Banana Pecan Soycakes

I like dairy. I like it a lot. Butter, milk, cheese. Bring it on! But some of my dearest friends have sensitivities to dairy and I've had many requests for a dairy-free breakfast option. Well my friends, this is it!

These fluffy delights are full of chopped pecans and caramelized banana slices.

 

1 cup All Purpose Flour

2 tbsp. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1 cup Soy Milk

2 tbsp. Olive Oil

1 Large Egg

1/2 cup Chopped Pecans

1 Large Banana, sliced thin

Additional sugar

 

Heat griddle or skillet over medium heat.

 

In a small bowl combine flour, sugar, salt and baking powder. In a large bowl whisk together egg, milk and oil.

 

Add flour mixture and mix until just moistened. (There should be a few lumps.) Stir in pecans and let the batter rest 5 minutes.

 

Sprinkle banana slices with additional sugar and place 4-5 slices close together on the griddle for each pancake. Pour about 1/3 cup of batter over each group of bananas on griddle. Cook for about 3 minutes or until sides of the pancake look cooked and the tops are bubbly. Place 4-5 slices on top of each pancake before flipping. Cook for about 2 more minutes.

 

Makes 6 pancakes. It's time to eat!



Mini Carrot Souffles

I have never made any kind of souffle before. In fact, the mere idea of saying "Oh yeah, I'm making a souffle tonight" seems absolutely ridiculous. Who does that?

I guess I'm that person now. And you can be too! It was surprisingly fast and easy. I'm sure that has something to do with the fact that I made mini souffles instead of a normal sized one. But I'm still giving myself a gold star for this one.

Mini Carrot Souffle

1/2 lb carrots, peeled and cut into 1" sections
1/4 cup butter
1/2 tsp bourbon
1 egg
1 1/2 tbsps flour
1/2 tsp baking powder
1/2 tsp kosher salt (or 1/4 tsp table salt)
3 tbsps granulated sugar

Preheat oven to 350 degrees.

Boil carrots in salted water until soft (about 10 minutes). Drain and let cool slightly.

In medium sized bowl, sift together flour, sugar, salt and baking powder.

Put carrots, butter and bourbon in food processor and blend until smooth. Mix in egg until well combined. Stir in dry ingredients and mix well.

Pour mixture into 6 four ounce ramekins. Place on baking sheet and bake for 30 minutes. Don't peek or they could fall!

Let cool slightly and enjoy! It's time to eat!