Sourdough Discard Pancakes (WFPBNO)

I haven't had pancakes in some time and wanted something different for breakfast this morning. I grabbed my sourdough from the frig and used a recipe from online. I altered it so there was no oil and no "egg" and these turned out delicious!!! Since this uses sourdough discard it's perfect if you have some unfed sourdough hanging out in the frig. 

• 100 g Sourdough starter discard
• 200 g all-purpose flour
• 200 g soy milk (may need a little more if batter is too thick)
• 30 g sugar
• 1 Bob's Red Mill Egg replacer (or whatever egg replacer you like, 1 egg worth)
• 8 g baking powder
• 3 g salt
• 5 g vanilla extract
• blueberries, optional
• vegan mini chocolate chips, optional

In a medium sized bowl add the discard, milk, egg replacement, sugar and vanilla. Whisk until combined.

Add the flour, baking powder and salt to the liquid ingredients and whisk until a smooth batter forms.

Heat a non-stick griddle to 350F. I dribble a little water on my griddle and when the water dances, it's ready to cook. Add the batter, I like bigger pancakes. Top each pancake with some blueberries and vegan chocolate chips. Once the bubbles are formed flip them over.

Serve with extra blueberries and pure maple syrup. 

These are so good. If you have any extra's (we didn't) just wrap them well and store in the frig.

Enjoy!!

Banana Chocolate Chip Bread (WFPBNO)

I made another version of banana bread. This one is with whole wheat pastry flour, bananas, chocolate chips and is sweetened a little maple syrup. I made this bread using 3 small 5x3 inch (estimated size) bread pans. I keep them in fridge and give them away. My local produce stand is good about giving me overripe bananas and I always return the favor with a loaf of the bread. 

• 1 3/4 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened soy milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 3 large very ripe bananas
• 1/3 cup non-dairy, vegan chocolate chips

Preheat oven (I use my toaster oven, since it's so hot outside) to 350. Combine all of the dry ingredients to a large mixing bowl, whisk and set aside.

In a small mixing bowl add the milk, applesauce, vanilla and maple syrup. Mix until everything is well combined.

Mash the bananas, small chunks are okay.

Add the mashed bananas to the wet ingredients.

 Stir to combine.

Add the wet mixture to the dry mixture. 

Mixing until everything is combined. But don't overmix it.

Add the chocolate chips and fold them in.

Evenly divide the mixture into your three mini bread pans.

Bake at 350F for about 30 minutes, all ovens vary. Then check with a toothpick to see if they are done. If the toothpick comes out clean they are ready. Remove from oven and let cook for about 10 minutes and then remove from the pans and let them continue to cool on a wire rack.

Slice and eat; they are also yummy with a thin spread of peanut butter on top. These are delicious as a snack, breakfast or dessert.

Enjoy!!!

Banana Bread with Cherries & Chocolate Chips

Elevate  you regular banana bread with this delicious bread. Healthy ingredients come together to make a banana bread with cherries and chocolate. I made 3 mini loaves instead of 1 large loaf since I always have a hard time getting a large loaf cooked all the way through. You could also cook these in muffin tins for a quick, easy, grab and go breakfast.

                                        

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large ripe bananas, mashed
• 1 cup unsweet plant-based milk, I used almond
• 1/2 cup maple syrup
• 1 1/2 teaspoon vanilla extract
• 1/2 cup non-dairy mini chocolate chips
• 1 cup frozen dark cherries, thawed and quartered

Preheat toaster oven to 350F. Set aside 3 mini bread pans line with parchment paper or use a tiny bit of Pam to spray them. In a large bowl stir together flour, baking soda and baking powder.

In a medium bowl mix together bananas, milk, syrup and vanilla.

Add the wet ingredients to the dry and mix until combined. 

Add cherries and chocolate chips. Stir until incorporated, but don't over stir.

Fill the baking pans evenly. Bake 40-45 minutes. 

Insert a toothpick  in the center to see if it comes out clean. Cool on a wire rack for about 5 minutes.

Remove from pans and let cool on rack until room temperature.

Slice into thick slices and enjoy!!

Sourdough Discard English Muffins

 Okay, for those that may not know I've been working with sourdough for a few months now. I'm still a work in progress. I keep my starter in the frig and take it  out on Saturday and feed it. I use some of the discard before feeding so it doesn't get out of control. There are several amazing sourdough blogs out there but I mainly make "discard" recipes. I love sourdough but it's a long process and discard is pretty easily done in a few hours. 

This is the 3rd or 4th time I've made this recipe. I'm posting a link to Tammy's blog for the recipe as this one is NOT mine. But, I just had to share it with everyone, because you need to make these!!! 

I divide the recipe in half and get 12-13 English Muffins. Since they are pretty simple to put together I find this easier that freezing some for later. 

Without further ado go check out Tammy Muffins!! 

https://www.scotchandscones.com/sourdough-english-muffins/#recipe

Enjoy!!

Fluffy Pancakes (WFPBNO)

The fluffy pancakes are simple to make and so delicious and light. You can add a few blueberries to each pancake or chocolate chips, nuts, whatever you like. This makes about 6-8 pancakes. Don't make them too big or they won't be as light and fluffy. You can easily double or triple this recipe if you are feeding a crowd. 

• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour (or all-purpose)
• 1 tablespoon + 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoon coconut sugar

Preheat a large griddle on 350F. I bought mine from Amazon for about $30 and it requires no oil, no spray, nothing, just get it hot and nothing sticks. Whish the almond milk, vinegar and vanilla together.

Mix the flour, baking powder, salt and sugar together in a large bowl.

Add the wet ingredients to the dry ingredients. Whish together until batter is just combined. Fold in any add-ins you want, except for blueberries they will turn the batter blue. I just drop blueberries on the top of the pancakes as soon as I've poured the batter on the griddle.

I use a small ladle to pour the batter onto the griddle, don't use more than about 1/4 cup per pancake. If you use more they won't be as fluffy.

Cook on the first side until bubbles appear on the top. Gently flip them over and cook another 2 minutes. Serve with real maple syrup.

Note: The baking powder and vinegar are what make these so fluffy.

Enjoy!!

Double Chocolate Zucchini Banana Bread (WFPBNO)

I have been making a banana bread that has lot's of nuts, dried fruit and such in it. It's delicious but I wanted something chocolate so I had overripe bananas and 1 large zucchini and this happened. It is so moist and you can't even tell there is zucchini in it. It is definitely something to keep in our rotation. I love it that the grocery has sacks of overripe bananas at almost half price. You definitely want to make this one.

• 1 1/2 cups whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar
• 3/4 cup unsweet almond milk
• 1/2 teaspoon apple cider vinegar
• 2 small overripe bananas, mashed
• 1 cup zucchini, shredded
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips

Preheat oven to 350F and line a loaf tin with parchment paper. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar and salt.

In a cup or small bowl add the vinegar to the milk. Set aside for 5 minutes.

In a smaller mixing bowl, combine mashed bananas, zucchini, vanilla extract and milk mixture.

Pour the wet mixture into the dry mixture and stir until smooth.

Fold in the chocolate chips. 

Spread the batter into the prepared loaf pan.

Bake for 40-45 minutes or until a toothpick coes out clean.

Enjoy!!

Chocolate Banana Bread

I make banana bread frequently. There is plain banana bread, blueberry banana bread, banana bread with all the extras and now a chocolate banana bread. You could easily add nuts to this which would be delicious, but they are high in fat so you want to be careful. I kept this is in the frig so that it would last longer and just heated a slice for a few minutes in the toaster oven to knock off the chill. This bread is also delicious spread with a thin layer of peanut butter! 

Tip: If you bananas are getting too ripe I toss them in a gallon freezer bag. When it's time to make bread take however many bananas you need out of the freezer and let sit in a bowl until they are mostly thawed. They will release some liquid, include it in your banana bread.

• 3 overripe bananas, mashed
• 2 1/2 teaspoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup soy milk
• 2/3 cup pure maple syrup
• 1 3/4 cup all purpose flour
• 6 tablespoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup mini vegan chocolate chips

Preheat oven to 350F. Line a loaf pan with parchment paper. To the mashed bananas add vanilla extract, vinegar, milk and syrup. Stir well.

In a large bowl whisk the remaining ingredients except for chocolate chips.

Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and gently mix.

Spread evenly in your loaf pan.

Bake for 45 minutes. Then, turn off the oven but DO NOT crack the door to check the bread. Let it sit an additional 10 minutes with the door closed. Carefully remove the bread from the oven and test with a tooth pick. The toothpick should come out mostly clean. If there is chocolate from a chip that doesn't count.

Let bread become totally cool before slicing it. You can leave it at room temp for a couple of days, but it will start to mold. After 2 days I wrap it well and keep it in the frig. To reheat add it to the microwave for 10-12 seconds or lightly toast in the toaster oven.

Enjoy!!!