Tag: breakfast

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Vegan waffles

[dairy free, egg free, soy free]

Waffles are a thing in my family: we eat them for breakfast, snack, lunch, we love them with my sweet potato caramel sauce, or cranberry and dates relish, maple syrup, the works. These go fast, but they don’t store well, so expect to use them with a day or two of cooking them.

Ingredients

Makes 3 large square waffles.

2 cups whole wheat flour
1 tbsp baking powder
1 tsp sea salt
1 cup nondairy, unsweetened milk
1/2 cup aquafaba
1/4 cup canola or safflower oil
1 tbsp molasses
1 tsp vanilla extract

Mix the dry ingredients in the bowl.  Make a well in the center and add the wet ingredients.  Mix well – there should be no dry spots and the batter should look uniform.

Heat up your waffle iron, letting the batter rest while the waffle iron heats up.  Oil the grills if necessary, add the recommended amount of batter for your waffle iron and cook according to manufacturer’s instructions. If you do manage to cook these ahead of time without them disappearing into the bellies of hungry family members, you can keep them crisp in a 200F oven for <30 minutes of cooking time, else they will dry out.

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Vegan crepes

[egg free, dairy free, soy free, corn free]

I’ve spent quite a lot of time looking for a good vegan crepe recipe, even at some point developing one on my own that had 13 ingredients.  Needless to say, it’s hard to get the perfect mixture of softness and pliability without the raw taste or burnt outside.  This recipe, which is a modification on the recipe in Aquafaba by Zhu Dever (and a book I recommend if you’re into playing with Aquafaba), uses whole wheat flour.

Ingredients

Makes 10 crepes.

2 1/2 cups non dairy unsweetened milk (almond is best)
3/4 cup aquafaba
1/4 cup canola or safflower oil
2 cups whole wheat flour
1 tbsp molasses
oil for frying

Place all ingredients, except frying oil, in a food processor or blender.  Blend for 2 minutes, then let the batter rest for at least 30 minutes or make it the night before.

Heat up a flying pan (cast iron works well), to medium heat.  Grease the pan with a thin layer of canola or safflower oil. Pour in a ladle of batter and swirl to distribute.  Cook between 1-3 minutes on each side, depending on your stove and pan, until the edges just start to turn brown.  Flip, cook the other side.

Stack cooked crepes on a plate, under a clean kitchen towel.  I often have 2 flying pans working at the same time: a 10 inch cast iron and a crepe pan and I still have a hard time making these fast enough before my family starts to dive into the stack.  Enjoy!

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Vegan Banana Pancakes

[vegan, no-dairy, no-eggs]

The other day, I stumbled on the Thug Kitchen recipe for banana pancakes and my family gobbled up the finished product in 3 minutes.   But I had made serious modifications to the recipe which I will share with you.  These pancakes are even more fluffy with a stronger banana flavor.

2 cups of soy milk
1 tbsp apple cider vinegar
3 ripe bananas
2 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 tsp molasses

In the measuring cup, add the vinegar to the soy milk and let rest (the milk will curdle).

In a small bowl, mash the bananas with a fork.

In a large bowl, combine the flour with baking powder, baking soda and salt, sifting in the baking soda and baking powder.  Whisk until uniform.

Add the molasses to the bananas and stir (some streaks may remain).  Add the banana mixture and the soymilk mixture to the dry ingredients and mix until uniform.

Preheat a frying pan over medium heat. Using a large spoon, place pancake batter on the skillet.  Turn when you see bubbles form on the edges and remain.

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Oatmeal pancakes

vegan, soy free, flourless, with aquafaba

My kids love oatmeal, so I created these pancakes as my take on oatmeal in fried form.  Enjoy this wholesome goodness, which is made with my new favorite ingredient – aquafaba.

1 cup non-dairy vanilla milk
1 cup aquafaba (chickpea water*)
2 cups rolled oats
2 tbsp baking powder
1 tsp cinnamon
1 1/2 tsp vanilla (2 tsp if using plain non-dairy milk)
5 dates, medjool if you can find them, pitted
1/2 cup pecans, optional (I love the taste of pecans, which add extra fiber and protein.  If you don’t, simply omit.)
1/2 cup raisins, optional
coconut or non-gmo canola oil for frying

Place all the ingredients except raisins in a food processor and grind for at least 2 minutes.   If you put things in the order above, the oats will have a chance to soften in the liquids while you measure out the rest of the ingredients.

Let the batter stand while you heat up your pan and at least 10 minutes.  Resist the urge to add more oats to your batter – it will firm up as it rests.

Add oil to your pan and fry the pancakes, adding one large tablespoon of batter per pancake, until bubbles form on the edges, then flip for another 1-2 minutes.

* Aquafaba is chickpea water – either from chickpeas you have boiled at home or from the can.  If boiling at home, consider adding a small square of dried kelp to help gelatenize the chickpea water and add the much needed iodine to your vegan diet.