Melissa Rose (_melodic_) wrote in vegancooking,
Melissa Rose

Pancake Post!

Hi everyone! I recently added an other pancake recipe to my blog and though I'd make a post here to do a collective pancake post of all my favorite sweet breakfast treats from the last year. Enjoy!

Cinnamon Pancakes with Caramelized Bananas and Candied Walnuts

1 1/4 cup of flour
1 tablespoon of sugar
2 teaspoons of baking powder
1 teaspoon of cinnamon
1/4 teaspoon of salt
1 tablespoon of ground flax seed (mixed with 3 tablespoons of water)
3/4 cup of soymilk
1/4 cup of applesauce

1-2 ripe bananas
2 tablespoons of brown sugar
1 tablespoon of earth balance
3 tablespoon of walnuts, chopped

Preheat your oven to 400.

Mix together your ground flax seed and water and set aside.

Take your earth balance and melt it on low heat in a small pan. Add 1 tablespoon of the brown sugar and cook for a minute or two. When the sugar mostly dissolves add walnuts and mix until all walnuts are coated. Spread out on a baking sheet and cook for about 15 minutes, stirring now and then and checking on them often so they don't burn.

In the meantime, mix all your dry ingredients for the pancakes in a small bowl and then add wet ingredients. Cook about 1/3 cup of batter per pancake (or whichever size you like) until golden brown on each side. Set aside and keep warm.

While your pancakes are cooking, spray a frying pan (I used a cast iron skillet) with non-stick spray. Slice bananas into 1 inch pieces and pan sear on medium heat. Sprinkle the remaining 1 tablespoon of brown sugar over the bananas on both sides as they cook. Enjoy!

Nutella Pancakes

1 1/4 cup of flour
2 tablespoon of cocoa powder
3 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of apple sauce
1 cup of soymilk (plus a splash or two more if the batter seems too thick)
2 tablespoons of crushed toasted hazelnuts (plus more for garnish)
3 tablespoons of chocolate chips (or more to taste)

Begin by mixing all your dry ingredients together and then add the wet. Fold in your chocolate chips and hazelnuts. Allow your mixture to rest for a minute or two and in the meantime heat a nonstick pan on medium heat. Cook about 1/4 cup of batter per pancake and flip with the edges begin to bubble slightly (and/or start to look dry). Top with extra toasted hazelnuts and enjoy!

And a few more oldies but goodies:

Pink Velvet Pancakes with Cream Cheese Frosting:

Almond Joy Pancakes:

Almond Oat Pancakes with Cranberry Syrup:

Tags: breakfast foods-pancakes/waffles
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