The Tipsy Vegan by John Schlimm

The Tipsy Vegan by John Schlimm

Author:John Schlimm
Language: eng
Format: epub
ISBN: 9780738215389
Publisher: Da Capo Press


YIELD: 6 TO 8 DRINKS

Party Monster Pancakes

Should you find yourself doing the walk of shame or merely stumbling in the door at the crack of dawn, these airy pancakes will be a welcome sight. While always a brunch favorite, especially after an all-nighter, let’s face it, with cinnamon, bananas, vanilla, walnuts, and the secret ingredient, amaretto, they’re really soothing anytime, day or night.

1½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

Pinch of salt

¼ teaspoon cinnamon

1½ cups soy milk or other nondairy milk

1 teaspoon white vinegar

3 medium very ripe bananas, mashed with a fork

1 teaspoon vanilla extract

1 tablespoon amaretto

½ cup chopped toasted walnuts

1 tablespoon canola oil, plus additional

Additional bananas for slicing and serving

Maple syrup for serving

In a large bowl, sift the flour with the baking powder, baking soda, salt, and cinnamon.

In a separate large bowl, stir the soy milk with the vinegar and let the mixture rest for 5 minutes. Stir in the mashed bananas, vanilla, and amaretto, then pour the mixture into the flour mixture without over-blending. Fold in the walnuts.

In a large nonstick skillet, heat the canola oil until it slides easily across the pan. Pour ¼ cup of the batter per pancake into the hot skillet and cook until bubbles appear on the surface, 1 to 2 minutes. Flip the pancakes with a spatula and cook 1 to 2 minutes more, until golden brown on both sides. Transfer to a large plate and cover loosely with foil to keep warm. Continue making pancakes, brushing the skillet with oil for each batch.

Serve with sliced bananas and maple syrup.



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