Red Curry with Tofu and Vegetables
Instead of ordering in, try making this healthy version of red curry at home!
Tag: easy
Vegan Stuffed Mushrooms
These beautiful and tasty mushrooms make an easy Valentine’s day appetizer!
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Chai Spice Pancakes (vegan)
I made these pancakes for brunch this weekend and they were a big hit! My entire house smelled like delicious Chai tea. I was craving Chai tea this weekend which inspired me to make pancakes with the same flavors that are in it. Chai is traditional Indian tea that is served in certain parts of India. It’s black tea brewed with milk and multiple spices and served very hot. There are lots of different versions of Chai which you’ll find at coffee shops or in the grocery store. These are typically a lot sweeter and milkier than traditional Chai tea. The spices also vary quite a bit. These pancakes were light, springy, and not dry at all. These are all of the qualities I look for in a good pancake recipe. I tend to make my pancakes a bit smaller and thinner (I use about a 1/4 cup of batter). The nice part about this recipe is that you can adjust it to your preference by adding more or less water. You can also make it sweeter by adding more agave syrup to the batter. If you’re gluten free, you will need to add another 1/4 cup of water to thin the batter since gluten free flour tends to be a little thicker. Let me know if you give this recipe a try by taking a picture and tagging @thefriendlyepicurean on Instagram!
Chai Spice Pancakes (vegan)
Ingredients
- 1 cup all purpose flour
- 1 cup almond milk
- 1 flax egg (combine 1 tbs flaxseed powder with 3 tbs water; wait 10 minutes before using)
- 2-4 tbs water
- 1 tbs coconut oil
- 2 tbs agave syrup
- 1/4 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp clove powder
- 1/4 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 tsp cardamom powder
- pinch of sea salt
- olive oil spray or vegan butter to grease pan
- fresh fruit (optional topping)
- maple syrup (optional topping)
- powdered sugar (optional topping)
Directions
Combine dry ingredients in a medium sized bowl. Stir in almond milk, flax egg, agave syrup, and coconut oil. Add 2-4 tbs water if batter is too thick. Stir until large lumps disappear and batter reaches the consistency you prefer. Heat a medium-large frying pan or skillet on low heat. Grease pan with olive oil or vegan butter. Pour 1/4 cup batter in center of pan and cook until edges start to turn darker and small bubbles appear (about 3 minutes). Flip pancake with a spatula and cook for another 2-3 minutes. Top with fresh fruit, organic powdered sugar, and maple syrup and serve immediately. Makes 6 pancakes.Nutrition Information:
- Approximate calories per pancake: 127 cal
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Greek Butter Beans (Yigantes Plakis)
These buttery baked beans are delicious and high in protein.
