Why hello there boys and girls, happy Vegan Mofo! I know what you’re thinking, “dude, you’re a day late. Mofo started yesterday!”. Yeah, yeah, I know but just like last year, to keep myself sane I’ve decided to only post during the week. The first year I did Mofo I posted every single bloody day and then took a 2 month break from blogging….and since we don’t want that to happen again, weekdays it is!
For those of you who follow my Facebook page, you already know what my theme is, and so for the rest of you, why the fack don’t you follow my Facebook page?! I kid, I kid.
If you haven’t heard, my theme for this Mofo is Brown Baggin’ It: A Month of Vegan Brown Bag Lunches. On more than one occasion I’ve found myself standing in the kitchen 10 o’clock at night trying to figure out what the hell I can throw together for lunch the next day, which has resulted in some pretty sad looking lunches (lettuce, tomatoes and cut up Tofurky deli slices anyone?). Well never again I says! I’m going to try my best to keep it easy, quick and both tasty and tasty looking, because nothing sucks more than when an omni looks at what you’re eating and says ”ew! What is that?”.
I’m hoping to post lunch recipes and tips for everybody’s needs, but if you’ve got a request, shout it out in the comments below and I’ll do my best to create something.
To kick off my first Mofo post, I’m going to post about none-other than, brunch..apparently I’m not the most consistent person 😉 Yeah, my first Mofo post has absolutely nothing to do with Vegan Mofo. I missed last weekends brunch recipe do to suffering from Debbie Downer syndrome, and there’s no way I could let that happen again, especially when there’s pancakes to talk about! I promise there will be plenty of future lunch recipes to make up for this brunch post, wait, what am I saying? What’s there to make up for when I’ve got banana pancakes AND pineapple sauce to share with you. Sheesh, some people are just hard to please.
I’ve been using the hell out of my little Griddler lately, I just can’t get my fill of pancakes and waffles, if I could eat pancakes for breakfast everyday I’m pretty sure I would, huh, maybe that should have been my Mofo theme…*tucks away idea for next year*. They’re just so filling and tasty, especially when you make them thick and fluffy like I do. I’ve only had banana pancakes once, but holy mother are they good! They’re like taking your favorite banana bread and turning it into a pancake. I added some sugar to these but if you’re bananas are super ripe, you may want to leave it out, just make sure you don’t use bananas that haven’t fully ripened, otherwise you may end up with a sad chalky mess.
Maple syrup is obviously a good choice but I happen to have a pineapple handy and the thought of topping banana pancakes with pineapple just seemed like a no brainer. It’s like once the thought entered my mind, there was no way I could stop thinking about it until I made it happen. I cooked down the pineapple with some warm spices until it had become thick and syrupy. The result was a killer sauce that’s chunky, sweet and a little spicy, so good, oh and did I mention it’s freakin’ awesome on ice cream? Because it totally is! So make sure you don’t use all of that bad ass sauce on just pancakes.
BANANA PANCAKES WITH SPICED PINEAPPLE SAUCE
- 2 cups all-purpose unbleached flour or white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 1 cup unsweetened non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 cup mashed bananas
- 2 tablespoons melted margarine, coconut butter or vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup sparkling or regular water
- 2 cups fresh pineapple, finely chopped
- 2 tablespoons agave
- 6 tablespoons pineapple juice, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of cardamom
- Pinch of salt
- 1 teaspoon cornstarch
SPICED PINEAPPLE SAUCE
- To make the pancakes: Preheat the oven to 200 degrees F.
- Whisk the dry ingredients together until well combined. In a small bowl, mix together the milk, brown sugar, bananas, vanilla and margarine, whisk until smooth then pour over the dry ingredients. Pour the sparkling water over the mixture and mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery pancakes.
- Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour 1/3 cup scoop of the batter. After 5 to 6 minutes, when they start to bubble on top, flip over and cook for another 5 to 6 minutes. You may need to cook them longer due to the thick batter, check underneath before you remove them from the heat.
- When finished cooking, place in the preheated oven to keep warm.
- To make the pineapple sauce: Combine the pineapple, agave, cinnamon, nutmeg, cardamom, salt and 3 tablespoons pineapple juice in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the mixture as started to thicken, about 20 to 25 minutes. Mix together 3 tablespoons pineapple juice and cornstarch, add to the mixture and cook for another few minutes or until slightly thickened. Let cool slightly and serve warm over Banana Pancakes.