Hellenic Pancake Stacks

For our second post, we decided unanimously to publish this awesome light recipe. It is not vegan as we used organic local yogurt, but you may replace this with soy, almond or coconut yogurt. There are some really good varieties in the US, however it might be a little harder to find them abroad.
We used Greek Organic Yogurt, super smooth and tasty, hence, the title.

 For this recipe you will need:

 Vegan Pancakes (basic recipe)

1 cup of whole wheat flour
2 tablespoons of baking powder
1 tablespoon of cane sugar
pinch of salt

1 1/4 cup of soy/almond or coconut milk (You may use any type of milk)
1/4 cup of canola oil + a bit more for the pan


Start by mixing the dry ingredients in the same order. Mix them well, and then pour the liquids in the order above.
While you are doing this process, heat your pan with a bit of oil, medium heat, remove the excess oil
Once your pan is warm, start pouring the pancake mix. They will cook really quickly. Once they are ready set aside on a plate.

Stacking
You will need:
fresh organic Greek Yogurt or any other variety (soy, almond or Coconut yogurt)
Fresh fruits such as berries and bananas
Honey or Agave syrup

On a place, pick a pancake, spread yogurt and place the fruits on it, spread honey or agave syrup on this first floor. Pick a second pancake and do the same ritual, continue and create a tower of either 3 or 4 floors of pancakes. On the last floor, decorate with creamy yogurt, fruits and honey or syrup.

 



And there you go! Light, refreshing, creamy, smooth and delicious Greek Yogurt Pancake Stack

MCG

First Post and Two recipes!

During rainy, icy, stormy days like these in Georgia, where practically everything paralyzes, a good motivation is to start making nice goodies at home! 

So school is cancelled for practically the rest of the week, so waking up late is...ok.

Robert and I didn't have a clue what to make this morning but the idea of having a Southern Breakfast came to mind...We recently visited Atlanta and went to Flying Biscuit for brunch. We wanted to bring some flying biscuits back to Carrollton but totally forgot.

So, with the deep desire to eat something Southern and soft, I decided to look up recipes for vegan biscuits. Most are buttery and with bleached flour...so I needed to adapt the recipe to make it ABSOLUTELY VEGAN.

Here it is:

ABSOLUTELY VEGAN SOUTHERN BISCUITS

Ingredients:

3 cups of whole wheat flour
2 tablespoons of baking powder
1/2 teaspoon of salt
6 tablespoons of Vegan margarine (Earth Balance works amazing!)
1 1/4 cup of cold soy milk (any non dairy milk works too)

Preparation:
Start by preheating the oven at 450 degrees F/ 230 degrees C.

In a bowl start by mixing all the dry ingredients.

Cut the margarine into small pieces and use your hands to rub it onto the dry mix. It has to be sort of sandy/crumbly.

Little by little pour the milk, the dough shouldn't be too sticky and cohere entirely. 

Place dough on a clean surface and roll it. If not start pressing it with your fingers to make it an inch thick.

Use a biscuit cutter or if like me you don't have one, you might as well use a drinking glass and cut out your biscuits!

Place your biscuits on to a non-stick/wax paper tray and bake at same temperature for 10 minutes.

VOILA! 
Let them cool a little but you should eat them warm! Today we used Tart Cherry Jam...It was amazing!


Now as the day progressed, and the storm threatening to cut the power off, I decided to bake some quick cookies. I have plenty of lemons so it was either lemon bars or these amazing lemon almond cookies...



LEMON ALMOND COOKIES

Ingredients:
 2 1/2 cups of whole wheat flour
 1 cup of sugar (cane sugar preferably)
2 teaspoons of baking powder
pinch of salt
2 1/2 tablespoons of lemon zest
1/2 cup of cut almonds
3/4 canola oil
1/2 cup of lemon juice or equivalent of 2 lemons if you've got less you can increase the milk.
1/4 soy milk (any use of other non-dairy milk is good, too)


Preparation:

Preheat oven at 350 degrees F/ 180 degrees C.

In a bowl place all the dry ingredients, including the almonds and zest, and mix.

At the center of the mix, start pouring the liquid ingredients. Blend them well.


Using your hands start forming small balls, placed these on a wax paper/non-sticky tray distancing each ball. Press them to form a cookie.

Bake for 10 minutes.

Once baked let them cool for a few minutes before eating...

ENJOY! 

Keep warm, have some soothing tea and try baking these! Let me know how they come out. 

Bon Appetit!

MCG