Apple Cinnamon Pancakes

When I was a kid I was all about chocolate chip pancakes. Nothing beat stumbling out my room half awake on a Saturday morning to the smell on pancakes.

As we got older, my sister mastered the art of pancakes. It’s funny because even then I was the food obsessed one, but I could never seem to get pancakes to turn out well.

Since I moved out on my own, I’ve still avoided making pancakes. The whole flipping thing- getting the time right and not making a mess out of the thing you’re flipping- was always just a little much. But I decided to give it another shot, and I am so glad I did.

I found this recipe via foodgawker a month or so ago. The first time through Kyle and I made them together (he flipped). Yesterday morning, I successfully made them on my own! Not only is this recipe vegan, but it’s pretty much fat free and the base is whole wheat flour. It also uses almond meal (which is great since I’m still working through the almond meal I bought months ago).

Apple Cinnamon Pancakes
(adapted from this recipe)
1 c whole wheat flour
2 tbsp almond meal
1 tsp cornstarch
1/2 c apple sauce
1/2 c almond milk
2 tbsp molasses
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking soda
lemon juice

1. Combine flour, almond meal, and cornstarch in a small bowl
2. Combine apple sauce, almond milk, and molasses in a medium bowl.
3. Add the dry ingredients to the wet and mix until smooth.
4. Mix in cinnamon and vanilla.
5. Add baking soda with lemon juice (the lemon juice makes the soda fizz)
6. Cook desired sized pancakes on an oiled skillet over medium heat

Cinnamon Apple Topping
-2 small apples, diced
-1-2 tbsp brown sugar
-1 tsp coconut oil

1. Add coconut oil to a small pan, heat over low-medium heat
2. When the oil has melted, and the apples to the small along with a healthy sprinkle of cinnamon
3. Cook apples until soft, lower heat and add sugar. Leave on the burner for 2-3 minutes.
4. Pour over pancakes


Why Hello November

It’s cool that you’re here- I mean, veg head or not I love thanksgiving. But hot damn did you sneak up on me. All through October I was convinced you’d never get here.

November means soup and chili and tea. And while I hate the cold, I do love comfort food and fuzzy blankets (I’m also more at peace with it this year since I’m not living in an attic/ remodeled porch. Oh, college).

Normally when I go this long without posting it’s because I’m not taking enough pictures of what I’m cooking. I have been taking pictures- but I keep documenting the mediocre recipes instead of the freaking awesome ones. So in an effort to keep my blog from feeling too neglected, here are some delicious things that have been concocted in my kitchen recently.

*Pictures do not belong to me. Click on them to check out the original recipe!

If you’re trying anything at home and have a question, please feel free to ask! Nothing makes me happier then answering cooking questions! (Except maybe eating cookie dough bites, but I digress).

1. Garlicky Baked Butternut Squash from Oh She GlowsI recently rediscovered the wonders of butternut squash. It’s super cheap and kind of hard to really mess up. The hardest part is chopping it up (which is really only hard because I have sh*tty knives). This recipe was so good I was eating it cold from the refrigeration as a late night snack.

2. Balsamic Reduction

There’s no real pretty picture for this one (vinegar is vinegar, let’s be real). Picture aside though, it is by and far my favorite sauce to have on hand. My favorite thing to put it on is rice. And it takes five minutes and two ingredients to make. I learned how here.

3. Vegan 3-Bean Chili from Eating for England

I’m not sure what else to say about this except that is is insanely delicious. I ramped up the spices a little, and used white beans instead of kidney beans. Definitely the most filling and satisfying veggie chili I’ve ever had/made. Approved by two meat eaters as well!

5. Baked Apple Oatmeal from Yummy Mummy Kitchen

I bought a few two many apples on my last shopping trip, so I decided to rekindle my love affair with baked oatmeal. My apples were kind of small, so instead of baking the oatmeal in the apples I went with the 8×8 baking dish method. I used a mixture of molasses and honey instead of maple syrup. The flavor of the molasses worked so well with the apples! It’s such an underrated sweetener.

5. Reese’s Pumpkin Peanut Butter Cups from Chocolate Covered Katie

I am absolutely addicted to this. Both the pumpkin version above, and the more traditional ones. Something just feels better about eating chocolate made from three ingredients you put together yourself (which also means you can eat more of it, right??). But seriously, these take no time to make and are the perfect anytime treat!