp // if subbing regular yeast, double rise time)

Roll Toppings

• olive oil 
• 3 Tbsp rolled oats

MAKE DOUGH

1. Warm wet ingredients - In a separate mixing bowl, microwave the almond milk, water, and olive oil until warm - about 110 - 120 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it can kill the yeast.
2. Place wet ingredients in bread machine pan.
3. Add flour over the wet ingredients.
4. Make an indentation on top and add yeast.
5. Run the bread machine on the DOUGH cycle for 5 minutes.
6. Unplug and let rest 10 minutes.

LET RISE

1. >>> IMPORTANT!  Line an 8x8-inch baking dish or round cake pan with parchment paper or grease well.  This is important.  If you don't do it, the bottom layer of every roll will stick like glue!!!
2. Divide the dough into 10-11 equal pieces, carefully shape into balls (handling as little as possible), and place in .
3. Cover and let rise in a warm place (such as on top of the oven or in a sunny spot) until doubled in size - about 1 hour. Then sprinkle with oats.

BAKE

1. Preheat oven and bake. 30 minutes at 350 degrees or 18-20 minutes at 375 degrees, until fluffy and light golden brown.
2. Carefully brush with olive oil for a shiny appearance (optional).
3. Let cool a few minutes, then serve as is or with vegan butter and jam of choice. Store leftovers covered at room temperature up to 3 days. 

>>> IMPORTANT!  Do not just cover the pan with a towel.  The rolls will dry out completely.  UGH.    Put them in a sealed container.

To freeze, prepare the recipe up to the point of rolling into balls and then place the dough balls on a parchment-lined baking sheet. Freeze, and then store in a freezer safe container up to 1 month. When ready to make, place in a greased baking dish to thaw and let rise (loosely covered) until doubled in size on top of your preheated oven. Bake as instructed. Frozen rolls may mot rise as much as their fresh counterparts, but this is a good way to make bread ahead of time and bake it fresh as needed.

Muffins - Pumpkin - Carrot

Recipe Inspiration Source:  One Green Planet

Mmmmm!  These were so good - especially right out of the oven!

My Notes:

• I used less sugar than was called for and it was fine.  The fruit and carrots provided plenty of sweetness.   

• This recipe would be easy to modify by adding various fruits, nuts and seeds.   

• This recipe looks like it would be a hassle to make with such a long list of ingredients but it really wasn't bad at all.  

Dry Ingredients:

• 3 cups oats (rolled or quick), ground
• 2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients:

• 1 cup (about 1/2 can) pure pumpkin, canned (not pumpkin pie filling)
• 1 cup grated carrots (about 2 medium sized carrots)
• 1 cup dairy free milk, unsweetened - I used oat milk
• 3/4 cup brown sugar - I used 1/2 cup regular sugar
• 1/4 cup applesauce, unsweetened
• 2 tsp vanilla extract
• Pumpkin seeds for topping
• I added walnuts!  Yum!

Preparation

1. Preheat oven to 375°F
2. Grease and/or line a 12 cavity muffin tin and set aside - I ended up making 17 muffins.  I didn't overfill.  They were the perfect size.
3. Using a food processor or blender, process oats until they are ground into flour.  Hmmmm - next time, if I use the food processor, I can also use it to grate the carrots instead of doing them by hand.  
4. In a medium bowl, combine all dry ingredients (oat flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and ground cloves) and whisk to combine.
5. In a large bowl, combine all wet ingredients (pumpkin, carrots, dairy free milk, sugar, applesauce and vanilla extract) and stir together until thoroughly combined.
6. Add the dry ingredient mixture to the wet ingredients, and gently stir until incorporated.  ADD NUTS, too!!!
7. Spoon the muffin batter into your muffin tins.
8. Top the muffins with pumpkin seeds.  
9. Bake in preheated oven for 18-23 minutes or until the tops are firm and a toothpick inserted into the centre of the muffins comes out clean.
10. Cool in pan for about 10 minutes, then remove muffins and allow to finish cooling on a wire cooling rack.  Enjoy!

Pancakes - Baked with Blueberries

I'm hoping to find a go-to pancake recipe that is Vegan, no oil, and as healthy as possible.  There are actually plenty out there.  I'll have to try a few and see which I like best.

Note: I often use a gluten free flour mix to replace the flour mixes in many of these recipes.

In the past, I have made the pancakes the standard way - stovetop in a skillet.  That requires oil or a non-stick skillet.  It also requires me to stay put in the kitchen, watching and flipping.  Now that I have discovered oven baking I don't think I'll be able to go back to stovetop.  What a timesaver and it's just as delicious! 

This photo is from  a Martha Stewart oven baked pancake recipe, which of course is not vegan.  The photo is all I need for inspiration. It shows one way to cook oven baked pancakes.  Others cook the batter sheet cake style and cut "pancakes" into squares or dollop ladles of batter onto a cookie sheet for a more traditional look.

My Current Fav - Lazy Baked Sheet Cake Style:

This sheet cake method be the "lazy" way, but it's also my favorite. A different batter could be used. I'd like to experiment with batters to make banana, pumpkin and other flavors.  I do like that using Pamela's give me a gluten free version, but boy, is that stuff pricey.

• 1-1/2 cups nut milk - maybe more of less to get the right consistency
• 2 cups Pamela's Gluten Free Baking Mix
• 2 TBSP each of flax, hemp and chia seeds
• blueberries 
• walnuts

Preheat oven to 350.  Mix first ingredients together. Stir in blueberries last.   Put batter in a 9x12 casserole dish - I like using my white oval one.  I did not grease the pan and it was just fine.  Bake for 35.  If you use a smaller pan, you may need to cook it longer.

Optional Add-Ins:

• 2 tablespoons coconut sugar, raw sugar or 2 medjool dates, pitted (If the bananas are very ripe, no extra sweetness is needed)
• 1/2–1 teaspoon cinnamon 
• pumpkin pie spice
• nutmeg
• ginger
• 1/4 teaspoon vanilla bean powder or extract
• 1/2 cup of: chocolate chips/ cacao nibs, fruit or crushed nuts, etc (or a combination of each) – stir in at end or use as a topping

If you prefer a pancake shape, you can still bake them -

This tip is from Chocolate Covered Katie.
The Secret To Pancakes That Will Never Stick To The Pan:

Simply cook the pancakes inside the oven instead of on the stovetop – they need no flipping, will never stick, and can be easily removed with a spatula when they’re done.  This trick has worked with every pancake recipe I’ve tried so far.

Don’t skip the step of letting the pancake batter sit at least 15 minutes – I made that mistake once, so you don’t have to!

• Whisk together all ingredients, and let sit at least 15 minutes.  
• Preheat the oven to 350 F.  
• Drop ladles of batter onto a parchment paper lined cookie sheet, place on the oven center rack, and immediately turn the heat down to 280 F. 
• Bake 8-12 minutes, or until tops of the pancakes are no longer wet and pancakes can be easily removed with a spatula. There is no need to flip them! 

More Recipes to Try ---

From Ceara's Kitchen:

• 1 cup nut milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 3 tbsp coconut or cane sugar

Flour Mix:

• 1 cup all purpose or whole wheat pastry flour
• 1 tbsp + 1 tsp baking powder
• 1/2 tsp salt

From Running On Real Food:

• 1 cup unsweetened almond milk (substitute water or other plant-based milk of choice)
• 2 tbsp pure maple syrup (sub coconut sugar or to make sugar-free, use stevia)
• 1/2 tsp cinnamon (optional, adds flavour)
• 1 tsp pure vanilla extract (optional, adds flavour)

Flour Mix:

• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp sea salt

From Sweet Simple Vegan:

• 3 cups oat flour OR make the flour with rolled oats  - Place oats into a high speed blender and process until a flour is reached.
• 2 cup almond milk
• 2 medium spotty bananas*  

Center for Nutrition Studies - similar recipe

• 2 cups rolled oats
• 1 cup hemp milk (or other plant-based milk)
• 3 ripe bananas

From Detoxinista:

Buckwheat consumption has been linked to lower blood sugar levels in diabetics (source), as well as lowering blood pressure and improving cholesterol levels. (source) I love working with buckwheat flour, particularly freshly ground buckwheat groats, because you don’t have to mix it with other flours or starches, as you have to do with many other gluten-free flours. You can buy buckwheat flour at many grocery stores now, but I prefer to grind my own buckwheat groats because the flavor isn’t as bitter and the color is a little more appealing.

One more thing to note, is that I really love baking these pancakes instead of pan-frying them. Baking them means you can cook all 6 pancakes at once– which is a huge time-saver– and it also means you don’t need to add extra oil to the recipe, because there’s no pan to grease. Simply use a silicone baking mat, or parchment paper, to prevent sticking. If you prefer to fry these in a pan, feel free to do so, but I love having the whole batch ready to go in just 15 minutes of baking time. I hope you’ll enjoy them, too.

• 1/2 cup buckwheat flour (store-bought or ground groats)
• 2 very ripe bananas , about 3/4 cup mashed
• 2 tablespoons olive or coconut oil
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 2 teaspoons apple cider vinegar

To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.

PANCAKE TOPPING IDEAS, besides maple syrup

• fruit - berries, mango
• fresh or caramelized bananas: sauté sliced bananas in coconut oil until they caramelize
• apples and cinnamon: sauté sliced apples with cinnamon in a little coconut oil until soft and tender
• toasted coconut flakes
• homemade chocolate sauce: mix together a small amount of coconut oil, cocoa powder and sweetener of choice such as pure maple syrup
• date caramel sauce: soak dates in hot water for 15 minutes then drain and blend with some light 
• melted peanut butter
• coconut milk, vanilla and sea salt
• chopped nuts
• sweet tahini sauce: mix tahini with some pure maple syrup
• dairy-free chocolate chips – or bake these right into the pancakes!

Maple Berry Syrup From Sweet Simple Vegan

Blend in a high speed blender until smooth. Pour over pancakes.

• 1/4 cup blueberries
• 1/4 cup blackberries
• 1/4 cup maple syrup

More Recipes to Check Out - 

• Forks Over Knives - Banana Pancakes
• The Lazy Vegan Baker - Oven Baked Blueberry Pancakes
•