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Ingredients
- 1 3/4 cups non-dairy milk
- 2 tsp. apple cider vinegar
- 250 g. (2 cups) flour (white, whole wheat, or a combo)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 TBS evaporated cane juice/vegan sugar
- couple pinches kosher salt
- 1 TBS vegetable oil
Instructions
- Whisk non-dairy milk and apple cider vinegar together in a glass measuring cup. Set aside.
- Whisk all dry ingredients together in a large bowl.
- Add vegetable oil to milk mixture, then pour wet ingredients into dry. Mix gently until just combined—don’t over mix.
- Heat a little oil in a nonstick pan/griddle.
- Cook batter in 1/4 cup scoops.
- Watch out, these brown quicker than non-vegan pancakes, and will not show bubbles on top when the bottom is done.
- Serve with syrup, fruit, or both.
- NOW EAT.
Ingredients
- 1 1/2 cups cooked rice
- 4 1/2 cups milk (dairy or non, see Note)
- 1/4 – 1/3 cup sugar, honey, maple syrup, or a combo
- pinch salt
- optional: raisins/dried fruit, cinnamon, nutmeg, a pat of butter, vanilla
Instructions
- Combine cooked rice, milk, sweetener, and salt in a medium pot. Stir well.
- Bring to a boil, stirring constantly.
- As soon as it boils, lower heat to a low, gentle simmer.
- Cook, stirring every few minutes, until it’s creamy and thick, about 45 minutes. (If you used brown rice, it may take up to 60 minutes.)
- If you want to add dried fruit and/or spices, stir them in during the last 15 minutes of cooking.
- If you want to add butter and/or vanilla, stir it in during the last minute of cooking.
- Serve warm, at room temp, or cold.
- Note: Lowfat milk is fine, but skim will give a grainy texture.
Ingredients
- Cream cheese (tub)
- Jam or jelly
- 2 slices bread or a bun split in half
Instructions
- Take bottom of thing you’re putting the stuff on. Put the jelly on it. THE JELLY ALWAYS GOES UNDER!
- Take the other side of thing and put cream cheese on it. THE CREAM CHEESE ALWAYS GOES ON TOP!
- Slam them together (carefully).
- NOW EAT!