peanut butter banana buckwheat pancakes / black bean stir fry with poppyseed polenta

October 14, 2008

Peanut Butter Banana Buckwheat Pancakes

  • 3+ bananas
  • organic PB
  • 1 1/2 cup hodgson mill’s buckwheat pancake mix (yes, its sorta cheating)
  • maple syrup 
  • 1 cup hazelnut milk
  • egg equivalent – 1 egg
  • 2 tbsp of oil (we used coconut)
  • glob of apple sauce
  • a hefty shake of ground flax seed


Made the batter +/- according to the box. For 6 – 8…. there just didn’t look to be enough for normal size pancakes… Sigh. Yes, American size portions tend to be outrageous but we are talking pancakes here. So, for two we made the 12-14. Poured in a lot of peanut butter, 1.5 chopped bananas, flax seed, and apple sauce. Let it set for a bit. Cooked em up. Smothered with PB, poured on the maple syrup. GOOD TO GO. 






Black Bean Stir Fry with Poppyseed Polenta


  • 5 cups water
  • dash of sea salt
  • 1 cup polenta
  • 2 tablespoons coconut oil
  • 2 tablespoons poppy seeds
  • 1-2 cups chopped broccoli
  • 1-2 cups mixed bell peppers
  • can of black beans drained
  • cayenne pepper
  • turmeric
  • cumin


I used the ‘Soft Poppy-Seed Polenta’ recipe from Veganomicon, kinda soupy but the only other time I used polenta was in a bake so I guess that’s normal. Stir fried the broccoli and peppers with a bit of coconut oil and some garlic then added the black beans. Spiced it as advised by Mimah. Topped the polenta with the stir fry, added more cayenne. YUM.



2 Responses to “peanut butter banana buckwheat pancakes / black bean stir fry with poppyseed polenta”

  1. Brown Boy said

    Uhmm… The polenta happened when and how did I miss out

  2. White Girl said

    i ate dem pancakez. tasty like heavyn.

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