The days preceding the birthday were fun, because I got to do some baking. I made some cake and some cupcakes (carrot, from Vegan Cupcakes Take Over the World!). Xtina, of course, was over while this was happening. There was leftover frosting from the cupcakes, which inspired the creation of lunch:
Carrot Pancakes
1 1/4 cups flour
1/2 tsp salt
2 tsp baking powder
1/4 to 1/2 tsp cinnamon
1/4 tsp powdered ginger
3/4 to 1 cup non-dairy milk (depending on whether or not your batter is too thick/too runny. You decide)
About 2 Tbsp maple syrup
1 tsp apple cider vinegar
1 Tbsp safflower oil
1/2 cup shredded carrot
1/3 cup chopped walnuts
Leftover "cream cheese" (made with Tofutti) frosting
Mix all of those dry ingredients into a medium bowl. Start warming up your cast iron skillet over medium-high heat. Mix in the wet ingredz. Don't overmix--just enough to incorporate. It's pancakes, so you want to see the clumps in the batter. Finally, mix in the carrot and walnuts. Melt a tablespoon of butter substitute in the pan, and spread it about. Drop on batter by 1/3 cup scoops, cook until bubbles start coming up, flip, and cook some more. Replace the fakey-butter every now and again to make sure all your pancakes are getting some. Plate them up, and smother them with frosting. Victory!
"A purpose of human life, no matter who is controlling it, is to love whoever is around to be loved." -K. Vonnegut
to quote my hero
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