My nephew is staying over the weekend, which means fun for the kids! With all the energy comes hungry tummies, so this morning we had pancakes as usual, but I had to make sure there were no eggs. This poor guy is allergic to them. I scoured the web and was inspired by Madhuram’s Eggless Cooking. I did my take on it with Madhava Organic Coconut Sugar purchased from Whole Foods, whole wheat flour and rice milk instead of regular milk. Overall, this was the best eggless pancake recipe I ever made. Definitely a keeper in my recipe box.
First, I mixed all the dry ingredients together: 1 cup whole wheat flour, 1 tsp coconut sugar, 1/4 tsp ground cinnamon, 2 tsp baking powder.
Then whisked in wet ingredients: 1 cup rice milk, 1 tbsp olive oil (actual recipe called for vegetable oil but we had none in our pantry), 1 tbsp water, 1 tsp vanilla extract and 2 tbsp melted butter.
Make sure to not over mix. Tiny clumps are okay.
Preheat pan to medium heat. Then pour a ladle full of batter on to pan. Once bubbles start to form on top like this…
Immediately flip over.
When it’s golden brown on the bottom transfer to plate and serve.
I topped these babies with powdered sugar and yummy bananas. Oh, and don’t forget the syrup. If his mom is reading this, he ate the whole plate :), which is very rare when he eats at our house.
As I opened my eyes at 6:00 a.m., I dreaded the thought of having to get up from my warm bed to get ready for another workday. Laying there eyes wide shut, I longed for the weekend, then the best ever feeling kicked in…Saturday morning realization. Woohoo! It was the best feeling ever to close my eyes back to sleep in peace not having to worry about any obligations for the day. I love weekend mornings.
So with that extra rest I got, it was a perfect morning to make our family favorite Swedish Pancakes recipe.
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So finally here it is!! *patting myself on the back* My first attempt in making this basic vegetarian embutido (Filipino meatloaf) that I have always desired to make.
Traditionally, it is made with pork and served during the holidays, which sadly my eyes and fork intentionally overlook on the dinner table…sorry Aunties! I really can’t recall the last time I ever tasted the meat version, but I do know I always make a mental note to add to my long list of recipes to try and make for years.
This definitely satisfied my cravings, I hope it does the same for you. Enjoy!
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I love pancit bihon!
Whenever I whip up this favorite Filipino comfort food, it always brings me back to the fondest childhood memories. Growing up, it has been an essential part of our special occasions dinner table, as in many Asian cultures, noodles represent long life. In honor of Father’s Day, I thought I’d make my very own version of this delicious Vegetarian Pancit Bihon dish to celebrate just that.
Wishing all Father’s out there a prosperous Long Life and to Good Health!
This recipe is simple and quick to make. My take is a bit different than the traditional version, since this dish is sauteed with a light drizzle of coconut oil. The small pearl onions give it a nice sweet and subtle flavor not overpowering the dish. Also, the shredded purple/red cabbage give it a pop of color, plus it’s healthy for you. Read More →
How do I know when my gluten-free muffins turn out to be just right? Well in my opinion, they need to pass the 3 “Ms” test of course. Here are my indicators:
- When you take the first bite you make the “Mmmm” sound.
- It is decadently Moist.
- The best part is it Melts in your mouth.
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