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Thursday, April 20, 2017

Vegan Banana Pancakes

Surprise, bitch. Thought you'd seen the last of the #MUGLIFE mug.
Everything I cook at home for B and myself is dairy-free. He's got an extreme intolerance to any sort of dairy, and I'm Asian, which means I'm (generally) mildly lactose intolerant. Did you know that 90%-100% of East Asian people are lactose intolerant? I'm only half-Asian, though, so I guess that's 50% for me. I, thankfully, don't get extreme discomfort when I consume dairy products, but it does make me farty, which is definitely unpleasant for all.

Breakfast is the most-important meal of the day, and it can be sometimes difficult to make things dairy-free or vegan, especially when you think about fluffy pancakes. I don't often eat vegan food, but I do know how to substitute for eggs, should the need arise. This morning, for example, I did have eggs in the fridge, but I also had a bunch of overripe bananas, which are a perfect substitute for making yummy vegan pancakes. Here's how to make mine, without dirtying a single bowl:

Vegan Banana Pancakes

  • 5 ounces(by weight) AP flour
  • 1 oz baking powder
  • 7 oz coconut milk(almond-coconut milk blend works, too!)
  • 1 medium-sized, overripe banana
  • 2 tsp sugar
  • 1 oz grapeseed oil(canola or olive work fine, too)
In the pitcher of a blender, weigh out all of your ingredients and blend until wholly combined and very smooth, about 30 seconds Scrape down the sides and up the bottom, and blitz again for about 5 more seconds. Heat a nonstick skillet on medium heat, just until hot, and then turn the gas down to low to simply maintain the heat. Turn your oven to 200 degrees, and place a ceramic or glass dish or pie tin in the oven for holding. Save the banana peels for your garden to help give some well-needed nutrients!

For the pancakes, simply pour out of the pitcher and let cook until the bubbles keep their shape. Flip, and cook for another minute or two, then pop in the oven to hold. This makes a nice batch of 8 pancakes, which is perfect for 3-4 people. If it's only you, simply make all of the cakes and freeze the rest for a quick microwaveable breakfast. 

No, really! Individually wrap each with plastic and freeze. You can heat them in the toaster or 30 - 45 seconds in the microwave for an on-the-go breakfast. You can also make jam sandwiches with the frozen-reheated ones for a really on-the-go breakfast!

Or, you know, enjoy with maple syrup. Whatever.

"THIS ISN'T LASAGNA YOU PIECE OF SHIT" - Also my cat, probably
Happy cooking and happy eating! Be sure to check out the WannaBGourmande Facebook page for more content between posts, and follow me on Twitter for more.

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