Why do I like Sundays ? Because usually it brings us together for all the meals of the day.
Sunday like every other day I start with coffee. Fresh brewed, hot coffee. However, I cannot drink coffee without milk so I started experimenting with Home made cashew milk:
For lunch: Vegan lunch: Veggie platter:
and for dessert we had another special treat: Vegan Cinnamon Buns
( recipe soon on the blog 🙂 )
Have a great week ! ♥
Makes about 10- 12 pancakes ( about 4 inch pancake )
Every Sunday morning our family will start the day feasting on pancakes. This past Sunday was even more special because it was Christmas day as well. I always get up early to get the batter started so by the time my hubby and daughter come to the kitchen, there will the perfect pancakes awaiting.
Our favorite are those loaded with blueberries but because it was Christmas morning I decided to use chocolate chips instead. 🙂
Right off the bat, my husband piled 6 pancakes onto his plate and devoured them with organic smooth peanut butter. I have to admit I had three as well. Ops! I just loved them simple like that. The chocolate chips did more than enough for my taste buds.
Ingredients:
In a large bowl add the flour mix, peanut butter powder, sugar and chia seeds. Whisk until all ingredients are combined. Make a well in the flour mixture and add the milk and vanilla extract. Stir until just combined. Add the chocolate chips and fold them into the batter.
Heat a skillet over the medium heat. Pour 1/4 cup of a batter for each pancake. Cook until small bubbles form and pop on the surface and the bottom is golden-brown. Flip it over and cook until golden -brown, about 4-5 minutes.
Store the pancakes on a cooling rack over a baking sheet to prevent the steaming.
Enjoy !
Is there such a thing as too many berries for you? Well if there is, it’s OK. There is no such thing for me. I just love them in any form: fresh, frozen, added in muffins, cakes and pancakes … and in any quantity 😉
Ingredients:
Directions:
Preheat the oven to 175 C. Line a muffin tray with the muffin baking paper and set aside.
Mix the two types of flour in a large bowl.
In a separate bowl mix together the eggs and sugar until the sugar has dissolved. Add the vanilla extract and milk and mix well.
Place the frozen blueberries in a bowl then steal about two tbsp of flour and cover the berries so they won’t become watery.
Pour the wet ingredients over the dry ingredients. Add the baking powder and drizzle the lemon juice over to activate it. mix all together. Add the berries and fold them slowly.
Pour the batter with an ice scoop in each muffin paper and bake for about 20 – 25 minutes depending on the oven.
Let them stay in the tray for about 5 minutes.
Place the muffins on a rack and wait for them to cool, then enjoy them.
I hope you enjoyed them. I sure did 😉
felisrecipes 