Vegan Banana Pancakes with Cocoa Cashew Butter

A moment of honesty. 

I sometimes throw minor fits when someone asks me to adapt perfectly wonderful, gluten-filled, animal-dependent recipes into alternative, allergen-safe recipes. 

I might slam the refrigerator door, or just stare at a vegan cookbook with much sass and great disrespect, while eating eggs cooked in butter and topped with cheese. 

I am anti-preservative, anti-MSG, anti-GMOs - I like eating healthfully, but I do not turn my nose up to any truly natural resources.  If it comes from the land and has not been touched by the dubious hands of chemists, I will likely approve.  

Some of my recent pursuits have called me to lay aside my butter *sniff, sniff,* and delve into another realm that lies entirely beyond my sphere of comfort.  

It has resulted in some truly nauseating egg-less muffins, and some positively delicious pancakes.

I will be no means be reverting to veganism, but through some careful study and much practice, I have found that even vegan recipes can have their charm. 

I will even go another step further and say candidly that these egg-free/dairy-free pancakes lack nothing to be desired.  

They are light in texture, but their edges are crispy from being fried in coconut oil. 

The batter begins like most pancake batters, with leavening and flour.  Sugar and cinnamon add a bit of interest, and a pinch of salt brings balance. 

Mashed bananas act as the binder in these pancakes, taking the place of eggs.  Almond milk, coconut oil, apple cider vinegar, and vanilla form the rest of the "wet" team. 

In a matter of moments the batter will have come together. 

I like to allow the batter to rest for a few minutes before I begin frying.  This gives time for any overlooked pockets of flour to work themselves out.

I fried my pancakes in coconut oil because I love the nutty flavor, but you could use vegetable oil, or even a light olive oil.  

Your kitchen will smell pretty amazing at this point. 

While the pancakes are still hot, it would be a really good idea to slather them with homemade cashew butter.  Of course, first you have to make it. 

Once you realize the simplicity of nut butters you are going to lose your mind.  I did.  A whole new world opens up. 

You might make more nut butter than you can actually use, but that's okay because if all else fails it makes a really nice dip for pretzels. 

Cashews require but a few minutes of toasting before they are ready to be spun around in the food processor, along with coconut oil, cocoa powder, salt, and a teeny bit of sugar.  It is basically like cashew Nutella. 

If you are a topping-lover, you will probably enjoy sliced bananas, coconut chips, and maybe a pinch or two of cinnamon on these pancakes.  Oh, and maple syrup too.  But use the good stuff please.  Get outta here with that butter-flavored sugar water.   

Okayyy... so maybe veganism isn't always a bad thing. 

Sincerely, 

Pedantic Foodie

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Vegan Banana Pancakes with Cocoa Cashew Butter

pancake recipe adapted slightly from Vegan by Food 52

for the chocolate cashew butter

- 1 cup raw cashews 

- 1/4 cup coconut oil, melted

- 2 tablespoons cocoa powder

- 1/4 teaspoon salt

- 2 tablespoons granulated sugar

In a medium saucier pan, toast cashews over medium heat until fragrant and slightly deepened in color; about 5 minutes.

Combine the cashews, coconut oil, cocoa powder, salt, and granulated sugar in the work bowl of your food processor.  Pulse until cashews are completely pulverized and the mixture is smooth and homogenous.  This will take several minutes. 

Serve the prepared butter atop warm pancakes or cover with plastic wrap and refrigerate until ready to use. 

for the pancakes

- 2 cups unbleached all-purpose flour

- 2 tablespoons granulated sugar

- 1 tablespoon baking powder

- 1/2 teaspoon ground cinnamon 

- 1/2 teaspoon salt

- 2 cups almond milk

- 1 teaspoon apple cider vinegar

- 1 teaspoon vanilla extract 

- 3 tablespoons coconut oil, melted

- 1 cup mashed bananas (2-3 ripe bananas) 

toppings (optional, but why wouldn't you?)

- fresh banana slices

- coconut chips

- maple syrup

- ground cinnamon 

- cocoa cashew butter

In a large bowl, sift to combine flour, sugar, baking powder, cinnamon, and salt. 

In a measuring cup, combine almond milk and apple cider vinegar and whisk until frothy.  Stir in the vanilla. 

Pour the wet ingredients into the dry ingredients and whisk until smooth.  Stir in bananas and coconut oil.  The batter should be smooth with no lumps visible.

Cook's Note: The bananas may give the batter a lumpy effect, but that is not anything to worry about.  Pockets of flour are the real enemy.  It should be fairly easy to tell the difference between the two.

Place a large, nonstick frying pan over medium heat and coat lightly with coconut oil.  When the oil is simmering, place 1/4 cup of the pancake batter in the pan.  Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.  

The tops of the pancakes will quickly begin to bubble.  When the bubbles have burst and stopped forming, your pancake is ready to flip.  Cook on the opposite side for 1-2 minutes; until golden. 

Repeat with the remaining batter, re-coating the pan with coconut oil as needed. 

Serve with cocoa cashew butter, fresh banana slices, coconut chips, ground cinnamon, or maple syrup!  Enjoy! 

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Quick Peach Frozen Yogurt

When was the last time you had frozen yogurt that actually tasted like, you know, yogurt?

For me, it had been a while.

I have a tendency to fill my styrofoam cups with the frozen yogurt whose character has been entirely masked by flavors that have more of a five-year-old appeal, such as cake batter.  I also have a tendency to then cover my adulterated yogurt in at least twice as many rainbow sprinkles as would be reasonable.  Oops...they spilled? 

While cake batter has its place, on hot summer afternoons a tangy, barely sweetened fro-yo cannot be beat. 

This frozen yogurt is so straightforward that you really have no excuse not to treat yourself.  It all comes together in a matter of minutes with the help of your food processor. 

I blanched and sliced 10-12 peaches a couple weeks ago and tucked them away in the freezer for just such an occasion. Using fruit that I froze myself always feels so satisfying. 

The peaches are followed by thick, greek yogurt, and several spoonfuls of honey. 

In a couple of minutes we have frozen yogurt.  

Why, why, WHY, have I not been doing this my whole life?!

I take no credit for this genius, it is purely a copycat move.  I saw Joy the Baker make a lemon-strawberry rendition several weeks ago on SnapChat and decided that it would be the perfect use for my frozen peach slices. 

The tanginess of the yogurt is so refreshing alongside the sweet peaches. 

While you could certainly freeze this yogurt for future enjoyment, it will become rock solid very quickly.  Because it has not been churned at all and has very little air, it loses it's soft texture and becomes icy in the freezer.  This fro-yo is best when enjoyed in its soft-serve state.  That's no problem in my world because I happen to be a big fan of instant gratification. 

If you would like a serving for one, feel free to half or quarter the recipe. 

So now we know how to make instant fro-yo... You may decide whether that is a blessing or a curse.

Sincerely, 

Pedantic Foodie

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Quick Peach Frozen Yogurt

serves 4

- 4 medium, ripe peaches - peeled, sliced, and frozen (about 4 cups)

- 1 cup unsweetened greek yogurt 

- 1/4 cup honey*

Place frozen peaches, yogurt, and honey in the work bowl of your food processor.  Pulse until smooth.  Serve immediately.  

Yes, it’s really that simple.  

*You can adjust the amount of honey based on your taste.  1/4 cup left it on the tangy side. 

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Vanilla Spiced Iced Coffee // World Market + Pedantic Foodie

Hey there. Happy Monday. How is it already August?! Today I’ve partnered with World Market to bring you something cool and refreshing, with the caffeinated kick we need to wrap our heads around this summertime craziness.

I know that summer is by no means over, but it is the last full month and I feel the need to wrap my arms around it, and thank this beautiful season for giving me some of the most wonderful days. 

I have been trying to limit my coffee intake to two or three times a week, and it's HARD! But considering that coffee often makes me shake like my grandmother's vibrating recliner, it is for the best.

I sound responsible right now, but the truth is that my fiancé swore off sodas in an attempt to help me keep my coffee resolution, so I am mostly resisting out of guilt. No doubt that was his evil (read: loving) plan all along.

That does mean, however, that when I do treat myself to a brew, I want it to be the very best. 

This recipe, that I posted a couple weeks ago, is great when I want something really cold and slightly frozen - often in the afternoons, when the heat is at its peak.  In the mornings, however, I prefer something a bit more familiar. 

I had the delight of visiting Hawaii once, several years ago, but I am ashamed to say that the only coffee that reached my lips had a green straw and a siren on the cup.  *sad trombone*

I sorely regret that, especially after I tried this Kona Sunrise Blend and fell in love. It produces a smooth, robust cup that is just slightly nutty. Normally, I would never, ever purchase pre-ground beans, but this is worth the exception. Just make sure you seal the bag tight, and keep it in the freezer until you are ready to use it.

Though this brew does not need any embellishment to make it wonderful, we can bring a little fancy into our warm, August mornings by whipping up a quick simple syrup. 

I used vanilla beans and ground cinnamon, along with equal parts of sugar and water to create a flavorful syrup that will sweeten and flavor our iced coffee.  In my mind, this is the perfect "transition coffee" to take us from summer to fall. 

I have one rule when it comes to iced coffee.

Ice + Coffee does not equal Iced Coffee. 

I have never had a great cup of iced coffee made with warm coffee.  We are going to need to show some patience and forethought in order to make ourselves a proper cup.  

When I am doing particularly well at being a responsible human (which is maybe two weeks out of the year), I like to make a big pot of coffee (usually in my french press) in the afternoon or evening, and stick it in the refrigerator to cool so that I can have an entire week's worth of cold coffee waiting for me in the morning. Preparedness is immensely satisfying. At least, I think it was...it's been a while.

Set a reminder on your phone, put a sticky note on your mirror, do anything, just don't put ice cubes into a hot cup of coffee.  I have broken my one rule countless times and the only thing I have done successfully is to waste a lot of coffee. 

After your coffee has cooled, pour about 6 ounces over a glass of ice and top with a heavy helping of cream and several tablespoons of your spicy syrup.

I'd say this week was off to a good start!

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market, as always all opions are completely my own. You can find all the products used in this post, including the glasses, linens, and tray, at your local Cost Plus World Market store or online!

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Vanilla Spiced Iced Coffee

for the syrup

(makes one cup)

This syrup can last up to 2 weeks in the refrigerator.  I like to make the full batch and keep it in a jar to use as needed. 

- 1 cup granulated sugar

- 2 tablespoon ground cinnamon 

- 2 madagascar vanilla beans, scraped and seeds removed

- 1 cup water

In a heavy bottomed, 2-quart saucepan, combine sugar, cinnamon, and vanilla beans.  Rub the beans and seeds into the sugar and then cover with water.  

Place over medium heat and bring to a simmer, stirring often to dissolve the sugar.  When the syrup is clear and is simmering steadily, remove from heat and allow to cool.  Strain to remove vanilla beans.  Refrigerate until ready to use.    

for the coffee

(for 1 iced coffee)

- 6 ounces water 

- 2 tablespoons Kona Sunrise Coffee, finely ground 

- 2-3 tablespoons half & half 

- 2-3 tablespoons spiced syrup 

- 1/2 cup ice cubes 

Cook's Note:  The amount of half and half and syrup is entirely up to your personal taste.  I would begin with two tablespoons of each and then taste and adjust if needed. 

Brew coffee according to your manufacturer’s instructions. For this recipe, I used a pour-over coffee maker, but if you are making several cups, I would opt for a french press. Both make a fine, rich brew.

Allow the coffee to cool to room temperature before pouring over ice. I like making a pot of coffee in the evenings and stowing it away in the refrigerator so it is ready to go in the morning.

To make your coffee, fill your glass with plenty of ice and fill 2/3 of the way with coffee. Stir in half & half and spiced syrup to taste. Enjoy!!