Vegan Mini and Mickey Pancakes

Last Sunday, Kira and I made pancakes with a frozen strawberry banana spread kind of thing for breakfast. I was going to blog sooner, but with all the craziness with Buddy, I didn't.

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. 

Not so Red Velvet Cupcakes

This weekend, my sister's and I made Vegan red velvet cupcakes. Unfortunately, we were pretty much out of red food dye. We were only able to use about three drops before we ran out. So the cupcakes looked like a slightly pink/ish brown. But they still tasted good. The cupcakes were light and fluffy and the frosting was tasty.

Vegan Red Velvet Cupcakes:

Ingredients:

Wet:
1 cup of soy milk or other non dairy milk of choice
1 teaspoon of apple cider vinegar
1/3 of a cup of canola oil
2 tablespoons of red food dye (yeah, we definitely didn't do that)
2 teaspoons of vanilla extract
1/4 of a teaspoon of almond extract
1 teaspoon of chocolate extract  We left this out and our cupcakes were fine

Dry:
1 1/4 cups of whole wheat flour
1 cup of granulated sugar
2 tablespoons of cocoa powder 
1/2 a teaspoon of baking powder
1/2 a teaspoon of baking soda

Directions: 
1. Preheat the oven to 350 degrees 
2. Whisk the milk and vinegar and let curdle
3. Put the flour, sugar, cocoa, baking powder, baking soda, and salt into a large mixing bowl and stir
4. Add the rest of the wet ingredients + the curdled milk
5. Stir the wet and dry ingredients with, something you can stir with.
6. Don't over mix or the "the cupcakes will turn out gummy- small lumps are okay"
7. Fill the cupcake liners about 3/4 of the way, the cupcakes rise a lot. Supposably, this will make 12 cupcakes (it did for us) but you never can be sure
8. Bake for 18-20 minutes until the center is not gooey when a toothpick is inserted
9. The recipe says to do otherwise, but we just threw em in the fridge

Frosting:
About 3 1/2 ish cups of powdered sugar
Enough soy milk to make the frosting the right texture
A bit of lemon juice to add a cream cheesey flavor
You could add ground cashews to make it taste more like cream cheese, but we didn't. Soak them for a  while (the longer the better) and blend before adding to the frosting
(Sorry the instructions for the frosting are so vague, we changed it a lot and didn't keep track of how much stuff we added in.)

Directions:
10. Whisk the stuff together and and more stuff if it doesn't look right ;)
11. Frost your cupcakes. Eat like five of them right then. 

The original recipe is at: http://www.food.com/recipeprint.do?rid=412578


Unfortunately (on a completely different topic) Buddy got sick on Sunday afternoon. He seemed fine at first, but wouldn't eat. I sat with him for maybe an hour afterwards and he was pretty sick. He is now a lot better, but still wouldn't eat this morning. We took him to the vet and got some blood work done, so I am waiting for the results that will come tomorrow. The vet gave him an anti-nausea shot, and now he is eating again!