Vegan Pancakes: Cutie Style

I've been free-handing my pancakes lately - and I think they look really great!

I might not be on par with these peeps just yet;

https://www.youtube.com/watch?v=McPBsNo367c

But hand me a squeeze bottle and you'll be saying hello to a few Chewbacca pancakes for your morning breakfast!

For a recipe - hit up my awesome recipe!

http://shinsveganloving.blogspot.com/2011/06/its-pancake-time.html

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Hope you enjoy! <3 p="">

Coconut Macaroon Pancakes (Sugar-Free)

These pancakes were super fun to make and eat, if you notice there are little holes around on the top, but smaller on the bottom so that the coconut whipped cream would seep through. They're just as fast as any other pancake and if you're against the texture of un-sweetened coconut then you can lightly toast it and grind it into flour or use a premade flour. Making plenty of these and slathering them with stevia and cream is great for a Friday morning, don't you think?

What's your favorite breakfast food to have on the weekends?

(Coconut Macaroon Pancakes Ingredients)

• 1 cup of All-Purpose Flour
• 1 and 1/2 cup of White Whole Wheat
• 1/2 tsp of Baking Powder
• 1/4 tsp of Baking Soda
• 2 and 1/2 tsp of Stevia
• A handful of Un-Sweetened Coconut
• 1 cup of Coconut Milk
• 2 tsp Vanilla Extract

(Directions)

• Fold your dry ingredients together first. Then, fold in the wet.
• Cook on the flat-top and serve with extra toasted coconut, cherries and some delicious chocolate chips - then go ahead and enjoy your weekend!

Blueberry Mochi Pancakes

These blueberry pancakes are light, slightly fluffy and crisp where it counts. Absolutely delicious and just a few will fill you up - although you'll probably eat them all anyways.

(Blueberry Mochi Pancake Ingredients)

• 3/4 Cup Mochiko
• 3/4 Cup All-Purpose or Whole Wheat Flour
• 1/4 tsp Baking Soda
• 2 tsp Baking Powder
• 1/4 Cup of Sugar
• 1/4 tsp Sea Salt


• 1 Cup of Soy/Rice Milk
• 1 tsp Apple Cider Vinegar
• 1/8-1/4 Cup Vegetable Oil
• 1/2 tsp Vanilla Extract
• 3/4 Cup of Blueberries
• 1 tbl Vanilla Soy-Yoghurt (optional

(Directions)

• Mix the wet ingredients and dry ingredients separately, then mix them together until they are a medium-thin batter.
• Fold in your blueberries and cook your pancakes until well-crisped and browned.
• Serve plain or with syrup and enjoy!

It's Pancake Time!

Inspired by Pendleton Ward's Adventure Time - but edible! None of the images that I took inspiration from are owned from me, they are owned by the people that I mention.  The pancakes are two different flavors, and one is sweet while the other has a savory taste.

(Basic Pancake Mix Ingredients)

• 2 and 1/2 cups All-Purpose Flour
• 2 and 1/2 cups Whole Wheat Flour
• 1/2 tsp Iodized Salt
• 1/4 cup Agave Nectar
• 1 tbl Ground Flax Seeds
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• Vegetable Oil (a few tbl per pancake)
• Water or Soy milk (to mix)

(Jake's Face Ingredients)

• Basic Pancake Mix
• Turmeric + Pineapple Juice
• Chocolate Sauce

(Finn's Face Ingredients)

• Basic Pancake Mix + Turmeric + Pineapple Juice
• Fresh Strawberry Juice + Water + 1/2 tsp Lemon Juice (face)
• Chocolate Sauce

(Directions)

• Mix the ingredients together
• Start off your pan onto the lowest heat with a little bit of oil and spoon (or squeeze with a bottle) the pancake mix in.
• If making Finn's face: make sure to keep it as oval as possible and do the strawberry pancake mix first. Add the hat after then use your spatula to shape everything).
• Once it has started to bubble up well, firmly shove your spatula under and carefully flip it.
• For Jake's face: you can just make the shape of his face
• Once done, let them rest on a paper towel to soak up any extra oil.
• Decorate with chocolate sauce.
• Enjoy!

If you want to make the Lumpy Space Princess, use blueberry + blackberry juice for the pancake mix, and for Princess Bubblegum you can just do the same thing as you did with Finn, except reversed.

Vegan Haemul Pa Jeon

Delicious and full of mushrooms. This would be a bit healthier too, if it weren't (pan) fried. But then it wouldn't be the delicious sea-food pancake would it? Besides - would it be that wonderful crispiness? Probably, but I felt like doing it slightly more traditionally.

(Vegan Haemul Pa Jeon Ingredients)

• 2 Large Portabella Mushrooms (cleaned and cut into 1/2" chunks)
• 5 Large Reconstituted (Dry) Shiitake Mushrooms
• 2 Minced Green Onions
• Reconstituted Chinese Seaweed
• 1 Cup of All-Purpose Flour
• 1/2 Cup of Whole Wheat Flour
• 1 tsp Iodized Salt (+ more for Sprinkling)
• A dash of Paprika
• Neutral-Flavored Oil (a few tablespoons per pancake)
• Cold Water (enough for a thin pancake batter)

(Directions)

• Mix the flour, paprika,teaspoon of salt and water together to make a thin pancake batter and set it aside in a cool place.
• Meanwhile, chop your vegetables and place your mushrooms into a small pan with some neutral-flavored oil.
• Saute. Sprinkle them with a bit of salt and let the water come out of them. Once they have decreased in size and look cooked, add them to a small bowl with the green onions.
• Mix the mushrooms and green onions together and heat up your pan once more.
• Once the pan is hot, put some more oil in and drip some of the batter in.
• Place some of the mushrooms, onions, and seaweed on top of the batter.
• Flip when you can slide the spatula underneath and it looks golden brown.
• Once the pancake is crispy, place it onto a paper towel to soak in some of the oil.
• Serve warm and feel free to make a sauce of gochujang, sesame seeds and soy sauce.
• Enjoy!