1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 cup unsweetened nondairy milk
1 medium very ripe banana, mashed
1/2 tsp. vanilla
1 tsp. lemon zest
2 Tbsp. lemon juice
Cooking oil spray
1 pkg. MozzaRisella
Garnishes: maple syrup, whipped butter, blueberries, lemon slices, powdered sugar
In a bowl, mix the flour, baking soda, salt, and sugar.
In a separate bowl, combine the nondairy milk, banana, vanilla, lemon zest and lemon juice.
Combine the two mixtures.
Lightly spray a skillet with cooking oil and warm over medium-high heat.
Drop approximately 1/4 cupful of the batter onto the hot skillet. Flip when bubbles form, heat until cooked through, and then remove from the heat and let cool.
Repeat with the remaining batter.
Spread MozzaRisella on one pancake and top with another. Repeat this with the remaining pancakes and garnish as desired.
Coconut Chia Berry Breakfast Parfait!
1 can coconut milk
3 Tbsp. black chia seeds
3 Tbsp. white chia seeds
1/2 cup raspberry preserves
1 cup fresh blueberries
Dried coconut shavings, for garnish
Mix the coconut milk with the black chia seeds and let chill for at least 2 hours.
In each of two cups, layer 1/4 of the coconut chia mix, followed by half of the raspberry preserves and white chia seeds, and 1/4 of the coconut chia mix.
Top with fresh blueberries and coconut shavings.
Makes 2 servings.