Tag Archives: chocolate

Best vegan gf or not pancakes ever. PB& chocolate high protein breakfast. 

I would seriously eat these daily.  In fact we ate them before I could steal any for pretty pictures. These are not only good to eat, they are good for you. With their high protein value, they make a great satisfying breakfast.

I made these on a whim, I have been experimenting with flavoured soy milks in our pancakes for a while, and other fillings. Pancakes always leave me sorta hungry, so I usually end up making the kids pancakes and having something else. When I realized I was clean out of whole wheat flour I had a brain flash, if I could up the protein and fiber value in pancakes they would be more satisfying as a breakfast, so I started checking out my alternative flours and the chickpea caught my eye. with 6g of fiber and 6 g of protein per 1/4 cup (about the amount in 2 pancakes) it was a great solution, however I know how dense that stuff can be and pancakes should not be dense, so I went 50/50 with regular flour for what is a perfect density. since I was on a protein mission, and my son wanted chocolate ones, the thought of Reese came to mind, and how good PB and Chocolate is. I recently found PB2 a dry peanut butter powder, in a local health food store and have been trying to find ways to use it, why not add a bit of protein that way,  and of course, what goes better than banana with both peanut butter and chocolate!?  For the protein reason I used soy milk here but I often make my pancakes with almond milk, both work well but soy tends to make a flufflier pancake.

Peanut Butter Chocolate Banana Pancakes. 

  • 1 1/4 cup chickpea flour
  • 1 cup all purpose flour (gf version works well too)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 2 cups soy milk (1/2 chocolate 1/2 plain)
  • 4 tbsp apple sauce
  • 2 smashed ripe bananas
  • 2tsp vanilla extract
  • About 1 tbsp chia seeds
  • 2 tbsp PB2 (dry peanut butter product)

Mix the dry ingredients well in a bowl except PB2 and chia. I recommend using a fork for this. The density of the flours are a little different and they blend better this way. Add soy milk, apple sauce, chia, vanilla smashed banana and PB2 mix well with fork or whisk. Pour about 1/3 cup into preheated non stick pan on medium heat and flip when very bubbly.

This recipe makes 12-18 pancakes depending how big you want them. So for fewer than a family of 6 you might want to take only  1 cup and 3 tbsp of the dry mix, reserve the rest in an air tight container and halve the remaining ingredients to mix with the dry mix. But these also freeze and store really well for toaster pancakes or on the go snacks.

 

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Birthday Cake!

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I’ve been making vegan banana bread since before vegan was cool. I am that old.

But a vegan birthday cake? This was my challenge for my daughter bananabread4on her 4th birthday this year. A cake she can and will actually eat. All the typical parve cakes are gross and usually call for eggs anyway. So I decided to start with 2 things I know she likes. Banana bread and cupcakes. The next hurdle was an icing that didn’t have the texture of grainy margarine. My cake loving child has handed back parve birthday cakes because she didnt like them. Chocolate is a big hit naturally, so I found a date based, fat free version that I have continued to perfect.

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In this version I made an iced banana bread loaf. The banana bread this time does not have dates which although delicious suck a bit of moisture from the bread and I wanted that soft texture since this is a birthday cake. I also used white flour (shocking I know) and white sugar (gasp) but hey it’s a birthday cake! And really sugar is sugar and well the dates provide plenty of fibre. And with 6 bananas I think the health balance is achieved here.   Whole wheat in this recipe gives a denser texture, I really wanted a moist airy (as airy as banana bread gets) cake, which is precisely what I got here.  Normally I make it with half and half and this blend is perfect for a simple bread.

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The icing turned out wonderful with the addition of a healthy fat in the form of creamy avocado.   It is now officially my go-to chocolate icing.  Since this cake is for my mom’s birthday and she loves both chocolate and avocado, I am hoping the marriage of these two here satisfy her sweet tooth! Happy Birthday Mom!!!!!

Vegan Banana Birthday Cake

Ingredients:

Icing:
2 cups of dates
1 cup boiling water
1/2 cup cocoa
1/2 ripe avocado
2 tsp vanilla
1/8 tsp iodized sea salt

Cake:
6 very ripe bananas (large ones)
1/2 cup sugar (both white and brown work fine here.)
2 tsp vanilla
2 cups flour (whole wheat or white or half and half)
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon (or to taste)
Pinch nutmeg
1/2 cup chopped dates, raisins, or nuts (optional)

Method:

Preheat oven to 350

For icing:
Put dates and boiling water in blender. Cover and let sit while you prepare cake (at least 15min)
Blend until smooth, add avocado vanilla and salt and blend until mixed. Add cocoa and pulse scrapping down sides periodically.
Chill in fridge 3 hrs min (generally the time it takes to bake and cool cake!) before icing.
Store leftovers in fridge if you have any.

For cake:
Mash bananas until smooth. (chunks tend to settle)     Add vanilla and sugar mixing well.
In another bowl mix all dry ingredients well and then add to the banana mixture mixing until fully moistened, it makes a sticky thick batter.

Fold in the dried fruit if using (see tip) and pour into greased or lined pan.

Bake times
For a loaf cake: 1 hr
Any sized baking dish: 45-50min
Regular sized muffins: 45-50min
Mini muffins: 35-40 min

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Tips:
If you are using dates or raisins I suggest soaking them first and add a bit of applesauce or water to the mix as these items suck moisture from the cake when baking.

Mini muffin tins are great for making toddler and young child sized muffins. Filled all the way this batter makes a little more than 24 mini muffins.

Nutrition nugget: Each serving (serves 12) with the icing has a full serving of fruit! IMG_3987