Monday, February 1, 2010

banana coconut and pecan vegan pancakes with sweet accoutrements

Lazy sunday mornings are the best. I'm on this poor lady rampage where my goal is to only consume food from my fridge that desperately needs to get eaten or has just been in my pantry for awhile. I figured pancakes were a good way to go. I always have all purpose unbleached flour in my cupboard. I also have this random package of unsweetened coconut flakes, a half bag of pecans and three small bananas that were just too spotty for me to eat whole. Well, there ya go: Banana, coconut and pecan pancakes. The recipe is super easy and vegan! (I adapted the recipe from the Vegan with a Vengeance cookbook) By adding vinegar to the soymilk, you get a buttermilk-like consistency that helps the pancakes rise well and give it a great fluffy texture. I added a teaspoon of almond extract mainly because I just love almonds. 

1 1/2 cups of all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups soymilk + 1 teaspoon apple cider vinegar (let sit for 5 minutes)
1 tablespoon canola oil
1 teaspoon vanilla
1 teaspoon almond extract
3 small bananas, well-mashed with a fork
1/4 cup unsweetened shredded coconut
1/2 cup pecans

In a medium sized bowl, sift together the first five ingredients. In a separate small bowl, mix bananas and other wet ingredients. Do not overmix. Fold in the coconut and pecans. 

Heat a large non-stick pan, coat with canola oil. Working in batches of three, scoop about 1/4 of a cup of batter into pan. Cook until sides start to bubble. Check to see if golden brown, and then flip 'em.  Cook for another couple of minutes. Transfer to a large plate and loosely cover with foil. Coat pan with more canola oil in between batches. 

The pancakes aren't very sweet, therefore, my roommate and I had many sweet accoutrements on hand: 

From left: crunchy peanut butter, a nutella-like spread from Holland, a orange peel and elderflower marmalade from Ikea, a blueberry syrup, maple syrup and sorghum syrup from the Loveless Cafe in Nashville. 

Finished Product: 
(oh, and you can see the hagel slag* in the background)

*Puur Chocolade Hagel Slag literally translates to 'chocolate hail storm.' These dutch chocolate confectionaries are simply way better than any ordinary chocolate sprinkle. They taste awesome topped on pancakes.

No comments:

Post a Comment