It’s almost moving day, which means that it’s time to get creative. What started with Breakfast Guacamole has turned into a full-blown competition, the competitors being me, myself, and I. The task is to not spend a cent on food until September 1st, when my new roommates and I will victoriously order heaps of Chinese take out and gorge ourselves while sitting cross legged on the living room floor, surrounded by boxes and IKEA instructions as far as the eye can see.
That night can’t come soon enough, when all the lifting and carrying furniture and navigating a 20 foot truck through the depths of Allston is complete and we’re settled in our brand new apartment.
Until then, I’m spending my free hours assembling boxes and stuffing them with all the things I’ve accumulated since Boston became my home. Naturally, I’m spending the moments in between cooking and baking until there’s nothing left to cook or bake.
Even if you’re not moving, I highly recommend taking the Pantry Raid Challenge. You’ll be surprised by what you come up with, like these Almost Vegan Pancakes.
Okay, they’re actually barely vegan pancakes, not to mention hardly gluten free. But hey! At least they’re vegetarian.
I’m not generally one to make pancakes, not to mention pancakes from scratch, but an hour of moving procrastination spent on Smitten Kitchen got me back into baking mode, whereupon I realized just how much flour and sugar and butter and chocolate I have to go through during these next few days. I made these brownies, but there was still plenty of gluten in the pantry that was calling my name. Hence, these pancakes were born (and very quickly eaten).
These Almost Vegan Pancakes are extra fluffy and rich. Say whatever you want about Jack Johnson, but bananas make pancakes 10000% times better. The banana slices get all carameley and soft and the chocolate makes every bite “the best thing ever,” as I often say.
Even though they aren’t dense, these pancakes are very filling. Plus, the almond milk is high in protein, so those carb-y calories are going to good use. Maybe they’re not totally “almost vegan,” but bear with me. I’m moving here!
Ingredients (4 pancakes, serves 2)
½ cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
½ cup plain almond milk
1 tablespoon salted butter + more for greasing the pan
½ an egg
¼ cup semi-sweet chocolate chips
½ 1 banana, thinly sliced
1. Preheat oven to 200o 2. In a small bowl, combine flour, sugar and baking powder 3. Melt butter in microwave 4. Whisk butter, almond milk, and egg until combined. 5. Add flour mixture to wet mixture in small batches, whisking together in between. 6. Fold in chocolate chips. 7. Heat a large skillet and coat bottom in a thin layer of butter. Once butter begins to bubble, pour in roughly ¼ cup batter. 8. Gently place banana slices onto pancake and flip after approximately two minutes, once bubbles have risen to he surface. Cook for two more minutes and then place on an oven safe plate or cookie sheet in the oven. Repeat with remaining three pancakes. 9. Serve with maple syrup. For a vegan topping, whip canned coconut milk with one tablespoon sugar until gentle peaks form.