With Mother’s Day right around the corner I thought I’d share my favorite pancake recipe. It is quick and super simple and sure to become a favorite! You can add your mom’s favorite add-ins to make special just for her.
Super Simple Pancakes
The Sweet Plant Life
Makes about 8 pancakes (depending on the size)
1 cup gluten-free flour (or all-purpose flour)
1 tbsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
1 cup non-dairy milk
2 tbsp canola oil (optional)
3 tbsp maple syrup
Favorite add-ins like blueberries, strawberries, bananas, chocolate chips
Combine the dry ingredients in a bowl. Next add the wet ingredients and whisk together.
Next heat a griddle or skillet to medium heat. Spray with coconut oil spray. Pour or spoon batter into pan to desired size. Place add-ins into pancake. Cook pancake until it starts to bubble then flip. Cook another few minutes and then flip and check if it is done. If desired top with vegan butter and maple syrup.
Mom is sure to love these pancakes for her special day. Perhaps give her some flowers when you serve her her breakfast.
#vegan #plantpowered #plantbased #mothersday veganpancakes
This is a super easy and quick lunch or dinner and is oh so good! I discovered jackfruit a while back and have previously used it for barbecue jackfruit and recently started playing around with using it for tacos. The first time I used a Tex-Mex blend which was good but a little spicy. This time I used smoked jackfruit which my family truly enjoyed . I may try adding diced tomatoes next time and my own spices… still playing around with the mix.
Jackfruit Tacos By thesweetplantlife.com
1 pack of pulled smoked jackfruit (I used the Jackfruit Company) Your favorite tortilla chips Green onions
Vegan cheddar cheese
Vegan sour cream
Prepare the jackfruit as directed. I heated a little oil added the jackfruit and heated it through.
Next place some tortilla chips on a baking sheet. Top with jackfruit and your favorite toppings. If using vegan cheese, place in the oven under broil until cheese is melted. Serve and enjoy!
You could use this as an appetizer or snacks for the big game or for dinner.
Hi, I am Tara. I am a wife and mom to two busy teenagers. I am a plant based cook and baker on a spiritual journey.
I became plant powered in October of 2012. I have polycystic ovarian syndrome (PCOS), struggled with infertility and when I was diagnosed with high cholesterol I started on a health journey. I first went vegetarian for about 6 months but did not see the results I was looking for. I saw a group on Facebook that provided meal plans on a plant based diet and decided to go for it. I basically went cold turkey vegan. Within 6 months my cholesterol was in the normal range, I had lost 25 pounds and other health concerns had improved as well. I later learned that dairy is problematic when you have PCOS.
Some of my favorite things to do besides cooking and baking are yoga, meditating, riding bike, photography, listening to music, and being in nature. I also like animals and we have a small farm where we respect our animals and they live their lives peacefully.
I will be sharing with you some tips and recipes and misconceptions of a plant based diet. Hope you enjoy this journey with me!