Carrot Cake Pancakes from the PPK Blog

First of all: good news, my oven’s working again! Thankfully, the problem was pretty easy to solve so now I can bake again. Before it was fixed, though, I still spent the morning making a few recipes to freeze for later that don’t require an oven, and this stack of carrot cake pancakes was one of them. I’ve been following the PPK blog for years but whenever I browse the recipe section I always find a few new things I still want to try. I really love these pancakes – they’re pretty healthy for a sweet breakfast (well, they have a vegetable! I also used some whole wheat flour) and the flavours are lovely as well. I didn’t have maple syrup (I used a little brown sugar in the pancakes, instead) but they were great even on their own or with a little vegan butter. I just love the combination of carrots and spices, especially this time of year. Come to think of it, I don’t think I’ve ever tried an actual carrot cake! I may have to bake one soon…

Waffles from Vegansaurus

While looking for waffle recipes through Vegblogsearch, I came across this recipe on Vegansaurus titled ‘the greatest vegan waffle recipe in the world’, so of course I had to try it! I got up early this morning to do some sleepy VeganMoFo cooking so I loved that the recipe specifies an extra quick & reckless method to making the batter for those with little time or patience. The waffle recipe itself is very simple and quick, as well, and while I’m not sure these were the best waffles I’ve ever had, they were certainly delicious, and I’d love to make the recipe again with some add-ins such as fruits or spices. For now, we had a few of these with raspberry jam and froze the rest for later. It’s a great feeling to know that there’s a bag of waffles in the freezer ready to be toasted for quick happy waffle breakfasts whenever we like!

Vegan breakfast scramble from Magic Jelly

I make tofu scramble all the time, but this recipe from Magic Jelly uses a technique I hadn’t tried before: Karena fries the tofu in some oil or margarine as you normally would, but then she adds a chickpea flour batter to coat the tofu and to add a different texture to the scramble. I really love this idea, though I was clearly a little too tired when I made it this morning – I spilled chickpea flour and nutritional yeast all over the floor and probably messed up the measurements in the recipe as a result. Oops. I also forgot to pick up spring onions so I used some finely chopped yellow onion instead. It was still good, though, and I’m definitely going to use this technique again! I used dried dill this time but I’d love to try it with other (fresh) herbs as well.