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Citrus fruit will be one of the better things that you might have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits in addition supply you with vitamin C, along with other vitamins and minerals that can certainly help keep you healthy. One desert that I have always liked is orange pieces blended together with shredded coconut and mixed together with a mild honey dressing.
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We hope you got insight from reading it, now let’s go back to vegan mounds pancakes, 2nd way recipe. You can have vegan mounds pancakes, 2nd way using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan Mounds Pancakes, 2nd way:
- Provide 1 cup old fashioned baking mix, such as bisquick
- You need 1.5 cup sweetened vanilla coconut milk
- Use 1 flax egg (see first way)
- Provide 1 tbsp coconut oil
- Provide 1⁄4 cup shredded, dehydrated coconut
- Provide 1 tbsp cocoa powder
- You need 4 tbsp whipped coconut dessert topping (optional)
Instructions to make Vegan Mounds Pancakes, 2nd way:
- Preheat pan over medium heat appropriate for pan size and burner size.
- Combine all ingredients in medium mixing bowl
- Pour large dollops into hot pan making pancakes about 4-5 inches in diameter. You may jiggle the pan to encourage it to spread thinner if desired.
- Allow to cook 2 minutes on the first side, flip, and one minute on the 2nd side
- Top with whipped coconut topping and enjoy!
Pancakes are a weekly occurrence at my house, but I occasionally find myself without key pancake ingredients like eggs and butter. Much to my own delight, I discovered that those ingredients weren't required to make a delicious pancake from scratch. These vegan lemon poppyseed pancakes are the perfect breakfast for a taste of spring! Either being on a mountain or being just in the valley between these hulking mounds of land that humble you and remind you I showed the two different ways I like them in the video (and in the recipe written below). Vegan & Gluten-Free friendly Plantcakes made with soy milk.
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