For batter, this recipe uses banana-cashew milk that doubles as a beverage. The result is light and golden, a cross between french toast and banana bread.
Peach weather: Sunshine with chance of drizzle
For the french toast: Coat medium-sliced crusty bread with banana-cashew milk, sprinkle with cinnamon, and sautée on a medium-hot griddle greased with olive oil until golden brown. Top with slices of fresh peaches or other fruit and drizzle with maple syrup.
For the banana-cashew milk: Combine 6 cups of water, 1/4 cup + 2 T of raw cashews, the same amount of sugar, 1 T of vanilla extract, and 1 ripe banana, and blend in Vitamix or other high-speed blender at top speed for 2 minutes. Chill for several hours before serving.
This recipe is a vegan adaptation of the apple pancakes in the Vitamix cookbook. A Vitamix is a powerful blender that performs all manner of miracle, in this case pulverizing both flaxseeds and a frozen banana and emulsifying coconut oil. For best results with a regular blender, make sure it is completely dry before adding the flaxseeds. Blend them into a powder, then add water to the powder outside the blender. (Alternatively, use pre-ground flaxseeds.)
Stacking the deck: A winning hand for vegan griddlers
1/4 cup whole wheat flour
3/4 cup white flour
1 T baking powder
1/2 t salt
3 T sugar
1/8 t cinnamon
1/2 t baking soda
1 cup soy milk or thick nut or seed milk
1 t flaxseeds + 1 T water
1 1/2 t coconut oil
1/4 t vanilla extract
1 medium banana, fresh or frozen, halved
Makes 8 pancakes
Combine dry ingredients in mixing bowl. Place wet ingredients (including flaxseeds) in Vitamix and use smoothie setting. Stir wet ingredients into dry ingredients and let batter sit for 5-10 minutes while heating griddle to medium-low. Grease griddle with coconut oil. Measure out 1/3 cup of batter for each pancake. Flip as soon as pancakes are able to hold together and bottoms are golden-brown, cooking about 3 minutes on each side.