APPLE CINNAMON DUTCH BABY WITH CRUMBLED WALNUTS
Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey dutch baby is LIFE CHANGING. This dish is from my first cookbook, Homestyle Vegan, which came out last year. It's packed full of 80 comfort food recipes with inspiration from my favorite real food dishes. Healthier baked beans? Yup! Baked Sea Salted Soft Pretzels? Uh huh! Biscuits with Mushroom Gravy? I've got you covered! You can buy one of the last few signed copies of my cookbook (with a few included surprises!) here. Ready to get to the recipe? Let's get moving! Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. We cut the sugar way down, but it still packs enough sweetness to cure your sweet tooth and impress your friends. This isn't an everyday breakfast; this is a lounge in your pj's 'till noon 'breakfast', a 'celebrating our anniversary' breakfast, a you-scored-your-dream-job-and-it's-time-to-celebrate breakfast - you get what I'm saying, right? This is a treat yo'self, no guilt, love your life breakfast - because I think we could all use a few more of these. You can still drink your green smoothie on the side! But you so deserve this, babe. So let's bake! This turned-up-pancakes party is getting started and you know you want to be there!
INGREDIENTS
4 tablespoons (28 g) ground flax 1/2 cup + 2 tablespoons (150 ml) warm water 2 cups (340 g) whole wheat flour 2 cups (475 ml) non-dairy milk 1 teaspoon vanilla 1/2 cup (120 ml) applesauce 2 tablespoons (14 g) cinnamon, divided 1/4 cup (60 g) sugar 1/4 cup (45 g) brown sugar 1 teaspoon nutmeg 1/2 cup (75 g) walnuts, finely chopped or crumbled 2 medium-sized tart apples, cored and thinly sliced 4 tablespoons (60 ml) vegan butter or coconut oil maple syrup or powdered sugar, for garnish DIRECTIONS Preheat the oven to 400 degrees. In a small bowl, whisk together the ground flax and water. Set aside to thicken. In a large mixing bowl whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and one tablespoon of cinnamon. In a separate, smaller bowl mix together the sugar, brown sugar, remaining one tablespoon of cinnamon, nutmeg and walnuts. Set aside. Prepare your apples and set those aside, too. When the oven has heated, place 4 tablespoons of vegan butter or coconut oil into a 8-in cast iron pan and place it in the oven. Heat until the butter or oil completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake 20-22 minutes, until the dutch baby is cooked about halfway through and and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20-25 more minutes, then remove the pan from the oven. Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar. TIPS Leftovers can be saved up to 3 days, covered, in the fridge. Serves 6.
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Coconut Bacon & Chocolate Chip Pancakes
Yep. Yesterday, this happened. We couldn't decide what to have for breakfast and we were out of the usual- beans and rice and potato breakfast bowls, covered in cumin and avocado. So we got creative; and by we, I mean Alex. Sometimes he pushes food boundaries justttt far enough, into deliciousness. I always underestimate his food imagination. This time though, it led us straight to rich, smoky, chocolatey pancakes- and that was before we added maple syrup to the equation. As they were cooking, we were drooling. Perfectly golden pancakes with melty chocolate and sprinkled with salty coconut bacon? Yeah, okay, Alex won this one. Maybe I'll start trusting his food cravings more often.
We always keep a jar of coconut bacon handy. Its one of the most popular recipes on our site, and we use it on everything- sandwiches, salads, ice cream, and now pancakes. We're hooked! Its the perfect substitute for anything 'bacon'-y, saves real baby piglets AND is totally cholesterol free- what's not to love? Plus, if you make a whole batch of coconut bacon and use only enough for this recipe, you can save your un-used coconut bacon in an airtight container indefinitely in the fridge or pantry. If it gets a bit soft overtime, simply bake it for a few minutes in the oven to re-crisp it, and GO! Now, let's eat!
Ingredients:
1 1/4 cup gluten-free all purpose flour OR whole wheat flour 2 tablespoons organic sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon xantham gum (only if using GF flour) 1 1/4 cup water 1 tablespoon melted coconut oil 1/4 cup chocolate chips OR chopped bar chocolate 1/4- 1/2 cup coconut bacon Instructions: First, if necessary, prepare a batch (or 1/2 batch) of coconut bacon. (You can buy it online, but you save TONS of money making it yourself and you'll have leftovers!). Set aside. In a large mixing bowl combine the flour, sugar, baking powder, salt and xantham, if using. Stir together, then use the spoon or whisk to form a well in the center of the dry ingredients, pushing the flour mixture to the outsides of the bowl. Pour in the water and oil and whisk together completely. (If batter seems a bit thin, add a little flour. If batter seems a bit thick, add a little more water.) Once batter is ready, mix in chocolate chips. Heat a greased skillet over medium. Pour 1/4 cups of batter onto the skillet, and sprinkle with coconut bacon. Gently pour a little bit more batter (about a tablespoon) over the coconut bacon layer, and let cook until bubbles form and edged begin to crisp. Flip pancakes once, allowing the bottom side to cook until golden before removing from the skillet and serving. Makes about 6 medium sized pancakes. Serve with maple syrup (the real stuff!) and a little vegan butter, and enjoy! 
Peach Preserve Pancakes
Most mornings it seems we wake up with just enough time to grab some toast or oatmeal and bail out the door. On the mornings we do have time to make and enjoy breakfast together, Alex almost always requests pancakes. And I never mind.
We wanted something a little different this time-something sweet and light, free of gluten and added sugars. We added some of the delicious, chunky, organic peach preserves we had picked up the day before to sweeten things up, and we enjoyed every last bite. This recipe we had to share. If teff flour seems like a foreign ingredient, you're not alone. But it can be found at most health food stores and almost everywhere that sells 'Bob's Red Mill' products. Teff is an ancient grain grown in North Africa. The smallest grain in the world, it's a nutritional powerhouse packed with calcium, protein and fiber. It can be found in grain and flour form, and can be substituted almost anywhere a nutty flavor is desired. We've grown to love the flavor and fine, delicate texture of teff. It is great in baked goods and an excellent gluten-free alternative. And in case you forgot: We still have a giveaway going on! Enter to win 1 of 2 FREE travel sets of organic, vegan, hand-made deodorants from North Coast Organics and get it shipped right to your door! Click here to enter.
1 1/2 cups teff flour
1/2 cup almond flour 1/2 tsp guar gum 1 1/2 tsp baking powder 1/2 tsp salt 1 chia seed egg (1 tbl chia seeds + 1/3 cup warm water) 2 cups non-dairy milk 1 tbls coconut oil, melted 1 cup peach preserves (your favorite kind of preserves will work here too! Blueberry, anyone?)
In a mixing bowl combine the flours, guar gum, baking powder and salt. Set aside.
Make one chia egg by combining 1 tablespoon chia seeds with 1/3 cup warm water in a small bowl. Let sit for about 5 minutes, until mixture has gelatinized. Add non-dairy milk and melted coconut oil. Stir to combine. Add dry ingredients to wet, about a cup at a time, stirring in-between. Once completely combined, stir in 1 cup of peach preserves. (You can sub in any kind of preserves you like here. We just couldn't resist the fresh, organic Peach Preserves we had on hand!) Stir until preserves are evenly distributed in the batter. Using a small cup or ladle, pour about 1/4 cup of batter onto a greased griddle to form a pancake. Let cook to golden brown, then flip. Serve with vegan butter and fresh maple syrup. Makes about 8-10 medium sized pancakes. Enjoy!
Bananaberry Pancakes
Thursdays are my favorite. Thursdays are Alex and I's only day off together. Its the only morning we can sleep 'till 10, watch Fresh Prince until noon, and order take-out from the lebanese restaurant down the road...twice.
Some Thursday mornings, I like to get my buns out of bed just a little early and make Alex breakfast. He usually ends up getting up and helping about half-way through the process anyway, but I like to think I'm being sweet by at least attempting to surprise him. This Thursday, we breakfasted in style.
I woke up with the idea of making blueberry-filled banana pancakes. It didn't work out.
We were out of blueberries. For the record, I'm not a fan of added chopped bananas to poured griddle cakes- those aren't banana pancakes, just chunks of banana on pancakes. I believe in mashing and forcing the banana into the batter to make your batter extra sweet and make it rise for you, too. Make those 'nanas do a little work, you know?
They turned out great. They were thick, fluffy, and naturally sweet. They were great with syrup, sunflower seed butter, and just plain. Next time, we'll make a triple batch and freeze the extras for pancakes on-the-run!
This may just be my favorite new breakfast...move over, oatmeal! And my favorite part about this recipe? It's made with whole, healthy ingredients and is refined sugar-free, which is how your breakfast should always be!
Ingredients:
2 bananas 1 tablespoon coconut oil 1 tablespoon brown rice syrup 1 teaspoon vanilla 1/2 cup water 3 teaspoons baking powder 1 cup whole wheat flour 1/2 teaspoon salt 1 tablespoon ground flax 1 tablespoon applesauce 1/2 cup raspberries
Directions:
Mash bananas with a fork. Mix mashed bananas in a large mixing bowl with coconut oil, brown rice syrup, vanilla and water. In a separate bowl, mix together baking powder, flour, salt and flax. Combine dry ingredients with wet and whisk together. Mix in applesauce, being sure not to kill all the poofiness the applesauce adds by overmixing. Finally, fold in the raspberries. Scoop 1/4 up amounts of batter onto a hot, greased griddle. Cook until golden brown on each side, about 5 minutes each. Spatula onto a plate and serve immediately with maple syrup...or my favorite, a little sunflower seed butter!
Perfect Pancakes
Seriously, guys. This pancake recipe is by far THE BEST one I've ever made. Light, fluffy, and sweet, these pancakes completely changed my mind about vegan pancakes. When I went vegan, pancakes were one of the first things we made on our own. We LOVE pancakes, and eat them entirely more often than we should. Sadly, it seemed like every recipe produced super dense pancakes! Too much flour was involved, or too much soymilk. And they were always flavorless! But these pancakes are delicious and consistently a hit at the breakfast table...enjoy!
Ingredients: 1 1/4 cups whole wheat flour 2 tablespoons vegan (white) sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups water 1 tablespoon vegetable oil Directions: Sift flour, sugar, baking powder, and salt together in a mixing bowl. In a separate bowl, whisk together water and oil. Make a well in the center of the dry ingredients and pour in the oil and water mixture. Stir until just blended. Mixture should be just a little lumpy. Spoon heaping 1/4 cups of batter onto an oiled and heated griddle. Cook until bubbles form and edges brown, then flip and cook until golden brown. Serve with fresh maple syrup and some earth balance! (Or some almond butter and agave nectar! Or fruit!) Batter makes about 6-8 pancakes.
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