BBQ Jackfruit

Ingredients

• 2 cans Young Green Jackfruit, in brine (20 oz. each)
• 1 T dark brown (muscovado) sugar
• 1 t garlic powder
• 1 t onion powder
• 1 t smoked paprika powder
• ¼ t dry mustard powder (optional)
• pinch cayenne pepper (or to taste)
• vegetable oil for pan frying
• 1 cup BBQ sauce, plus more for serving
• water to thin as necessary (up to ¼ cup)
• 1 t molasses (optional for rich color and deeper flavor)
• 1 t liquid mesquite smoke (optional)

Directions

Drain and rinse jackfruit. Cut off the center “core” portion of each piece of jackfruit. Squeeze with hands to remove excess water in jackfruit. Pat dry with paper towels and place in a large mixing bowl. Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine. Heat 1 or 2 tablespoons vegetable oil in a skillet on medium high heat. Add jackfruit, and toss to coat with oil. Cook, stir-fry style for 4 or 5 minutes, until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water as necessary or desired. Turn down heat, cover and cook for 25 minutes, stirring occasionally. Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly. Remove from heat. Enjoy!!

- Acooba

Inspired by Blissful Basil & Minimalist Baker

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Classic Scrambled Tofu

Ingredients

• 1 package (14oz) firm tofu
• 1 tbsp Braggs Liquid Aminos
• ¼ - ½ tsp turmeric (depending on how yellow you want your “eggs”)
• ¼ tsp paprika (or smoked paprika)
• ¼ tsp granulated garlic
• black pepper to taste
• pinch kala namak / black salt (optional - if “eggy” taste is desired)
• assorted veggies: mushrooms, peas, bell peppers, onions, etc. (optional)
• vegetable oil for cooking

Directions

Open and drain tofu. Rinse with fresh water if desired. Using hands, crumble tofu over oiled pan and turn fire on to medium-high heat. Add Braggs, spices, and veggies if desired. Stir with spatula until seasonings are well combined. Spread tofu evenly across pan and allow to simmer, stirring occasionally. As soon as the seasonings are absorbed and the veggies are cooked tofu may be served, or you can continue cooking tofu until it reaches your desired firmness. (We like our tofu quite firm and a little on the browned side)

Serve alone or with hash browns and mock breakfast meats. Garnish as desired with black pepper, fresh herbs, and/or nutritional yeast.

Serves 2-4

- Acooba

Related Recipes: Potato Omelets, Oatmeal Pancakes, Cottage Style Scrambled Tofu.

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Vegan French Toast

Ingredients

• Good quality bread (our favorite is Trader Joe's Tuscan Pane)
• Earth Balance or other vegan margarine (for cooking)

TOFU MIXTURE

• ½ 19oz block medium tofu
• 1 tsp vegetable oil
• 1 tsp sugar (or sweetener of choice)
• ¼ - ½ tsp vanilla
• pinch cinnamon
• pinch nutmeg
• pinch salt
• alternative milk (for thinning)

RECOMMENDED TOPPINGS

• powdered sugar + cinnamon
• cherry or apple pie filling + So Delicious CocoWhip
• maple syrup + vegan “ham” slices + vegan cheddar shreds

Directions

In blender or food processor combine tofu, oil, sugar, spices, and vanilla. Blend/process, adding milk as needed until mixture is smooth and consistency resembles that of yogurt.

Pour tofu mixture into a shallow dish. Turn frying pan on to medium-high and coat with Earth Balance.

Batter both sides of bread with tofu mixture, gently using a cake spatula or knife to remove excess batter from bread. Place battered bread on pan and cook each side for 3-4 minutes, or until golden brown. Butter pan in between each batch.

Top and garnish as desired (see recommended toppings).

Makes 10 large slices of french toast.
 

- Acooba

Related Recipes: Cottage Style Scrambled Tofu, Homemade Apple Syrup.

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Vegan Madeleines

Ingredients

• ½ cup Earth Balance Whipped Organic Buttery Spread (plus extra for pan)
• ⅔ cup granulated sugar
• zest of 1 lemon
• 1 cup unbleached, all-purpose flour
• ¼ teaspoon baking powder
• pinch of salt
• 1 Tablespoon EnerG Egg Replacer powder
• ¼ cup water
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• Powdered sugar

Directions

Preheat oven to 350° F.

Using extra Earth Balance, generously grease a madeleine baking pan (with 12 spaces). Coat lightly with flour.

In a small saucepan, set Earth Balance over a gentle flame to melt. Once melted remove from heat and set aside.

In a small bowl, combine sugar and lemon zest, and rub with your fingers until thoroughly moistened. Set aside.

In a separate small bowl, combine flour, baking powder, and salt. Set aside.

In a medium mixing bowl, combine Egg Replacer powder, water, lemon juice and vanilla, and whisk until foamy. Slowly whisk in sugar / lemon zest mixture. Add flour mixture and whisk. Add melted Earth Balance, and stir to make a smooth batter.

Divide dough between the 12 madeleines. Each one will have just over a tablespoonful of dough in the center of the depression.

Bake for 12 - 15 minutes, until golden brown. Use a silicon or offset spatula to loosen madeleines, and turn out onto wire rack covered with parchment paper.

Sprinkle with powdered sugar.

Enjoy!!

- Acooba

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Vegan Pumpkin Pancakes

Ingredients

• 3 cups unbleached, all-purpose flour
• 1 cup quick cooking rolled oats
• 2 Tablespoons brown sugar
• 2 Tablespoons granulated sugar
• 2 Tablespoons baking powder
• 1 Tablespoon EnerG Egg Replacer powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup organic pumpkin puree
• ½ cup cold-pressed sunflower (or vegetable) oil
• ¼ cup water
• 1 Tablespoon vanilla extract
• extra oil for cooking
• Optional add-ins:
  • 1 cup chocolate chips
  • 1 cup blueberries (fresh or frozen)
  • ¾ cup walnuts
  • ¾ cup dried cherries, cranberries, or raisins

Directions

Combine flour, oats, sugars, baking powder, Egg Replacer, baking soda, cinnamon, salt, and nutmeg in a large mixing bowl. Stir to combine. Make a well in the center. Add the pumpkin puree, oil, water, and vanilla extract. Stir just until well blended; do not over mix. Stir in add-ins as desired.

Heat griddle or pan, lightly greased with oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside is lightly browned and edges appear to dry out a bit. Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using oil to lightly grease the grill between batches.

Serve warm with your favorite vegan margarine (I’m partial to Earth Balance Whipped Organic or Coconut Spread) and maple, chocolate, or apple syrup. Enjoy!

Makes about 2 dozen

- Acooba

Related Recipes: Fluffy Peanut Butter Pancakes, Oatmeal Pancakes, Homemade Apple Syrup.

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Gluten Free Chocolate Chip Oaties

Ingredients

• 7 Tablespoons cold pressed sunflower oil
• ½ cup coconut sugar
• 1 Tablespoon Ener-G Egg Replacer
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup + 1 tbsp water
• 2 teaspoons vanilla extract
• 1 ½ cups Pamela’s Gluten Free Artisan Flour Blend
• ½ cup gluten free oat flour
• ½ cup vegan chocolate chips

Directions

Preheat oven to 350° F.

Line baking sheet(s) with parchment paper.

In a mixing bowl, combine oil, coconut sugar, Egg Replacer, baking soda and salt. Stir until well blended, then stir in water and vanilla extract. Stir until the coconut sugar is pretty well dissolved. Mixture will be thin and watery. Stir in Pamela’s GF Baking Mix and oat flour, then add chocolate chips. Drop mixture onto prepared baking sheets and bake for 10-12 minutes, or until set. Set baking sheet onto a wire rack and let cookies cool on the pan. Enjoy!!

Makes 12-15

- Acooba

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Green Smoothie

Ingredients

• 3 tablespoons raw Chia Seeds
• 2 cups unsweetened almond milk
• 3 cups organic baby spinach or baby kale leaves, washed and well dried
• 2 organic bananas
• ¼ cup cold pressed, unrefined coconut oil
• ½ teaspoon vanilla extract
• 3 cups frozen mango chunks
• ½ cup frozen organic orange juice concentrate
• Ice

Directions

Put chia seeds into blender. Cover with the 2 cups almond milk and leave to soak while preparing other ingredients.

Add spinach or kale, bananas, coconut oil and vanilla extract, and pulse until combined, then blend until smooth. Add mango chunks and orange juice concentrate. Pulse then blend until smooth. Add 3 cups of ice and blend until thick and creamy. Add more ice if needed to achieve desired consistency.

Enjoy!!

Serves 4

- Acooba

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Tofu Pate

Ingredients

• 19 oz. package firm tofu, drained & crumbled
• 1 cup plain panko breadcrumbs*
• 1 tbsp Bragg Liquid Aminos (may substitute soy sauce to your taste)
• 1 Edward & Sons Vegan “Not-Beef” Bouillon Cube
• ½ tsp granulated garlic
• ¼ tsp turmeric powder
• ¼ tsp lemon pepper

Garnishes (optional)

• 1 tbsp extra virgin olive oil
• 2 tsp fresh or frozen basil, finely crushed (or 1 teaspoon dried, crumbled)
• smoked paprika
• kalamata olives
• freshly ground cracked lemon pepper
• tahini sauce

Directions

Combine all ingredients (except garnishes) in a mixing bowl and knead with fingers until bouillon cube is completely incorporated and mixture forms a soft doughy mass. Shape into a ball, flatten slightly, and top with garnishes as desired. Refrigerate until ready to serve. Enjoy!!

*Tip: Want gluten free Tofu Pate, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice :-)

- Acooba

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Vegan Potachos

Ingredients

• 1 bag (10oz) classic potato chips
• 1 can refried beans (make sure the beans don’t have any unwanted additives like lard!)
• 1 recipe J. Kenji López-Alt’s Vegan Nacho Cheese Sauce
• Assorted toppings
  • onions
  • chives
  • salsa
  • olives
  • vegan ground “meat” (Tofurky, Gardein, Beyond Meat)
  • avocado / guacamole

Directions

Make nacho cheese sauce. Heat beans and prepare toppings of choice. Assemble potachos as desired. Enjoy!!

Serves 6-8

Totchos

Turn Potachos into Totchos by replacing potato chips with tater tots!

- Acooba & Her Girls

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Vegan Twinkies

Ingredients

• 1 ½ cups unbleached, all-purpose flour

• 1 cup granulated sugar

• 1 Tablespoon EnerG Egg Replacer Powder

• 1 ¼ teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon baking soda

• pinch of ground nutmeg

• ½ cup cold pressed vegetable oil

• ½ cup unsweetened almond milk

• ¼ cup water

• 1 ½ teaspoons vanilla extract

• ½ teaspoon almond extract

Requires a special pan:

• Bed Bath & Beyond
• Amazon

Directions

Preheat oven to 350° F.

Stir dry ingredients together in a large mixing bowl. Make a well in the center and add oil, almond milk, water and extracts. Stir or blend until smooth. Spray pan with non-stick cooking spray. Fill each cavity about ⅔ full of batter. Bake for 18 to 20 minutes, or until golden brown and a toothpick inserted in the center of one of the cakes comes out clean. Use a thin, flexible spatula to loosen the cakes and turn them out onto a wire rack (flat side down) to cool completely. Fill and frost as desired.

Twinkie Filling

Ingredients

• 4 Tablespoons Earth Balance Whipped Organic Buttery Spread

• 2 cups powdered sugar

• pinch of salt

• ½ teaspoon vanilla extract

• a few drops almond extract

• about 2 Tablespoons soy creamer or unsweetened almond milk

Directions

Combine Earth Balance, powdered sugar, salt and extracts in a mixing bowl. Use an electric mixer if available, for optimal fluffiness. Blend in enough creamer or almond milk to achieve desired texture.

Assembly

Put frosting into a piping bag equipped with a long, straight tip (just about any tip will do, but nothing fancy is required). Use the tip to poke and (gently) fill three holes from the underside, being careful not to pierce the cake all the way through or overfill to bursting. Alternately, use a chopstick to make a hole from one end almost to the other (eclair style). Gently insert tip and carefully fill. Enjoy!!

Makes 12 - 15

- Acooba

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Potato Omelets

Ingredients

• 4 medium yukon gold potatoes

• ½ sweet yellow onion

• assorted fillings, such as:

  • fresh spinach

  • olives

  • scrambled tofu

  • vegetarian or vegan “bacon”

  • vegetarian or vegan “sausage”

  • cheese or vegan cheese as desired

  • sauteed mushrooms

  • roasted vegetables

• cold pressed vegetable oil for cooking
• salt & pepper to taste (if desired)

Sriracha Cream

• 2 tbsp vegan cream cheese

• 1 tbsp Sriracha Sauce

Directions

1. Prepare the potatoes - peel the potatoes and coarsely grate. You should have about 3 cups of shredded potato. Put the potatoes in a bowl and cover them with cold water. Drop in a few ice cubes. Let the potatoes soak while preparing the desired fillings.

2. When fillings are prepared and set aside, drain the potatoes. Spread out on a tray lined with paper towels to absorb excess water, and pat dry with more paper towels. Transfer to a large mixing bowl.

3. Finely grate onions, squeeze out excess water, and gently mix in with the potatoes to thoroughly combine.

4. Lightly oil an 8 to 10 inch skillet. For best results, use a non-stick or very well seasoned cast iron skillet. Sprinkle enough potato mixture to cover the skillet with a very thin layer. Use a spatula to press down into a flat layer covering the surface of the pan. Cook until golden brown, about 4 or 5 minutes over medium-low flame. Watch carefully to prevent scorching. Use spatula to loosen edges.

5. Cover the skillet with a sheet of parchment paper, then a large plate or baking tray. Flip the skillet over to invert the potato omelet onto the plate or tray.

6. If necessary, lightly re-oil the skillet. Slide the potatoes back in, with the cooked side up. Press down with the spatula and cook until golden brown on the underside, about another 3 to 4 minutes.

7. Assemble the omelet by sliding the potato “jacket” onto a serving plate, placing fillings as desired down the center, and then folding up the sides envelope style. Or, place desired fillings in the center while potatoes are still in the pan. Fold one side up to cover the fillings. Flip the omelet over so the seam side is down. Cook for another minute or so to seal the omelet, then slide onto a serving plate.

8. Garnish as desired.

Makes 4

Sriracha Cream

Combine vegan cream cheese with sriracha sauce and stir until smooth. Drizzle over omelets as liberally as you like. Enjoy!!

- Acooba

Related Recipes: Cottage Style Scrambled Tofu

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Cottage Style Scrambled Tofu

Ingredients

• 1 package (14oz) organic firm tofu, crumbled
• ¼ cup unsweetened original almond milk
• 1 tbsp Bragg Liquid Aminos
• 2 tsp cold-pressed vegetable oil
• 1 tsp yellow miso
• ½ tsp turmeric
• ¼ tsp smoked paprika
• ¼ tsp garlic powder
• pinch of black pepper
• pinch of nutmeg
• pinch of kala namak / black salt (optional - if “eggy” taste is desired)
• Earth Balance Buttery Spread, or vegetable oil for cooking

Directions

Place all ingredients (except Earth Balance or Oil for cooking) in blender or food processor. Blend or process until smooth.

Lightly coat a skillet with Earth Balance or vegetable oil. Scrape contents of blender in, and cook over medium heat, stirring regularly, until large curds form and mixture dries out a bit. For best results, use a flexible, heat resistant spatula.

Serves four as part of a delicious, balanced breakfast. May be stirred into fried rice, noodles, and soups, or used to garnish many dishes, including salads. Also makes a great filling for pastries or sandwiches, and is delicious used as a spread for crackers or eaten all on it’s own. Enjoy!

- Acooba

Related Recipes: Potato Omelets, Oatmeal Pancakes, Tofu Pate.

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Garlic Sesame Brussels Sprouts

Ingredients

• 1 bag frozen baby brussels sprouts
• 1 tbsp vegetable oil or Earth Balance Buttery Spread
• 2 cloves garlic, crushed (or 2 cubes Dorot frozen garlic)
• 1 tsp sesame oil
• Toasted sesame seeds (optional)

Directions

Prepare brussels sprouts to package directions. In saute pan, combine oil / Earth Balance and garlic together over medium heat. Add in brussels sprouts and sesame oil and toss together. Saute for 2-3 minutes, allowing flavors to meld. Remove to serving dish and garnish with sesame seeds if desired.

- Acooba

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Fluffy Peanut Butter Pancakes (Vegan)

Ingredients

• 1 ½ cups Unbleached all-purpose flour
• 1 Tablespoon EnerG Egg Replacer powder
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 ¼ cups unsweetened vanilla almond milk
• ¼ cup water
• 3 Tablespoons coconut oil
• 2 Tablespoons peanut butter (I used homemade peanut butter by my dear friend Mary Kay)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ⅓ to ½ cup chocolate chips (optional)
• 1 banana, thinly sliced (optional)
• coconut oil for cooking

Directions

Combine dry ingredients. Stir to mix well, then make a well in the center. In a separate bowl, stir some of the milk, warmed, together with the peanut butter, and if solid, the coconut oil, until smooth. Stir in the rest of the milk, the water, vanilla, and almond extract (if using). Add mixture to the dry ingredients, and stir gently to blend. If desired, stir in chocolate chips.

Heat griddle or pan, lightly greased with coconut oil. Use a ¼ cup measuring cup to drop batter onto hot griddle. Cook until underside seems golden brown (it will show around the bottom edges). Flip pancakes and continue cooking until golden brown on both sides. Repeat with remaining batter, using coconut oil to lightly grease the grill between batches.

Makes 10 - 12 fluffy, delicious pancakes.

Tip: For Peanut Butter (caramelized) Banana pancakes, place a few thin slices of banana on the grill then pour ¼ cup of batter over for each pancake. Proceed as directed above. Wipe grill with a damp paper towel between batches to avoid making “burnt banana” pancakes!! :-) Serve with chocolate peanut butter syrup and extra caramelized bananas.

Chocolate Peanut Butter Syrup

• 1 Tablespoon coconut oil
• 1 Tablespoon peanut butter
• ⅓ cup chocolate chips

Combine all ingredients in a bowl atop a double boiler. Make sure that no steam escapes around the sides of the bowl. Turn off heat and stir until syrup is completely melted and pourable. Enjoy!!

- Acooba

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Moroccan Veggie Meatballs

Ingredients

• 1 roll Gimme Lean (beef style)
• 2 tbsp parsley, chopped
• 1 tbsp cilantro, chopped
• ½ sweet onion, chopped finely
• ½ tsp cumin
• ¼ tsp cayenne pepper
• ½ tsp salt (optional)
• Olive oil for pan-frying

Directions

Combine all ingredients (minus oil). Mash well and form into 1-inch balls. Heat oil in skillet and pan fry “meatballs”, turning as necessary to brown on all sides. Serve warm with couscous and tomato or red pepper sauce.

- Acooba

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Vegan Hand Pies

Ingredients

• 1 recipe Smokey Marinara “Meatballs”
• Up to 12 squares (5 x 5 inches) of vegan puff pastry, thawed
• water (for sealing pastry)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.

Makes 8-12 pastries.

Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.

- Acooba

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Sunflower Butter Cookies

Last week, while at Veggie Fest Chicago, I tried Trader Joe’s Sunflower Butter. For the very first time. It was like: “where have you been all my life?!” Seriously delicious. So of course I got some when I returned home to share with my girls. This morning, I opened up the jar and was hit, simultaneously, by the most wonderful aroma, and by an irresistible inspiration. There are many, many things I’m going to do with this butter. First up: Sunflower Chocolate Chip Cookies. This is my first pass, and the recipe will evolve. I’m already thinking of a few things to do differently next time (which will probably be soon!). But for now, my tastebuds are about to take a walk on the sunny side. Here’s what I did today:

Ingredients

• 5 Tablespoons Earth Balance, whipped organic buttery spread
• ¼ cup Trader Joe’s Sunflower Butter
• 2 Tablespoons dark brown sugar
• 6 Tablespoons granulated sugar
• 1 ½ teaspoons EnerG Egg Replacer
• generous ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 2 Tablespoons water
• 1 cup plus 2 Tablespoons unbleached, all-purpose flour
• ½ cup vegan chocolate chips, optional

Directions

Preheat oven to 350° F.

Line baking sheets with parchment paper.

In a medium mixing bowl, place Earth Balance, sunflower butter, sugars, egg replacer, baking soda, salt, and vanilla. Blend by hand for a minute or two until well blended and smooth. Stir in water. Fold in flour, and chocolate chips, if desired. Drop mounds of dough two or three inches apart on prepared baking sheets. Bake for 10 - 12 minutes until set, then remove baking sheet from oven and place on a wire rack to cool.

Tip: For denser cookies, roll the mounds of dough into balls then press with the tines of a fork that has been dipped in granulated sugar (like peanut butter cookies). Bake and cool as directed. Enjoy!

Makes about a dozen cookies.

Edit: They might turn green! Sunflower seeds have chlorogenic acid (naturally occurring in plant leaves and stems, etc., and also in the seeds of the sunflower plant). The chlorogenic acid reacts with baking soda and possibly baking powder to produce a green pigment as they cool.

- Acooba

Related Recipes: Vegan Chocolate Clouds, Dirty Vegan Chocolate Chip Cookies.

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Vegan Chocolate Applesauce Cake

Ingredients

• 1 ¾ cups Unbleached Flour
• 1 tablespoon EnerG Egg Replacer
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon (optional)
• ½ cup dark brown sugar, packed
• ½ cup granulated sugar
• 1 cup unsweetened applesauce
• ⅔ cup vegetable oil
• ½ cup water
• 1 ½ teaspoon vanilla extract

Directions

Preheat oven to 350° F.

Grease and flour bundt pan (or spray with non-stick cooking spray).

Combine flour, egg replacer, cocoa, baking powder, baking soda, salt, cinnamon and sugars in a medium bowl. Make a well in the center, and add applesauce, oil, water and vanilla extract. Blend together until smooth, about 2 minutes by hand. Pour into prepared cake pan and bake for 30 - 35 minutes, or until toothpick inserted comes out clean. Invert pan on a wire rack to remove cake. Cool completely and frost as desired.

Vanilla Icing

• 1 cup powdered sugar

• ½ tsp vanilla extract

• almond milk or soy creamer (1 to 2 tablespoons)

Place powdered sugar into a small mixing bowl. Add vanilla and whisk in just enough almond milk or soy creamer to make a thick, pourable icing. Pour over cake.

Chocolate Ganache

• 1 cup vegan chocolate chips

• 1 Tablespoon coconut oil

In microwave or over a double boiler, melt chocolate chips and coconut oil together. Pour over cake.

- Acooba

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Oatmeal Pancakes

Ingredients

• ½ cup unbleached all-purpose flour
• ½ cup quick rolled oats
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup buttermilk*
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

*To make pancakes vegan, replace buttermilk with almond milk and add 1 tablespoon EnerG Egg Replacer powder to dry ingredients. 

Directions

Combine dry ingredients in a large mixing bowl. Stir together with a wire whisk until well mixed. Stir in remaining (wet) ingredients. Set aside for 10 minutes. Heat oiled griddle or skillet to medium hot. Test by sprinkling lightly with water. When pan is hot, stir batter briefly and drop ¼ cup of batter for each pancake onto oiled griddle. Cook until underside is lightly browned, then flip over with a spatula and cook the other side. If necessary, add additional flour or milk to batter to achieve preferred thickness and texture. Serve pancakes hot with butter or margarine and syrup.

Makes 10-12 pancakes.

Tip: Try with my Homemade Apple Syrup :-)

- Acooba

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Homemade Apple Syrup

Ingredients

• ½ cup apple juice
• ½ cup water
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ¼ tsp ground cinnamon
• 1 tbsp butter or margarine
• Optional add-ins
  • 2 apples, sliced
  • 1/4 cup dried tart cherries
  • 1/4 cup dried cranberries

Directions

Combine all ingredients (except butter) in a small saucepan. Stir to dissolve sugar and cornstarch. Turn heat on to medium and bring to a boil, stirring frequently. Remove from heat. Stir in butter or margarine and serve warm over pancakes or waffles.

Tip: Feeling adventurous? Try replacing the apple juice with pear juice :-)

- Acooba

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