When we had lunch at Nature’s Charm Cafe, my husband found a few fun items.
Coconut Butterscotch and Sweetened Condensed Coconut Milk.
When we bought them, we talked about drizzling these on pancakes.
It took a while for me to be in the mood for making pancakes, but when I saw the butterscotch almost gone (my husband had been eating by itself as a snack), I knew I had to do it.
I still had a lot of ginger at that time, and I added grated ginger to my pancake batter.
I recommend doing it if you like ginger!
I was using New York Times vegan pancake recipe for a while, but I think I like this recipe better.
Homemade vegan butter.
Butterscotch.
Banana slices, and roasted sunflower seeds.
My husband wanted to pour some condensed milk, too.
This was good, but I will eat it as a dessert, not for breakfast (lol).
And I would like a cup of hot BLACK coffee with it.
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