Mmmm… fluffy pancakes with peanut butter, bananas, and syrup.
Ingredients
1 cup unbleached white flour
1 cup wheat pastry flour
2 tablespoons raw sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 cups soy milk (or almond/rice milk)
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Process
Mix dry ingredients. Add wet ingredients and mix with a fork (don’t use electric beaters). Cook as usual.
Note that it is baking powder, not baking soda.
It’s all of September 12th and I’m running short on blogging ideas! So, today I’m doing a Thirsty Thursday meme that I may repeat for the other Thursdays this month. And, because it’s been a zillion degrees this week, it seemed appropriate to make it a nice cold drink.
Ingredients
2 ripe bananas, frozen (freeze them with peels off)
1-2 T natural peanut butter
1-2 T vegan chocolate syrup
1 cup non-dairy milk
Process
Throw it all in the blender and pulse until the bananas break up. Then blend to smooth. Add additional non-dairy milk to your desired thickness.
It’s a milkshake with some added nutrients, no cholesterol, and fairly low in fat. Yay!
So, our neighbors recently got two new puppies and I wanted to see the dogs and would come up with any excuse make them a new-baby treat. Dog biscuits seemed like just the thing! I made a huge amount so that I would have enough for them and my two dogs, but the recipe below would make plenty for a dog or two to last a week or longer.
Ingredients
1 cup whole wheat flour
1 cup soy flour *
1 1/2 teaspoons baking powder
1/3 cup smooth natural peanut butter
3/4 – 1 cup hot water
*If you don’t have soy flour, you can use garbanzo flour, or just double the wheat flour and have a little less protein punch.
Process
Preheat the oven to 350°
Mix together the dry ingredients. If you have a stand mixer with a dough hook, the next part will go more easily. Add the peanut butter and 3/4 cup of water and mix well with dough hook. If you don’t have a dough hook, mix the peanut butter and water first and then add it to the dry mix and knead it in by hand. You may need more of the water, but it will sort of depend on your flour use.
You want the dough to be a consistency that you can roll, not too stiff or too sticky. Add a bit of water if the dough is too dry/crumbly, or flour if it’s too sticky/wet.
Dump dough ball onto a floured cutting board or counter and roll out to desired thinness. For the puppies, I rolled to about 1/8″. For the bigger dogs, I rolled to about 1/4″. Cut with a cookie cutter and place on a cookie sheet.
Bake for around 20 minutes. About half way through you may want to flip them over. Keep an eye on them after 15 minutes, as the time to cook will depend in part on the thickness and your oven. Once lightly browned, remove from oven and let cool before serving.
I can’t tell you that these are tasty, but Ms. VeganAsana Jr. 2.0 (13) and Mr. VeganAsana Jr. 3.0 (17) tried one and they said it wasn’t bad, though they didn’t care for the soy flour taste. The dogs have each had four so far and keep going in the kitchen to stare at the plate, so I guess they approve!
