Gluten Free/Vegan Tiramisu Pancakes

Oh my gosh, I can't believe that these taste as good as they did.  This was the first time that I made them and I was happily surprised at the outcome.  I found the original pancake recipe on the PETA website http://www.peta.org/living/food/chef-chloe-tiramisu-pancakes/ and I tweaked it a bit because they were not originally gluten free, just vegan.  I hope you enjoy them as much as I did!

Gluten Free/Vegan Tiramisu Pancakes

The original is From Chloe’s Vegan Desserts titled : Tiramisù Pancakes

1 cup Betty Crocker Gluten Free Rice Flour Blend
1 Tbsp. baking powder
½ tsp. salt
¾ cold coffee
¼ cup maple syrup
1 Tbsp. McCormick's Imitation Rum Extract
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Vegan whipped cream, optional

• In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
• In a separate small bowl, whisk together the water, maple syrup, and rum.
• Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps in it.
• Gently fold in the chocolate chips.
• Lightly oil a large nonstick skillet or griddle and heat over medium-high heat.
• Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
• Let cook on the other side until lightly browned and cooked through, about 1 minute more.
• Remove from the skillet and keep warm in the oven.
• Repeat with the remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick (which it did frequently), add a little more water, 1 tablespoonful at a time.
• To serve, dust the pancakes with powdered sugar and top with a dollop of vegan whipped cream if desired.

Makes 2-3 servings of 2 pancakes each

*hugz n blessingz*

~Elizabeth

Old Fashioned Blueberry Muffins

Old Fashioned Blueberry Muffins

I don't know about youbut what would go better with your favorite cup of hot tea, coffee or hotchocolate during the winter (or any other time) like an old fashioned blueberrymuffin.  Muffins are not only comfort food because each and every one ofus has had them in some sort of flavor, but they are also easy to"transport" for on the go snacking making it a busy family's snack dujour.  They go great in lunch boxes and even fit nicely in a zippee bagthrown into a backpack on your child's way out the front door for school. Muffins are VERY easy to make and you just need to remember one thing,less is more when it comes to stirring and mixing them.  If you over-mixthen you will have the opposite effect that you are going for as far as muffinsare concerned; they will be hard and dense instead of light and airy so afteryou add the dry to the wet ingredients, mix until JUST combined, don't keepwhipping them 'round.  I hope that you enjoy this recipe as much as myfamily does!

Old Fashioned BlueberryMuffins

2 cups flour2/3 cup sugar1 TBS baking powder1/2 tsp salt1/2 tsp nutmeg1 1/2 cups blueberries(at least, I do a whole pint)2 eggs, beaten1/2 cup milk1/2 cup melted butter ormargarine (I use Bluebonnet Light)2 TBS sugar (forsprinkling on tops of muffins before baking-optional)

Heat your oven to 400degrees.  In a large bowl mix flour, sugar, baking powder, salt andnutmeg.  In a small bowl beat your eggs, add milk and room temperaturemelted butter then mix SLOWLY AND CAREFULLY into the dry ingredients. Just before all are mixed together blueberries in gently until all isJUST mixed.  Fill greased muffin cups to 2/3 full (I do more like 3/4 butup to you) and sprinkle your 2 TBS sugar on top if you desire.  To behonest, I always skip this step because these are just sweet enough without theadded sugar/calories.  Bake for 20-25 minutes or until tops are goldenbrown and it springs back to the touch or you can insert a toothpick if youlike.  If the toothpick comes out clean then they are done.  

Makes approximately 1dozen Old Fashioned Blueberry Muffins.

*hugz n blessingz*

~Elizabeth