Vegan strawberry-banana short cakes

Weekend, why must you go by so quickly? It feels like you come and leave without so much as a days rest. Honestly, this weekend was great, even though it flew by. My mom was in town so I got to spend some time with her. We enjoyed shopping, fooding, and even a yoga class together (it was her first one ever and she did great)!

Sunday morning before my mom’s departure, I wanted to make her and the Train something special for breakfast. The Z man is a sucker for pancakes. In fact I often get woken up to “Pancakes?” to which I often oblige. But rather than serving up ordinary pancake stacks with syrup, I made Vegan Strawberry-Banana Short Cakes. And by the looks on their faces between each bite, they were really, really good.

Vegan Strawberry-Banana Short Cakes

Soft and fluffy with a tender crispy crust, these short cakes take pancakes to a whole different realm.

Inspired by: Oh She Glows

2 servings – 2 cakes each

1 & 1/4 c. whole wheat pastry flour (regular whole wheat flour will work too, but they’ll be a little more dense)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

1 pinch salt

1 egg alternative (I used a flax-egg which is 1 tsp milled flaxseeds to 3 tsp water, let sit for 5 minutes)

1 1/4 – 1 1/2 c. milk alternative (soy, almond, rice – I used almond)

1/2 tsp almond extract

1 tbsp raw turbinado sugar (brown sugar would work too)

6 – 8 frozen strawberries

1 tbsp organic maple syrup

1 tsp pure vanilla extract

3/4 c. water

1 medium banana

Start by combining all the dry ingredients (flour, powder, soda, salt, cinnamon) in a medium sized bowl. Once fully mixed, combine wet ingredients (extract, “egg”, milk, sugar) with the dry and stir just until combined. Start with 1 1/4 c. milk and if need add the other 1/4 so that the mixture is thin enough. Do not over mix, otherwise your cakes will not be light and fluffy. Set aside.

In a small sauce pan, combine strawberries, syrup, extract, and water, and warm on medium-low heat. Allow it to come to a simmer with the lid on, once simmering break up the strawberries and turn down to low to so that the syrup with thicken.

Heat a medium frying pan and spray with nonstick cooking spray or melt a small scoop of coconut oil to ensure cakes do not stick.  Dollop 1/4 c. of the cake mixture on the pan, cooking until tiny bubbles form on the top of the cake at which point you can flip. Cook the other side until golden brown.

By the time all the cakes are cooked, the syrup should have thicken slightly and the strawberries should have broken down. Turn off the heat and allow to cool a little before serving. While the syrup is cooling, slice the banana in half and each half into little slices. Place each half on 1 cake followed by a cake on top of the bananas. Spoon the cakes with the syrup and share with someone special.

After our delicious breakfast, we enjoyed a nice long walk and a little more shopping before saying good-bye. What did you do this weekend? What do you like to make for your someone special?


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