Made vegan pancakes for brunch (recipe below!), went to yoga, did a little swimming, then went out for veggie crepes with the mother in law for dinner. Kids were starving, so you know they got their little work out too!
Heading to bed here in a minute, because I plan to get up and head to the 6:45 class tomorrow morning. :)
Day 7, feeling great! Hope you all are well!
Coconut Pie Pancakes (from 'La Dolce Vegan')
3/4 cup flour
2 tsp baking powder
1/4 C shredded coconut
1/2 tsp ground cardamom
1/4 tsp salt
3/4 cup non-dairy milk
1/4 cup coconut milk
Mix dry parts in a bowl, blend milk and banana until smooth. Stir wet and dry together until just mixed. Pour into lightly oiled frying pan. Let sit on medium heat until the centre starts to bubble, flip and cook the other side until golden brown. Makes 2 large or 4 small pancakes
(I added a little vanilla extract, and then added 1 oil, flavorless or coconut would work, when they kept sticking to my cast iron pan!?)
PINEAPPLE SAUCE (from Vegan with a Vengeance)
1 can (20 ounces) pineapple chunks in juice
2 tablespoons arrowroot powder
3 tablespoons sugar
1 teaspoon vanilla extract
In a saucepan, off the heat, stir the pineapple and juice with the arrowroot until it is mostly dissolved; stir in the sugar. Over medium heat, heat the pan until the sauce thickens, stirring often (about 7 minutes). Remove from heat and add vanilla extract.
Find arrowroot powder at a health food store, probably with the baking items. I believe Bob's Red Mill has some if you can find it. It's a thickening agent without gelatin in it, and creates clear sauces. Tapioca starch or corn starch would work too, but not in the exact same way, and the liquid will be cloudier