It’s a Pancake Kind of Morning

Sunday mornings are no stranger to the delightful pancake breakfast.

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Our favorite recipe – No Fail Buttermilk Pancakes –┬ácomes from 500 Vegan Recipes by Celine Steen and Joni Marie Newman. It truly is a gem of a recipe. They turn out fluffy and golden every single time!

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We served these beauties with tall glasses of freshly juiced oranges and the last tablespoon of maple syrup hiding in the fridge. It’s really hard to share such a minuscule amount of maple syrup!

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What’s your favorite pancake recipe?

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Pancakes for Dinner… Again

Lazy days off from work are the best. It means you can wear your jammies for as long as you want, eat lunch while doing crossword puzzles, and snack on homemade graham crackers when the need strikes. It also means you have time to make pancakes for dinner! Blueberry pancakes. We enjoyed our pancakes with fresh orange juice and leftover tofu scramble (that should have been cupcakes…).

My favorite pancake recipe hails from 500 Vegan Recipes – No Fail Buttermilk Pancakes. They turn out fluffy and golden every single time. Lucky for me, Tim insists on being the pancake maker. I sit back and do nothing while I wait…

…for these beauties:

And then I greedily snarf them down and demand more. Well, not really. I can usually only eat two pancakes because they are big and filling and I top them with banana. I let Tim have the extra pancakes.

I wish I had a maple tree in my kitchen so I could tap it for delicious maple syrup every day.

 

Tahinitoo Turns One!

Exactly one year ago I started this website (formerly Vegan Addict) with the intention of promoting veganism through food, craft, and adventure. I will admit, I used to scoff at the thought of maintaining and reading blogs. Now that I am immersed in a community of like-minded folks sharing recipes, photos, and perspectives on veganism, I can’t imagine why I had been so close-minded! I am forever printing out recipes, bookmarking links, and checking for new posts on my favorite blogs. It’s mighty addictive, but I would happily debate that it is a healthy addiction. Veganism is such an integral part of my life and I hope to continue Tahinitoo well into my elder years (as long as I can keep up with technology). As a rather reclusive individual, blogging has helped me feel more connected with other people, minus the anxieties of social interaction. Hooray for that! Anyways, this is simply a quick “Thank You!” to my readers. Ooooh, that’s way too mushy, but whatever. Go eat some pancakes.

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Chocolate Chocolate Chip Pancakes – a tester for 500 Vegan Recipes – Crazy sweet, fluffy, chocolatey, and yummy. This photo was snapped before I drizzled some pure Ohio maple syrup on top (thank you Tim’s mom!!!!!).

And, speaking of chocolate, you can enter to win an entire case of Jocalat Bars over at Chocolate Covered Katie. What’s keeping you?!!

My next post will feature reviews on some of my most favorite vegan health/beauty products! Yay!

Brekkie for Dinny?

Oooooohhhh yeeeeeaaaaaah…I love pancakes. Fluffy, yummy, and stacked up on my plate. Tuesday is always grocery shopping day for me, so sometimes dinner on Monday night is a scraping together of random ingredients (if I stray from my meal list), or…it’s breakfast! This particular pancake recipe is adapted from one that was written into a children’s book I read, but the name of the book escapes me. I am not allowed to make these however, because according to my boyfriend, I am unable to achieve “golden perfection”. That’s cool. I’d rather sit back and watch the master at work anyways!

Tasty Pancakes

*Makes about 6 pancakes if using 1/2 cup batter per pancake. This seems to be enough for two people. *

1 cup all-purpose flour (unbleached)
1/4 cup unrefined sugar (or dry sweetener of your choice)
1 generous teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup non-dairy milk (plain)
1/4 cup vegetable oil
1 egg replaced (I use Ener’G Egg Replacer)
1/2 teaspoon vanilla extract
Maple syrup, fruit, or other toppings of your choice

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Stir together, careful not to over mix. Ladle about a 1/4 cup (or more for bigger pancakes) of batter into a hot skillet over medium-high heat (or whatever temperature suits your stove, my stove is very unreliable). Cook, flip, and eat up. Or, make someone else do the hard part while you demand your pancakes.