Banana Pancakes

There’s a reason Jack Johnson wrote a song about banana pancakes. They are the most amazing wake-up-late-on-a-Sunday morning comfort food with no real competitor. This coming from someone whose favourite meal is brunch and who is incredibly picky about brunch foods. But unfortunately, as good and easy as banana pancakes are to make, they are so often poorly prepared. Results range from too moist to too thin to “ugly” (the often thick batter can make them difficult to shape in the pan). I have the perfect recipe for you!

INGREDIENTS:

1 cup flour (you can substitute all purpose gf flour)
1 pinch of salt
1-2 tablespoons of sugar
1 teaspoon of cinnamon
2 tablespoons of baking powder
3/4 of a cup of almond milk or soy milk
1 small – medium ripe banana, mashed
2 tablespoons vegetable oil

1) To prepare the pancakes, sift the flour with the sugar and salt in a large bowl and slowly add the baking powder and cinnamon making sure they are well mixed.

2) Mix mashed banana with dry ingredients and then pour in the almond milk and oil and stir until well blended and the consistency is even. Add more almond milk as needed for consistency.

3) Heat stove over medium and grease the pan with oil. Pour mixture into pan – you may need to use the back of a spoon to even out the pancake if the dough is thick. Turn pancakes once.

4) Serve and enjoy!

And then spend the rest of the afternoon rubbing your tummy! mm!

Chilaquiles

chilaquiles finished

 

Chilaquiles are one of my favourite comfort brunch foods – There are almost as many ways to make chilaquiles as there are mexicans… you can make the totopos (fried tortillas) more crispy, more soaked in salsa (soggy), cut them triangular, into thin strips, etc. Often chilaquiles are served with a fried egg on top, but this vegan version omits the egg. Thanks to Miguel for his guest contribution to this recipe!

INGREDIENTS
3-4 tortillas per person, cut into triangles or strips (see picture below for one option)
1-2 cups of canola oil depending on the size of your pan (there should be about 1/2 inch depth of oil)
3-4 tablespoons of Salsa per person (see Green Salsa and Red Salsa recipes below)
2-3 tablespoons Mushy beans per person (see Mushy beans recipe below)
1 tablespoon sour supreme per person (Tofutti brand is best)
1-2 tablespoons daiya (cheese substitute) per person
Rings of fresh cut onion for garnish
1) Heat oil in a deep frying pan over high, make sure the oil is sizzling hot. Cut tortillas in pieces (if you have the time, let tortilla sit for a couple of days in a dry place after cutting) and place tortilla pieces little by little into to the pan.
tortillas cut
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2) Let the tortillas cook, stirring occassionally until they are hard and look much like the ones you buy in the supermarket (yes, they are this easy to make – but if you’re worried you can use store bought chips).
chilaquiles frying
3) Put aside in a bowl (using paper towel to soak excess oil if you’d like).

4) Prepare dish by placing a serving of totopos on a plate. Place a side of mushy bean beside the chips. Top the chips with a generous amount of (hot) salsa (if you’re using salsa you’ve made before, make sure you heat it before serving). Add a dollop of sour supreme, cheese substitute and garnish with onion.

Enjoy!

Mini Pancake Stacks

minipancakes

 

This is an easy appetizer I came up with a couple years ago for a party I was throwing and they were a huge hit. Don’t be tempted to substitute maple syrup for maple butter though because the stacks will get too soggy and will be too messy to serve as finger food. The maple butter helps keep the stacks together while still adding that familar maple taste to the pancakes. I think these would also be great with vegan whip cream or coconut ice “cream” and chocolate sprinkles! Yum!

INGREDIENTS:

1 cup flour

  • 1 pinch of salt
  • 1-2 tablespoons of sugar
  • 1 teaspoon of cinnamon
  • 2 tablespoons of baking powder
  • 1 cup almond milk or soy milk
  • 2 tablespoons vegetable oil
  • 1 cup of sliced strawberries or other berry of your choice
  • 1-2 tablespoons of maple butter
  • 4-5 tablespoons of vegan chocolate syrup
  • Toothpicks
  • 1) Sift the flour with the sugar and salt and slowly add the baking powder and cinnamon making sure they are well mixed. Pour in the almond milk and oil and stir until well blended and the consistency is even. Make sure the mix is not too runny or you will have a hard time keeping the pancakes “mini”
  • 2) Turn your stove on medium and grease the pan with vegetable oil
  • 3) Using a precise pouring container (such as a juice jug) make miniature pancakes slightly larger than twoonies. They will only take a couple minutes on each side so make sure to flip almost right away. Put the mini pancakes on a platter to cool.
  • 4) Use the maple butter between layers of pancakes to keep them together and to add a maple flavour.
  • Top with a slice of a strawberry and keep the creations together with a toothpick.
  • 5) Drizzle all mini pancake stacks with vegan chocolate syrup for a fun and tasty party food!

Yields: at least 20 mini pancake stacks