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How To make Vegan: Blue Corn Pecan Pancakes
DRY MIX:
1 1/2 c Blue or yellow cornmeal
1/2 c Whole wheat or kamut flour
1 tb Nonaluminum baking powder
1/2 ts Sea salt
2/3 c Pecans (optional)
WET MIX:
1 3/4 milk or water
2 T vegetable oil
1 t pure vanilla extract 1. Grind pecans in a blender or food processor
until just finely ground (will turn to nut butter if ground too long). Combine ground pecans with cornmeal, flour, baking powder, and salt. Stir well to blend. Refigerate if not for use right away. 2. In a separate bowl, combine 1 1/2 cups of the milk with vegetable oil
and vanilla extract and stir well to blend. 3. Add wet ingredients to dry and stir well to blend until just smooth.
Add extra milk if necessary to create a consistency just thin enough to pour from a laddle. 4. Heat a well-oiled skillet or griddle until a drop of water sizzles when
dropped on the surface. Ladle batter onto skillet, about a 1/4 cup for each pancake.
How To make Vegan: Blue Corn Pecan Pancakes's Videos
Throw the dough into boiling water and the result will surprise you!
Throw the dough into boiling water and the result will surprise you!
Ingredients:
Milk 105ml
White sugar 12g/1tbsp
Active dry yeast 1.5g/½tsp
Olive oil 15ml/1tbsp
All-purpose or bread flour 150g
Salt 1.5g/¼tsp
Bake for 15 minutes at 400°F/205°C
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Professional Baker Teaches You How To Make APPLE CRISP!
Apple Crisp is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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This apple crisp has browned butter in the crisp topping, giving it a beautiful nutty aroma that complements the apples perfectly.
Yield: 6-8 servings
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 cups (900 g) apples (such as Gala, MacIntosh or other sweet, eating apple), peeled and sliced
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ cup (115 g) unsalted butter
1 ¼ cups (115 g) regular rolled oats
1/3 cup (50 g) whole wheat flour
½ cup (100 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
pinch salt
Directions
1. Preheat the oven to 350 F (180 C).
2. Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
3. Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
4. Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.
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The WORST Cookies EVER
I do not like the pink frosted sugar cookies from the store. The texture is like sand. The frosting is always dry and far too sweet. The entire cookie tastes like a chemical. I do love the concept of this cookie though, so I decided to recreate them at home! They were so much fun to bake and decorate. I'm prepared for a war in the comments.
TIKTOK: @MatthewInTheKitchen
INSTAGRAM: @MMerril
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Thanks for tuning in!!!
Blue Corn Meal Pancakes With Berry Compote
Bonjour beautiful friend and welcome back to Eating Well With Muriel! Learn how to make my super delicious Blue corn meal pancakes with a delicious blackberry and blueberry compote!
I recreated Foods from Percy Jackson (the books not the movie)
Ahhh!! I’m so excited for this video. Hope you are too! I tried my best recreating some foods and treats from the Percy Jackson Universe. Blue “Cherry Coke”, Grover’s Cheese Enchiladas, Homemade Buttered Popcorn Ambrosia and so much more!
Watch more Fandom Food Videos here:
Instagram: @mina_rome
50+ Recipe Ebook:
Email: minarome.yt@gmail.com
Website: mina-rome.com
Intro 0:00
✨Ingredients ✨
#1 Ambrosia Pudding 1:09
¼ cup popcorn kernels (32g)
1 tbsp cold coconut oil
2 tbsp cold vegan butter
a generous pinch of salt
½ tsp vanilla or like 5 vanilla aroma drops
3 tbsp sugar
1 ½ cups non dairy milk (375ml)
also ¼ cup cornstarch (30g) + ¼ cup non dairy milk (60ml)
if needed: another splash of milk or so to to adjust the consistency
optional golden baking glitter
serves 2 as a dessert, serve in 2 small glasses or bowls
#2 Camp Half Blood Feast 3:42
apples
strawberries
grapes
vegan cheese
fresh (olive) bread
vegan bbq “meat”
for the seitan:
125g seitan mix (1 cup minus 1 ½ tbsp)
1 tbsp olive oil
2 tbsp white wine
1 tbsp soy sauce
1 tbsp vegan worcestershire sauce
1 tsp miso paste or vegan umami paste
1 tbsp ketchup
a dash of curry powder
a pinch of cumin
a dash of smoked paprika
½ tsp garlic powder
⅓ cup vegetable broth (80ml)
+ a few tsp water for kneading, if needed!
bit of oil for frying
#3 Blue “Cherry Coke” 6:40
¼ cup Coca Cola (60ml)
¼ cup cherry Capri sun (60ml)
1 ¼ cup sparkling water (310ml)
blue food coloring (I let a couple drops royal blue food coloring dissolve in some water first to be able to control the color better, but feel free to add the color straight to the drink and see what happens ✨)
Serves one, serve cold!
#4 Blue Liquorice Bundt Cake 8:24
coconut oil for greasing + 1-2 tbsp flour (or coarse sugar) for prepping the bundt cake pan
¼ cup black chopped vegan liquorice or sub for chocolate chips (45g)
125g vegan butter (4.4oz)
1 tsp vanilla
1 cup non dairy milk (250g)
separately mix together: ¼ cup soy milk (60ml) + 3 tbsp applesauce + 1 tsp apple cider vinegar
300g flour (2 ½ cups)
200g sugar (1 cup)
1 pack = 38g of vanilla custard powder OR 38g cornstarch (⅓ cup)
½ salt
¼ tsp cinnamon
⅛ tsp ground anise or christmas spice
4 tsp baking powder
blue food coloring, start with a few drops then work your way up
optional: 1 handful of additional chopped liquorice pieces
for the powdered sugar glaze:
1 ¾ cup powdered sugar (227g)
a pinch of salt
4-5 tsp water
sift your sugar if necessary
mix sugar and salt
add your water 1 tsp at a time
mix WELL
#5 Cheese & Quinoa Enchiladas 12:40
⅓ cup dry quinoa (56g)
½ cup water (125ml), a lil more if needed as it’s evaporating
for the enchilada sauce:
1 small onion, finely minced
1 tbsp olive oil
⅓ tsp chili flakes, or less or more however spicy you like it
½ tsp cumin
¼ tsp dried coriander
¼ white pepper
¼ black pepper
½ tsp paprika
½ tsp garlic powder
2 tsp sugar
80g tomato purée = ⅓ cup + 1 tsp
2 tbsp flour
1 ⅓ cup vegetable broth (330ml), more if needed
6 small tortillas
for the cheese sauce:
1 tbsp vegan butter
1 tbsp corn starch
½ cup + 1 tbsp non dairy milk (125ml + 1 tbsp)
2 handfuls vegan pizza cheese
1 tsp white wine vinegar
garlic powder, salt to taste
serve w vegan sour cream, tomatoes, spicy peppers, cilantro, parsley …
#6 Metallic Apple “Galettes” 16:53
A more detailed explanation on how to make the dough can be found in this video:
Honey Pie Recipe: (recipe starts at 3:46)
used these measurements tho:
150g vegan butter, COLD, cut into cubes (5.3oz)
225g spelt flour (2 cups minus 1 ½ tbsp)
⅓ tsp salt
50g sugar (¼ cup)
½ tsp cinnamon
if needed a few tsp of water to help the dough come together
if needed more flour for shaping the circles
for the filling:
1-2 apples
1-2 tsp agave or sugar
a handful of pecans, crushed
a handful of cranberries
¼ tsp cinnamon
1 tbsp corn starch
edible silver paint
yields 4 galettes
Music used:
intro by the Drums:
Babylon the Beach:
ibrahim:
soft eyez:
trees and lucy:
dvd:
teen blush:
Jazz Chillax: (Chilled out Summer, Café de Mexico)
flughand:
classical lofi:
outro:
Much love,
Mina
This video is not sponsored
Homemade Corn Tortillas (no flour)