No marinating needed. No baking needed. Plus, we’re talking only five ingredients in this vegetarian bacon recipe – and that’s if you include the cooking oil!

Table of Contents

• About this Vegetarian Bacon Recipe
• Why You’ll Love It
• Vegetarian Bacon Recipe Ingredients
• How to Make Vegetarian Bacon
• What to Serve with Tofu Bacon

• FULL, PRINTABLE RECIPE
• Reviews & Comments

About this Vegetarian Bacon Recipe

This easy tofu bacon recipe is wonderfully crispy and salty-smoky-slightly sweet. The thinner pieces cook up super crisp, while the thicker bits have some chew. Just like the real thing!

Many tofu bacon recipes call for pressing, marinating and baking, but once I discovered this 10-minute saute-then-sauce method for vegetarian bacon, there was no turning back.

No need for marinating because we have plenty of flavor without? Check. No waiting for the oven to warm up? Check check!

I’ve made a version of this incredible tofu bacon for years, though usually just for my Vegan BLTs. I’ve always been amazed by how easy the process is to make this vegetarian bacon, and when I started making more of a concerted effort to get more protein into my diet, I turned to tofu recipes like this tofu bacon.

I love this vegeatarian bacon on breakfast sandwiches, salads, pizza, and – maybe best of all – just straight up.

Because it is goo-ooood.

Why You’ll Love It

Well, for one, it’s super fast and easy to make. For another, it’s delightfully smoky-salty-sweet just like real bacon.

Here’s what a couple of others – who have rated the recipe 5 stars – have to say about the recipe!

• “I tried it last week and it was so delicious 🙂 Thank you for sharing this !! it was easy to make!”
• “I’m new to experimenting with tofu… this was delicious! Even my husband, who’s a bacon snob, loved it!!! I followed the recipe and then put my skillet in a 375 oven for a few minutes. Crispy and delicious. Thank you!”

Vegetarian Bacon Recipe Ingredients

So what are we looking at, ingredient-wise? It’s such a simple list, and no liquid smoke is needed!

• Extra-firm tofu – the firmer the better, sliced thin. Firmness can vary a lot by brands, so once you find a favorite, stick with it!
• Olive oil – the better for your thin-sliced tofu to turn golden brown in! And we use a decent amount – 2 tablespoons – to keep the fat situation going. If we’re trying to replicate bacon, we need fat!
• Soy sauce – This glorious ingredient adds umami, saltiness, and a bacon-y hue. Some people feel it might be a bit too salty, in which case, go for a low-sodium soy sauce or Tamari.
• Pure maple syrup – To add a hint of maple-y sweetness and a touch of shine.
• Smoked paprika – Another magic ingredient that lends smokiness to the situation.

How to Make Vegetarian Bacon

First-up, take half a block of extra-firm tofu and slice it as thin as you can. I feel pretty good if I can get 14 slices out of the half-block.

Then, place the tofu in a layer of paper towels and press gently to remove some of the water. This is also a good time to mix up your sauce (I also do this when the tofu is cooking to save time) – just mix the soy sauce, maple syrup, and smoked paprika together in a little bowl and set aside.

Then you cook up the tofu. Place a large non-stick saute pan over medium heat and add the olive oil. When the oil is shimmering-hot, add the tofu. The tofu will bubble and spit as the moisture in the tofu hits the olive oil. This is good – you’re getting the moisture out so crispiness can happen!

Fry the tofu on one side until light-to-medium golden, then flip and cook on the other side. I like to use a super-thin cookie spatula or turner to help keep the tofu from breaking as much as possible (some brands of tofu are more fragile than others).

Then, turn the heat to low and add your sauce. Cook for another minute, tossing and turning your cooked tofu in the sauce, until most of it has evaporated and all you have left is your delicious, perfectly crisped, wonderfully seasoned vegetarian bacon.

At this point you can throw it on a platter and admire it. OR … devour!

What to Serve with Tofu Bacon

• TLT sandwiches with this vegan bacon are the bomb! If meat-eaters are joining you, this is a great one-dish-two-ways situation.
• Vegans can enjoy club sandwiches with this tofu bacon too!
• Crispy Banana Almond Butter Waffles with some of this vegan bacon on the side? Yes please.
• I think this tofu bacon would be perfect alongside a hearty tofu scramble like this one.

Here’s the full, printable recipe. I hope you’ll be … bacon … it soon! (Forgive me.)

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10-Minute Vegetarian Tofu Bacon Recipe

Wonderfully crispy and salty-smoky-slightly sweet, this vegetarian and vegan tofu bacon recipe hits all the right notes. And it cooks up in only 10 minutes!

Cuisine vegan

Keyword bacon substitute vegetarian, tofu bacon, vegetarian bacon

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Servings 12 pieces

Calories 108kcal

Author Kare

Ingredients

• 7 ounces extra firm tofu, sliced thin* half a 14-ounce block; aim for 12-14 slices, 1/8-inch to 1/4-inch thick
• 2 tablespoons olive oil for cooking
• 2 – 3 tablespoons soy sauce*** 2 tablespoons for good flavor but not too salty; 3 tablespoons if you like it salty [I think 3 tastes more like actual bacon]
• 1 teaspoon pure maple syrup
• 1/4 teaspoon smoked paprika

Instructions

• Slice your tofu.** Lay slices on a couple of layers of paper towels. Add another paper towel on top and press gently to extract some of the moisture from the tofu.
• Place a large non-stick saucepan over medium to medium-high heat. If your burner runs hot like our high BTU burner on our gas stove, opt for lower – medium or even medium low. You know your stove best! You want to fry your tofu nicely, but you don't want your oil to burn.
• Add olive oil to the pan.
• When the oil is hot, lay the tofu slices in a single layer in the pan. The tofu will bubble, sizzle, and maybe even spit a bit so use caution, but know this will result in the easiest, most delicious tofu bacon of your life! Cook until light golden on one side, 3-4 minutes, then flip and cook the other side until light golden, 2 minutes or so.
• While the tofu cooks, mix together the soy sauce, pure maple syrup, and smoked paprika in a small bowl.
• When both sides of the tofu are golden and the slices are beginning to stiffen and look drier around the edges, reduce the heat to low. Reducing the heat is important to prevent burning! Then pour the soy sauce mixture over the tofu and toss the tofu slices until coated in the mixture. Cook, tossing gently, until the soy sauce is evaporated, about 1 more minute. Transfer to a clean plate to cool a bit and then enjoy!
• Tofu bacon keeps, refrigerated in an airtight container, for 3-4 days. But once it sits for a bit, it does lose its crispiness. Still delicious! Just not crisp anymore.

Notes

* Some extra firm tofu is still somewhat fragile, so when you slice it thin, it can break apart when cooking. I like to use a very thin spatula to carefully flip the tofu until it’s cooked enough to hold together. Honestly, the smaller, broken off pieces of tofu bacon are probably the tastiest, so personally I’m good with a few casualties. 

** To save time, I heat the oil in the pan while I’m slicing my tofu. But I suggest saving that shortcut for after you’ve made this recipe a few times and are familiar with it. 🙂

***Soy Sauce Note:

Some people feel this recipe is a bit too salty with regular soy sauce. If that’s the case for you too, try a low-sodium soy sauce or Tamari.

Nutrition

Serving: 4slices | Calories: 108kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1288mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Calcium: 22mg | Iron: 1mg

The post Crispy Vegetarian Tofu Bacon Recipe (Easy 10-Minute Recipe!) appeared first on Kitchen Treaty.

They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!

Remember those soft-baked chocolate chip cookies you’d buy in the snack food aisle? Bendy, pliable, perfect for sinking your teeth into one. Or – ahem – seven. These cookies totally remind me of those.

They’re melty, bendy little gems that satisfy your chocolate chip cookie craving while also being gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates.

Did you ever think that gluten free, dairy free chocolate chip cookies would look like this?!

Almond Flour Chocolate Chip Cookies Ingredients

A surprisingly short list of ingredients makes up these almond flour cookies:

• Coconut oil – solid, but almost melty
• Pure maple syrup – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
• An egg
• Vanilla extract – because of course!
• Almond flour – a finely ground almond flour or meal made from blanched almonds works best for this recipe (we really like this one)
• Baking soda
• Sea salt
• Mini chocolate chips

How to Make Them

All you do is stir the coconut oil and pure maple syrup together, then stir in the egg, almond flour, baking soda, salt, vanilla, and – of course! – chocolate chips.

I love to use mini chocolate chips in this almond flour chocolate chip cookie recipe because I love how they add sweetness throughout the entire cookie and just make them seem so much more chocolatey. Chocolatey is good!

What Do These Cookies Taste Like?

So: expectations. Almond flour chocolate chip cookies are not your typical chewy chocolate chip cookies.

Instead, they’re soft and bendy and they melt in your mouth and – yes! – they’re really, really tasty. The almond flour does give them a bit more texture than your typical chocolate chip cookie, but we love it.

If you’re in need of a gluten free chocolate chip cookie recipe (or dairy-free chocolate chip cookies) (or both!) and you’re tired of sandy, dry cookies, give these a try – they’re anything but.

And! If you’re eating low carb, and looking for low carb almond flour chocolate chip cookies, you may have just found what you’re looking for.

More Delicious Dairy-Free Deserts

• This Dairy-Free Banana Bread is the ultimate banana bread recipe!
• Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
• These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.

More Chocolate Chip Cookie Recipes

• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

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Soft-Baked Almond Flour Chocolate Chip Cookies Recipe

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 16 cookies

Calories 101kcal

Author Kare

Ingredients

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour*
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired we like Enjoy Life dairy-free chocolate chips for a fully dairy-free cookie

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
• In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
• Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
• Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well in an airtight container at room temperature for 4-5 days.

Notes

* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookies

More recipe notes (most recent update 2/27/2024)

For a crispier cookie, cook for 2-3 minutes longer.

Substitutions

• Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
• One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great! 
• I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success. 
• One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect. 
• Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg. 
• To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well. 

 

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Fiber: 2g | Sugar: 7g

The post Almond Flour Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

So here’s what we’ve got. Fresh cranberries, of course. Pure maple syrup and a bit of dark brown sugar for both sweetness and rich depth of flavor.

And then we come to the “spiced” part of the equation. Cinnamon sticks, of course – cinnamon is so good in cranberry sauce. Cardamom, which gives this Spiced Maple Cranberry Sauce a festive, elevated vibe. Nutmeg, because fall. And ginger and cloves, because they fall perfectly into this equation. 

Homemade cranberry sauce benefits from citrus, and usually I’m an orange girl. But in this case, I thought lemon zest might lend a clearer, brighter vibe – plus, lemon and cardamom together are total BFFs. And let me tell you – SUCH A GOOD COMBO. For real. 

This Spiced Maple Cranberry Sauce is so easy to make and really elevates your homemade cranberry sauce game. Best of all, you can make it now and refrigerate until the big day. Or double the batch and freeze half for Christmas! Done and done.

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Maple Spiced Cranberry Sauce

Homemade cranberry sauce cranked up a notch, with pure maple syrup and brown sugar, lemon zest, and a litany of warming, elevating spices.

Author Kare

Ingredients

• 12 ounces about 3 cups fresh cranberries, picked over, shriveled cranberries discarded
• 1/2 cup water
• 1/3 cup pure maple syrup + more to taste
• 2 tablespoons dark brown sugar
• Zest from 1 medium lemon save a little zest for the garnish if desired
• 1 3-inch cinnamon stick
• 4 green cardamom pods
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch ground cloves

Instructions

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

The post Spiced Cranberry Sauce appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• What is Devil’s Food?
• About This Recipe
• Dairy-Free Chocolate Cake Ingredients
• How to Make this Two-Layer Chocolate Cake
• Equipment Note
• More Dairy-Free Cake Recipes

• Jump straight to the full, printable recipe
• I’m just here for the comments!

The Story Behind the Recipe

Originally, when I was brainstorming recipes for Halloween season, I wanted to create a devil’s food cake recipe – a deep dark chocolate cake – that had big red marzipan devil horns. Because Halloween! And Devil’s food! And maybe someday, I’ll give that a whirl, and if I do, I’ll be sure to share it here.

But the truth is, this is a devil’s food cake for anytime of year, and devil horns won’t quite translate as well in March as they would in October. So, please imagine the devil-horn cuteness that the season calls for, and then let’s carry on with what is now my favorite dairy-free chocolate cake recipe.

What is Devil’s Food?

Devils Food is simply a rich, deep, dark chocolate cake. I originally called this a vegan devil’s food cake (because it’s vegan too – did I mention that?!) Ultimately, I decided to rename it dairy-free chocolate cake because more people search for those words.

About This Recipe

First, for the chocolate two-layer cake itself, I adapted this devil’s food “Hostess” cupcakes recipe from Isa Chandra Moskowitz. I doubled the recipe and played with the sugar/maple syrup ratio, otherwise, I kept it pretty close to the original. It’s pretty perfect (and I need to try those cupcakes soon). I love how the cake layers are nice and sturdy – who wants to deal with fragile, broken layers when trying to assemble a special cake?! And the dairy-free cake itself is moist with a dense dark chocolate flavor. So good.

For the buttercream, I played with this recipe from Connoisseurus Veg, changing around the measurements here and there and reducing the overall volume so we’d have the perfect amount for this dairy-free chocolate cake.

Dairy-Free Chocolate Cake Ingredients

Chocolate cake:

• Flour: I use all-purpose flour.
• Cocoa powder: A good dose of it! I like the darker stuff for the richest, most decadent chocolate cake.
• Baking powder & baking soda: Typical cake leavening agents. Gotta get that rise!
• Sea salt: Highlights and amplifies the flavor and balances some of the sweetness.
• Soy milk: Plain, unsweetened dairy-free milk please. Oat milk or almond milk would work well, too.
• Canola oil: Key for a moist dairy free cake.
• Sugar: Plain ol’ granulated white sugar.
• Pure maple syrup: Adds moisture and sweetness.
• Apple cider vinegar: A bit of acid helps activate the leavening ingredients, fluffing up the cake a bit.
• Pure vanilla extract: Because vanilla and chocolate are BFFs!

Dairy-free chocolate buttercream frosting:

• Vegan butter: Sometimes vegan butters can taste a little off. I tested this recipe with both Earth Balance and Melt brand vegan butters. The most reliable texture was gained from the Earth Balance, but the flavor is out-of-this-world perfect with the Melt. However, I had problems with some of the Melt batches coming out grainy. I solved that problem by whipping the milk with the butter first as the source recipe calls for, but I just want to put it out there – if you try a different type of vegan butter, your buttercream may turn out a little different. 
• Soy milk: Unsweetened. And again, feel free to sub in another dairy-free milk.
• Dutch-process cocoa powder
• Pure vanilla extract
• Powdered sugar

How to Make this Two-Layer Chocolate Cake

First, make the cake. I like to use my stand mixer to beat together the wet ingredients, mix the dry ingredients in a separate bowl, and then add the dry ingredients to the wet.

Then, pour the batter into the greased pans. The batter is pretty runny, but trust me – the cake will be phenomenal!

Bake just until the tops spring back when you poke them with your finger, cool a bit, then spring the cake rounds free from their pans and let them cool completely.

Next, it’s frosting time! Blend the ingredients in a mixer until smooth and glossy.

To assemble and frost your dairy free chocolate cake, add some frosting to one of the cake rounds and spread it evenly. Top with the second layer, then proceed with your crumb coat. A crumb coat is simply a thin layer of frosting that holds the crumbs in. I frost the sides first, then the top.

After that, I add the thicker layer of frosting. Swoop and swirl however you like. And your chocolate dairy free cake is complete!

Equipment Note

I like to bake this cake in 8-inch pans so that the finished product is nice and tall. But I’m sure it will work in 9-inch pans, too – they might just be done baking a couple of minutes earlier.

This is one of those winning chocolate cake recipes that might happen to be dairy-free and vegan, but is really delicious for everyone. I’m so excited to now have a reliable, delicious homemade chocolate dairy-free cake recipe in my arsenal that I can pull out for birthdays and special occasions!

I hope you love this recipe as much as we do. If so, please come on back and rate the recipe so others know it’s a keeper too! (And if not, please come back and let me know too – that helps me troubleshoot if there’s anything going wrong with my recipes out there in the wild.)

More Dairy-Free Cake Recipes

• Chocolate Wacky Cake is super easy to make, mixing up right in the pan and using NO eggs and NO dairy! It’s so good.
• Mom’s Hazelnut Cake is a light and fluffy vintage cake that’s sort of a hybrid between nut cake and angel food cake, and it’s naturally dairy-free!
• This dairy-free and vegan pineapple upside down cake is so moist and caramelly!
• These hummingbird cupcakes with their dried pineapple flowers are so special looking and have a dairy-free option.
• If you’re feeling patriotic, this American flag sheet cake is dairy-free and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are the perfect way to get a quick serving of cake in when you’re craving it. This vegan peanut butter mug cake is so good! I love this chocolate mint mug cake too.
• Quick bread is basically cake in loaf form, so I must share this Dairy-Free Banana Bread recipe too. It’s the best!

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Devil’s Food Cake

Deep, dark, rich, moist, and luxuriously everything chocolate cake should be – but dairy-free and vegan!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 683kcal

Author Kare

Equipment

• 2 8-inch cake pans Feel free to use 9-inch, your cake will just be shorter and will take less time to bake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3/4 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 2 cups plain unsweetened soy milk
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons pure vanilla extract

For the frosting:

• 1 cup 2 sticks vegan butter at room temperature (I highly recommend Melt brand; Earth Balance will also work but in my opinion doesn’t taste as good)
• 3-4 tablespoons unsweetened soy milk
• 2/3 cup dutch process cocoa powder
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 – 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you’re using the recommended brand (Melt) and it’s room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it’s too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out – however you want, it’s your cake!)
• Cut into slices, serve, and enjoy!

Notes

Storage notes

Store lightly covered at room temperature for up to two days. 

Milk substitutes

Unsweetened oat milk or unsweetened almond milk will work, too. 

Gluten-free dairy-free chocolate cake option

I have not made it this way, so please report back if you do and I’ll update the recipe! But I’m confident that a 1-1 gluten-free flour blend will work well in place of the all-purpose flour. 

Source

Cake recipe adapted from Isa Chandra Moskowitz / Buttercream recipe adapted from Connoisseurus Veg

Nutrition

Serving: 1g | Calories: 683kcal | Carbohydrates: 133g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 420mg | Potassium: 395mg | Fiber: 7g | Sugar: 97g | Vitamin A: 137IU | Calcium: 188mg | Iron: 4mg

The post Dairy-Free Chocolate Cake (Devil’s Food Cake) appeared first on Kitchen Treaty.

My favorite thing about this easy butternut squash soup recipe is that you don’t need to peel and dice your butternut squash. Just cut it in half, de-seed it, and roast it. Then just scoop out the creamy squash and puree it into your soup.

Table of Contents

• About the Recipe
• Butternut Squash Soup with Coconut Milk Ingredients
• How to Make Roasted Butternut Squash Soup
• Can I Freeze Roasted Butternut Soup?
• More Cozy + Easy Soups
• More Butternut Squash Goodness

About the Recipe

If you’re looking for a simple and straightforward dinner recipe, I’ve got you covered with this easy and delicious roasted butternut squash soup with coconut milk.

This easy butternut squash soup with coconut milk and ginger happens to be vegan, but it’s another one of those happily vegan recipes that tastes so delicious that carnivores love it just as much.

Ginger and coconut milk pair magically with creamy butternut squash, and the tiny kiss of sweetness from the maple syrup gives this butternut squash soup recipe a special little boost.

And the list of ingredients? Pretty short!

Butternut Squash Soup with Coconut Milk Ingredients

We only have nine ingredients, and that’s if I include the olive oil, salt, and pepper. Six if I don’t!

• Butternut squash – of course! You’ll want a medium one, about 2 1/2 pounds.
• Olive oil – for sauteing the onion.
• Yellow onion – feel free to use any kind of onion you prefer.
• Veggie broth – I like to go with low-sodium vegetable broth so that I can better control the overall salt content of this butternut squash soup. Go with your favorite store-bought broth or make your own veggie broth in the slow cooker (it’s so easy!)
• Fresh ginger – The ginger flavor pairs SO well with the butternut squash and coconut milk.
• Salt & pepper
• Pure maple syrup – just a little for an irresistible touch of sweetness
• Coconut milk – I prefer full-fat coconut milk here, but you can swap in unsweetened oat milk or coconut milk or even heavy whipping cream or half and half if you’re okay with some dairy.

I hope you love this easy roasted butternut squash soup with coconut milk recipe as much as we do. It’s definitely earned immediate keeper status around here.

Can I Freeze Roasted Butternut Soup?

Yes, this soup freezes really well! Just let it cool and transfer it to an airtight container or freezer bag. Label and freeze for up to 3 months! To reheat, let it thaw in the fridge overnight then heat gently over the stove until hot.

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Roasted Butternut Squash Soup with Coconut Milk Recipe

A gorgeous, velvety soup that’s full of flavor. It’s oh-so easy to make, too – no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash soup with coconut milk, dairy free butternut squash soup, easy butternut squash soup, roasted butternut soup, roasted butternut squash soup, roasted butternut squash soup with coconut milk

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 409kcal

Author Kare

Ingredients

• 1 medium butternut squash approximately 2 1/2 pounds, rinsed, halved and seeded
• 3 tablespoons olive oil divided
• 1/2 medium yellow onion diced (about 1 cup)
• 1 1/2 cups low-sodium vegetable broth plus an extra 1/2 cup if needed for thinning
• 1 tablespoon minced fresh ginger about 1 thumb-sized piece
• 1/2 teaspoon kosher salt or sea salt + more to taste
• 1/4 teaspoon ground white pepper + more to taste*
• 2 teaspoons pure maple syrup
• 15 ounces coconut milk 1 can; full fat recommended thought lite works too, the soup will just be a bit thinner/less rich overall

Garnish ideas:

• pepitas
• roasted butternut squash seeds that you scooped out using these directions
• croutons
• parsley
• coconut milk
• dash of smoked paprika

Instructions

• Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with 1 tablespoon olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
• Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
• Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
• Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you’re already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
• Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
• Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days. Freeze in an airtight container for up to 3 months; to reheat, thaw overnight in the fridge and heat gently in a pan over the stove.

Notes

Nutrition information does not include optional toppings.

10/7/2024 recipe update: Updated quantity of olive oil to 3 tablespoons instead of 2 teaspoons + 2 tablespoons. You’ll brush the butternut squash with 1 tablespoon of olive oil and sauté the onion with the other two. I updated these numbers so that the recipe and measurements will be simpler. If you want to use less olive oil, you can probably get away with half the amount.

Nutrition

Serving: 1g | Calories: 409kcal | Carbohydrates: 30g | Protein: 5g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 313mg | Potassium: 929mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19932IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 5mg

More Cozy + Easy Soups

• Velvety roasted carrot soup with quinoa (or a grain you love) makes an easy light dinner or satiating lunch.
• Your pressure cooker does all the work in this hearty and full-of-flavor Instant Pot Golden Lentil Soup.
• I love making a batch of this Vegetarian Minestrone early in the week for dinner then enjoying leftovers for lunches all week long!

More Butternut Squash Goodness

• This Slow Cooker Thai Curry Butternut Squash Soup is SOOOO simple and easy yet unbelievably tasty.
• Butternut squash makes the most creamy, dreamy pasta sauce! Try this Butternut Pasta Bake.
• Head on over to my other blog, Good Gourds, for ALL the squash and pumpkin goods!

The post Roasted Butternut Squash Soup with Coconut Milk appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Recipe Development Notes
• What is Matcha?
• What Kind of Matcha for Lattes?
• Matcha & Caffeine
• Matcha Iced Latte Ingredients
• Adaptations & Variations
• How to Make a Matcha Iced Latte
• More Coffee Shop Drinks

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Holy moly, May was a doozy. Not, like, in a super serious way, and I am grateful for that, but still a doozy.

Toward the end of April, our kindergartener came down with an illness that had her temperature spiking to 106! She went from perfectly fine, munching on dinner, to a super high temp within an hour. We’d never seen anything like that with her and we were terrified. It went on for several days (and many doctor visits) but we finally confirmed that it was a flu-like virus that just needed to run its course. And run its course it did – through our entire family.

Now that we’re at the end of the jerk virus, we’re looking around our yard and home and feeling overwhelmed with all of the half-completed projects we’ve gotten ourselves into. I can’t decide if I just want to run away and hide or go all ninja minimalist and get rid of 90% of everything.

No matter what I decide, I’m gonna need some energy. And what’s a great way to get energy? You guessed it: Caffeine!

And that’s why I decided it was immediately time to perfect this Matcha Iced Latte.

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Recipe Development Notes

I quickly learned there are a few key things you need for a great matcha iced latte.

1. Use latte grade or ceremonial grade matcha. There are several grades of matcha, and you want to pick one that’s going to taste great in a latte. More about that in one of the next sections.
2. A great method. This shaken method makes use of a mason jar. So easy!
3. A way to dissolve the matcha. Many people use a matcha whisk to blend it all up perfectly in the water. I’m not quite that hardcore (yet), so I don’t whisk mine up in a bowl and drink it straight up or anything. Instead, we can use a spoon to blend the matcha with a little warm water, then proceed with the rest of the ingredients.
4. The right flavors. I fluff mine up with some sweetener, uber-creamy lite coconut milk, and some vanilla, which really helps round out the vegetal and grassy flavor of matcha. Soooooo delicious.

What is Matcha?

Matcha is a form of green tea, but instead of steeping the leaves, they’re ground up superfine and dissolved right in to your drink. That’s why it’s that glorious, glorious green color (also, the leaves for matcha are shade-grown which contributes to the vibrant hue).

The fact that it’s ground-up leaves is also why matcha has more caffeine than green tea, and also why matcha contains so many more nutrients.

What Kind of Matcha for Lattes?

Matcha tastes somewhat grassy and vegetal no matter what kind of matcha you get, but there are huge differences in grades of matcha.

For the best matcha iced latte, make sure you do not buy culinary grade matcha. It’s more of an olive green in color and it tastes bitter. Instead, get yourself what some companies call “latte grade.” Or you can also buy yourself the more expensive (but highest quality) ceremonial grade matcha.

I’ve had a hard time finding good-quality matcha in grocery stores around here, so I order it online. I really like this brand. (Not sponsored! I just like it.)

Matcha & Caffeine

The boost you get from matcha is potent, no question. Harvard states that matcha can contain up to 175 mg of caffeine per cup, compared to coffee which has more like 95 mg. So … be careful with the caffeine content and know your personal limits.

In my experience, the caffeine “buzz” you get from matcha is totally different than that of coffee. It’s sort of smooth, and jitters – like you get from coffee – are minimal. It’s just a nice solid boost of energy.

Matcha Iced Latte Ingredients

• Matcha tea – Use at least latte-grade, NOT culinary-grade matcha!
• Coconut milk – I like lite coconut milk for my matcha iced lattes. It’s rich and creamy without being super thick.
• Almond milk – I find 100% coconut milk to be a bit much, so I add almond milk, too. Feel free to add your milk of choice. Oat milk is great!
• Vanilla – Adds a nice sweet round flavor to matcha lattes.
• Pure maple syrup – The touch of sweetness helps round out the grassy flavor of matcha tea.
• Ice – It’s an iced matcha latte, after all!

Adaptations & Variations

• Make it a boba tea by adding tapioca balls.
• As written, this recipe is dairy-free, but you can use dairy milk if you prefer.
• Add pureed strawberries for a strawberry iced matcha latte (yum).
• Top with lavender cold foam like Starbucks’ gorgeous new drink!

How to Make a Matcha Iced Latte

One problem with iced matcha lattes is that the matcha can be lumpy. I’ve solved this problem by first dissolving the matcha – I mix it with with warm water right in the mason jar.

Then, add the ice to cool down the matcha. After that, add the milk and ice, put a lid on it, and shake shake shake until it’s ice cold, gloriously creamy and frothy. Add sweetener and vanilla to taste and stir. Then sip.

I hope you love this Matcha Iced Latte as much as I do! It’s a mean, green, delicious machine! Uh, of deliciousness.

You know what I’m trying to say.

More Coffee Shop Drinks

• Cold Brew Iced Coffee
• Turmeric Latte
• Crock Pot Vanilla Latte
• London Fog Latte
• Cinnamon Dolce Iced Coffee

Print

Matcha Iced Latte

Rich and creamy, this iced matcha latte goes down easy and is even easier to make. Simply dissolve the matcha right in your mason jar, add the remaining ingredients, screw on the lid, and shake shake shake until gloriously cold and frothy. Then just plop in a straw and drink for instant energy!

Keyword iced matcha green tea latte, iced matcha latte, matcha iced latte, vegan iced matcha latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 104kcal

Author Kare

Ingredients

• 1 teaspoon matcha latte grade or ceremonial grade matcha green tea
• 3 tablespoons hot tap water
• 1-2 cups ice
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/2 cup lite coconut milk*
• 1 to 1 1/2 cups unsweetened almond milk

Instructions

• Grab a 24-ounce mason jar, and lid. Add matcha and hot water. Stir with a fork or whisk until most of the matcha is dissolved (there might still be a couple of lumps, but most of it should dissolve nicely).
• Add one or two ice cubes and stir to cool down the mixture, then add one more cup of ice. Add maple syrup, vanilla, and coconut milk. Screw the lid onto the jar and shake well. Remove the lid and add 1 cup almond milk. Top off with more ice and/or more almond milk if desired.
• Plop in a straw and serve!

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 100IU | Calcium: 240mg | Iron: 0.4mg

The post Easy Matcha Iced Latte appeared first on Kitchen Treaty.

Okay, well. Calling this Sweet Potato Pie Baked Oatmeal “pie” is admittedly a bit of a stretch. It’s more of a baked oatmeal with the flavors of sweet potato pie, topped with a deal-sealing streusel, cooked up in a pie dish.

I love this baked oatmeal during these cold and cozy months. The oatmeal itself is lightly sweetened and spiced with cinnamon, nutmeg, and ginger. And then that streusel topping? Yesss. It adds just enough sweetness and crunch to elevate this oatmeal to something special.

We find this sweet potato baked oatmeal to be a super versatile recipe. It’s easy enough to cook up for any ol’ weekday breakfast, but special enough for the holidays (especially if you were to add a dollop of whipped cream and a sprinkle of cinnamon to the situation).

Add a Crock Pot Vanilla Latte and your holiday morning’s complete! Or any morning, really.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping

Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

• 1 cup mashed cooked sweet potato 1 medium sweet potato
• 1 cup unsweetened almond milk or other milk of your choice
• 1 large egg
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 1/2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine-grain sea salt

Crunchy pecan streusel:

• 1/2 cup chopped raw pecans
• 2 tablespoons dark brown sugar
• 2 tablespoons white whole wheat flour or all-purpose flour or substitute your favorite gluten-free blend
• 1 tablespoon coconut oil Earth Balance butter, or butter, cut into small pieces

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

The post Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping appeared first on Kitchen Treaty.

The Story Behind the Recipe

I’m not sure there’s anything more December-worthy than a good pepperminty chocolate splurge. But when dairy’s not on the menu, what’s a peppermint mocha lover to do? Enjoy this Vegan Peppermint Mocha Coffee Creamer, that’s what!

Ready to liven up your cuppa joe with some holiday cheer? Come along with me through the seven layers of the candy cane forest …

Sorry, went into Elf mode for a moment there. Let’s move along.

Initially, I envisioned this recipe as a cashew coffee creamer based concoction, using the blender. And that was fairly tasty.

But then I started thinking about how, perhaps, I should start with almost a homemade chocolate syrup situation and then go from there – the heat helps dissolve and distribute the cocoa powder. Adding lite coconut milk gave us, of course, us creamy bliss – and the Vegan Peppermint Mocha Coffee Creamer was so, so easy to make.

How to Make Peppermint Mocha Creamer

Just mix a can of light coconut milk, some pure maple syrup (Grade A to avoid a heavy maple flavor), and good cocoa powder in a small saucepan. Flavor with extracts and helloooo, vegans and dairy-free folk! The holidays are for you too!

Here’s the exact list of ingredients:

• Canned light coconut milk – I go with lite coconut milk instead of full-fat because when it’s refrigerated, it stays liquid instead of the fats solidifying. If you prefer a dairy option, I suggest half and half.
• Pure maple syrup – Grade A which adds a lovely rich sweetness but no maple-y flavor.
• Cocoa powder – Grab the best you can find.
• Pure vanilla extract and peppermint extract – For that holiday feeling.
• Pinch salt – Trust me.

Then, you just add everything except the extracts to a saucepan and simmer, then add extracts and additional sweetener if you like and you are there!

So festive. So delicious. So holiday-y.

Keep scrolling for the full, printable recipe!

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Peppermint Mocha Creamer

Perk up your coffee with this festive non-dairy creamer. Simply made with coconut milk, cocoa powder, pure maple syrup, and extracts, it’s super easy to make. And especially delicious with a candy cane plopped into the mix.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 22kcal

Author Kare

Ingredients

• 1 can lite coconut milk 15-ounce can
• 3 tablespoons Grade A pure maple syrup plus more if desired; can substitute vegan granulated sugar
• 3 tablespoons unsweetened cocoa powder good quality
• Pinch kosher salt
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon peppermint extract plus an additional 1/8 teaspoon to taste if you like it extra minty

Instructions

• Set a small saucepan over medium heat. Add the coconut milk, 3 tablespoons maple syrup, cocoa powder, and salt. Cook, stirring occasionally, until just about to start simmering, about 5 minutes (depending on your stove).
• Remove from heat. Stir in vanilla extract and 1/8 teaspoon peppermint extract. Taste and if you’d like it mintier, add an additional 1/8 teaspoon peppermint extract. If you would like your creamer sweeter, add another tablespoon (or five) of pure maple syrup until it’s just right for you.
• Let cool to room temperature then transfer to a sealed container. Keeps, refrigerated, for 4-5 days.
• To serve, add a generous amount to a cup of strong-brewed coffee. If you like, top with coconut whipped cream, a drizzle of chocolate syrup, and/or a candy cane.

Nutrition

Serving: 2tablespoons | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 15mg | Fiber: 1g | Sugar: 2g | Calcium: 4mg | Iron: 1mg

The post Peppermint Mocha Creamer appeared first on Kitchen Treaty.

It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. And especially in the garden. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands.

The zucchini onslaught is a blessing and a curse. I mean, we all love zucchini, right? But yeah, after a solid month of the stuff, it can get a little wearing.

These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. I guess because, with their cinnamon, they taste a bit like fall. And this time of year, I’m secretly starting to feel ready for it.

And I guess also because the zucchini is tucked in there, but it’s not FULL-ON ZUCCHINI ATTACK! Which is cool. Because, yeah, I am getting enough of that in my garden.

Zucchini muffins are among my favorite kinds of muffins, so I thought I’d work on a vegan version that’s a bit healthier than the norm. I actually developed two versions – one had banana, brown sugar, and coconut oil. This one boasts applesauce, pure maple syrup, and canola oil. Both have their merits, but for me, applesauce edged out banana ever so slightly. I sent a few of each batch home with a good friend, and she prefers the banana. So I’ll have to share that one at some point too.

Anyway! These are super moist muffins, with hearty oats, lots of flavor, but not very much oil. No heavy feeling after eating one. Love it.

So don’t give up on zucchini yet! Make these muffins happen first.

(more…)

The post Vegan Zucchini Applesauce Muffins appeared first on Kitchen Treaty.

Other than tasting amazing, the best part about these Banana Oat Pancakes is that you need exactly ZERO BOWLS. That’s right – banana oat pancake batter mixes up entirely in your blender. Add the ingredients to the pitcher of your blender, blend, and pour directly onto your griddle.

• Jump to Banana Oat Blender Pancake Recipe
• Reader Reviews & Comments

• More About Banana Oatmeal Pancakes
• The Story Behind the Recipe
• Recipe Development & Testing Notes
• Recipe Video
• Banana Oat Pancake Recipe Ingredient Info
• Additions & Substitutions
• Step-by-Step Directions & Pics
• More Banana Breakfast Goodness

Print

Banana Oat Pancakes

Forget "one bowl" – this pancake recipe takes zero bowls! The batter mixes entirely in your blender. Pour it right out of the pitcher onto your griddle! If you're looking for pancakes without eggs, this recipe is it! The mashed banana acts as a natural binder and adds sweetness, so the pancakes hold together without needing any eggs.

Course Breakfast

Keyword banana blender pancakes, banana oat pancakes, banana oatmeal pancakes, blender pancakes, gluten free banana pancakes, pancakes without egg, vegan banana pancakes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 211kcal

Author Kare

Equipment

• High-powered blender (I use [and highly recommend] a Vitamix) (affiliate link)

Ingredients

• 1 tablespoon white vinegar
• 1 cup unsweetened almond milk
• 2 cups old-fashioned rolled oats be sure to use certified gluten-free oats if necessary
• 1 medium ripe banana approx. 6 ounces
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg optional
• 1/2 teaspoon kosher salt
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract

Instructions

• Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
• Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
• Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
• Let the batter rest for about 5 minutes.
• Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If the griddle/pan is nonstick, you shouldn’t need any oil/vegan butter. Otherwise, you may want to melt a little oil into the pan before cooking the pancakes. Pour approx. 1/3 cup per pancake onto the griddle or pan (the pancakes will be 4-5 inches in diameter). Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
• Serve with toppings of your choice such as vegan butter, pure maple syrup, fresh sliced bananas or another fruit, peanut butter, or jam.

Notes

I find these pancakes freeze well; just place them in a freezer bag and pull them out, one or two at a time, and pop them in the toaster or microwave for a nearly instant breakfast.

Nutrition

Calories: 211kcal | Carbohydrates: 39g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 725mg | Potassium: 180mg | Fiber: 4g | Sugar: 10g | Calcium: 230mg | Iron: 2mg

The Story Behind the Recipe

I wanted to create a healthy pancake that was vegan, gluten-free, and oil-free, but didn’t come out looking (and tasting) like a hockey puck. It took a lot of testing, but I finally got it right! Hurrah!

I created this recipe for Banana Oatmeal Pancakes all the way back in 2016. After testing over 20 times 😅, I proudly created a vegan and gluten-free Banana Oatmeal Pancake recipe that used ZERO bowls and mixes up right in a blender to make pancakes that are SOOOOO fluffy, tender, golden, and health-conscious to boot!

Years later, I still turn to this recipe constantly for banana oatmeal pancakes when I’m looking for a satiating, easy pancake recipe.

Recipe Development & Testing Notes

Gotta say, my blender got a serious workout creating these vegan banana oatmeal blender pancakes (psst, they’re gluten free, too!) Because I probably tried about 20 variations of the recipe before I was finally happy with it.

The first attempts were definitely dense (and often fell pretty flat, too). So I worked hard on finding the right amount of leavening without the taste of leaveners (and the additional challenge of creating a Banana Oatmeal Pancake recipe without egg!) I persevered, and finally ended up with these tasty morsels with the perfect texture by using both baking soda and baking powder. The baking soda combines with the acids in the buttermilk mixture to help these pancakes raise and get fluffy, and the baking powder takes it the rest of the way without the unpleasant taste that can come from too much of either ingredient.

And then I made banana oat pancakes about 20 more times to make sure I got them right.

Okay, that last part was a little bit of a lie because mostly, I made them 20 more times because I LOVE them.

Banana Oat Pancake Recipe Ingredient Info

The list of ingredients isn’t too weird, and consists of items probably already found in your fridge and pantry. Hoorah!

• Almond milk & vinegar – This makes a buttermilk situation that helps the banana oat pancakes come out lighter and fluffier.
• Oats – Using my high-powered blender, I grind oats into a nice, fluffy oat flour. No wheat necessary! (You leave the oat flour in the blender for the recipe, but I scooped it out for the pic above to show how white and fluffy it gets. Love!)
• Banana – Got an extra ripe one? Perfect! Banana naturally sweetens these pancakes and replaces the eggs.
• Baking powder and baking soda – for fluffiness!
• Pure maple syrup – The banana adds sweetness all on its own, but pure maple syrup takes it to the level I love it (plus helps thin the batter). You can reduce the amount but might want to make up for it with more buttermilk.
• Vanilla – For warm, sweet flavor.
• Cinnamon – love the flavor cinnamon adds to the equation. I like to add a touch of nutmeg, too – highly recommend the addition.

Additions & Substitutions

• Make blueberry banana oat pancakes by stirring in fresh or frozen blueberries after you’ve blended the batter.
• Or try mixing in another fresh fruit like raspberries or strawberries. Yum!
• Drop in some chocolate chips after blending or onto the pancakes on the griddle for a sweet treat.
• If you don’t have vinegar for the almond milk buttermilk, you can use lemon juice. Or, simply leave out the vinegar or lemon altogether. Your pancakes won’t be quite as fluffy but still delicious.
• Add warming spices like nutmeg, cardamom, or a pinch of cloves. Pumpkin spice blend would even be nice!
• Add an egg. A lot of Banana Oatmeal Pancake recipes out there have egg in them, and if you want to up the protein, go for it! Obviously they’ll no longer be vegan, though. I haven’t yet tried this recipe with egg yet but will update when I do.

Step-by-Step Directions & Pics

No bowls here! Your entire pancake batter business is taken care of in the pitcher of your blender. And it’s glorious.

1. First, add the oats to your blender and pulverize them into a fine flour.
2. Then, add the remaining ingredients and blend until it’s a thick batter consistency.

3. After the batter’s made, just pour right out of your pitcher onto your griddle and cook those babies into little brown rounds of healthy deliciousness.

More Banana Breakfast Goodness

• These fluffy banana pancakes are a more traditional banana pancake recipe but definitely worth a try!
• Super Moist Vegan Banana Bread Muffins are such a delicious banana breakfast!
• This Banana Walnut Oatmeal recipe cooks up fast and easy in your electric pressure cooker.
• Banana Almond Butter Waffles cook up so crispy and are fully vegan!

The post Banana Oat Pancakes (Gluten-Free, Vegan, Blender Recipe) appeared first on Kitchen Treaty.