More recipes from my birthday as promised!

Peanut Butter Ice Cream

  • 15oz (more or less) can coconut milk minus the liquid — use only the solid portion(if its refrigerated first this is easier) if you use the liquid, reduce the non-dairy milk by 4oz
  • 2 cups non-dairy milk (16oz, by the way 4oz is 1/2 cup)
  • 3/4 cup peanut butter, but I never measure very carefully so go ahead and make it 1 cup
  • 1 teaspoon vanilla extract

Put everything in a blender or food processor and blend until mixed and smooth. Freeze overnight.

This isn’t soft serve so plan to remove from the freezer 15 – 30 minutes before serving or you will be chiseling out scoops.

Brownie pancakes

Now for the pancakes. They were originally waffles and had oil and a lot more sugar in them. They are still super rich, so if you don’t like sweet things for breakfast, then you might want to file this away as a dessert.

Deadly Chocolate Chocolate Chip Brownie Pancakes (adapted from the Veganomicon by the Post Punk Kitchen)

  • 2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups soy milk or other non-dairy milk
  • 1/4 cup water
  • 1 cup unsweetened applesauce
  • 1/2 cup sugar (any kind you like, we use coconut sugar)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 1 cup walnuts (chopped or broken up some)

Mix ‘em all up and pour about 1/2 cup at a time on your griddle, at medium heat they take about 2 minutes per side, set a timer, they will get pretty dark because the cocoa just doesn’t like heat).