Not exact matches
I was dying for a pumkin pancake
last night and went on line armed with can
of pumkin and bottle
of buttermilk.
I made a vegan version
of this
last night - oil instead
of ghee, crispy fried tofu instead
of paneer, soy milk curdled with vinegar instead
of buttermilk - added some curly kale to the mix - it was delicious!
I hope you enjoy every
last bite
of these Vegan Blueberry
Buttermilk Pancakes just like we did!
Using bruised berries, that
last little bit
of buttermilk in the container, and a scoop
of tahini will make you feel both resourceful and well fed.
I made a typo / thought error on the
last comment: I meant «butterfat» not «
buttermilk,» meaning the stuff that collects at the top
of the milk, from which you get cream from.
Having recently gotten rid
of 50 pounds in the
last 4 months I have pretty much decided that those fluffy
buttermilk pancakes with a giant pat
of melting butter and warm maple syrup are a thing
of my past....
Some
of the favorites
of Boulder Locavore readers include: Slow Cooker Spicy Pumpkin Chicken Corn Chowder, Pumpkin Ricotta Pancakes with Ginger - Thyme Syrup, Pumpkin Spice
Buttermilk Bundt Cake with Dark Salted Caramel Glaze, Pumpkin - Spice Panna Cotta with Gingersnap - Toffee Crust, Pumpkin Polenta with Bacon - Maple Gravy and the Best method for Roasting Pumpkin seeds avoiding all the goop (this one almost shut down my website for the furious traffic to that post
last October).