So, this is it.
This is what I couldn't wait to share with you…..
These have been in the works for quite some time & I am so thrilled to have them in my hands.
The set is aptly named, thrive.
These are all photos from our yard. Food grown right here on this suburban street. A collection of things that have flourished and survived my amateur gardening skills and fed my someday homestead dreams. These are all treasured bits of focusing on simple beautiful moments over the past few seasons. There are sets of ten (two of each print) with soft white recycled envelopes in the shop. All tucked into a simple muslin bag. I hope you love them as much as I do.
And now, on to these….
Vegan Peanut Butter + Banana Pancakes
My people have decided these are even better than our usual pancakes.
The peanut butter flavor is subtle and they are super moist due to the banana. Delicious with a bit of maple syrup and frozen blueberries. (or any berries, really!)
I made all of this in my blender. It's a ten+ year old refurbished cuisinart. Nothing really fancy. But you could process the oats in a food processor & make the batter in a bowl too. I like the consistency of the oats in the pancake… I blend them until they are a chunky looking flour. See the batter below…
Vegan Peanut Butter Banana Pancakes
1.5 cups oats
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
*Blend the oats until chunky, mix with remaining dry ingredients (these would be easy to convert to a gluten free recipe if you swap the wheat flour.)
2 very ripe bananas
1 tsp vanilla
1/4 cup smooth peanut butter
2 cups non dairy milk
*Add the banana, vanilla, peanut butter & milk to the blender & blend on high, scraping the sides down. I find that pulsing it works the best.
You may need to add a bit more milk. Do so a little bit at a time, only making the batter just thin enough to flow smoothly in the blender.
Cook on medium heat until golden on both sides. I used olive oil on the pan, but coconut oil would be good too. Enjoy!