gluten free option

Fluffiest Maple Buttermilk Pancakes

Fluffy Maple Butter PancakesFluffiest Maple Buttermilk Pancakes

For some reason, pancakes were one of the harder recipes for me to properly veganize. I ate a lot of (tasty) dense pancakes in the beginning. It’s easy enough to replace eggs with a flax egg, but the pancakes weren’t fluffy and didn’t have enough rise that real eggs give. The solution? More baking powder. Don’t worry, I promise it’s not overpowering in the recipe. It just gives you the fluffiest, dreamiest pancakes… ever!

Top View

Fluffiest Maple Buttermilk Pancakes

  • 1 1/2 C. organic unbleached all purpose flour (for gluten free pancakes, subsitute all the flour in this recipe (2 1/4 C. total) with Cara’s all purpose GF mix + 1/2 t. xanthan gum)
  • 3/4 C. whole wheat pastry flour
  • 2 T. aluminum free baking powder
  • 1/4 C. pure maple syrup
  • 2 T. vegan butter, melted
  • 1/2 t. sea salt
  • 2 1/4 C. unsweetened soy milk
  • 1 T. apple cider vinegar
  • 1 1/2 T. ground golden flax seed
  • 1 tablespoon vanilla

Method: In a small bowl, combine soy milk, apple cider vinegar and vanilla (vegan buttermilk), let sit and curdle while you put the other ingredients together. Melt the vegan butter and combine it with the pure maple syrup, set aside (mmm, maple butter). In a large bowl, whisk together flours, baking powder, sea salt and ground golden flax seed. Now add all the liquid ingredients and stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 4 minutes on each side. Serve with vegan butter and pure maple syrup if desired.

Pour syrup

Oh and today is the last day to enter the Virtual Vegan Potluck, if you haven’t entered all ready, get in there!


Side Viewmaybe next year we should do a breakfast potluck?


Oil Free Banana Muffins

Banana Muffins

I make these muffins at least once a week. My kids love them and they provide quick after school snacks or mid-morning treats. I’ve found they don’t need oil to be tender and delicious. The extra banana takes care of that and makes them deliciously and intensely banana flavored.Bananas

I always buy 5 or 6 bunches of bananas so I can have extra ones to go brown just to make these. The rest of the bananas go in to smoothies and for eating.Blender batterBlending up the wet ingredients makes for a really quick recipe with no fuss


Then you simply pour the liquid into the dry mixture and stir.Fillings

We all have a different preference for fillings, my youngest likes them plain, I like the goji berries, my husband likes cranberries and my daughter likes the chocolate chips. I can just press some into the filled muffin tins to make an assortment, then we’re all happy. Alley at Made of Stars mentioned chopped walnuts in the comments below, chopped pecans would also be lovely, how did I forget? 🙂

In pan

Oil Free Banana Muffins

I always double this recipe, but we’re banana muffin fiends, so here’s the single recipe here

  • 3 ripe bananas
  • 1/2 C. plain soymillk + 2 T. lemon juice stirred together = vegan buttermilk
  • 1/2 C. raw sugar
  • 1 t. vanilla
  • 1 1/2 C. whole wheat pastry flour or for gluten free option use an equal amount of Cara’s all purpose GF mix + 1 t. xanthan gum or 1 T. ground flax
  • 1 t. baking soda
  • 1/2 t. sea salt

Method: Preheat oven to 350 degrees. Blend bananas, sugar, vanilla, and vegan buttermilk in your blender until smooth. Whisk the dry ingredients together in a medium bowl. Pour wet mixture in and stir with a wooden spoon until just combined. Measure out by 1/4 C. measures into a lightly oiled 12 tin muffin tin (don’t use papers, these will stick). Press in a few fillings if desired, or leave plain. Bake for 20-25 minutes until just golden. Cool on a baking rack for a few minutes before eating.


For more oil-free recipe goodness, check back on Wednesday the 12th, I’ll be reviewing and giving away a copy of Lindsay Nixon’s new Happy Herbivore Abroad cookbook as part of her 31 days of giveaways Blog Tour.


Layered Plum Tart with Apricot Crumble

Would you be compelled to make this if I told you that it’s healthy enough to eat for breakfast?

Layered Plum Tart with Apricot Crumble

Inspiration comes from this other fabulous dessert of mine

Ingredients: 1 C. Whole wheat pastry flour OR for gluten free option 1 C. certified gluten free oat flour, 1/3 C. Cashews, 10 pitted dates, 10 dried apricots, 1 t. vanilla, 2 T. raw sugar, 2 T. coconut oil, 1/2 t. sea salt, 1 t. cinnamon, 4-6 large plums, pitted and thinly sliced (with skins on)

Method: Preheat oven to 350 degrees. Combine flour, cashews, dates, apricots, vanilla, raw sugar, coconut oil, salt and cinnamon in a food processor or high powered blender. Process until fine and crumbly. Press 1/2 of the crumb mixture into the bottom of a 9 inch spring-form pan, mixture will be a bit dry, but the juices from the fruit will moisten it while baking.

Top with sliced a layer of sliced plums

follow the pattern shown in above photos. Sprinkle with only 1/2 of the remaining crumble 

Place another layer of plums over the crumble.

Add 1 T. water to last bit of crumble and put the moistened remaining crumble over the plums.

Bake for 30-35 minutes until fragrant and crumble is golden. Remove from springform pan and let cool slightly before serving. If you’re feeling naughty (I was), you can drizzle yours with a vegan powdered sugar and water glaze.

This tart would also be good made with peaches, apples, pears, etc. Use your imagination!

Healthied up Oatmeal Chocolate Chip Cookie Bars

I make these bars two different ways depending on the company I’m serving. I make the first version for my family, it’s oil free and uses less sweetener so it tastes a bit healthier and results in a more cake-like cookie but is still delicious!

The second version is good for convincing company that being vegan doesn’t mean sacrificing flavor! It has a small amount of oil and more (unrefined) sweetness and tastes and crunches more like traditional cookie bars, but is still relatively healthy compared to regular vegan cookies. Try both recipes to see which one is your favorite! Enjoy!

Healthied Up Vegan Oatmeal Chocolate Chip Cookie Bars

Oil-Free & Less Sweet Version:

  • 2 C. Whole Wheat Pastry Flour (for Gluten Free option substitute Cara’s all purpose GF mix)
  • 1/2 C. Rolled Oats (use certified Gluten Free for GF version)
  • 1/2 C.  raw agave
  • 1/2 C. unsweetened Apple Sauce
  • 1 T. Ground Flax Seed
  • 1/2 C. Almond Milk
  • 2 t. Vanilla
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/2 C. Vegan Chocolate Chips

Method: Preheat oven to 350 degrees. Combine flour, oats, ground flax, baking powder and salt in a large bowl with a wire whisk. Add agave, apple sauce, almond milk, vanilla and chocolate chips. Stir til just combined. Pour into an 8×8 pan. Bake for 20-25 minutes. Do not over bake, that’s the secret to the awesomeness of these babies. Let cool for 10-15 minutes then cut into 16 squares.

Tiny Bit Naughty Version:

  • 2 C. Whole Wheat Pastry Flour (for Gluten Free option substitute Cara’s all purpose GF mix)
  • 1 C. Rolled Oats (use certified Gluten Free for GF version)
  • 1/2 C.  raw agave or pure maple syrup
  • 1/2 C. raw sugar
  • 1/4 C. Coconut Oil
  • 1/4 C. Almond Butter
  • 1 T. Ground Flax Seed
  • 1/2 C. Almond Milk
  • 2 t. Vanilla
  • 1 t. baking powder
  • 1/2 t. sea salt
  • 1/2 to 1 full C. Vegan Chocolate Chips (depending on your chocolate meter)

Method: Preheat oven to 350 degrees. Combine flour, oats, raw sugar, ground flax, baking powder and salt in a large bowl with a wire whisk. Cut the coconut oil and almond butter into the flour mixture. Add agave, almond milk, vanilla and chocolate chips. Stir til just combined. Press into an 8×8 pan. Bake for 20-25 minutes.  Let cool for 10-15 minutes then cut into 16 squares. 

Try to eat just one.