Last week, Alex and I were craving pancakes but wanted something a little different from our usual carrot cake pancakes. I had one ripe banana and not much else… so I whipped up a batch of these plain pancakes that we ate with vegan butter and maple syrup, with a side of tempeh bacon. So delicious!
Perfect, fluffy pancakes, ready to be topped with your favorite toppings!
1/2 Tbsp liquid sweetener (such as maple syrup or agave syrup)
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
Mash banana in a small bowl.
Add the milk, vanilla, and sweetener. Mix to combine.
In a large bowl, sift the flour, baking powder, salt, and spices.
Add the wet ingredients to the dry. Stir well to combine, being careful not to overmix.
In an oiled, preheat skillet/griddle, add batter in scant 1/4 cup scoops. Cook in batches of three or four at a time (being careful not to overcrowd the skillet) for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
Keep on a plate covered with tin foil until ready to eat. Serve with your favorite pancake toppings, such as warm fruit compote, coconut creme whipped cream with fresh fruit, or vegan butter with pure maple syrup.
Zayats (from the Russian заяц, meaning “hare” or “rabbit”)
This list has been seven years in the making.
But above and beyond there’s still one name left over,
And that is the name that you never will guess;
The name that no human research can discover–
But THE CAT HIMSELF KNOWS, and will never confess.
When you notice a cat in profound meditation,
The reason, I tell you, is always the same:
His mind is engaged in a rapt contemplation
Of the thought, of the thought, of the thought of his name:
His ineffable effable
Deep and inscrutable singular Name.
Last weekend, I went a little crazy and decided that it was a good idea to spend all of Sunday cooking. I decided to make 9 dishes that I would refrigerate or freeze and use throughout the week for dinners and lunches:
Alex and I have been enjoying the fruits of my labor all week! (And continue to do so, in fact. There are plenty of leftovers that will probably carry into the next week.) It’s super satisfying being able to come home after work, choose an entree, and have it ready to eat in under 10 minutes. It’s also been nice not having dinner leftovers for lunch the next day. (As they say, variety is the spice of life!) However, it was slightly annoying spending hours at the supermarket and then many more hours on my feet in the kitchen. It did free up my time in the evenings, though, to make desserts. And, man, I love me some desserts! (My current favorite is the raspberry peach cobbler from Isa Does It. It calls for frozen peaches and raspberries so you can have this wonderfully summery dessert even in the middle of a terrible, horrible, no good, very bad winter.)