Vegan Pancakes and Frozen Banana Strawberry spread:
Ingredients:
Dry:
1 cup of dairy free milk
2 tablespoons of olive oil
2 tablespoons of maple syrup or sugar
1 teaspoon of vanilla extract
Wet:
1 cup of Whole Wheat Flour
1 tablespoon of baking powder
1/4 of a teaspoon of salt
Instructions:
1. In one mixing bowl, mix the dry ingredients, in a separate bowl, mix the wet.
2. Pour the wet into the dry and stir. The original recipe says to wait five minutes before putting the pancakes on the pan, but we didn't do that and our's turned out very fluffy anyway.
3. Let the pan heat up. We used a low medium heat on our stove. Make sure the pan is hot enough to sizzle a drop of water before adding the pancake batter.
4. You can use as much batter as you want per pancake, but Kira wanted mini pancakes, so we used a 1/8 of a cup measure of mix per pancake. Cook the pancake until golden brown on each side.
5. Eat the pancakes.
We made mini pancakes. We made Mickey ones too! Pancake art.
And for the Strawberry Banana spread...
Take about 10 frozen strawberries
1 1/2 frozen bananas
Blend in blender or food processor.
If you want more of less of one frozen fruit, you can adjust the recipe. It's not very exact as you can tell.
Blend in the food processor for a long time. I almost gave up, and my mom had to help.
