snickerdoodles (dairy free, gluten free, no refined sugar)

I’ve made these gems a few times this winter.  I really liked them – the texture and taste.  I crumbed into my vanilla ice cream and it was true bliss.  Andy ate them too – and even vied for them (as they were made really with Greg in mind) which is pretty amazing too.  His friend Steve who is gluten free and Gabi my vegan hair colorist both gave a big thumbs up.  But most importantly, Greg loved them.  He went back to Boston with a little box full and he looked so happy about it.  It was nice to see that smile (for sweets) on my 24 year old as It is hard to bake for Greg given his restrictions (GF, DF).   I found this recipe in Bakerita:100 + No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker by Rachel Conners.  I followed the recipe – although the second time I made them I used refined sugar in the cinnamon sugar blend that you roll the cookies in.  The coconut sugar was fine but the real sugar better – but do what makes you happy.

These are so easy to throw together – but you will probably need to go to the store and get a few things – although if you have food restrictions you may have some of the ingredients already in your pantry.  

Take out your kitchen scale if you have one as Rachel gives us the weighted measurements!

I baked some of these right away and I left some dough in the fridge to bake off as needed.  Fresh baked warm snickerdoodles…well, yum.

Enjoy-

Ingredients

  • 1 3/4 cup (168 g) blanched almond flour
  • 1/4 cup (32 g) coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 refined coconut oil (67 g), melted
  • 1/3 cup (113 g) maple syrup
  • 1 tablespoon pure vanilla extract 

    TOPPING
  • 1/4 cup coconut sugar (or regular refined sugar)
  • 1 tablespoon cinnamon 

Directions

Preheat oven to 350 degrees and line sheet pan(s) with parchment. 

Whisk together the two flours, the baking soda, cream of tartar, salt and cinnamon.

Melt the coconut oil and mix in the maple syrup and vanilla extract

Mix the wet and the dry until thoroughly combined. 

Prepare the topping by mixing the two ingredients.

With a cookie scoop or spoon, form your cookies.  Roll in your hands a bit then roll around in the topping.  The cookies are delicate so be a bit careful.  I like a lot of sugar and cinnamon so I kind of pressed them into the topping to really coat the cookie.

The size of the cookie depends on you.   Rachel measures about a tablespoon of dough.  You can do that, or smaller if you like.  It will change the baking time a bit (the smaller the cookie the less time to bake).

Place cookies on sheet pan about 2 inches apart (they don’t really spread).  And then flatten a tad with your palm.  

The larger cookie bakes for about 10 minutes.  Mine took a bit longer.  I will say that it is hard to tell when these are done.  You want them to be a nice golden color.  

I decided to use one cookie as a tester and also checked the bottom for clues.  The hard part is that these cookies crumble fairly easily so that tester cookie, although still edible, will likely fall apart.  Anyway, the bottom should look a nice golden brown too.  Try not to overtake though.  This is the trickiest part of making these – trial and error will help.  I hope you like them! 

 

caramelized onions

I went further on these but forgot to take a final photo – but this is what the onions looked like as they cooked for the French onion chicken meatballs in the last post.  So cook and cook and cook some more.  If you plan on serving the onions alone – there are several recipes on-line that add wine, broth, or balsamic vinegar.  Pair with a burger or steak – add some mushrooms and you’ve got something delicious going on.


french onion soup meatballs

I love French onion soup so when I saw this recipe I knew I had to try it.  So glad I did.  The caramelized onions, rich beef broth and little tasty meatballs are the makings of this perfect dish.  “Delicious” said Rob today at lunch as he ate his leftovers.  “Mmm mmm so good!” I said exuberantly to Rob and Sylvie to which they indulged me with kind smiles. 

The first time I made the meatballs with a mixture of ground turkey and chicken and used a beef/chicken/turkey stock.  I used less butter than the recipe called for but left most everything else as is.  The second time I used just chicken meat in the meatballs and beef stock.  This time I cut the cheese in half (inside the meatballs) and also put less on top figuring you can add more cheese if you like on your own.  They were equally delicious.  Really.  Well obviously the more cheese the better (if you like cheese).

Both times I did not have gruyere cheese and substituted parmesan.  But really gruyere would be great.  I just flaked on it.

In terms of stock – and this is for all recipes, purchase the richest stock/broth/bone broth you can find and afford.  Or make homemade.  The freezer section has some great options these days and yes, I know pricey but this will really make a difference.   Bonafide provisions makes good broth and I see it often in stores.  Brodo also has great stock.  If your stock tastes bland – or you only have boxed broth then I have a small trick.   More than gourmet is a product that I really love.  They sell little packets of glace stock (that’s what they call it).  The glace is chicken, veal, or beef stock and reduced so much that it lands in this little packet in the palm of your hand.  You can actually make a broth from this little packet by and adding water.  But I use it to enrich my broths and stocks – I don’t use the whole packet I use just a bit and mix it in and taste, and readjust.  A teaspoon might help, or 2 teaspoons.  In this case I added a little bit of the beef  and although my broth was tasty, this put it over the edge into scrumptious.  

The kids put it over noodles and Rob and I had with a cauliflower/veggie rice.  At lunch he heated up leftover butternut squash and ate it all together and just loved it.  I just ate mine as is – and slurped the remaining liquid right out of the bowl and into my mouth.  That is when I declared my happiness.  

I found this recipe at delish.com – if interested check out the comments at the bottom of their recipe for changes, additions and thoughts.  I’m always interested in how others change a recipe to improve it or just make it their own.  They also have a 1 minute video that shows how to make this all come together so check that out too.  

You can make the meatballs in advance and make the sauce closer to dinner to break up the time.  I listen to an audio book while I cook so it is very enjoyable.  I recommend it.  

I DOUBLED THE RECIPE BELOW

Ingredients

  • MEATBALLS
  • 1 pound ground chicken (or beef or turkey) not the leanest versions or these will be dry  
  • 1/2 cup gruyere cheese (or less depending on your diet and level of deliciousness that you want)
  • 1/4 cup breadcrumbs (I used whole wheat panko but anything will work)
  • 2 teaspoons chopped parsley (I didn’t add, didn’t have don’t love)
  • 1 egg
  • 1-2 cloves of garlic, minced
  • 2 teaspoons kosher salt (if table salt, use a bit less but get some diamond crystal in the house please)
  • ground pepper
        SAUCE:
  • 2 tablespoons butter (recipe calls for 4 and that would be delicious but 2 was enough for us) 
  • 2 large onions, thinly sliced 
  • 1-2 cloves garlic
  • 2 cups beef broth (read the 4th paragraph above for more info if you skipped it)
  • 2 teaspoons fresh thyme – which would be great.  I didn’t have so added some dried.
  • 1/2 cup shredded gruyere
 

Directions

  • Preheat the oven to 425, line a baking sheet with parchment, or foil (grease the foil with olive oil so meatballs don’t stick)
  • Assemble meatballs, In a large bowl combing all of the ingredients and mix gently to combine.  Don’t overmix
  • Form the mixture into meatballs.  You can decide on the size – the bigger they are the longer they cook.  Mine were prob about 1 1/2 tablespoons but next time I’ll make smaller
  • Place on baking sheet and bake until golden and cooked through – if medium sized this should take about 25 m – but check before and continue to check the meatball temp and cook until 165 reads on a meat thermometer
  • If they haven’t browned much feel free to pop under the broiler for a minute – I find them more appealing with color (and there is less color with less cheese)
  • Make the sauce – in a large skillet melt the butter and add the onions and cook until VERY soft and golden.  This is KEY.  The recipe states 25 minutes but I prob kept those onions slow cooking for 40m and when I read the comments on the original recipe,  people caramelized them even longer.  I start on medium heat but eventually to low and stir them often.  You don’t want to burn the onions.
  • Add garlic and cook until fragrant 30 secs or so (don’t burn the garlic it’s very bitter) 
  • Add broth and thyme and season with a little salt and pepper
  • Bring to a boil then reduce heat and let simmer and bubble until slightly thickened 10-15 m.  Taste the reduction now and reseason for salt and pepper.  Add the glace (mentioned in f4th paragraph above) if you have it and want to.  
  • Add the cooked meatballs to the skillet and sprinkle with gruyere and cover and cook until meatballs are warmed through and cheese is melty – this can take 5-10 minutes depending on how hot your meatballs are.
  • Sprinkle with thyme and serve. Yum. 

thai fish curry

This curry is a new favorite of ours –  I made it with flounder which was not the best choice as it fell apart a bit.  I managed to take a lovely photo but next time I’d try with a firmer fish like cod or haddock or cod.  I found this recipe in an older cookbook of mine.  Periodically I go through my books and donate a bunch that I rarely use.  This one though, The Mediterrasian Way, I always hold on to.  It is weird because the concept of the book is Mediterranean and also Asian.  The recipes are not mixed –  no fusion here.  Just simple healthy meals that are spicy and flavorful.   

Prep the ingredients before you cook as it all comes together fairly fast and easy.  Serve with rice or cauliflower rice – or over a bed of baby spinach (that will soften when you add the hot curry) or add extra veggies and eat just like that. You can also add the fresh spinach at the end – and that is also when I add peas and tomatoes and any veg that doesn’t take long to cook.  

I will give you the basic recipe here – but as you can see from the photo, I used haricot beans, baby Bella mushrooms, peas and tomato.  But have fun and make what you enjoy.  If you want your fish to have a little color to it, just pan sear right before you place it into the curry broth.  I didn’t here – but I know if I was cooking for a reluctant fish eater, I might because for some reason fish with color is a little less intimidating.  Maybe…

 

Serves: 4

medium to fairly easy

Ingredients

  • 1-2 tablespoons oil ( I used olive oil) book calls for canola or peanut 
  • bell pepper, sliced
  • 32 green beans (I did not count – but here if you need it) 
  • 2 cloves garlic, more to taste
  • 2 teaspoons finely chopped lemongrass  (I used a lemongrass puree as discussed in the cod in coconut broth recipe)  
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons turmeric
  • 2 cups coconut milk (use full fat if you can handle it)
  • 1 cup water
  • 4 tablespoons fish sauce
  • 4 teaspoons brown sugar
  • 1 teaspoon chili powder
  • four to five 6-ounce firm whitefish fillets (snapper, cod, haddock) each cut into thirds
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped basil (I didn’t have any but would be delicious)
  • kosher salt or Maldon Salt
  • pepper  

Directions

Prep all ingredients and set up by the stove. 

  • In a large skillet – heat the oil over medium high heat and then add the pepper and green beans – stir here and there, until the pepper has softened – about 4 minutes (I used the mushroom instead of the red pepper) 
  • Add the garlic, lemongrass, ginger and turmeric and cook, stirring constantly for about a minute.  
  • Add the coconut milk, water, fish sauce, sugar and Chile powder and bring to a boil.  Reduce the heat to medium and simmer for 8 minutes 
  • Add the fish and spoon the sauce over the fish to coat, and simmer, covered for about 8 minutes or until the fish is just cooked through.
  • Remove from heat and add the lemon juice, basil, and season with salt and pepper and enjoy!

cod in coconut broth with lemongrass and ginger

This is my third attempt preparing a fish dinner (since the kids left) and it is a recipe finally worth writing about.  I added a ton of extra vegetables so it looks more complicated than it needs to be so please don’t be intimidated.  I will give you the basic recipe with the option to add more vegetables.  I love Thai flavors, lime, cilantro, lemongrass, ginger and fish sauce.  This all comes together so nicely – the broth is flavorful and highlights the flakiness of the cod.  I found this recipe in Foolproof Fish – America’s Test Kitchen – a cookbook that my mother suggested when I mentioned how little I know about preparing fish.  The book is beautiful and filled with recipes as well as substitutions and tips on cooking methods.  So give it a try if you think you might fancy it.  I don’t get payment btw!

I used a lemongrass puree that I found in the vegetable aisle of my local supermarket because I couldn’t find fresh lemongrass.  

Fish sauce is sold at most supermarkets these days – if you can’t find you can easily order online. 

You can use light coconut milk, but the broth will be noticeably thinner and less rich.  

This recipe serves 4 and you can substitute black sea bass, haddock, hake or pollock.

 

Ingredients

  • 1 tablespoon oil – I used avocado oil, the author writes vegetable oil, but I think most oils work ok
  • 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1.5 teaspoon kosher salt 
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 cup water
  • 2 carrots, peeled and cut into 2 inch long matchsticks
  • 1 (10inch) lemon grass stalk, trimmed to bottom 6 inches and bruised with back of knife (or use the lemongrass puree I used about a dollop the size of a quarter)
  • 4 (6-8) ounces skinless cod fillets – about 1 inch thick – or a little thicker is fine – 
  • 1/4 teaspoon pepper – or to taste
  • 1/3 cup canned coconut milk (well shaken)
  • 1 tablespoon lime juice plus more for serving
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped dry roasted peanuts (if you like!)
  • 2 tablespoons fresh cilantro leaves (find info here for a note on cilantro)
  • 1 serrano chile, stemmed and sliced thin (or less depending on your taste) If you don’t have serrano chile substitute with a red Fresno chile if possible.  Otherwise, improvise for some heat – I used dry serrano chile and minced.
  • As you can see in the photo, I added cooked corn, zucchini and squash ribbons, peas and tomatoes.  But completely unnecessary.  If interested though, I cooked the corn first and then I sautéed these vegetables a bit before I added them to the broth.  Maybe 5 minutes…really depends on the veggies you add.

Directions

Set up your mis-en-place (ingredients):

Clean and slice leeks, mince garlic, peel and grate the ginger, wash, peel and cut carrots, bruise the lemon grass, squeeze the lime, crush the peanuts, wash the cilantro, cut the chile

  • Heat oil in a 12 inch non stick skillet over medium heat until shimmering. 
  • Add leek and a bit of the salt and cook, stirring occasionally, until lightly browned about 5-7 minutes. 
  • Stir in garlic and cook for 30 seconds (don’t let it burn it will taste bitter).
  • Stir in water, carrots, and lemon grass and bring to simmer.
  • Pat cod dry with a paper towel and sprinkle with remaining salt and pepper.  
  •  Nestle the fish into the skillet and spoon some cooking liquid over the top and bring to a summer.  
  • Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with a paring knife or registers 135 degrees, this should take 8-12 minutes depending on the thickness of your cod.  Cook longer if fish still looks opaque.  
  • If adding extra sautéed vegetables, you can add them to the skillet at this point.  
  • Transfer fish to individual shallow bowls, discard the lemon grass and divide leeks and carrots (and extra veggies if you used) evenly among the bowls.
  • Off heat whisk in the coconut milk, lime juice and fish sauce and season with kosher salt and pepper to taste
  • Ladle broth over fish and sprinkle with cilantro, peanuts and Chile.  Serve with lime wedges.  So good! I’d like it right now!

blueberry pancakes (one bowl, healthy)

Andy learned how to cook last year- how to make dinner for himself – and breakfast – and well he is pretty good!  Being home however, brings out the little boy in him – pleading (well truly just asking now that he is 21) for me to make him waffles.  At the start of the pandemic with all the kids home I was eager and excited to cook for them.  As time passed, the morning waffles became a bit tiring especially because Andy knows how to make them – and dinners are a handful because of Greg’s dietary needs and Andy eating a ton and everyone wanting leftovers!  Recently though he asked me to please make him blueberry pancakes (he has moved on from chocolate chip).  I have many old recipes in the blog – but I’m always searching for the next best recipe.  Be it brownies, chocolate chip cookies or pancakes – it is a never ending endeavor.  I succeeded I think – I found this recipe from the blog Amy’s Healthy Baking (I fiddled with it a bit) and I have to report that they might be the best to date.  Oh and don’t skip the vinegar.  I know it seems weird but I promise you cannot taste it.  And please don’t compare these to buttery, white flour, decadent pancakes.

For measuring flour it is best to use a small digital scale.  Jamie from My Baking Addiction gives a really thorough tutorial on how to measure flour with a measuring cup – and how that this specific measurement can make or break your cookies (in this case pancakes!) 

Sylvie said “delicious, truly good mom” and Sarah (Greg’s girlfriend) said “I’m really full but I wan’t more – these are REALLY good!”  And Andy said “They are fire”.  So there you have it.  Bake and enjoy – 

Oh, I usually double the recipe – esp if I have a crowd.

20 small pancakes

Prep time: 5 minutes

Easy

ingredients

  • 1 tablespoon unsalted butter, melted 
  • 1 large egg
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1/4 cup (60 g) plain nonfat greek yogurt 
  • 2 tablespoons milk (I used 1 percent)
  • 1/4 cup water
  • 1 cup plus 2 tablespoons (135 grams) white whole wheat flour (or half whole wheat and half white) 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup fresh blueberries

Directions

Melt the butter.  And in a medium bowl, whisk together the butter, egg, vanilla, maple syrup, and salt.

Stir in the Greek yogurt and mix until there are no lumps.  Stir in the vinegar and then the milk and water. 

Pour the flour evenly over the patter and sprinkle the baking soda and baking powder on top.  Stir until just incorporated and fold in the blueberries.

I use my griddle to cook these – and they work fine with or without butter.  You can also use a non stick pan.  You really can make any size you want so have some fun!

If you look at Amy’s Healthy Blog blueberry pancake post  she gives a lot of advice regarding substitutions for special diets.  So check that out too.

ground turkey taco meat

Andy made this turkey taco meat last week (above – the two pics on the right) and several times last fall.  It’s versatile and easy and oh so good.  I made it last week for me and Rob – and it was good!  I had it in iceberg lettuce and a salad the next day. 

 The taco meat also tastes great on top of rice, in a taco salad bowl, as a topping on baked potato, as well as for tacos.  Any which way you can add guacamole, salsa, chopped cucumbers, chopped pineapple, red peppers, sour cream or greek yogurt…and more!  

He and I often add veggies to the dish – we might cook them separately and double the spices and liquid – mushrooms are great in there – or a bunch of frozen peas at the end.  Andy is partial to carrots as you can see.

This recipe calls for 2 pounds of meat but Andy usually doubles it while at school so he has a ton of leftovers.  When everyone was home I made 5 pounds.  It lasted 2.5 days!  Oh, and you can sub ground chicken or beef.  

Enjoy – 

Serves: a lot

Prep time: 10 m

Cook time: when it's done! But about 20 m

Easy

Spices

  • 4 tablespoons chili powder
  • 2 tablespoon ground cumin
  • 4 teaspoons paprika
  • 4 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (more or less depending on your taste)

Ingredients

  • 2 pounds ground turkey meat
  • 1 1/2 cups water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • serve with chopped cucumbers, guacamole, salsa, greek yogurt (or sour cream) and chopped pineapple for some excitement.  

Directions

Mix all the spices together and set aside.

  • Cook the meat in a large skillet – use a little oil (2 teaspoons) if you are using a stainless pan. No oil necessary if you are using a non stick pan.
  • Cook turkey in a large skillet over medium heat – stirring to break up clumps. When the turkey is cooked (no more pink spots), stir in the spice mix and water. Reduce the heat and simmer stirring here and there until most of the liquid has been absorbed – maybe 10 minutes.
  • Stir in cider vinegar and brown sugar – simmer to let the flavors merge –
    If using beef then you may want to strain the beef of fat before you add the spices.
  • serve with guacamole 

Chocolate Dipped Fresh Fruit

Chocolate Dipped Fruit

I’ve dipped a multitude of goodies in chocolate.  My favorite is fresh fruit.  Not just strawberries, but blueberries and raspberries and especially pomegranates.  I might be alone here since whenever I make them I seem to be the only one standing over that platter insisting that “you need to try these!!”   That feeling of the pomegranates popping while the chocolate snaps and then melts, well, it is a symphony in my mouth.

Eat these the day you make them and place in the refrigerator until you serve.  They are mediocre the next day as the fruit begins to break down and gets a little funky.IMG_0286

Read here to remind you about tempering chocolate.  And here about other valentine treats.

banana bread (gluten-free and DELICIOUS)

This banana bread is really very good.  Seriously good.  For real.  Andy was home from school today, studying in his room and started texting me…What are you making! Smells so good!  I informed him that I made the banana bread again, but in muffin form.  Down he came and quickly gobbled up two and oh, BTW, he isn’t even gluten-free (and is a harsh critic).  You will not miss the gluten in this recipe.  Full of banana flavor, a delicious rich tasting crumb – and some extra chocolate chips, well, good good good!  Found myself muttering the good, good good as I tasted and sampled over and over again.

This recipe is from the book Purely Elizabeth and I just LOVE it.  I really do.  Elizabeth promised that you wouldn’t miss your old banana bread, and she is correct.  You do need to get a few special items from your grocery store or from Amazon.  If you are gluten free, I assume you have most of this in the house.  And even if you are not – I urge you to try.

Also – the first time I made this I baked in a loaf pan and it was really delicious – but I felt I needed more control on how cooked the middle was and so tried in muffin tins.  I liked both.  Next time though, I think I would pour most of the batter into the loaf pan, but hold a little back and bake the remaining in a mini loaf tin or make a few muffin shapes on the side.  Cooking time will be affected with all of the different shapes.

Oh, you want to wait for your bananas to be overripe – with dark spots on the skin.

banana bread (from Purely Elizabeth by Elizabeth Stein):

cinnamon sugar (2 T of coconut sugar for every 1 tsp of cinnamon)
1 cup coconut sugar
1/2 cup almond flour
1/2 cup millet flour
1/2 cup brown rice flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
3 very ripe bananas
1/3 cup coconut oil (just melt this if in solid form)
2 large eggs
1 teaspoon vanilla extract
1/3 cup walnuts (I didn’t add because my family doesn’t love)
1/2 cup chocolate chips (I added a cup!  I did, but do what you want)

Preheat the oven to 350 degrees.  Use and oil spray or coconut oil to grease the loaf pan.  Sprinkle the cinnamon sugar to coat the bottom and sides and set aside.

In a large bowl, stir together the coconut sugar, almond flour, millet flour, brown rice flour, cinnamon, and baking soda.  In a separate bowl (or in electric mixer) beat together the bananas, oil, eggs and vanilla until smooth.

Pour the wet into the dry (or if using your mixer you can put the dry into the wet) and stir until combined.  Add the chocolate and walnuts (if using).  Pour into pans – loaf, muffin, mini…and bake until done.  If you put all the batter into a loaf pan, Elizabeth says 45-50 minutes.  If you make the loaf pan less full as I mentioned above, baking time will be lower.  And muffin tins, much lower.  You want the top to spring back gently when touched.

Yum.  Enjoy –

 

 

new banana pancakes

Delicious.  Banana.  Chocolate.  Fluffy.  Yeah, ok, I made a new kind of pancake AGAIN.  What’s wrong with me?  I’m not sure but I seem to be obsessed with pancakes, brownies and chocolate chip cookies and my dog.  Oh well, there are worse things.  We all love these.  Andy and Sylvie of course as they are somewhat easy to please, although both would protest and exclaim that these truly are the best banana pancakes to date.  Greg though – big fan which is a bit more exciting.  And Rob and I tend to eat the leftovers every morning after our own breakfast.  Instead of buttermilk, this recipe calls for milk and white vinegar which is nice because I always have these ingredients in the house.  I used my new griddle to make these and I love the ease and non burn and easy flip factor.  My first griddle which is exciting too!  Enjoy another breakfast from me!

banana pancakes (slightly adapted from Little B Cooks):

1 cup milk
2 tablespoons white vinegar (not white wine!)
1 teaspoon vanilla
1 egg
2 tablespoons melted butter
1 cup white whole wheat flour (or all-purpose, or half wheat, half white)
2 tablespoons sugar
1 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
2 small mashed bananas

optional

chocolate chips
blueberries
maple syrup (the original recipe says to heat and add a dash of nutmeg! I’d add a dash of sea salt too)

Add the vinegar to the milk and let sit for 5 minutes.  Heat your griddle (if you are using).

Mix together the dry ingredients.

Mix together the milk/vinegar, vanilla, egg, butter and bananas.

Gently fold into dry ingredients.  Add more milk if seems too thick.

Stir in chocolate chips if desired 0r sliced bananas, or blueberries.  Heat syrup with nutmeg and salt.  We tend to eat these plain but when splurging add the syrup.

Yum.