I’m making so many of these folded tortilla wraps that I can’t keep up with posting all of them, but this one has to be posted because it was so good!!
On the left side are cashew butter, banana, cinnamon, shredded carrot, coconut flakes, and raisins.
On the right side are homemade vegan cream cheese and walnuts
As you can tell I put all the carrot cake inspired stuff.
Carrot cake is one of my favorite cakes, and I’m always looking for ways to enjoy the flavors without the extra calories.
You probably noticed, but I didn’t add any sugar or sweetener to this wrap.
I didn’t want it to be a dessert but a meal (breakfast), so I kept the sweetness minimal and natural.
The natural sweetness from the banana, raisins, and carrot was just perfect.
I’ve learned that as much as I want to load with a good stuff, it’s better to not put too much.
I call this “pancake”, but this is a much thicker version that I grew up with eating.
We call it “hotcake” in Japan, and whenever I eat it, it brings back all the memories from my childhood.
I still remember exactly what pan my mother would use to make us hot cakes.
I was in the mood for a hot cake, and when I found an interesting recipe that uses Mochi, I had to try it.
Remember a few days ago I said I used the last pieces of Mochi.
Well, I still wanted to eat more, and I decided to make some myself.
I learned from my Instagram friend, Ms. Tomomi, that it is possible to make Mochi in the U.S. without a Mochi maker.
It turned out great!
It is somewhat a shame that you cannot really see the Mochi in the first dish I made with my first homemade Mochi, but I was super happy with how this Mochi pancake turned out.
It’s soft, moist, and slightly sweet.
It’s thick but not heavy at all.
It was so good that I only used vegan butter.
It was delicious as it was, and I didn’t want to cover it with syrup.
I thoroughly enjoyed my first Mochi pancake.
This black tea was the perfect beverage to accompany the pancake.
This is my absolute favorite black tea, “Hot Cinnamon Sunset” by Harney & Sons.
The sweetness and warmth created by the blend of spices is so wonderful.
It’s so sweet that I have to check the ingredients listed on the tin frequently to make sure there is not added sugar or sweetner.
These pancakes are vegan, gluten-free, and oil-free (except from natural oil from nut butter).
You don’t use oil to cook them!
The ingredients are a few and very simple, and I wasn’t sure if these would even look like pancakes.
No baking powder or baking soda either.
The pancakes turned out great!
I was amazed at how perfectly they all got the smooth and brown colored side.
A few tips though.
Add salt to the batter and the date syrup; maybe it’s intentional that she does not use salt in her recipes, but I add salt to all of her recipes (at least the three I’ve tried) and it definitely enhanced the taste.
Cook them more than “a couple of minutes” each side.
The texture was “much” better when they were cooked much longer.
I served my pancakes with coconut oil, date syrup, banana slices, and blueberries.
