Friday, September 6, 2013

Vegan Chunky Monkey Pancakes

Ben and Jerry's Chunky Monkey is the best ice cream out there. But it is neither vegan nor suitable for breakfast (well, not always). But these pancakes fulfill both those criteria. And they are more like giant chocolate chip cookies (with melty cooked banana slices in the middle) than acceptable breakfast treats. But don't worry, these pancakes are acceptable breakfast indulgences. 

Ok, we might have put too many chocolate chips, but at least we used semisweet (which is infinitely better than milk chocolate or, shudder, while "chocolate"). And whole wheat flour + almond flour both make this treat really filling and satisfying. Full of protein too, proving that vegan food can be protein-filled, without containing tofu (which I love, but I digress). 

 photo 1af6eca6-5d02-4225-873a-e6ac421b828b_zps2cc982b1.jpg

 photo aa97a008-aaca-4aa4-95a5-2530e063df0e_zps6548ed11.jpgVegan Chunky Monkey Pancake
Serves 3-4, makes 10-12 pancakes

-1 1/8 cup white whole wheat flour

-3/4 tbsp baking powder

-1/2 tbsp baking soda

-1 scant cup almond milk + 1 tbsp lemon juice (also add 1 tbsp evaporated cane juice if using unsweetened almond milk; otherwise use lightly sweetened and don't add sugar)

-1/2 cup water + as needed

-3/8 cup almond flour

-3/4 tbsp coconut oil

-1 tsp molasses

-large pinch fresh cinnamon

-1/2 tsp salt

-1/4 cup broken up walnuts

-3 tbsp-1/4 cup vegan chocolate chips (depending on how much your inner chocoholic is wailing for chocolate)

-1 large banana sliced

Mix the almond milk and lemon juice to create "buttermilk". While the almond milk is curdling (don't worry, this is supposed to happen), sift together flour, baking soda, baking powder, salt, and cinnamon.

Add the coconut oil and molasses to the "buttermilk". It is best to use room temperature ingredients to ensure the coconut oil doesn't seize up, but just microwave the mixture for 5-10 seconds if the coconut oil does not combine evenly.

Mix together the dry ingredients, wet ingredients, and almond flour. Add the 1/2 cup water plus any additional water to create a batter texture. Add the chocolate chips and walnuts. Let the batter sit as you warm the griddle.

To make each pancake, add a little coconut oil to the griddle. Spoon a couple of tablespoons of batter on the hot griddle. Make sure you keep stirring the batter so that the walnuts and chocolate chips are evenly distributed. Then, place 2-3 slices of banana on the batter. Add a spoon of batter to cover the banana slices. After 2-3 minutes, flip and cook until golden brown and crispy on both sides.

And here's a tip. Use a pancake mold if you want your pancakes a bit thicker and more cookie-like. If you prefer thinner pancakes, forego the mold and make free-form pancakes. They are definitely divine either way though.

Enjoy your indulgent yet totally healthful breakfast!

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