Before I share my newest pancake creation I wanted to go over the past few days.
Sunday was Mother’s Day. Saturday night it decided to start snowing. We woke up Sunday to maybe half a foot of heavy, wet snow covering everything and breaking plenty of trees. It was beautiful and welcome since we didn’t need to leave the house. The sun was shining so it melted quickly. My Mother’s Day was a pretty normal day for me. Although, I got to take a shower AND a nap AND papa tummy agreed to make me a most wonderful Italian meal from scratch for dinner. He made a minestrone soup, Caesar salad with a special Caesar dressing and homemade croutons, fresh garlic bread, and a fabulous veggie lasagna. It was all perfect! He did an excellent job. It’s not just me that thinks so. My mom came up that night and she got to enjoy his cooking, too. I think it’s fair to say she was impressed.
I let him off easy for dessert. We haven’t tried Daiya’s new Cheezecake yet so I thought it was the perfect opportunity to pick one up. The only flavor our Whole Foods had left was the key lime. It was the best! It was so much better than I anticipated. The key lime flavor was a perfect balance to the creaminess. The only negative thing I have to say is the size of it. I was expecting them to be much bigger. I could eat one Cheezecake by myself. Yes, I am a pig with little self-control. Still, it’s good for the price. Can’t wait to try the other flavors. I’m thinking key lime will remain my favorite though. I have a soft spot for citrusy desserts.
Monday was a long, stressful day. Little tummy’s surgery was first thing in the morning. We had to check-in at the hospital at 6 am. We didn’t know how long it was going to take so I packed a ton of food just to be prepared. Turns out that wasn’t needed. Once she was taken back the surgery took less than an hour. Papa tummy was able to go back with her while she was being put under anesthesia. She fell asleep really quick and papa tummy came back out to wait with me and my mom. I was surprised when I saw her doctor come out to find us, maybe half an hour later. Of course, I was wondering if something prevented him from doing what he needed to. Nope! He told us everything went great, even showed us a picture of what he had done on the inside, and told us she could go home today.
That was a relief. We had to wait until she woke up in recovery to go see her. That felt like an eternity. I was really starting to worry that she wasn’t waking up. They finally came out to find us and bring us back to her. We couldn’t go until she successfully drank or ate something, which she was understandably being a real pain about. She didn’t want her water at all, but she ate a whole thing of applesauce. As soon as she was done with that they took out her IV and we were out of there.
We were home around 11 am. The whole thing took less than half a day. She remained a little loopy and fussy for a couple of hours. After she woke up from her nap she was back to herself again, like nothing happened. She is one incredible little girl. We have a check-up appointment with her urologist in 6 weeks to see how everything is going. Even though everything went better than expected it’s still something I don’t want her to ever have to go through again. After weeks of stressing over this surgery, I was finally able to get a good night’s sleep.
So that’s what happened over the weekend in the tummy abode. Now, about that recipe.
I’m sure you’ve been DYING to know when I would post a new pancake recipe. Well, the wait is over. The next greatest pancake is here! I made this recipe because after having some homemade bran muffins I had some leftover wheat bran. I thought bran pancakes sounded like a terrific idea. I tried looking up a recipe for bran pancakes and to my surprise I couldn’t find one. Meh, fine, I’ll just come up with one.
Apple Cinnamon Bran Pancakes
vegan, soy-free, nut-free, oil-free
makes 1 dozen
- 1 1/4 cups unsweetened non-dairy milk
- 1/4 cup unsweetened coconut milk yogurt
- 1/3 cup packed brown sugar (you can make your own by mixing 1/3 cup + 1 tbsp vegan sugar with 1 tbsp Blackstrap molasses)
- 1 teaspoon vanilla extract
- 3 tablespoons flax meal
- 3/4 cup wheat bran
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 large apple, peeled and grated (about 1 cup)
- In a medium bowl add milk, yogurt, brown sugar, and vanilla. Whisk until smooth. Add flax and bran and mix until combined.
- In a large bowl combine remaining ingredients, except grated apple.
- Add wet mixture to the dry ingredients and mix until combined. Fold in grated apple.
- Using 1/4 cup measure out batter and cook on a preheated griddle prepared with a little melted coconut oil.
- Cook about 3 to 4 minutes on each side at medium heat. Adjust heat while cooking as necessary. Serve immediately with desired toppings. Enjoy!