Skip to main content

Featured

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...
Post a Comment
Read More...

The Best Fluffy Pancakes Ever!

My family LOVES these pancakes. That's about all you need to know. Make them and you'll understand why!


The Best Fluffy Pancakes Ever!
Adapted from Allrecipes.com
Makes 10 pancakes

Ingredients
  • 1 3/4 cups 2% milk
  • 1/4 cup white vinegar
  • 1 tablespoon vanilla
  • 2 cups all purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/4 cup butter, melted and cooled
Directions
  1. In a measuring cup, measure out the milk and add the vinegar. Let it sit for 5 minutes - this is a substitute for buttermilk.
  2. Mix the dry ingredients with a whisk. Make a well in the centre and add the milk mixture (it will be lumpy but it's all good). Add the eggs and butter then whisk until well combined.
  3. Heat a nonstick pan over medium heat. Brush on some butter. Drop 3 or 4 pancakes into the pan. I use about 1/4 cup batter for each pancake but you can make them bigger if you like. Cook for a few minutes until bubbles appear on the surface, flip and continue to cook for another minute or two until the second side is golden. Set aside and continue until all the batter is done.
  4. Serve with syrup and fresh berries.
Tips:
  • Keep the pancakes warm until ready to serve, by placing an oven proof plate in a preheated 200F oven.
Email Post

Comments

Post a Comment

Popular Posts