Vegan, gluten free and delicious!!! Oh my goodness these are tasty. They have become the best lazy morning winter breakfast item. Who doesn't love pancakes?
Mix wet and dry mixes separately, then combine together. Put pan on medium-high heat. When fully heated, reduce to medium and put batter on to fry. The mixture is likely going to be thicker than normal pancakes, and you will have to spread it into pancake shapes. When brown on one side, flip and cook until firm to the touch. Cover in maple syrup and enjoy!!! Nom nom nom.
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Impress the socks off your meat loving friends this holiday season! One of my favorite things is making my vegan dishes for a non-vegan potluck. I made this gravy with a mushroom nut loaf for a thanksgiving potluck and had all the meat eaters going back for seconds and thirds. In the planning stages everyone was a little worried about me coming to the gathering and skeptical on what I would actually be able to eat. The usual questions like, "What can you eat, salad?" certainly popped up in this crowd.
Stuff your mushroom caps, and put on roasting pan that has been lightly coated in oil. Roast in oven at 350 degrees F for 20-30 minutes. Mushroom Miso Gravy: 2 Tbsp Miso Paste 3 Tbsp Sesame oil Sauteed mushrooms and onions set aside from earlier. 1 Tbsp tahini or sunflower seed butter. Blend until smooth, add water if until you reach the desired thickness. Perfect Roasted Potatoes:
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By Nomes
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December 2016
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