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Tag: oat milk

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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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Fluffy Dinner Rolls

Fluffy Dinner Rolls - The Vegan Rhino

Fluffy Dinner Rolls - The Vegan Rhino 

Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!

Fluffy Dinner Rolls - The Vegan Rhino

Yield 16

Ingredients

1 cup oat milk, warmed to about 100 degrees F.

2-1/4 tsp. dry activated yeast

2 Tbsp. organic cane sugar

1 Tbsp. egg replacer + 2 Tbsp. water

1/4 cup vegan butter, room temperature and cubed

1 tsp. Himalayan salt

3 cups all purpose organic flour

Garlic version:

1/4 cup butter, melted

1 Tbsp. parsley, minced

3 large garlic cloves, minced

Fluffy Garlic Dinner Rolls - The Vegan Rhino

Directions

  1. In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
  2. In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
  3. Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
  4. Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered. 
  5. Preheat the oven to 350 degrees F.
  6. Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
  7. Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
  8. Serve warm.

Fluffy Garlic Dinner Rolls - The Vegan Rhino

Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.

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Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Plant-Based Shamrock Shakes

Yields 2 servings

Ingredients 

3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping

Directions

  1. In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth. 
  2. Pour into a glass. Too with whipped cream and pistachio pieces. 
  3. Serve immediately

 

Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.