Whether it is Mother’s Day, Father’s Day, Valentine’s Day, a special birthday or occasion, or any day of the week, making brunch fills your home with wonderful aroma and love. Here are a few fast and easy recipes for dairy and lactose free treats to make your day special.
Maple Syrup and Banana Pancakes
Kids love pancakes! Pancakes are great for serving a crowd and leftovers can be popped into the toaster or reheated in the oven or microwave the next day. Please note, if you do not eat eggs you can replace the eggs by adding more non-dairy sour cream or about a half a cup of coconut milk.
Here’s how to make dairy-free, lactose free fluffy pancakes:
1 1/2 cups all-purpose or whole wheat flour
2 tsp baking powder
½ tsp salt
2 eggs, separated (see instructions below), non-dairy egg substitute or add extra non-dairy sour cream
1 banana, mashed
3 Tbsp vegetable oil
2 tsp pure maple syrup
In large bowl mix the dry ingredients together including the flour, baking powder and salt. Separate the eggs and place the yolks in a cup. Place the egg whites in a separate bowl using a hand mixer, whip the whites until they are stiff and soft peaks form when the beater is raised. Set aside.
If using eggs: in a separate bowl stir together the two egg yolks, Tofutti Better Than Sour Cream oil, mashed banana and maple syrup. Fold the beaten egg whites into this mixture and set aside.
Make a well in the dry ingredients and slowly add the wet mixture. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients until a smooth mixture is obtained.
Heat a non-stick pan or cast-iron skillet until hot. Ladle about ¾ cup of the batter into the pan. When bubbles break on the surface using a spatula, flip the pancake over and continue to cook one to two minutes more until pancakes are cooked through. Place pancakes on an oven-proof platter or casserole and keep warm in a 200 degree Fahrenheit oven until all the pancakes are ready.
To serve: place two pancakes on each plate, thinly slice fresh bananas over top and pour real maple syrup over top and serve.
Harvest Pumpkin Bread with TOFUTTI Better Than Cream Cheese Icing
Make this moist, delicious bread the night before and serve for breakfast with fresh fruit. It also makes a great lunch box treat.
2 cups white or whole wheat flour
½ cup nuts (almonds, pecans or walnuts—optional)
1 tsp each of cinnamon
½ tsp each of ground cloves and nutmeg
½ tsp salt
¾ cup white sugar
½ cup brown sugar
1 cup non-dairy butter or vegetable oil
3 whole eggs or non-dairy egg substitute
1 cup canned pumpkin (not pie filling)
Icing: 1 ¼ cups of icing sugar mixed with 3 Tbsp TOFUTTI Better Than Cream Cheese. Thin as necessary with a bit of water. Stir or beat with mixer until smooth.
Combine flour, nuts, spices and salt together in a big bowl and set aside.
Beat together non-dairy butter or oil with white and brown sugar and add eggs and beat until fluffy. Make a well in the dry ingredients and slowly add the wet ingredients. Mix with a large spoon or beater until you have a smooth batter. Grease a 9 x 5-inch loaf pan. Pour batter into pan and bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick comes out clean. Let cool 20 minutes and then spread the icing overtop.