These taco-shaped pancakes are the best way to enjoy yogurt, creamy spreads, fruits and also savory veggies, tofu scramble (or eggs if not vegan) and even avocado.
Vegan Pancake Tacos
Pancake Muffin Bites
These Pancake Muffin Bites come together in 30 minutes and are so easy to make. Just pour the pancake batter into the muffin tin, add toppings and bake!
This recipe is dedicated to our kindergarten students and all the students out there. In our classroom we hold a cooking class every Friday. Since we’re dealing with this crazy quarantine, I recorded a tutorial for them to make at home.
The recipe can also be made using a store-bought pancake mix or making everything from scratch like it’s explained in the recipe. You will need essential pantry ingredients, or feel free to replace those that you don’t have on hand.
Here’s some ingredients that you can replace when baking:
- Eggs: Use 1/4 cup of applesauce, unsweetened
- Butter: Replace for oil
- Sugar: Use maple syrup or for a sugar free version stevia.
For the toppings you can use anything that you have available.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the recipe:
Pancake Muffin Bites
Serving 12 muffin bites
Preparation Time: 8 minutes
Cooking Time: 22
Ingredients:
- 2 cups All-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs (replace for applesauce for a vegan version)
- 1 ½ cups almond milk (replace for any milk)
- 2 tablespoons of sugar
- 2 tablespoons butter, melted
- Your favorite fruits, nuts, chocolate chips or any other toppings.
Instructions:
- Preheat oven to 350 degrees.
- Grease a muffin pan with non-stick spray or use cupcake liners.
- In a large mixing bowl combine dry ingredients and mix to combine.
- Add eggs or egg replacer and whisk until incorporated.
- Add milk, sugar and butter one a time, whisking to incorporate.
- Pour 3 tablespoons of mixture for each muffin.
- Add your favorite toppings and bake for 22 minutes or until an inserted toothpick comes out clean.
- Let it cool for 10 minutes. Enjoy as a snack or breakfast.
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One Bowl Chocolate Chip Banana Bread
Are you crazy about quick and delicious recipes? This One bowl chocolate chip banana bread is a quick recipe that requires simple essential pantry ingredients. This bread only takes a few steps and it’s ready in less that an hour. Enjoy it warm with butter and a glass of your favorite milk.
This is the perfect snack for eating at home, especially during this quarantine that we’re dealing with. There’s nothing better than chocolate desserts to make our day happier. Children love baking and this is the best time for that.
This recipe is also great for making muffins. The baking time will be 2- to 22 minutes or until muffins are cooked through. My favorite part of this recipe is that you can throw the ingredients in one bowl, mix with a whisker (spoon or fork), pour into your loaf pan and bake for 50 minutes. That’s all!!!
I added pecans to the batter, you can skip this step or add any nuts that you have available. Also you can remove the chocolate chips completely for a basic banana bread. For best results use over ripped bananas.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the recipe:
One Bowl Chocolate Chip Banana Bread
Ingredients:
- 3 ripe bananas
- 1/3 cup melted butter or oil
- ½ cup sugar
- 1 egg, lightly beaten (use flax eggs to substitute)
- 1tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1-½ cups All-purpose flour
- ½ cup chocolate chips
- ½ cup pecans, walnuts or any nut (optional)
Instructions:
- Preheat oven to 350 degrees.
- Line up a bread loaf pan with parchment paper or non-stick spray. Set aside
- Inside a large mixing bowl smash the bananas until smooth. Add butter and sugar and stir to incorporate.
- Add egg and stir until smooth.
- Add the rest of the ingredients except for chocolate chips and nuts. Stir until combined.
- Fold into chocolate chips and nuts if using.
- Pour into mold and bake for 50 minutes to an hour. Bread is done when you insert a toothpick to the center, and it comes out clean.
- Let it cool for 20 minutes. Enjoy warm or later.
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Puerto Rican Tostones – Fried Plantains
Crispy fried plantains or Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. They are a staple in our Puerto Rican Cuisine. They can be served as a side dish or appetizer.
You can find these in Puerto Rico almost everywhere; at any restaurant, cafeteria, even at big chain restaurants and Asian restaurants around. But the best way to eat them is when someone invites you to their home and they make them for you. My grandma used to make the best tostones. I guess when you cook with love you transfer happiness to people.
Continue reading “Puerto Rican Tostones – Fried Plantains”Peanut Butter Hazelnut Truffles
These Peanut Butter Hazelnut Truffles are healthy, refined sugar free, vegan, gluten-free and so delicious. The perfect portion for a healthy snack or dessert. They hide a surprise hazelnut inside for a crunchy texture. These truffles are also amazing for kids’ lunches or treats for after school.
