Dairyfree Pancake with Pecan & Fruit Sala |
Dairyfree Pancakes - adapted from Joy of Cooking
1-1/2 C Flour
3 Tbl Sugar
1-3/4 tsp Baking Powder
1 tsp Salt
1-1/2 C Soy/Oat/Hemp/Almond "Milk" - use Vanilla flavored for extra sweetness
3 Tbl Canola Oil
2 Eggs
1/2 tsp. Vanilla Extract
1/4 C Pecan pieces {optional}
1. In a big bowl mix all of the dry ingredients together {first 4},
2. In another bowl mix all the wet ingredients together. Mix them thoroughly.
3. Pour the wet ingredients into the dry ingredients and mix it up into a smooth batter.
4. Heat a little bit of canola oil in a griddle. When hot add batter - I add it in 1/4 C per pancake. Flip
when the first side is baked, and brown the second side.
5. Optional if adding pecans - add a couple of pecans to each pancake just before flipping it to bake that
side
Fruit Salad
At least 5 pieces of different fruit (this time I used kiwis, apples, orange)
1/4 C Sunflower Seeds {or pumpkin seeds}
1/4 C Raisins {optional}
1/4 C Pecans or other nuts {optional but so good}
Juice from 1/2 lemon
1. Peel {I do not peel apples, pears, etc.} fruit if needed, and cut into bite size pieces. Mix into
a salad bowl,
2. Add other ingredients and toss together
Enjoy!
Before you go, here are a few pictures from our fun at Mount Hood. This time we went to the White River West Sno-Park which is about 15 minutes from Government Camp. Amazing sledding hills, snowshoeing, and cross county skiing. Highly recommended for some winter snow fun by us :)