Just the facts, (Flap) Jack!

hot cakes

Missing: presumed eaten

Last seen: on my plate

Wearing: a mango-maple wrap

Full report from the chef, Mrs. K. Mortensen, a.k.a. The Benevolent Vegan (see below)


Whole Wheat Vegan Pancakes With Warm Mango-Maple Jam

11/4 cups whole wheat flour
1 Tbsp. flax meal
1 Tbsp. baking powder
1 tsp. grated nutmeg
1 tsp. cinnamon
1 cup non-dairy milk – soy or almond work best
1/4 cup unsweetened applesauce
grated lemon zest (to taste)
1 Tbsp. oil of your choice

Mango-Maple Jam

1 cup frozen mango, warmed and mashed in a small pan on the stove
Add 1 Tbsp. maple syrup and zest of lemon

Combine all pancake ingredients in a medium bowl in the order described. Set aside. Heat your pan until it sizzles when a drop of water is splashed on it. Drop about 1/2 Tbsp. Earth Balance spread on the pan. (You may need more later.) Pour 1/2 cup measures of batter on pan and cook on medium heat until the edges are crisp and the top is bubbling. Flip, using the back of the spatula, scraping underneath the pancake with the front edge. Wait a minute and then remove to a foil-lined pan in a very low oven. Repeat until all the batter is gone.

Meanwhile, heat the mangoes in a small pan, add the syrup and lemon zest. Keep warm until all pancakes are cooked.

You could hold these for ransom. Seriously.


Two-fer One!



1 cup frozen banana chunks

1 cup frozen mango chunks

1 granny smith apple, cored and chopped

1 Tbsp. flax meal

1 cup Kiju mango-orange juice

1 cup unsweetened soy or almond milk

1 tsp. ground ginger 

Give it a twirl. Pour and share.

Wake-up Call!



2 organic carrots: speed-peeled to core and chopped

1 organic apple, chopped

1 cup organic apple juice

1 heaping tsp. ginger

1/2 cup frozen mango cubes

1 Tbsp. flax meal

1 cup unsweetened vanilla almond milk

2 ice cubes


Whiz…pour … and GO!