It's Mother's Day!

May 12, 2019

My mom's two all-time favorite foods are Banana-Nut Pancakes and Coconut. For Mother's Day I made her the pancakes or breakfast and Coconut Cream Pie for dessert.

Banana Nut Pancakes:

Ingredients:

• 3/4 cups Great Value Gluten-Free All-Purpose Flour

• 1/4 cup chopped pecans

• 3 tablespoons white sugar

• 1 tablespoon baking powder

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup Unsweetened Almondmilk

• 2 small overripe bananas, mashed

• 1 1/2 tablespoons olive oil

• 1/2 teaspoon vanilla extract

• 1 egg

Instructions:

1. Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.

2. Whisk almond milk, bananas, olive oil, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.

3. Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet.

4. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

(Of course I added mini chocolate chips to half of the batter. She still loved them, because who would pass up chocolate?)

Coconut Cream Pie:

The Pie Shell:

• 1/2 cup Earth Balance Organic Buttery Spread

• 1 cup coconut flour

• 1 cup almond flour

• 1 tsp salt

• 1 egg

1. Preheat oven to 375 degrees.

2. Melt the butter in the microwave for 30 second intervals.

3. Mix the dry ingredients with the butter.

4. Add the egg and combine.

5. Dump into a greased 9-10 inch pie pan.

6. Press down with a flat bottomed measuring cup or your hands and around the sides. Make sure it's no thicker than half a centimeter.

7. Bake in the oven for 10-15 minutes.

8. Fill and enjoy!

The Filling:

• 1/3 cup cornstarch

• 3/4 cup sugar

• 1/2 tsp salt

• 3 cups canned coconut milk (approximately 3 cans)

*Note: Coconut milk separates into clear liquid and white cream in the can. When you open the cans mix together the cream and liquid to use.

• 4 egg yolks

• 2 tsp vanilla extract

• 2 TBSP Earth Balance Organic Buttery Spread

• 1 cup shredded coconut

1. Combine the cornstarch, sugar, and salt in a medium saucepan.

2. On medium heat, add the milk and stir constantly as you bring it to a boil.

3. Let it boil for one minute before adding half the mixture to the egg yolks, whisking to temper them.

4. Add that back into the saucepan and boil for another minute.

5. Remove from heat and add the vanilla, butter, and coconut.

6. Cool the filling for 30 minutes before pouring into the cooled pie shell.

7. Refrigerate for two hours and top with Coco Whip and sprinkled-on shredded coconut.

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Happy Mother's Day! Give them all kisses and love for being the amazing women who helped raise us to be who we are today!!