Our hike yesterday was a good time! A chilly good time. The lovely sunshine disappeared right as we were leaving and I just could not warm up on the hike. My hands were so cold with my thin cotton gloves I had to borrow Eric’s big, black creeper gloves!
A creeper smile seemed fit for the occasion, as it always does! I think I scared a few children along the hike.
We hadn’t been to this trail since Project Food Blog #6: Going The Distance last Fall. Unfortunately, we didn’t have a Vegan Endurance Lunch packed like last time, but I was very happy I didn’t have to worry about all the food photography!
We hiked about 10km, trying to stay out of all the mud which lined the trails. We mostly hiked off-trail for the entire time.
Peak-a-boo, I see you.
Before we left, we fueled up on this Spring-like breakfast of champions.
Meet Strawberry Shortcake Stacked Pancakes.
My favourite way to enjoy pancakes is to stack them and I love to layer pancakes with different kinds of fruit, nut butters, jam, pumpkin butter, etc.
Spiced Up & Stacked Pumpkin Butter Pancakes are a Fall favourite…
the gooey Blueberry Carob Pancakes…
and yesterday, the Strawberry Shortcake Pancakes made their debut. I have been meaning to try out this vegan pancake recipe I saw in Bon Appetit magazine a while back and luckily it did not disappoint!
Strawberry Shortcake Stacked Pancakes
Pancakes adapted from Bon Appetit Spiced Coconut Pancakes.
Yield: 2 servings (8 small pancakes)
- 1 cup + 1/4 cup whole wheat flour
- 1/2 cup shredded, unsweetened coconut
- 1 tsp baking powder
- 1/4 tsp baking soda
- generous 1/4 tsp nutmeg
- generous 1/4 tsp allspice
- 1/4 tsp cinnamon
- Pinch or two kosher salt
- 3/4 cup Coconut Milk (I used regular, not low-fat, but I assume both work)
- 1/2 tsp pure vanilla extract
- 1 tbsp pure maple syrup
- 3/4 cup warm water
- Oil, for skillet
- Strawberry Banana Soft Serve (3 strawberries + 1 frozen banana, processed in food processor)
1. Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.
2. Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary (I cook them on heat # ‘3’). Transfer to baking sheet and place in the oven to keep warm.
3. Meanwhile, slice about 20 strawberries. I also made Strawberry Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup and serve immediately. makes 8 small pancakes.
I sprinkled the pancakes with sweetened coconut and topped them with a scoop of Strawberry Banana Soft Serve as a special treat.
If you don’t want to make the Banana Soft Serve, you could also also make this fun banana coconut maple sauce as shown here:
It might be fun to mash some strawberries in it too!
I think the pictures speak for themselves…these were a big hit! I have plans to make a nut butter version using Maple Cinnamon Almond Butter Banana Soft Serve…with blueberries, perhaps. :)
Today is the LAST DAY you can vote in the Best Health Magazine Blog Awards. I’m nominated in the Eat Well (Cooking & Healthy Eating) category and I would love your support!
Have a good Monday!