Spelt Pumpkin Cinnamon Rolls – Vegan Mofo

Vegan Spelt Pumpkin Cinnamon Rolls

Yay, spelt flour! What is spelt? Well, you can read a little about it here if you’d like. Spelt is an ancient grain and distant cousin of wheat in which many people find to be more easy to digest because of it’s high fiber and low, gluten content. Spelt is an excellent source of phytoestrogens and lignans, fiber, vitamin E, niacin and magnesium, and has a lower glycemic index.

Vegan Spelt Pumpkin Cinnamon Rolls - #wheatfree #soyfree #dairyfree #eggfree

These rolls are moist, and are delightfully cakelike in texture, as opposed to a flaky roll. When you take a bite, they are a beautiful pumpkin orange color and are filled with all the flavors you might associate with autumn. The bread is a sweet yeasted spelt dough with cinnamon, nutmeg and vanilla. The filling is a quick-homemade pumpkin butter, sugar, cinnamon , with dried cranberries and chopped walnuts to keep it festive.

Vegan Spelt Pumpkin Cinnamon Rolls - #wheatfree #soyfree #dairyfree #eggfree

This recipe takes some time, but don’t let that scare you away from making them. The active time spent making them isn’t that long. It is letting the yeast work it’s magic that takes the most time. You can make this recipe in steps, starting with the dough, walking away to let it rise a couple of times before it’s time to bake. So start this recipe on a day where you have other tasks or things to do, and not on a day where you need a cinnamon roll in an instant. But they are so worth the time! The recipe makes 14 wonderful pumpkin cinnamon rolls that you can share with family, friends or co-workers; perfect for breakfast or brunch this time of year.

Vegan Spelt Pumpkin Cinnamon Rolls - #wheatfree #soyfree #dairyfree #eggfree

Spelt Pumpkin Cinnamon Rolls
yield: 14 servings

For the dough:
1/2 cup warm water
1 tablespoon organic cane sugar
1 1/4 ounce packet of active dry yeast
1/2 cup pumpkin puree
1/4 cup organic virgin coconut oil
2 teaspoons pure vanilla extract
3 cups organic spelt flour
1/4 cup organic cane sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For the filling:
1 tablespoon vegan butter (I use earth balance soy-free), or organic virgin coconut oil
1/4 cup pumpkin butter (recipe follows)*
1/4 cup organic brown sugar
1/2 tablespoon cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup dried cranberries (optional)

Proof the yeast by first dissolving the 1 tablespoon of sugar into the warm water. Sprinkle the yeast on top of the water and let it sit for 10 minutes. When you return, the mixture should be bubbly and frothy, which means the yeast is active and you can proceed with the recipe. In a stand mixer with a dough hook attachment, combine the yeast mixture with the pumpkin, coconut oil, and vanilla; stir to combine. In a separate bowl, sift together the spelt flour, sugar, salt, cinnamon, and nutmeg. Slowly add the flour mixture to the pumpkin-yeast mixture in the stand mixer. Mix with the stand mixer on low-speed until a soft dough forms. Remove the dough and add a small amount of oil back in the mixing bowl, pack the dough into a firm ball and place back into the bowl, rolling it around a bit to coat in oil. Place a sheet of plastic wrap on top of the bowl. Walk away and let the dough rise until it is double in size (approximately 2 1/2 hours).

When the dough has risen double it’s size, it’s ready to be rolled out and filled. First, place a large sheet of plastic wrap on a clean counter (you will need two sheets of plastic wrap, you want a square about 12-inch-by-12-inch). Sprinkle a bit of spelt flour onto the plastic and use your fingers to spread it around a bit; dust a rolling pin in a bit of spelt flour as well. Place the dough on the center of the plastic wrap and begin to roll it out until it’s about a 10-inch long rectangle and is about 1/4 inch thick. Use a flat spatula to spread on the filling ingredients in the order they are listed. Start with the end closest to you, and fold up the side using the plastic wrap to lift up the dough. Peel back the plastic and roll the dough a second time, and continue this until it is all rolled-up and in the shape of a log. Use a chef’s knife to slice in 16 rolls. The easiest way to achieve equal size rolls is to first cut the log in the center, and then cut the halves in their centers, and so on.

Line a large glass baking dish with parchment paper. Place the sliced rolls on the parchment, leaving about an inch or so apart. Cover the dish with plastic wrap and let rise until rolls have doubled in size. I waited about 6 hours, and it was well worth it. You could even let them rise overnight, and bake them fresh in the morning. Once rolls have risen, preheat oven to 350 degrees Fahrenheit. Bake for 25 minutes, rolls are done when firm when touched and make a nice little hollow sound when flicked.

I whipped up an icing to go on top of these rolls as well (although I think they are delicious without the icing). To make the icing, combine about 2 tablespoons of the pumpkin butter with my frosting recipe here. Heat in a saucepan on low-heat until warm, adding about a tablespoon or so of almond milk.

* Quick Stove-top Pumpkin Butter
Recipe makes about 1 cup of pumpkin butter which is a perfect filling for cinnamon rolls, or to spread on toast or pancakes. The orange extract is an optional ingredient, but it gives the pumpkin butter a very special and unique flavor.

1 cup pumpkin puree
2 teaspoons pure vanilla extract
1/4 cup almond milk
1 tablespoon pumpkin pie spice
1/3 cup plus 2 tablespoons organic cane sugar
2 tablespoons pure maple syrup
1/4 teaspoon pure orange extract (optional)

Combine all ingredients in a saucepan and heat on medium-low heat stirring constantly for about 2 minutes. Reduce heat to very low, and let cook for 10 minutes, stirring occasionally. Let cool slightly before transferring to a jar. Store in the refrigerator until ready to use, or up to 2 weeks.

Vegan Spelt Pumpkin Cinnamon Rolls - #wheatfree #soyfree #dairyfree #eggfreeveganmofo2013

Perfect Banana Bread – Vegan, Gluten-free

VEGAN GLUTEN-FREE BANANA BREAD

Who doesn’t love banana bread? To me, it’s comforting and reminiscent of childhood. I can remember baking banana bread as a kid when the bananas on the counter had gotten too ripe. Nearly every cook I know has a banana bread recipe. This is mine, and I proudly share it with you. As are all my recipes, it is completely gluten-free, vegan (egg and dairy-free) and soy-free. It is also low in sugar and fat. If you are unfamiliar with the ingredients in this recipe, don’t be turned off from making it. This is a great first-time recipe for getting into gluten-free and healthier baking. Once you buy these special ingredients, you’ll be glad you did because you will want to make this recipe more than once!

Best Ever Gluten-Free -and Vegan Banana Bread!

I have made this bread several times now, because it has been requested to often! I first came up with it for my mom and step-dad who were both recovering from surgery. It is a fantastic thing to bake as a gift to welcome neighbors, or as a get-well-soon treat. It really is warm and comforting. Another great thing about this recipe is it is low in sugar. The first few times I made it, I used only raw agave as the sweetener. It was subtly sweet and very delicious this way. If you prefer a sweeter tasting banana bread, add the optional sugar that I list in the recipe (coconut sugar would also work fabulously here). I also use coconut oil in this recipe, which is easy to digest, is said to increase metabolism, and helps to absorb nutrients such as vitamins, minerals and amino acids. Purchase organic, virgin coconut oil. For more information on the health benefits of coconut oil, see these  links.

Best Ever Gluten-Free -and Vegan Banana Bread!

Perfect Banana Bread
vegan, gluten-free, soy-free, nut-free, peanut-free
yield: One 10 x 5 x 2.75 inch loaf -or- Six 5 by 3.5 by 2 inch mini loafs

1 cup sorghum flour
1/2 cup millet flour
3 tablespoons arrowroot starch (can substitute with tapioca starch or corn starch)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 1/2 cups mashed bananas (about 3 large very ripe bananas)
1/2 cup unsweetened coconut milk (or almond milk)
1 teaspoon apple cider vinegar
1 tablespoon flax seed meal
1/3 cup organic virgin coconut oil, (liquefy by melting in a saucepan on low heat)
1/2 cup organic raw agave nectar
3 tablespoons organic natural cane sugar (optional, but will make the bread a bit sweeter)

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10 x 5 x 2.75 inch loaf pan (or six 5 by 3.5 by 2 inch mini loaf pans) with a little bit of coconut oil.

In a large mixing bowl, sift together the dry ingredients: sorghum and millet flours, arrowroot (or corn starch), baking powder, baking soda, salt, xanthan gum, and cinnamon. In a separate bowl, combine the very-well mashed bananas, coconut milk, apple cider vinegar and ground flax seed and mix well. Let sit for a few minutes before adding the coconut oil, agave nectar and cane sugar (if using), Mix until smooth and well combined.

Make a well in the center of the dry ingredients by using a rubber spatula to push the flour mixture up unto the sides of the bowl. Begin to carefully pour the wet mixture into the dry about one cup at a time. Using the rubber spatula, gently fold the dry in with the wet until just mixed and you have a smooth batter (some lumps are okay). Immediately pour the batter into the pan(s). If making mini-loafs, about one cup of batter will fit in each loaf pan. If making the large loaf, fill with batter about three-fourths way full.

If making the large loaf, bake on the top center rack of the oven for 30 minutes. Rotate pan, then bake another 10-15 minutes. Use a wooden skewer or toothpick to check doneness. If toothpick comes out clean, the bread is done! Remove from oven and allow to cool completely before slicing.

If making the mini loafs, place all 6 loaf pans on the top center rack in the oven and bake for 30 minutes, until tops are golden and a toothpick comes out clean. Remove from oven and allow to cool completely before slicing.

collage1

Is there anything special you like to bake for someone you love who is under-the-weather? For me, it is definitely this banana bread. This is the best banana bread I’ve ever made or eaten. No one will ever guess it’s vegan or gluten-free. And it’s cholesterol free, contains good fats, and is 100% healthier than the sugary, buttery banana bread you may have been used to as a kid.

Fruity Tahini Snack Bars

Fruity Tahini Snack Bars

Welcome to the new RansomCakes.com! I feel great about the name change, as Ransom Cakes has been the name of my little baking obsession for years. When I first starting my blog, I had no idea what it would turn into. As it happens, over a year later, it has become my space to share my recipes more than anything else. For more on this, see my About section. Thanks to everyone who reads my blog, likes my facebook page, follows me on twitter, and pins my recipes on pinterest. It is seriously so cool of you all.

Fruity Tahini Snack Bars

On to today’s recipe: Fruity Tahini Snack Bars. I set out to make a gluten-free, healthy-ish, breakfast bar and these fit the bill. They are soft little snack cakes that are just begging to be wrapped in paper, twine and taken along on a picnic. Containing no white sugars, full of healthy dried fruits, gluten-free grains and nuts, protein packed tahini. Also made with fig butter, another fantastic and highly recommended find from Trader Joe’s. If you don’t have fig butter, use fig paste, apple butter or pumpkin butter (yum).

Fruity Tahini Snack Bars

Fruity Tahini Snack Bars
yield 12 servings / 1 –  9×9″ cake/loaf

1/2 cup fig butter  (or fig paste, or apple butter)
1/3 cup extra virgin coconut oil
1/3 cup organic raw agave nectar
1/4 cup tahini
1/4 cup flax milk (or almond, or coconut milk)
2 tablespoons flax seed meal
1 teaspoon alcohol-free pure vanilla extract
1 cup gluten-free oat flour
1/2 cup millet flour
1/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

1 1/4 cup dried fruit (I used a combination of cranberries, currants and blueberries)
3 tablespoons sliced almonds

Preheat oven to 350 degrees Farenheit. Line a 9 by 9 inch square pan with enough parchment paper that all sides are lined as well as the bottom.

In a large bowl, using a strong whisk or an electric beater, combine the fig butter (or other fruit butter), coconut oil, agave, tahini, flax milk (or almond/coconut milk), ground flax seed and vanilla. Mix very well, until smooth and creamy. In a separate bowl, sift together the flours: oat, millet and almond. Add the baking soda, baking powder, cinnamon and salt and sift thoroughly. Create a well in the center of the dry mixture and slowly add the wet mixture, using a rubber spatula to gently fold together the ingredients. When batter begins to come together, add the dried fruit and gently combine.

Pour the batter in the prepared pan, sprinkle the top of the batter with sliced almonds, and bake for 25 minutes. Remove from oven, turn off oven, and let rest for about 10 minutes in the pan. Carefully lift the cake from the pan by grabbing the sides of the parchment paper, and place parchment on top of a large flat cookie sheet. Let cool for 15 minutes. Slice into 12 equal bars and carefully space the bars apart so they are no longer touching. The easiest way to do this is by taking the flat side of a large knife and sliding them over and away from each other. Turn the oven back on to 300 degrees Farenheit. Bake for another 15 minutes, until sides are slightly golden. Remove from oven and let cool before wrapping up for lunches or serving with tea.

Fruity Tahini Snack Bars

Make these bars to bring on camping trips, nature hikes or to stuff in your kids lunch box. Honestly though, we had them for breakfast, which was just as fine.

Fruity Tahini Snack Bars

Apple Cake Donuts

Apple Cake Donuts

If you’re American, chances are you call them donuts, and if you’re anything else but American, they’re doughnuts. I usually opt for the “ough” spelling, but the flavor of these beauties is fabulously Americana – so I’m going with donuts. I’d almost like to call them “Apple Pie Donuts” because the flavor is absolutely of an apple pie, although the texture is a traditional cake donut you’d find in a coffee shop. They are perfectly cakey; sweet from the apple and touch of cinnamon, tangy from the coconut yogurt. The best part of these, they are gluten-free, soy-free, yeast-free…. and vegan of course.

Apple Cake Donuts

I was a bit lazy with these, not bothering to mess with a doughnut pan, or circle cutters. I treated them more like drop biscuits, in the sense that I scooped them up with an ice-cream scoop, plopped them on a baking sheet, and poked holes in them with my finger. You could definitely treat these like traditional doughnuts if you wanted to, by nicely shaping them into little discs and baking or deep-frying them. But, simply put, I just didn’t feel like it. These are, by far, one of the absolute best recipes I’ve ever created. I’m not kidding, you’ve got to try these.

apple cake donuts

But, be warned, they are very addicting. And your waistline may not be happy with me for sharing this recipe with you (I know mine is angry). Perhaps make them when you have at least a few other people to share them with!

Glazed Apple Cake Donuts

Apple Cake Donuts
vegan, gluten-free, soy-free, yeast-free
Yield: 10 large donuts

1 cup sweet sorghum flour
1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup potato starch
2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar, firmly packed
1/4 cup vegan, soy-free butter {such as earth balance} (or coconut oil), melted
1 tablespoon ground flax seed mixed with 2 1/2 tablespoons water
1/2 cup vanilla coconut milk yogurt {such as so delicious} or other vegan yogurt
2 tablespoons pure maple syrup
2 teaspoons alcohol-free, pure vanilla extract
1 cup peeled, diced apples

For the Glaze (optional):
3/4 cup powdered sugar
1 tablespoons vegan, soy-free butter (softened)
1 tablespoon warm water
1 tablespoons coconut or almond milk
1/2 teaspoon alcohol-free, pure vanilla extract
a dash of ground cinnamon powder

Preheat oven to 375 degrees Farenheit and line 2 baking sheets with parchment paper. First sift together your dry ingredients, in a large bowl, until they are properly blended: sorghum flour, almond flour, brown rice flour, potato starch, baking soda, xanthan gum, salt, cinnamon. Then, in a separate bowl, use a strong wire whisk to combine the brown sugar and vegan (soy-free) butter. Add the prepared flax seed/water mixture, coconut milk yogurt, maple syrup and vanilla extract. Whisk until creamy and smooth. Create a well in the center of the dry ingredients, slowly combine the wet to the dry in two batches. Fold the dry into the wet until the mixture starts to come together, then add the diced apples. Continue folding in the apples until the mixture is combined into a smooth dough. It’s important to work gently, as you don’t want to over-mix the batter.

Using an ice cream scoop (one of my favorite baking tools), or an oiled 1/3 cup measuring cup, scoop the batter and place on the baking sheet, leave about 2-3 inches of space between the donuts. With a clean finger, poke a hole into the center of each donut, and wiggle your finger around to create a bigger hole. If you’d like, use a doughnut cutter, or a doughnut pan to make more uniform, less rustic-like donuts. Bake for 15-20 minutes, until tops are just barely golden, and the bottoms are golden (or a toothpick inserted comes out clean).

While the donuts are baking, prepare the glaze (if using). The glaze adds a more traditional donut feel and taste. In a small bowl, whisk together the powdered sugar and vegan (soy-free) butter (I used a fork). Then add the water and almond milk, vanilla and cinnamon. Store in the fridge until the donuts are ready. Once the donuts come out of the oven, let cool on the baking sheets for about 15 minutes or more before glazing.

VEGAN GLUTEN-FREE APPLE CAKE DONUTS

I know I’ve said this before but these go great with coffee!

Apple Cake Donuts

Please make these, and let me know what you think! No one will ever guess they are vegan, gluten-free and soy-free. I guess the sugary goodness and cakey texture cover that right up!

Apple Cake Donuts

Fig Coconut Teacakes

Fig Coconut Teacakes

I’ve had some dried figs for quite some time, and was tossing around recipe ideas for how to use them. I used to love fig cookies, and planned on making a gluten-free version, but alas I took the lazy route and made a cupcake. I’m calling these beauties “teacakes” because they go perfectly with tea (or coffee). They are just very subtly sweet, and have a nice light crumb, warm vanilla coconut flavor, and the bite of sweet fig really makes them special.

Fig Coconut Teacakes

Fig Coconut Teacakes
(gluten-free, soy-free, vegan)
yield 24 cupcakes

3/4 cup sweet sorghum flour
3/4 cup brown rice flour
1/2 cup almond meal
1/4 cup potato starch
1 tablespoon flax meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup coconut sugar (or natural cane sugar)

1 1/2 cup coconut milk
1/2 cup coconut milk yogurt
1 teaspoon apple cider vinegar
1/2 tablespoon zest from a fresh organic lemon
1 teaspoon alcohol-free pure vanilla extract

1 cup shredded coconut (I used sweetened coconut from Trader Joe’s)

9 ounces dried figs, stems removed and chopped
juice from 1 lemon
2 tablespoons coconut milk
1 tablespoon coconut sugar (or natural cane sugar)

Glaze (optional):
1/4 cup organic raw agave nectar
1/2 tablespoons organic corn starch
1 tablespoon coconut oil (or soy-free earth balance margarine)
(For the glaze: whisk together the agave, cornstarch and coconut oil until smooth).

Preheat oven to 350 degrees Farenheit.

Line two muffin tins with paper liners (or grease tins), set aside. Place chopped figs in a saucepan with the lemon juice, coconut milk and sugar. Cook on medium heat for about 10 minutes. Remove from heat and pulse in a food processor. Set aside.
In a large bowl, sift together the flours (sorghum, brown rice, almond, potato and flax); add the baking powder, baking soda, salt and sugar and sift well. In a separate bowl, mix together the coconut milk, coconut yogurt, apple cider vinegar, lemon zest and vanilla. Make a well in the center of the dry ingredients, and slowly pour and gently incorporate the wet ingredients. When the mixture starts to come together, add the shredded coconut; mix gently until it just comes together.
Half-way fill the cupcake liners with batter, then using a teaspoon, dollop the fig mixture in the center of the batter. Bake 20 minutes, until a toothpick comes out clean. Let the cakes cool in the muffin tins for at least 10 minutes, and then transfer to a baking rack to cool longer.

Fig Coconut Teacakes

When ready to serve, top with a drizzle of glaze (if using), and more shredded coconut and sliced almonds to garnish.

Fig Coconut Teacakes

Blueberry Banana Muffins

Blueberry Banana Muffins (v, gf, sf)

Finally! A new recipe post. I have to say, finding out my son has several food allergies has been quite an ordeal and has taken up the majority of my time. I am on information overload. It reminds me of when I first became vegan (nearly a decade ago); it seemed there was a vast ocean of knowledge I needed to soak up. Getting down what food we can eat has been stage one. Now I’m delving into skin care and household products information. Would you believe that nearly every soap and lotion I had in the house contained wheat and soy in some form? Goodness. But, I will save that topic for another time. Now, on to these muffins…

Allergy-free Blueberry Banana Muffins

Making breakfast muffins was something I did regularly pre-gluten-free days, so what’s to stop me now? Gluten-free all-purpose flour blends have been my lifesaver since ditching wheat. They making gluten-free baking easy for a newbie like me. I am just now getting into making my own blends. Some good premixed flour blends I’ve tried are King Arthur, Better Batter and Bob’s Red Mill . I like to use Bob’s for savory baking because it has a very bean-like taste to it. King Arthur has been great for muffins and pancakes, and Better Batter has been perfect for cookies, brownies and cakes.

Allergy-free Blueberry Banana Muffins

Breakfast muffins are a great way to get fruit into my toddler. In this recipe, I use blueberries as the add-in fruit, but I’ve also made these with shredded carrots, peeled and diced apples, and dried figs. You can also add a few spoonfuls of flax, hemp or chia seeds to umph the health factor.

Blueberry Banana Muffins
vegan, gluten-free, soy-free, nut-free
makes 16 muffins

1 1/2 cup gluten-free flour (I used King Arthur gluten-free multi-purpose)
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
2 ripe bananas, mashed well
1/2 cup coconut oil, melted (or canola oil)
2/3 cup coconut sugar (or evaporated cane juice)
2/3 cup almond milk
1 teaspoon apple cider vinegar
1 teaspoon pure, alcohol-free, vanilla extract
11 ounces fresh blueberries

Preheat oven to 350 degrees Farenheit. Line 2 muffin tins with 16 paper liners.
In a large bowl, using a fork, mash the bananas until very few lumps remain. Add the oil, sugar, almond milk, apple cider vinegar, and vanilla – mix well. In a separate bowl, sift together the gluten-free flour, baking soda, baking powder, xanthan gum and salt. Add the dry ingredients to the wet in 1/2 cup increments. Stir very gently with a rubber spatula until combined; gently fold in the blueberries.
Use an ice cream scoop with a release lever to pour batter into muffin liners, or use an oiled 1/3 cup measuring cup.
Bake for 25-28 minutes, or until tops are golden brown and a toothpick inserted comes out clean.

Allergy-free Banana Blueberry Muffins

These muffins have crisp, almost buttery tops that are perfect for little hands to hold and nibble on. They pair nicely with a hot cup of tea on an early morning.

Whole Wheat Pancakes w/ Low-Sugar Apple-Berry Compote

wholewheatpancakes

Happy New Year! This year I am going to really  try to consume much less sugar! I don’t traditionally make new years resolutions, but after this past holiday season, cutting back on the sugar is really necessary. Also, I want to make more baked goods using whole wheat or gluten-free flours. We shall see. This recipe is a result of a near-empty pantry and a hunger for a good breakfast.

Usually we have oatmeal with fruit for breakfast, but the last 2 days we had to have these pancakes (oh dear). I wanted to make them healthy, hearty and satisfying. As a bonus, they are really fluffy, which is surprising for a wheat flour pancake. My secret to a fluffy wheat flour pancake: sparkling  (or soda) water. If you don’t have soda water, use regular water, or even more soymilk. But next time you’re out and about, pick up some sparkling water and make these pancakes! They are so good.

VeganPancakesw/BerryCompote

The fruit topping is very easy to make, and contains only a tablespoon of maple syrup in the entire recipe! The natural sugars from the fruit and the teeny bit from the maple syrup make it a perfect topping and substitute for syrups loaded with sugars. These are definitely pancakes you can feel good about eating. The topping is also good as a topping for vanilla soy ice cream, or chilled and eaten as is.

VeganWholeWheatPancakesW/AppleBerryCompote

Whole Wheat Pancakes
makes 12-15 pancakes

1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cup soymilk (or any non-dairy milk)
1 teaspoon apple cider vinegar
1/2 cup sparkling mineral water (such as San Pellegrino), or soda water
1 tablespoon melted vegan butter (such as Earth Balance)
1 tablespoon pure maple syrup
1 teaspoon vanilla

a few teaspoons of vegan butter (or cooking spray).

Preheat a cast iron skillet to medium heat. In a medium bowl, sift together the whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside. In a separate bowl, combine the soymilk with the apple cider vinegar and leave alone for one minute. Then, add the sparkling water, melted vegan butter, maple syrup and vanilla – and whisk together. Gently fold in the flour until just combined.

Add a teaspoon of vegan butter to the skillet and using a high-heat spatula, spread it around to coat the skillet. Use a 1/4 cup measuring cup to scoop and pour pancake batter on the skillet. Cook until you see several tiny bubbles appear on the top of the pancake (about 1-3 minutes) and flip over; cook an additional 1-2 minutes. Repeat until batter is gone.

WholeWheatSodaWaterPancakes

I made this fancy compote while I was cooking the pancakes. It’s very fast, easy, and delicious.

Apple-Berry Compote
1 large gala apple, peeled and diced
1 1/2 cups frozen mixed berries (consisting of blueberries, blackberries and raspberries).
1 tablespoon pure maple syrup
1 teaspoon vegan butter (such as Earth Balance)
1/2 teaspoon ground cinnamon

In a small sauce pan on medium-low heat, add the diced apple, frozen berries, maple syrup, vegan butter and cinnamon. Mix and cook for about 5-10 minutes.

VeganWholeWheatPancakes

This is a great recipe to add to your vegan breakfast or brunch menu. I hope you enjoy them, and hey if you do, let me know!

Like  mama et de bébé hawk on facebook; follow on twitter and instagram @ransomcakes.