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Tag: brunch

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3-Ingredient Pancakes

3 Ingredient Pancakes - The Vegan Rhino

 

We all know how busy the mornings can be which is why I have created this simple 3 ingredient pancake recipe. With a little help of ripened bananas, oat milk, and flour, you can make a simple breakfast in a matter of minutes. Topped with a homemade raspberry jam, you can add tons of flavor with toppings, granola, whipped cream, and much more!

Yield 12

Ingredients

2 medium ripe bananas

2 3/4 cups organic all-purpose flour

1 1/2 cups oat milk

Butter, for oiling pan

Optional:

3/4 tsp. vanilla extract

1 Tbsp. organic cane sugar

Pinch of Himalayan salt

Pinch of cinnamon

 

Directions

  1. In a mixing bowl, combine smashed bananas, flour, and oat milk. Mix until combined and smooth.
  2. Heat a large skillet on a medium-low heat and lightly grease with butter to prevent sticking. Spoon 1/3 cup of batter onto skillet and cook pancakes until tops are covered with bubbles. Flip the pancakes over and cook did an additional minute.
  3. Serve warm with desired toppings like maple syrup, vegan butter, fruits, James, etc.

 

Chef’s tip: If you want to add chocolate chips or blueberries, place it on the individual pancake once you pour the batter.

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Cuque de banana (Banana Cake)

Cuque de banana (Banana Cake)

Cuque de banana (Banana Cake)

This recipe was shown to me by a coworker who wanted to challenge me to think outside my comfort zone and bring a childhood memory of hers back to life. Cuque de Banana is a classic Brazilian banana cake that is normally made with eggs and milk, so I decided to create my own plant-based version. Essentially, it’s a cross between crumb cake and banana bread and it’s super addicting. This dish makes a wonderful breakfast or even an after dinner treat. Whichever you decide, just know that a hint of Brazil has touched your kitchen.

Cuque de banana (Banana Cake)

Ingredients 

Cake:

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water

2 Tbsp. vegan butter, softened

1 cup plain almond milk

1-1/2 cup organic sugar 

2-1/2 cup whole wheat flour

1 Tbsp. baking powder

1 tsp. vanilla extract

4 bananas

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Crumb Topping:

1/2 cup whole wheat flour

1/3 cup organic sugar

1 Tbsp. ground cinnamon

4 Tbsp. vegan butter, melted

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, coming the sugar and butter. Mix well until smooth, add the eggs and stir until combined. Mix in the almond milk and vanilla, set aside. 
  3. In another mixing bowl, sift flour, salt, and baking powder. Pour mixture into into wet ingredients and stir to combine.
  4. To make the crumb topping: pour all ingredients into a bowl and mix well. Set aside until you are ready to assemble. 
  5. Take your cake pan and line it with parchment paper and grease it with butter and pour cake batter in. 
  6. Slice bananas in half and then in half long ways. Place the bananas on top of the cake and top with the crumble mixture.
  7. Bake cake for 40-45 minutes or until a toothpick comes out clean.
  8. Allow cake to cool slightly before serving. 

Chef’s tip: When using the toothpick to check on the cake, make sure you do not get a banana chunk. This will make you think the cake is not finished cooking, when it could be done. 

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Best Ever Pancakes

Best Ever Pancakes

Best Ever Pancakes

Mornings can be tough to get breakfast ready since we are normally rushing to start our day and get out of the house for work, school, or any other activity we have going on. This pancake recipe is super simple and will not take you more than 15 minutes to make- leaving you ample amount of time to eat this stacked high tower of fluffy-goodness. In my filling, I wanted to add peanut butter and sliced apples, however, you can add anything you’d like. Whether it be blueberries, bananas, yogurt, or jam, feel free to get creative with this best ever pancake recipe!

Best Ever Pancakes

Yields 10 pancakes

Ingredients

1-1/2 cup King Arthur organic flour 

4 Tsp. baking powder

2 Tbsp. Woodstock organic cane sugar

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed and set aside 

1¼ cup plain almond milk 

¼ cup Earths Balance Vegan Butter + more for cooking

1 tsp. vanilla extract

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Best Ever Pancakes

Directions

  1. In a large bowl mix together the flour, baking powder, salt, almond milk, egg replacer, vanilla extract, and melted butter with a wooden spoon. Set aside.
  2. Heat a frying pan over medium low heat. When the pan is hot add a small amount of butter and 1/4 cup of the pancakes batter.
  3. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
  4. Serve the pancakes stacked with peanut butter and sliced apples.

Chef’s tip: You can add whatever topping to the pancakes, in the picture, I added peanut butter with sliced apples and peanuts.