These are the pancakes I wanted to make you last year on Mountain Day. But it took me by surprise! This year, though, this year I’m a bit psychic. I came THIS CLOSE to posting this recipe yesterday, but a little voice inside of my said, “No. Wait.”
And low and behold, today is Mountain Day!
For those of you not in the know, Mountain Day is a magical wonderful surprise that comes once a year to students at Smith College (and select other New England colleges). The president surprises us at 7am on a random fall day by ringing the college bells and cancelling ALL CLASSES.
Yeah. It’s amazing. Smithies celebrate by sleeping in and going apple picking with their friends. Then they spend the afternoon baking apple pies and cooking apple sauce. They gorge themselves on apples until they feel slightly ill (or was that just me?)
Sadly, there is not mountain day in the real world. This morning, I’m headed off to work. Though I will probably eat farmer’s market apples for lunch and whip up a batch of these tasty cornmeal apple pancakes for dinner.
Happy Mountain Day, Smithies! And happy apple-cornmeal pancake day to the rest of you!
- 1 1/2 cups (gluten-free) flour
- 1 1/2 cups cornmeal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 3 tablespoons canola oil or melted butter
- 2 eggs, beaten
- 2 cups milk (I used unsweetened vanilla almond milk)
- 1 teaspoon vanilla
- 1 1/2 cups+ diced apple (I used honey crisp)
In a large mixing bowl, combine dry ingredients. In a small bowl, combine wet ingredients and pour into the dry ingredients. Mix well to break up any lumps of flour.
Pour batter by quarter cups into a hot, oiled skillet or griddle. Top each pancake with apples, and flip when bubbles form in the batter. Remove from the skillet, top with butter and copious amounts of maple syrup. Serve immediately. Indulge.
What did you do for Mother’s Day? I spent it at home in Connecticut with my mum. We drank lots of tea and watched Doctor Who and snuggled with our cats. It rained a whole bunch, but that just made the tea drinking, tv watching, and cat snuggling all the more enjoyable.
This vanilla nut granola is comforting like a a weekend spent with kittens, tea, and the best mom ever. It’s also a little salty, because that’s just how I live my life. With kosher salt on EVERYTHING.
Oats + coconut oil + vanilla + nuts + maple syrup + a pinch of kosher salt. So simple. So delightful. Not too sweet. Just slightly salty. And the illusion of health. Use it to top greek yogurt or serve with almond milk, and you, my friend, will be living The Life.
Sweet and Salty Granola
Adapted from Shutterbean
Makes about 6 cups
- 4 cups rolled oats
- 1/3 cup cup raw almonds
- 1/2 cup raw pecans
- 1/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 teaspoon kosher salt
Preheat oven to 350F. Combine all ingredients in a large bowl, mix well, and spread in an even layer on a large rimmed baking sheet (or two small baking sheets if you have a pint-sized oven).
Bake granola in the oven for 25-30 minutes stirring every 10 minutes or so. Remove from oven and let cool. Granola will last for up to two weeks in an airtight container.
In general, I really hate February. It’s cold, and dark, and spring is so tantalizingly close — yet so very far away. February’s only redeeming quality is that it’s always something of a non-stop chocolate fest between Mardi Gras, Valentine’s Day and my birthday, which falls toward the end of the month.
I really like having a February birthday, despite my hatred of the month itself. It’s nice to have a fresh start of sorts so close to the new year. By the time my birthday rolls around, I’ve inevitably reneged on most (if not all) of my New Year’s resolutions and my birthday gives me a perfectly timed “do over.”
In this, my 24th year, I’m going drink more water, break all my nervous habits (ha!), and make these pancakes coconut pancakes on the regular.
Not to brag, or anything, but I’m a pretty awesome pancake-maker, and these are some of the best I’ve ever made. The coconut flour makes these pancakes fluffy and light, while the coconut milk makes them rich and, dare I say it, moist. IN A GOOD WAY! The coconut flavor is subtle, not overpowering, especially when drenched in maple syrup (as all pancakes ought to be).
They’re a new classic in my household (apartmenthold?), that’s for sure.
(Vegan) Coconut Pancakes
- 1 cup all-purpose flour (I used Bob’s Redmill Gluten-Free)
- 1/2 cup coconut flour
- 3 1/2 teaspoons double-acting baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cups light coconut milk
- 1 flax egg (1 tablespoon flax meal combined with 3 tablespoons warm water)
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
In a large mixing bowl, whisk together the dry ingredients. In a smaller bowl, combine the wet ingredients, pour over the dry ingredients and mix well. Don’t stress if the batter remains a little lumpy, they will take care of themselves.
Spoon by 1/3 cup over a hot, oiled griddle (or cast iron skillet), and cook until the top of the of each pancake bubbles and the bottom is golden brown. Flip it! And cook until the underside is also golden brown. Serve immediately, or keep warm in the broiler.
Feeling under the weather? Need a little autoimmune boost? Terrified of contracting the Norovirus and/or scurvy? Eat a grapefruit! And if it’s bitter cold, as it’s been in New York the last few weeks, eat a broiled grapefruit.
I’ve been sick for the last few days. (With shingles. Because’s apparently I’m in my 60s.) Today I’m making my triumphant return to work. I like sitting at home and watching as much as the next gal but only on my own terms. And this was the perfect breakfast to get me ready and rearing to do something other than marathon episodes of Castle.
serves 1 or 2
- 1 grapefruit, halved
- 2 tablespoons brown sugar
- 1/4 teaspoon ground ginger
Trim the bottom of each grapefruit half to create a flat surface. Place the halves, center up, on a foil-lined baking sheet. Combine the brown sugar and ginger in a small bowl and sprinkle equally on the two halves.
Broil on the top shelf of the oven for five minutes. Remove from oven, allow to cool slightly, and serve.
I will forever be indebted to Jamie Oliver. For making me love The Food Network; for telling me that it’s totally fine to stick your finger into the batter, soup, or sauce in order to test the seasoning; for always dressing salad with his fingers; and, for introducing me to rice pudding.
I’m sure I would have eventually stumbled upon rice pudding without Jamie Oliver, but he made it irresistible. Served with strawberry jam AND meringues? Yum. It was love at first bite.
Rice pudding is one of those magical recipes that you don’t need to have written down. It takes minimum effort and is infinitely adaptable. All you need is a few simple ingredients (milk, rice, sugar) and a little bit of time (a half hour).
Maple-Walnut Rice Pudding
- 4 cups unsweetened almond milk
- 1 cup full-fat coconut milk
- 7 ounces medium-grain white rice (I used jasmine)
- 1 table spoon vanilla extract
- 2 tablespoons maple syrup
- 1/4 cup walnuts, toasted
Combine the almond milk, coconut milk, vanilla and maple syrup in a large pot. Add rice, and simmer on low heat for 30 minutes, stirring occasionally, until the pudding is thick and creamy. The rice should be cooked through.
Remove from heat and toast walnuts in a small frying pan. Divide the pudding between the bowls, top with coconut milk, walnuts, and a drizzle of maple syrup.
Sometimes (all the time) I’m a fickle eater. Sometimes (frequently) I want something specific, but don’t know what that specific something is.
Needless to say, I was an absolute gem of a child to cook for.
Things are better now that I cook for myself. Mostly. If I want something carb-y for breakfast but don’t have the patience for pancakes and can’t quite resign myself to biscuits or muffins, I can make johnnycakes. And smother them in coconut oil and honey.
These johnnycakes are brought to me (and now, you) by The Best Bakery In New York. BabyCakes. Mostly gluten-free. All vegan. And mostly sugar-free? Sign. Me. Up.
Plus, these delicious corn cakes give you an excuse to turn on the oven and fill your apartment with the heavenly smell of baking.
Loosely adapted from BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked About Bakery by Erin McKenna
- 1 1/2 cups whole garbanzo bean flour
- 1/2 cup cornmeal, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt, plus more for sprinkling
- 1/3 cup coconut oil
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon pure vanilla extract
- 1/4 cup hot water
Preheat the oven to 350 degrees, and grease a baking sheet with coconut oil.
Whisk together the dry ingredients, then stir in the oil, 2 tablespoons of honey, and vanilla. Stir until the batter is smooth. Pour the hot water over the mixture and combine to form a thick, grainy batter.
Scoop batter by 1/3 cups onto the prepared baking sheet and bake for 14 minutes, rotating the sheet 180 degrees after 7 minutes.
Let the johnnycakes stand on the sheet for 10 minutes then transfer to a wire rack . Serve drizzled in honey, agave, and/or maple syrup. Cooled johnycakes will keep in an airtight container, separated by parchment paper, for up to 2 days. But you’ll probably gobble them up long before then.
Find Erin’s original recipe here.