Waffles made with VeganEgg

Waffles!

Ingredients:

1 cup bisquik Heart Smart pancake mix
1 cup rice milk plus 2 tbsp.
2 tsp vanilla extract
1 tbsp VeganEgg powder
2 tbsp flaxseed meal
2 tbsp wheat bran
2 tbsp old fashioned oats

Combine wet incredients plus VeganEgg powder in magic bullet to combine.  Fold into dry ingredients.  Don't overmix.  Pour onto hot waffle iron. Bake until crispy and golden.  Yum.

Holiday Quiche made with VeganEggs

Plant based Spinach Quiche

Ingredients:
1 frozen whole wheat pastry shell or pastry crust of your choice
1/2 package frozen Veggie Bacon Strips by Morning Star
2 cups fresh mushrooms, sliced
1 lb firm tofu, drained and pressed
3 tbsp VeganEgg powder
1 cup almond milk
4 tbsp nutritional yeast flakes
1 tbsp dijon mustard
1 large clove garlic, diced
2 tbsp tapioca starch powder (or cornstarch)
1 tsp Bragg Organic Sprinkle Seasoning
1 cup raw baby spinach leaves
Dash fresh ground pepper
To be sprinkled on top before placing pie in oven:
Smoked Salt
Vegan Cheese Shreds, we like the kind made from rice
nutritional yeast flakes for topping
paprika

Bake or fry veggie bacon and crumble, set aside.

sau·té mushrooms until golden brown to sweat out extra moisture.

Combine VeganEgg powder and almond milk in magic bullet or other micro-blender with mustard, nutritional yeast, tapioca, seasoning and garlic.  Place tofu in bowl and crumble with fork, then combine with VeganEgg mixture. Add all other ingredients including bacon and spinach by folding in.  Place in pie shell, sprinkle with smoked salt, vegan cheese, nutritional yeast and paprika. Bake for 45 minutes to one hour or until knife comes out clean when inserted into center of pie.
375 degrees f.

Dutch Baby Style Pancakes for the plant based diet

Puff Pancake. Take out of the oven at 35 minutes and dust with powdered sugar and lemon zest.

Dutch Babies are a unique pancake that celebrates the egg and what it can do under the right circumstances.  Normally it puffs up to several times the size of the batter in a hot oven.
We used to make them a lot when our daughter was young and loved the taste and the show of them. After we stopped eating things with a face or a mother I never even tried to make one but it is one of the breakfast items I have missed.  The new egg replace product, "VeganEgg" is so different that I just had to try and make Dutch Babies again—but I was skeptical that it would work.
Fortunately, it turned out surprisingly well.

Recipe:
Place 4 individual ramekins (4 inch diameter each) in oven and set temperature to 425 degrees fahrenheit


Wet ingredients to be placed in Vitamix or other really good blender:

2 cups non-dairy milk (I used cold coconut milk or almond milk from a carton—not the canned variety)  Why? less fat
2 ounces soft silken tofu (or regular tofu blended with some of the non-dairy milk from this recipe in a microblender such as a Magic Bullet)
1 teaspoon almond extract--don't skip, important flavor
1 teaspoon vanilla extract

Then sprinkle in the dry ingredients and blend immediately:

1/4 cup VeganEgg powder
1/2 cup flour such as Bob's 10 grain or coconut flour, or your favorite type
2 tablespoons Low Fat Bisquik
3/4 teaspoon salt

After batter is ready, remove ramekins or pull out oven rack to where you can pour the batter into them. Place 1 tablespoon vegan butter in each ramekin right before pouring in the batter along with a quick spray from your can of spray canola or other oil to coat the inside of each ramekin. Let melt--it should only take seconds.
Pour 1/4 of the batter into each hot ramekin as quick as you can after placing the vegan butter and a bit of spray oil in each.  Bake for 20 minutes and then turn the heat down to 375 and continue baking for another 15 to 20 minutes.

Remove from oven. Dust with powdered sugar and a squirt of lemon juice.

Alternate Recipe without Bisquik:

Dutch Baby Pancake for One 

1/2 cup non-dairy milk
1 tablespoon soft tofu
1/4 teaspoon each—vanilla and almond extract

Blend in Magic Bullet (mini blender), then add dry ingredients all at once and blend again:

1 tablespoon VeganEgg dry powder
3 tablespoons whole wheat pastry flour, or your favorite flour
1/4 teaspoon baking powder
pinch salt.

Cook same as above.

Batter will be thick like cake batter.

After cooking for 12 minutes

This is as tall as it ever achieved, but taking it out of the oven too soon results in a raw and doughy center.  It will deflate a little as it continues cooking.  Too bad.

20 minutes

Plant based Dutch Baby—I should have photographed them right when they came out of the oven.  This is about 10 minutes later.

Serve with real maple syrup, or your favorite.

October Sweet Rolls

Hot out of the oven!

I have been craving cinnamon rolls for a couple of weeks now and wanted to find way to create a version that didn't have butter or vegan margarine but still tasted great.  I had the idea to use ground nuts as the fat in the gooey insides along with ground dates and talked to my daughter, the pastry chef about it this morning.  She recommended I use pumpkin puree as a spread over the dough.  I combined our two ideas into a new invention which I like to call, October Sweet Rolls.

This isn't a low fat recipe, just lower than my old standard cinnamon roll recipe which called for lots of butter, loads of sugar and even heavy cream poured over the top.  Geez, those don't even sound good now.

Ingredients for the dough:

1 cup near boiling water
1 cup cold rice milk
     —Combine, make sure it isn't too hot and then add:
2 teaspoons dried yeast
1 teaspoon salt
1 tablespoon raw sugar
2 tablespoons vital wheat gluten
1 cup better for bread flour
2 cups whole wheat plus enough additional to make into a not too sticky dough
Mix until smooth dough forms, let rise until double in warm location.

Filling:
Wet:
1 15 ounce can pumpkin puree
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon ground cinnamon, organic "Ceylon" type to get the health benefits
     —
1/2 teaspoon vanilla to be added after cooking
1/4 cup vegan cream cheese to be added after cooking.

Dry:
1/2 cup walnuts
1/2 cup figs
dates, about 8 pitted
2 teaspoons flaxseed meal
1 teaspoon ground cinnamon, organic "Ceylon"
1/4 cup brown sugar

Place walnuts, figs and dates into a food processor and grind to a fine crumb, then toss with remaining dry ingredients. Set aside. (Note: I used a Ninja for this but had to divide this into 4 parts to complete the task.)

Place first four wet ingredients into a 2 or 3 quart saucepan, stir over medium heat and simmer for 5 to 10 minutes to reduce the moisture.  Remove from heat and let cool for 15 minutes. Place vanilla and cream cheese in small blender (like a Ninja) along with half the pumpkin puree mixture. Pulse to combine. Then stir in remaining pumpkin mixture. Let cool to just warm.

Roll out dough to form a large rectangle, about 16"x24".  Spread pumpkin puree mixture to cover dough.  Sprinkle dry nut crumbly mixture over pumpkin. Roll tightly to form 24" loaf. Slice into 1 1/2" rolls using dental floss to cut.

October Sweet Rolls, ready for the rise before placing into the oven.
A new take on cinnamon rolls.

Place rolls into prepared glass casserole pans so that they have room to expand. (Prepare by coating with coconut oil and a light dusting of brown sugar on the bottom of each pan.)
After they rise to double, bake at 350 degrees fahrenheit for 30 minutes.
Remove from oven and let cool on wire rack.

Quiche pi for pi day

Inspired by the recipe book, "Betty Goes Vegan 500 Classic Recipes for the Modern Family" by Annie and Dan Shannon.

For pi day of the century, we are having quiche for breakfast and pizza pie for dinner.
The quiche recipe found in this book is the base for what we made this morning. We omitted the onions and olive oil and I didn't have the smoked vegan cheese called for.  I also added 2 cups of browned mushroom slices in the bottom of the pie shell along with a layer of fresh baby spinach leaves.  I substituted celery for the onions and bumped up the nutritional yeast and added mustard  and India salt to the filling.

Ingredients:
1 whole wheat pie shell
2 cups mushrooms browned without oil in hot, non-stick skillet
1 cup fresh baby spinach leaves
2 cloves garlic
1 cup finely diced celery
Layer above in pie shell

Topping, set aside for after placing filling over above ingredients:
1 5 ounce package temper bacon, browned in skillet and crumbled
2 tablespoons vegan cheese shreds
smoked paprika and chives to be sprinkled over after baking

For filling to be placed in food processor:
1 16 oz package firm silken tofu
1 tablespoon soy creamer
3 tablespoons nutritional yeast
1 tablespoon whole wheat flour
dash onion powder
2 teaspoons fresh thyme leaves
2 teaspoons Grey Poupon Brown Mustard
2 tablespoons fresh parsley, 1 T. of which for folding into filling at end
1/4 teaspoon cumin—rounded, don't be skimpy
1/2 teaspoon miso paste
1/4 teaspoon India salt for eggy-sulfur flavor
1/4 teaspoon turmeric—don't go crazy
1/2 teaspoon soy sauce
1/4 teaspoon smoked paprika

Bake for 40 minutes at 400 degrees f.
Let sit for 10 minutes after coming out of the oven.
Happy pi day.

Vegan Pumpkin Pancakes

Pumpkin pancakes on the griddle

 Recipe for Pumpkin Pancakes without eggs, butter or dairy:

1 15 oz. can Libby's Pumpkin
1 1/3 cups almond milk
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/4 cup oats
1 tablespoon coconut or date sugar
1 tablespoon ground flaxseed
1 teaspoon baking soda
1/2 teaspoon sea salt
1/8 teaspoon pumpkin pie spice

Stir together until well combined but don't over-mix.
Heat griddle to 325 degrees fahrenheit and scoop batter with 1/3 measuring cup.  Flip when the pancakes look dry around the edges.

Vegan Potato Pancakes

Potato Pancakes for the plant based diet

Ingredients:
2 large russet potatoes, baked until tender
1/4 cup flaxseed meal
1/4 cup whole wheat flour
1 tablespoon Chia Seeds
1 tablespoon egg replacer powder
1/2 teaspoon baking powder
1 clove garlic
1/2 teaspoon salt
fresh ground black pepper
1 1/2 cups almond milk
2 cups fresh shredded cabbage

Let baked potatoes cool to room temperature, peel and place in food processor with remaining ingredients except cabbage.  Pulse to combine and then pour mixture over cabbage and stir together.
Drop into skillet and brown at a medium heat setting.  Don't fry, but use a non-stick skillet with a little spray oil.  5 minutes per side or until brown and can be flipped without breaking apart.

Vegan Blueberry Pancakes

Blueberry Whole Grain Pancakes

Whole grain pancakes loaded with fresh blueberries and good things like flaxseed meal, but without added oil, eggs or dairy milk.  They are great for starting your day in good health.

Ingredients:
Dry ingredients to be blended together in medium sized bowl:
1/2 cup old fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup oat flour (or grind up oats with your food processor)
1/4 cup flaxseed meal
1/4 cup almond flour
1 tablespoon chia seed
1 tablespoon egg replacer powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon coriander

Wet Ingredients to be measured into 2 cup vessel and added all at once to the dry ingredients:
1 1/2 cup low fat non-dairy milk such as rice milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

Fold in just until flour mixture is absorbed (don't use electric mixture).

Add 15 ounces of fresh blueberries, gently folding them into batter. Let batter rest for 10 minutes.
Heat a non-stick griddle or skillet to 300 degrees fahrenheit.
Cook 1/4 cup of batter for each pancake until they appear dry around the edge and then flip and cook until golden brown.  These take longer to cook than normal pancakes, about 8-10 minutes each side.

Pancakes loaded with fresh blueberries just starting to cook

Hot pancake ready to serve

Jim's Green Smoothie

How to start your day all revved up!
24 ounce green smoothie ingredients to be placed in Vitamix Blender:

1 large kale leaf, main stem removed
1 orange, whole, peeled
1 green apple, whole, cored
1/2 cup frozen mango
1/2 cup non-dairy milk
1 to 2 tablespoons dried blueberries
1 teaspoon Amla powder
1 teaspoon white tea leaves
1/2 cup ice cubes, optional

Replace green apple with a sweeter variety if you don't like tartness.

Buckwheat Figgy Rolls

The trouble with your better half watching the Food Network Channel in between football games is that he comes across interesting looking foods and turns to me to ask, "Is there a way to make that without eggs and oil?"

Here is just such an attempt:  Not cinnamon rolls, but fig rolls and not typical yeast dough but dough made with buckwheat flour.

Oh, who am I kidding? It's my favorite Saturday past-time, coming up with new recipes.
To create these, I am using a derivation of the filling recipe from the Fat Free Vegan's Recipe for Skinny Figgy Bars. (http://blog.fatfreevegan.com/2009/12/skinny-figgy-bars.html).  Her recipes are always awesome.

Figgy Roll with orange icing, my favorite

Buckwheat yeast dough beginning to rest and then rise.

Dried figs simmering in water and flavoring

Figgy Rolls ready to rise

Rolls fresh out of the hot oven

Figgy Roll with chocolate icing

Figgy Roll with maple icing

Ingredients:

Dough

1 cup whole wheat pastry flour

1 cup buckwheat flour

1 cup whole wheat flour

1/4 cup vital wheat gluten

1/4 cup raw sugar

1 tablespoon baking powder

1 cup warm almond milk

1/2 cup warm water

1 tablespoon yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

Combine all ingredients and knead to a soft dough that is not too sticky, you may need to add a few tablespoons more water.

Place into a bowl that has been treated with non-stick spray oil.  Let rise in warm place for 2 hours.

Punch down and roll or press out on pastry cloth or cutting board into a large rectangle, about 14 x 18.

Filling:

1 cup water

1/4 cup flavored liquor such as cinnamon moon shine

9 ounces dried figs with stems removed

4 ounces pitted dates

2 drops anise extract

2 tablespoons agave nectar

2 tablespoons lemon juice

1/4 teaspoon cinnamon

1/4 teaspoon ginger

Combine figs, dates and water and alcohol in a 2 or 3 quart saucepan and bring to simmer.  Let cook for about 10 minutes to re-hydrate the fruit.  Pour contents into a vitamin blender with the remaining ingredients and puree. Spread filling mixture to cover entire dough rectangle, then roll tightly and slice into 12 even pieces.  I like to use unwaxed dental floss for this.

Let rolls rise until doubled in 9x13 pyrex dish for about an hour.  Bake for 40 minutes at 350 degrees F.

Decorate with icing (optional) or serve with non-dairy ice cream.

Icing Combinations:

Chocolate—1/2 cup confectioners sugar with melted vegan chocolate chips and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Orange—1/2 cup confectioners sugar with 1 tsp. orange juice, orange zest and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Maple—1/2 cup confectioners sugar with 1 teaspoon maple syrup and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

You can't beat Beet Pancakes!

Beet Pancake, plant based breakfast.

Ingredients:
1 small beet, about 1/3 cup chopped
1 cup non-dairy, non-fat or low fat milk
2 tablespoons date sugar or 3 ground dates
1/2 cup whole grain flour
4 tablespoons oats
4 tablespoon flaxseed meal
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. egg-replacer powder
1/4 tsp. salt
dash each of nutmeg and cinnamon

Makes about 9 pancakes.

I hope you like pink.

Spinach Pancakes, Plant-based Style

Spinach Pancakes made without added fats or eggs

Ingredients to be placed into Vita-mix Blender or equal:

3/4 cup non-dairy low fat milk
1/4 tsp. vanilla extract
1/4 tsp. apple cider vinegar
1 handful fresh baby spinach leaves—about 10 or 12 little leaves.
1/2 cup flour (I used Better for Bread to keep these soft and light)
1/4 cup old fashioned oats, dry
1/4 cup flaxseed meal
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. egg-replacer powder
dash each of salt, cinnamon and nutmeg

Mix for 10 seconds or until an even green color.  Pour batter onto non-stick frying pan or griddle with a minimal amount of non-stick spray as necessary, about 1/4 cup for each pancake. This makes 9 small pancakes.  Perfect for a morning after watching fireworks!

Note, these taste like normal pancakes so you won't taste the spinach.

Vegan Waffles!

Inspired by the waffle recipe found here:
http://blog.fatfreevegan.com/2008/09/fat-free-vanilla-or-blueberry-waffles.html

Plant based waffles with peaches and walnuts

Guest blogger here, I'm Cindy's daughter Rebecca, sharing the best waffles I've ever had, vegan or otherwise, with you. I made these for Mom on Mother's Day and they were a hit! I hope you like them just as much as she did.

Dry:
3/4 cup Whole Wheat Flour
1/4 cup Spelt Flour
1/4 cup Bob's Red Mill Old-Fashioned Oatmeal (Instant will work just fine)
1 teaspoon tapioca starch
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg

Wet:
1 1/3 cups Almond Milk
1 tablespoon Apple Cidar Vinegar
2 tablespoons 100% pure maple syrup
1 tablespoon Vanilla Extract
1/2 teaspoon Almond Extract

Other:
Oil spray (Crisco brand olive oil works best for us)
1 recipe of grilled pineapple


1. Combine Wet ingredients in large bowl. Combine Dry ingredients in a separate medium bowl, and then sift the dry into the wet. Fold gently until all dry ingredients have moistened. Set aside batter.
2. Turn on you waffle iron to a medium-high setting. Spray with oil.
3. Use your waffle iron the same as with non-vegan waffles, until all the batter has been cooked.
4. Place the completed waffles into a Ziploc bag and freeze until ready to use.
5. Toast in any regular toaster on a medium setting for delicious crispy waffles.

Barley

Barley flakes uncooked

I accidently purchased barley flakes from my local health food store last fall and assumed the package was just mislabeled.  They looked the same as old fashioned oatmeal to me and I had never heard of eating barley, unless of course you are living in a barn.  I liked it because the flakes tend to keep their individuality.  And nutritionally it is "a good thing" as Martha would say.

Last week I went to purchase more bulk oatmeal and purposely looked for barley and to my surprise then entire shelf above the oatmeal was various sized bags of barley and when viewing that much of each side by side I could kind of see a variation in color and texture.  But ever so slightly....

I looked up the nutritional comparison of barley and oatmeal here: http://skipthepie.org/cereal-grains-and-pasta/barley-hulled/compared-to/oats/

Barley has more fiber and less fat and calories per serving!

Barley for breakfast

I like to make both barley and oatmeal with some of the liquid being low fat unsweetened almond milk because it gives the cereal a chewy texture instead of the glutenous mass of gray sludge we all grew up with when it is boiled with water only.

My recipe for the perfect barley bowl:

1/2 cup barley flakes
1/2 cup low fat unsweetened almond milk
1/4 cup water

Cook in microwave for two minutes.  Let sit for one additional minute.
Sprinkle your favorite topping over and enjoy.

My favorite toppings:
1/4 cup freeze dried peaches
1/4 teaspoon cinnamon
1/2 teaspoon date sugar
pinch nutmeg
1/4 teaspoon chia seeds
1/2 teaspoon flaxseed meal

Green Smoothie

I never make the same smoothie twice because I use ingredients on-hand but this morning I wanted to write down a basic smoothie recipe we like as our "go-to" basic green smoothie.

Basic green smoothie without sugar

1 whole orange, peeled
1 whole banana, peeled
2 large kale leaves if you like that "green" garden fresh flavor
(1/2 kale leaf if you wimp out at the thought of drinking something green)
8 ounces almond milk
4 ounces crushed ice (or frozen peaches, mangos, etc)
1 teaspoon matcha powder (green tea)
1 teaspoon indian currant powder (Amla)


Blend everything in a vita-mix blender for several seconds until smooth.  Makes about 20 ounces.

Happy Breakfast and aren't you just a healthy thing?

When crepes don't cooperate

Sometimes the crepe batter and I don't cooperate in which case the batter still makes a nice pancake.

Ingredients for crepe batter:

1 box Silken lite tofu, soft type

1/2 cup oat flour

1/4 cup 7 grain hot cereal blend, like Bob's Red Mill

1/4 cup Bird's Custard Powder

2 tbsp vital wheat gluten

3 tbsp golden flaxseed meal

1 tbsp date sugar

1 tsp baking powder

1/2 tsp salt

2 1/4 cups almond milk

Combine in blender.  Let sit for 30 minutes before making crepes.  Use a heavy crepe pan and a wooden spreader.  Don't try to remove from pan until steaming stops.  Make sure your burner isn't too hot.  Good luck.

You will probably have to give the first one to the dog but don't worry, it gets easier.

Matcha Pancakes

How about some green pancakes for breakfast?
Add two teaspoons Gotcha Matcha powder to your favorite plant based pancake recipe along with a handful of raw baby spinach.  Process in a blender and presto-chango, you have a healthy batter!

Pancake Breaky on the griddle

Ready for that Maple Syrup!

Keep your healthy choices handy!

I have read many times that I should keep our flaxseed meal in the refrigerator.  But you know what?  For most of the two years we have been partaking of flaxseed meal I have been keeping it on the counter in a clear glass jar.  Well, about two cups of it--the rest goes into the deep freeze until I need to refill the jar.  This works for us because we use it everyday.  We use it everyday because it is sitting right there on the counter.  We use it up fast enough that it doesn't go rancid.  Isn't that cool?
I found that keeping it in the fridge resulted in the flaxseed meal getting lost behind other stuff.  When the flaxseed meal is not handy--I don't remember to use it.

Flaxseed Meal 

Another handy item I like to use a lot and keep right there on the counter is Chia Seeds.  Same deal--I use them in a lot of everything because they are handy and really good for us.  Virtually tasteless by the way but packed with protein.

Chia Seeds

Now that fall is in the air, I keep a topping mix for oatmeal that includes these items.  Here is my recipe for jazzing up your morning oatmeal without making you late for work:

Topping Mix for Oatmeal, (use a spoonful of the mix over each bowl of oatmeal)
This will be enough for about 18 bowls of hot cereal (two teaspoons each).

1 tablespoon ground cinnamon

2 tablespoons chia seeds
2 tablespoons flaxseed meal
2 tablespoons date sugar
1 tablespoon roasted sunflower seeds
3 tablespoons finely chopped walnuts

Mix this together and keep in an airtight container next to your oats.  

Topping mix for hot cereal

Oat meal with topping mix and dried blueberries.  How can your day not be most excellent?

Low-Carb PBNAF PB2 Chocolate Banana Pudding

Hello, this is Rebecca guest blogging again. At my favorite smoothie stand, they have something called a "Peanut Butter Protein" Smoothie, with chocolate, peanut butter, and bananas. They taste amazing, but then again they should with the whopping 900 calories! Once I found out about the truth behind these milkshakes, I set out to create a healthier version, which eventually became this smoothie/pudding recipe. Enjoy!

Base Recipe:
3 very ripe bananas
1/4 cup unsweetened Cocoa Powder
1/4 cup PB2 Powder
1/2 cup Almond Milk

    Mix well in a blender, food processer, or bowl. If making into a pudding, pour into serving dishes and refridgerate over night.  
Serves 4. 
121 calories per serving.

For Smoothie:
1 Base Recipe
1/2 cup unsweetened Apple Sauce
1/2 cup frozen Berries, no sugar added (I like boysenberries best)
1 tbs. Matcha powder (or 1 oz very strong green tea)
1 tsp Ground coffee

     Mix well in blender, adding more Almond milk if necessary. Drink immediately.

For Ice Cream:
1 Base Recipe
2 Tbs frozen cashews
1 tsp Vanilla Extract

     Mix well in blender or food processor, and freeze for at least one hour. 

Vegan Low Fat Crepe Recipe, Elvis Style

I awoke with a plan to create a healthy crepe without eggs or dairy, using soft tofu as the binder to keep the whole grain batter together. The filling has a slightly sweet peanut butter flavor and tastes rich and creamy.

Crepe Recipe without eggs or butter

Ingredients for crepe batter:
1 box Silken lite tofu, soft type
1/2 cup oat flour
1/4 cup 7 grain hot cereal blend, like Bob's Red Mill
1/4 cup Bird's Custard Powder
2 tbsp vital wheat gluten
3 tbsp golden flaxseed meal
1 tbsp date sugar
1 tsp baking powder
1/2 tsp salt
2 1/4 cups almond milk

Stir all ingredients together and let sit for a few minutes while you prepare the filling. You may need to add more milk to maintain a thin batter, I noticed the longer it sat, the thicker it became and I had to keep adding splashes of milk.

Filling ingredients:
1 box Silken lite tofu, soft type
1/4 cup peanut butter powder
1/4 cup powdered sugar
1/2 tsp vanilla
Dash salt

Place all filling ingredients in food processor and pulse to combine thoroughly.

Plant-based crepe

To make crepes, pour 1/4 cup of batter onto preheated non-stick crepe pan or griddle that has been lightly sprayed with oil. Spread batter into thin layer and cook over medium low heat until edge appears dry, flip to cook other side. Place finished crepe onto serving plate and spread 1/4 cup filling down the center, place sliced banana pieces on top of filling before rolling crepe into tube shape, with seam side down. Garnish with more sliced banana and peanut butter sauce.

Peanut butter sauce:

1/4 cup PB2 powdered peanut butter
1/4 tsp vanilla
1 tbsp almond milk, more or less to desired pourable consistency

Keb Mo and Lyle Lovett would be good music to play in the background while whipping these up!

Some days crepes and I don't want to cooperate with each other in which case the batter still makes a nice, delicate pancake that seems like it has eggs in it but it doesn't.