This is an outstanding pancake that everyone will love. Instead of your
typical chocolate chips, we substitute chopped pecans for added nuttiness
and flavor. This goes great with the mashed banana, which should be fairly
ripe. Don't forget the cinnamon here, as it really tops off the plate
(and goes well with maple syrup). In this case almond milk beats soy milk
for going with the pecans.
- 1 1/2 cup all-purpose flour
- 1 1/2 cup almond milk
- 1 cup mashed banana
- 1/8 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbs canola oil
- 1/2 cup pecans
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Chop pecans in a food processor
- Mash the banana
Sift together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl mix together the mashed banana with the milk, oil, and
vanilla. Try to get as smooth as possible but does not have to be perfect.
Add the wet mix to the dry mix and start to blend together with a hand mixer,
or a spoon if necessary. Fold in the pecans while doing this.
Heat a nonstick pan up to medium heat and pour the batter out in circles
approximately 4-6 inches in diameter. Use a wooden spoon to round the edges out
into a nice circle shape. Be careful not to have the heat too high so as
to avoid burning the initial side.
After about 20-40 seconds (depending on heat) look to flip the pancake over.
The first cooked side should not be burnt, but may come out slightly rougher
texture than the second side.
Cook the second side for about 1 minute, checking for color/doneness as
you wait. Move finished pancakes to a single dish before distributing.
One of my all-time favorite dishes from living in Houston was the small but
prolific local Thai joint near work. The spicy pad thai was my favorite,
and it is really an anytime kind of dish. Ideally you should replace the
celery in this dish with scallions, but I was lacking ingredients.
Pad thai is a stir-fry rice noodle dish with tofu and optionally eggs.
Traditionally served with roasted peanuts and bean sprouts. The spice
factor can be turned up with different types of chili powder. Garlic and
onions round out this dish.
The sauce is a mixture of tomato paste, sugar, tamari, wine vinegar, and srirachi.
It is okay for the sauce to form some clumps before being added to the dish.
The sauce will be added at around the same time as the noodles and should be mixed
in well for maximum flavor.
- 14oz extra-firm tofu
- 1 package rice noodles
- 1 red onion
- 2 cloves garlic
- 1/2 cup roasted peanuts
- 1/4 fresh cilantro
- 1 tbs ancho chili powder
- 2 stalks of celery
- 6 tbs tamari
- 6 tbs sugar
- 2 tbs tomato paste
- 2 tbs sriracha
- 1/4 cup rice wine vingegar
- Dry and press the tofu
- Roast peanuts if necessary for 15 minutes at 350°F
- Mince the garlic
- Slice the onion into half moons
- Chop up the bunch of cilantro
- Chop the celery
- Start to boil water on the stove
- Mix the sauce ingredients
Stir-fry the tofu for about 6-7 minutes at medium-high heat. Go for even heating with
an outer crisp to all sides. Once finished remove from heat and put to the side.
While the tofu is cooking, the water you started heating earlier should come to a
boil on the stove. Make sure it is fully boiling and not just bottom-surface
bubbles. At that point remove from heat source and add the rice noodles to soak
in the hot water. Soak between 8-11 minutes. When done soaking strain the noodles
out and set aside.
Saute the onion slices in peanut oil for 4 minutes. Then add the garlic and stir
consistently for 30 more seconds. It is okay to reduce the heat and/or deglaze
halfway through this process.
Once the vegetables have been heated you can add the sauce mix and stir quickly (and carefully!).
It should begin to bubble rapidly on the pan surface. Within about 5-10 seconds
of adding the sauce, add the rice noodles. Continue stirring consistently at this part.
Cook with the added noodles for 2 more minutes. Then add the tofu.
Add in the cilantro, and roasted peanuts. Then carefully mix in the
ancho chili powder distributing evenly. Cook the total mix now for
another 1 minute, reducing the heat if necessary.
Then remove from heat source and serve.