Super fluffy pancakes for those special mornings!
I usually don’t make pancakes or waffles simply because 1) they’re more time consuming than a bowl of cereal with almond milk and 2) they don’t fill me up. However, I had a weird craving for pancakes one night, so I excitedly got out of bed the next morning and made a small batch for me and my mom.
And it just so happens to be in time for Mother’s Day! If you’re mom digs the whole breakfast-in-bed thing, she’ll surely appreciate this. However, eating in bed is a big no-no in our household; we don’t even have proper food trays, so I had to use this baking sheet for the photo.
This recipe can be doubled/tripled/quadrupled/etc. for a larger batch.
Simple vegan pancakes (serves 2)
120 grams whole wheat pastry flour or all-purpose flour
12 grams cane sugar
2 tsp baking powder
1/8 tsp salt
236 mL (1 metric cup) plant milk
1 TBSP apple cider vinegar or lemon juice
27 grams coconut oil, melted (alt. 2 TBSP any liquid oil)
1/4 tsp vanilla extract (optional)
- Stir in the vinegar (or lemon juice) into the plant milk and set aside. This will make our “buttermilk.”
- Preheat a skillet or griddle on medium-low heat.
- Meanwhile, combine the dry ingredients in a separate bowl.
- After about 5 minutes, the “buttermilk” should be slightly curdled. Incorporate this into the dry mix along with the oil. Let the batter sit for a minute; it should be pretty thick.
- Lightly grease the surface of the skillet/griddle and ladle or spoon about 1/4 cup of the batter at a time.
- Flip each pancake when the batter rises and bubbles appear on the top surface. If it does not easily separate from the pan, the pancake is not ready to be flipped.
- Serve warm with maple syrup and vegan butter and garnish with your choice of toppings.
- banana coins + coconut flakes + cinnamon
- blueberries + lemon zest + powdered sugar
- goji berries + cacao nibs + slivered almonds
- orange slices + pistachios
- banana coins + cacao nibs + hemp seeds
This fried rice appeared in my last random eats, and I thought I’d share the recipe. It’s nothing special really; just toss everything in a frying pan and stir!
Me being my Korean self, I couldn’t not eat this with gim (roasted laver). I also added a pickled ume (umeboshi) as a salty/tart contrast. But I think anything spicy or tangy will be good with this dish; kimchi or quick-pickled cucumbers sound awesome!
To be honest, I never measure when I cook, so I don’t have exact measurements. However, I stick to ratios (1 spoonful : 2 spoonful), so I’m guesstimating based on that. Feel free to adjust to your taste!
Veggie Fried Rice (serves 1)
1/2~2/3 cup cooked brown rice (day-old if using the glutinous type)
1/4 cup broccoli florets, bite-sized
1/4 cup diced mushrooms
2 TBSP diced onion
~2 oz carrot, diced
~1 oz sugar snap peas
3 oz extra firm tofu
3 cloves of garlic (substitue with 1/4 tsp garlic powder)
1 tsp tamari or soy sauce
1/2 tsp sesame oil
1 TBSP nutritional yeast
splash of rice vinegar
salt and pepper, to taste
drizzle of oil for pan
garnishes: sesame seeds, crushed roasted laver, spring onions
- To start off, add nutritional yeast and rice vinegar to your tofu and crumble with a fork. If you have black salt (kala namak), then go ahead and add some to this mixture.This will act as our “egg.”
- On a frying pan, add the oil (use small splash of water if you are avoiding added oils) on medium-high heat.
- Add the onions and fresh garlic to the frying pan and stir occasionally until fragrant and golden-brown. This will take about two minutes.
- Add the rest (carrots, mushroom and broccoli) into the pan. Season with salt and pepper.
- Once the vegetables have softened a bit, add the egg mixture. Stir and fry for about 3 or 4 minutes, making sure no pieces are burnt.
- Finally, add the rice and continue frying until the rice is heated through-out. Pour the tamari or soy sauce while continuing to stir.
- In the last few seconds, add the sesame oil and give the whole pan a few more good stirs to evenly distribute.
- Remove the pan from heat. Serve on a plate with garnishes of choice.
If you could tell, this recipe is highly adaptable. If you don’t have or like some of the veggies, just omit. That bell pepper that’s been sitting in your fridge for a week? Go ahead and toss them in! Have fun with this “recipe” and use it as a base to get creative!
Hope you enjoy~ Happy munching!
If you grew up in Korea, visited Korea, or even stopped by an oriental grocery store, you may be familiar with ‘바나나 우유’ which translates directly to ‘banana milk’. Its ubiquitous plastic/paper cartons line the refrigerated isle of most, if not all, Korean convenience stores and it’s a favorite for children and adults alike. The same brand produces other various flavors, including the original strawberry and chocolate, as well as other not-so-familiar ones like coffee and melon.
Banana milk is exactly what it sounds like. Except, no, we don’t milk the bananas (hehe), but we infuse artificial flavors into normal cow milk.
Well I decided to make a dairy-free (and cruelty-free) version of my childhood favorite. I toned down the sweetness a little, but it’s still pretty sweet to replicate the original one. You can adjust the sweetness to your liking.
Also, I’d like to note about the type of ‘mylk’ in this recipe. I don’t recommend using store-bought almond milk due to its distinct bitter taste. I found it overpowers the banana flavoring. However, feel free to try out homemade nut milks or other store varieties of non-dairy milks.
Non-dairy banana milk : 바나나 우유 (serves 2)
2 cups soy milk
2 tsp banana flavoring
1 large banana
2 TBSP cane sugar (omit if your soy milk is sweetened)
tiny pinch (~1/16 tsp) turmeric, optional for color
- Combine everything in a blender and mix until smooth. Serve chilled.
Easy, right? Perfect for an afternoon snack or alongside your meals. You can go super Korean route and enjoy it after a bath or a sauna with those sheep-head towels (look them up if you don’t know; they’re super cute).