Fluffy Pancake Recipe (#2) (Link/Replacement)

This is a hit and run post. Found this incredibly fluffy yummy different type of pancake recipe and it's delicious. Substitute coconut milk for the regular milk. I also replaced the all-purpose flour with whole wheat white, a bit more nutritious there. I could eat an entire pile of these, all day long. :) Hope you like them, too.

E-how's How to Make an Eggless Pancake

Mange!

~Miriam

Banana Pumpkin Muffins w/Optional Crunchy Tops

I made this recipe up after hearing a friend make something like this, but with eggs. My challenge was to make them as moist and lifted as the eggy ones. These turned out so tasty, moist and lovely. My husband hates bananas, yet he thoroughly enjoyed these. I will make them again!

Preheat oven to 350 degrees F. Prepare muffin tins by placing paper into them or greasing them. This recipe makes approx. 18 muffins.

Sift together dry ingredients (sugar will go in wet ingredients below) in a large bowl and set aside:

2 cups flour

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

a dash of ground cloves

Mash 3 very ripe bananas in a bowl and add

1 Tbsp lemon juice

1 cup canned organic pumpkin

1/3+ cup melted coconut oil

1/4 cup water

1 tsp vanilla extract

1 cup sugar

Mix well and gently fold wet into dry ingredients until just moistened. Do not overmix. Spoon gently into prepared muffin tins. If you want crunchy tops, follow the next step, otherwise, skip over it and see baking instructions below.

Crunchy tops:

1 cup packed brown sugar

1/4 cup flour

3-4 Tblsp melted butter

Mix all topping ingredients together in a small bowl until the mixture turns into a crumb-like texture and press about a tablespoon of the topping into the top of the uncooked muffins.

BAKE: 350 for 25-30 minutes. Mini muffins, check after 10 to 15 minutes. When the top puffs back up when gently pressed, they are done.

Cheers!

~Miriam

© 2012, Miriam Mason

Gooey Cinnamon Buns (Link/replacement)

Okay, so I just tested this recipe out, because I've been meaning to forever and just haven't had the time. But I did it today. And I can say that this fills the hole that not having store-bought cinnamon buns gives a person. These are delicious!! They were so pretty even before baking I had to take a picture of them:



Gooey Cinnamon Buns with Vanilla Icing brought to you by vegnews.com

Here's the very gooey, very nummy finished product:


These will disappear at warp speed, guaranteed. The only replacement I made was real butter for the margerine. Otherwise, everything else is perfect.

Cheers & happy cinnamon bunning!
~Miriam

Waffles (Link/Replacement)

What? What's that you said? You want waffles that actually work really well in a waffle iron (or an affle wiron, as recently it has been called)? Yeah? Me too! I love waffles. I love making lots of extra waffles so I can freeze some to toast later on in the week when I get a waffle craving. And then I have my Vanilla Nutella on them. So I always at least double this recipe.

Here's the egg-free waffle recipe from Mr. Breakfast.

Replacements:

Replace the all-pupose flour with something whole grain and healthy for you

Replace the cool water with cool coconut milk.

And as one of the comments suggests, let the waffle cook an extra minute to acheive the same doneness as a waffle with eggs.

Truly and utterly delicious. And so simple, too! Thank you for bringing waffles back into our lives, Mr. Breakfast. :)

Cheers!
~Miriam

French Toast (Link) - Can you Believe it?!

Yes, french toast, and while it isn't exactly like its sulfury counterpart, is it ever so good on its own! Kudos, blessings, and joy to the creators of this recipe. We make extra, store it in the fridge for a quick french toast any time the mood hits.

This gets high ratings for a low sulfur dish, especially in light of the fact that it isn't supposed to exist as a low sulfur dish. French toast is all about the egg, yeah?

Not here!

Vegan French Toast -- vegweb.com

We used coconut milk from the carton. We nixed the cinnamon, too, cuz I'm not big on cinn in my french toast batter, and it still tasted divine.

Cheers!
~Miriam

"Buttermilk" Pancakes

Okay, let's start with breakfast in the first recipe!

These are delicious pancakes, considering no egg at all. This is my recipe, and if you want to post it as long as you include my name as the author, you may post freely.

BUTTERMILK PANCAKE
by Miriam Mason

1-1/2 T apple cider vinegar
2 C coconut milk (from a carton, not a can)
1 T melted butter
2 t EnerG egg replacer
1/4 C warm water
2 t baking powder
1 T sugar (or organic agave or coconut sugar)
2 C flour (we always use whole wheat white, but gluten-free will also work)
1/2 t salt

Wet: Put apple cider vinegar into a 2 cup measure then fill with coconut milk. Give it a small stir and let it sit for 5-10 minutes to sour. Mix together egg replacer and warm water, beat very well until frothy. After milk has soured combine in a small bowl with egg replacer water and melted butter and whisk together.

Dry: Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl.

Add the wet ingredients to the dry and combined until just mixed.

Use 1/4 cup measure to pour out pancakes on a preheated (on medium) greased iron pan. Allow to cook until bubbly in the middle and slightly dry around the edge then flip the pancake and allow to cook for another 1-2 minutes until cooked through.

Serve and enjoy.

Cheers!
~~Miriam