Vegan Oat-Filled Pancakes

Thanks to the author of the (never home) maker blog, this recipe has become one of my FAVORITE pancake recipes (and we lovingly call them "colon-blow pancakes" because they are fiber rich). Loaded with oats (and not much flour) these vegan pancakes give you pure love. I think the mashed banana makes them taste a little like banana bread--another favorite! I have added a little Leasa personality to the original recipe (added in red). Enjoy!
 
What you'll need . . .

• 1/2 cup white whole wheat flour (unbleached) OR 1/4 c. wheat flour and 1/4 c.buckwheat flour
• 1/3 cup shredded coconut (unsweetened) I only use 1/4 c. coconut and I blend it up with the oats
• 1/3 cup flax meal
• 1/2 cup rolled oats, processed into flour (just put 1/2 cup oats into your food processor and pulse until flour-eeeee)
• 1 ripe banana (the riper, the better)
• 1 cup soy milk OR rice, almond, or oat milk
• 1 teaspoon baking powder
• 1 tablespoon agave
• 1/3 cup rolled oats (you may not need this...the last time I made them I forgot to add the un-blended oats and they turned out not as dense and fluffier...your choice.)

Method . . .

1. Combine all ingredients in the large bowl (fold in the whole rolled oats after everything is sufficiently mixed).
2. Add more milk if necessary (the mixture shouldn't be TOO thick, but it will be relatively dense).
3. Oil a pan (I used canola oil--I prefer safflower oil) and set over medium heat.
4. Do your pancake thing. I found it was easier to make these guys pretty small (4 to 5 inches in diameter) . . . cook them briefly on the one side, then flip and FLATTEN (because they'll tend to fluff up), continue cooking until nicely browned and done the whole way through.
5. Top with vegan butter and maple syrup. Walnuts. Fruit. Whatever else you enjoy.

Gwyneth Paltrow's Vegan Buckwheat & Banana Pancakes

Props to Gwyneth for sharing this delicious pancake recipe on her GOOP blog.

INGREDIENTS:

    * 1 1/4 cups fat free soy or rice milk
    * 1 tablespoon lemon juice
    * 1 tablespoon vegetable oil
    * 1 tablespoon maple syrup, plus more for serving
    * 1/2 cup buckwheat flour

    * 1 teaspoon baking soda
    * 1/2 cup unbleached all-purpose flour or white spelt flour (substitute rice flour to make pancakes completely gluten-free)
    * 1/2 teaspoon salt
    * 2 bananas, thinly sliced

PREPARATION:

   1. Mix all the wet ingredients together in a small bowl.
   2. Mix all the dry ingredients together in a slightly bigger bowl.
   3. Add the wet to the dry and stir just enough to combine – be careful not to over-mix (that’s how you get tough pancakes).
   4. Heat a large nonstick skillet or griddle over medium-high heat (I love Jamie Oliver’s nonstick cookware – it’s so slippery that I don’t need to use any oil or butter).
   5. Ladle as many pancakes as possible onto your griddle.
   6. Place a few slices of banana on top of each pancake.
   7. Cook for about a minute and a half on the first side or until the surface is covered with small bubbles and the underside is nicely browned.
   8. Flip and cook for about a minute on the second side.
   9. Repeat the process until you run out of batter.
  10. Serve stacked high with plenty of maple syrup.

Vegan Banana-Molasses Bread

2-3 Overly ripe bananas (the browner & gooey-er the better)
1/4 cup applesauce
1/4 cup oil
1/2 cup sugar (or 1/4 c. sugar & 1/4 c. honey)
2 tbsp. molasses

Mix all of these ingredients together. If you have time let it all marinate in the fridge for a few hours.

Then add:
1 cup flour
1 cup whole wheat flour
3/4 tspn. baking soda
1/2 tspn. salt

Add vegan chocolate chips, if you want a little sweetness.

350 degrees for 40-50 minutes.

Eva's Fruit Macedonia

A lovely dessert from Spain! From my roommate in South Africa...enjoy!

Guava juice (like real yummy, and thick guava juice)
Orange juice (real OJ with pulp)
Apples (peeled and cut into little peices)
bananas (cut into little peices)

Pour 1/2 c. guava & 1/2 c. OJ into lovely glass and add fruit. Put in refrigerator for at least 4 hours (for fruit to absorb some of the juice.) Garnish with pineapple/umbrella and eat with spoon. YUMMY! A refreshing and light yet tasty dessert. You can add any kind of fruit and experiment with the juices.

The B-E-S-T BANANA BREAD

With smiles like that, you better believe they just got done eating mom's famous banana bread!
3 bananas, mashed
1 cup sugar
2 cups flour
1 tsp. baking powder
1 tsp. salt
2 eggs, beaten
1 tsp. soda dissolved in 2 tbsp. hot water
1/2 cup shortening
1/2 cup nuts, chopped

Mash bananas in a mixing bowl and add sugar. Let stand l5 minutes. Add eggs and shortening.
Mix. Add dry ingredients, soda and water, and nuts. Mix. Put in bread pan and bake 1 hour in 325 degree oven.