I love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:
Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup
but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot. This recipe has been shared on Healthy Vegan Friday!
Mango Lime Pancakes with Ginger & Coconut
Makes 16
1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
juice of 1 lime
zest of 1 lime
1/4 tsp. pure lime extract (optional)
1 tbsp. fresh ginger, grated
1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided
Pop your breakfast plates in the oven and crank it to 200F. Heat a large griddle or skillet.
In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.
In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.
In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.
When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.
Serve with your favorite syrup.
You can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious.
Make the muffins:
This recipe comes thanks to my friend, Angela, at Canned Time. Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe. She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board. I immediately printed the recipe and the following Sunday I veganized it and went with waffles. I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.
There’s nothing quite like pilfering a recipe – especially when you shamelessly pilfer one of your own recipes. At least I’m giving myself credit – it’s just blogging etiquette. These pancakes were inspired by my very own Virtual Vegan Potluck contribution for 
Simple Syrup
If you’ve had your fill of sweet pumpkin pie already, you might want to try this one. Nothing sweet (save for a hint of maple syrup) here.
These flatbreads are based on a recipe for Spiced Pumpkin Flatbreads that I shared earlier this month. It occurred to me that a cinnamony-sweet version would be just the thing for a brunch, lunch or snack sandwich. Caramelized bananas came to mind. And toasted pecans for crunch. But what would keep the sandwiches together?? A creamy, spreadable, tangy chocolate cheez, of course.
Make the flatbreads:
Make the cheez:
Make the caramelized bananas:
Remember those 