Easy Vegan Banana Pancakes

vegan_pancakeWeekends start beautifully: pancakes! I find them very close to their non-vegan brothers. I hope you will enjoy them, as much as we do :) I usually prepare the mixture inside a fridge container with a top lid, so I can directly save what’s left in the fridge for the next day. It will be as good as the day before, just….darker color thanks to the banana’s oxidation.

Time: 15 minutes

Ingredients:   [9 pancake]

  • 2 and ½ banana
  • 2 cups soy milk
  • 2 cups white flour ( o 1  whole, 1 white)
  • 1 tablespoon shredded coconut
  • 1 teaspoon baking soda
  • a pinch of salt

1.Smash the banana with a fork. In the meanwhile, pre-heat your non-stick pan with medium-high heat. I find no need of butter or oil.

2.Add 2 cups of milk, coconut powder, baking soda and salt.

3. In small amount, add 2 cups of flour: keep stiring to prevent any lump.

4. Put on the heat and cook until some bubbles will appear on the surface. When they do, it means they are ready to be flipped. Cook for a moment the B-side of your pancake.

They need to be brown both sides, but still kind of white and uncooked in the middle. At least, this is the way I like them!Garnish with everything you like and buon appetito!

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Sicilian fennel Salad

fennel_saladLong time since my last post. First of all I want to thank Seema (here her blog http://www.coffeemakerslist.com) for all the love and support she showed me, pushing me to come back. Since we moved in Germany (around November), I had so much colon-pain every afternoon till nights, which often turned out into an emergency bathroom call. Since 7th April I kind of changed my everyday nutrition into a more “veganish” way of eating, I still eat fish though. The reason was mainly my pain, which now is reduced significantly. I would say that 90% of time I am fine. Anyway long story short: I got kind of depressed and had a lack of creativity since now milk, eggs, cheese and other stuff don’t belong our fridge anymore. But now I am slowly rearrange my everyday meals…

This recipe is a traditional recipe, very very refreshing, you can make it completely vegan skipping anchovies. Some family serves it at the very end of the meal, to “wash” your mouth thanks to the citrus and help digestibility through fennel nutrition properties or could be served between two important and heavy courses to lighten them up.

Time: 15 minutes + 10 resting

Ingredients: 

  • 4 orange ( better quality without seed)
  • 3 fennel
  • 2 spring onions
  • 10 black olives
  • oregano, salt and pepper
  • 2 tablespoon extra virgin olive oil
  • 3 teaspoon balsamic vinegar
  • fresh parsley
  • Optional: 3-4 anchovies cut in small pieces

1. Cut oranges skin out.: you need to completely remove the white skin part and cut in small chunks.

2. Put orange in a big bowl with spring onions finely cut, 2 tablespoon extra virgin olive oil, salt, pepper and oregano.

3. Wash and  remove the external shell of fennels. I like to cut them fine but not too much: I do love the crunchy side of fennel. Add to the bowl with 3 teaspoon of balsamic vinegar and some parsley.

4. Add olive( I like to cut them in smaller circle) and *anchovies, which will add some salty background taste.

Let it rest for 10 minute and then taste it:  the orange sweetness should be in contrast with the raw spicy hint of spring onions. Now you can adjust with more pepper and salt if needed.

Buon Appetito!!!