Breakfast

The funny thing about checking ingredients…

For certain recipes, I’m attracted to a small list.

The fewer, the better.

This pancake is made of two main ingredients plus two extra ingredients.

The main ingredients are bananas and rice flour.

I use two ripe bananas to make four small-medium sized pancakes.

That’s perfect for the two of us to eat for breakfast, two pancakes each.

I mash the bananas first (I usually use my hand blender) and then add rice flour until the texture achieves your preferred texture.

Don’t put too much rice flour.

I’ve done that before, and it makes the pancakes tough and not good.

Oh, the other two extra ingredients are salt and baking powder.

I never skip them, but I have a feeling that the pancakes still probably turn out okay without them, just not as fluffy, I assume.

The pancakes turned out great!

I made this pancake so many times while we were in a vacation home in Hawaii last winter.

Anything you can make with a few ingredients is great when you are in a temporary residence.

These pancakes are delicious with butter and maple syrup.

But this time I was in a mood to keep them light.

So I ate them with vegan yogurt and fig butter, both from Trader Joe’s.

The sourness of the yogurt goes so well with the sweet and rich fig butter.

And they were lovely eten with the banana pancakes together.

I’ve been trying not to eat sweets.

The toughest part is not that I cannot eat sweets, but rather that I cannot “make” sweets (lol).

So this was kind of a compromise.

These are… okay, slightly sweet, but definitely savory.

When I don’t for a while, I definitely miss baking.

I can’t wait to get my corn from a farmers’ market yet, so this is from a grocery store.

But this was super sweet!

Corn.

Wild Rice.

Scallion.

Our old pepper mill broke, and it took us a long time to get a new one.

I looked everywhere online and stores, and I had a very hard time finding something that looked good, unique, functional, and not too pricy.

I finally gave up and asked my husband to pick one.

This is what he found, and I’m happy with it.

It’s reasonable, certainly functional, and it looks fine.

Not unique, but that’s okay.

A lot of freshly ground black pepper.

I also added some dry cranberries.

These papercups are from Ikea.

I bought them a long time ago, and I never had a chance to use them.

They are tall and skinny, so I used the canelé pan instead of the regular muffin pan.

They fit very well.

These turned out so cute!

I liked the cup designs and the shape both.

I liked that they created the cute top, but next time I may put more batter to make the top even bigger.

This makes a great breakfast!

You never know where fun food ideas come from.

We have been a regular customer of Adagio Teass

It’s been years we have been purchasing green tea (and some other teas) regularly.

They usually put a sample tea with our order, but this time we received something different.

Apparently, they partnered with this company and sent some samples of cocoa powder, cardamom pods, and rose petals to make their suggested drink.

I’m not a big hot chocolate drinker, but I did like the flavor combination idea.

So with the idea I made pancakes.

Loved the cocoa and cardamom together.

We always make our pancakes smaller and eat two or three.

Do you make your pancakes small or make them big.

Since I got the beautiful currants from my mother-in-law’s backyard yesterday afternoon, all I could think of was how to use them.

I get so obsessed when it comes to food!

My mother-in-law’s sister was there yesterday (she helped me pick these), and she gave me a lot of good ideas, including making scones.

I decided to add bergamot black tea (I ground it fine) along with the currants.

The scones turned out amazing!

Super flavorful.

You can eat it with butter, but I didn’t need it.

Doesn’t it look like a wonderful Sunday breakfast?

(I eat vegetables every morning now.)

I was so excited this morning because my mother-in-law and I were planning to go strawberry picking.

Before heading out to the farm, I thought it would be nice to sit down and have breakfast with her, and I baked these muffins.

I know my mother-in-law likes lemon flavored baked goods, and I decided to go with lemon, cranberry, and almond.

I realized I had run out of regular muffin paper cups, but I found these I had bought a while ago.

I’m glad it worked just fine.

I used this recipe as the base recipe. ↓

https://www.mydarlingvegan.com/vegan-blueberry-muffins/

I packed the still warm muffins and a couple of plant-based yogurt from Trader Joe’s (in a separate bag).

The weather was not the best (it rained), but I enjoyed spending time with my mother-in-law and picking these strawberries,

I have a few plans to use these for this long weekend.