Recipes

Lazy mornings and BIG hearty breakfast that feel like warm hugs on the weekends: that’s totally my jam! It’s the feeling of home when everyone is still in pyjamas and we have nowhere to be and we can all share a laugh or actually finish a cup of coffee while it’s still hot.

Sometimes we even rock a super indulgent breakfast for dinner because hey, it can be nice from time to time to not have to say the word, “EAT!” every 5 mins at the table especially when there’s coconut whip involved!

Last week our neighbours graciously gave us a box of their delicious peaches right from their tree- these were soooo juicy they were dripping at each bite! So what better than to forego the meal plan and make breakfast for dinner! That’s how these spiced peach and caramel topped pancakes came to be! 

This whole recipe comes together in about 35 mins if you can create a little routine on how you navigate around your kitchen.

I like to make my pancake batter in a blender so that I don’t have to worry about too many dishes and to boot it gets nice and smooth. This part is super quick so I leave it until last they’re nice and warm when it’s time to eat! Ready? Lets do this!

Spiced Peach and Caramel Pancakes

Servings 5
Author Izabela

Ingredients

Pancakes

  • 3 cups flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 3 cups soy milk
  • 1/4 cup vegetable oil

Peach Sauce

  • 5-6 peaches, peeled
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 2 tbsp cornstarch
  • 4 tbsp water

Caramel Sauce

  • 2/3 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tbsp cookie butter (best!) or almond butter (heaping table spoons of either or!

Instructions

Pancakes

  1. In a blender combine all of the wet and dry ingredients and blend for 1-2 minutes until well mixed- do not over mix!

  2. Heat a pan to medium low heat, spray lightly with cooking spray.

  3. Spoon pancakes in desired size onto pan, cook on one side until bubbles start to form, then flip.

  4. Cook for another 1-2 minutes or until golden brown.

Peach Sauce

  1. Prepare peaches by washing fuzz, peeling skin and cutting into chunks.

  2. Add to a sauce pan and turn heat to medium high.

  3. Add brown sugar and cinnamon and allow to come to a boil.

  4. Using a potato masher, mash all the peaches into uniform chunks.

  5. Reduce to a simmer. In another bowl combine corn starch and water and pour into sauce pan. Allow to thicken slightly, remove from heat and store in mason jar.

Caramel Sauce

  1. In a microwavable bowl, add all ingredients and put into microwave for 30 seconds at a time until melted.

  2. Carefully stir with a whisk ensuring that the oil mixes well into the cookie butter and maple syrup.

  3. Serve warm.

If you were to ask me a couple years ago if I would ever one day rejoice in the magic that surrounds chickpeas, I’d probably not be listening while in the midst of draining the liquid out of a can. 😱😂 It wasn’t until our family stopped eating animals nearly 2 years ago that I […]

Continue Reading

Sweet friends, I did it. Just when I thought I made a really GOOD peanut butter brownie recipe yesterday, I went and made some MIND BLOWING double chocolate brownies today, and friends, you’d never think that a.) they’re vegan & gluten free and b.) they’re made with chickpeas!! The idea stemmed from the over abundance […]

Continue Reading

Ahh raspberry almond thumbprint cookies. I have loved this cookie since I lived with my parents and baked cookies for Christmas (clearly I thing I’ve been doing for a long time LOL!) The recipe I used to use came from a “Woman’s World” magazine that my mom religiously bought and my sister and I loved […]

Continue Reading

You GUYS! I’m sooo excited to share with you my vegan version of a newly beloved addition to your holiday baking: Ginger Molasses Sammies with Eggnog Buttercream! After months and months of trial and error to create the perfect crinkly ginger molasses cookie AND buttercream that is so tasty even on its own, I’m so […]

Continue Reading

The holiday baking continues in The Cake Mama household with one of my all time favourite cookies to prepare: Scottish Shortbread! If you know me at all, you’ll know that I favour cookies that actually doesn’t have any icing on it- shocker! I know! While I love the prettiness of a perfectly decorated sugar cookie, I prefer […]

Continue Reading

‘Tis the season for holiday gift exchanges and what better gift to give than one that comes straight from the heart: Cookies! I’ve been using this vanilla sugar cookie recipe for YEARS- back when I was still eating eggs and cow butter and once we went vegan, part of me was a little sad thinking […]

Continue Reading

Hi Sweet Friends! So many of you have been commenting on how to make theses darling little meringue pops and I have just been trying my best to fit in some time in the kitchen this past week. When I originally posted the photo of meringue pops to my Instagram feed, our family wasn’t entirely plant […]

Continue Reading

Who says a cookie with a glass of milk can’t cure a case of the Mondays! With the chaos of weather we’ve been having lately, there’s nothing more comforting than creating delicious food that warms the soul- in particular oatmeal raisin cookies! As you may or may not know, our family has been exploring a […]

Continue Reading