If I told you that these pancakes taste as good as they look, I wouldn’t need to say more, and yes, they do, but I also want to note that they are partially whole-grain, and I ate my portion with minimal syrup and no Earth Balance. Aren’t pancakes always better when someone else makes them? Yum!
I found this recipe online and am not sure if I can/will recommend it yet….the batter was so thick that I was worried the cake wouldn’t turn out at all. I feel a little bit better about it now, but we’ll see after the celebration of a friend’s birthday tonight! I did modify the recipe slightly, using all ground maple sugar instead of any other refined sugars. However, as you can see, there is quite a bit of frosting, sweetened not only with maple syrup but also with some powdered sugar (organic and fair-trade!).
I do NOT mess around when making candy- or sugar-coated nuts. These are coated with not only maple syrup but also maple sugar. It’s like pouring a gallon of the syrup down your throat, only more sophisticated and with extra protein and minerals. There are candy-coated ground and whole cashews in the middle layer as well.
While this is a tester recipe, I have made it many times, as the scones are so good! I’ve even made them lower in fat, but they do taste best when you use the original recipe.
These are going to be a part of the Thanksliving potluck dinner tonight. I hope to get some good pictures of the rest of the food!
Friendly Foods (for bread)
Vegan Vittles (for spread)
Shown here is a delicious, moist, and sweet bread from Friendly Foods, with whole-wheat, barley, and unbleached white flours, served with a carrot-maple-cinnamon spread from Vegan Vittles. Half of the loaf was gone within 20 minutes! 
Vive Le Vegan!
Have some leftover cereal? Then, make these squares! They have hemp seeds, peanut butter (or any other nut butter you want to use), maple syrup (I used barley malt, since I ran out of maple this weekend), vanilla extract, ground-up cereal (use stale, who cares?!), and a topping made from chocolate chips and non-dairy milk (I used hemp).
So tasty and filling, better than a granola bar! Frank said, “These are fantastic!”
Prep time - 5 minutes, tops. Then cool in the refrigerator.
Love, Eric (http://www.loveericinc.com/books_en.html)
This is a delicious, creamy yet light, maple and brown rice syrup sweetened dessert! Frank and I had a great time making it together in the kitchen for his parents’ 40th wedding anniversary. :) Eric and Sanae have another book coming out in April, so keep an eye out for it. Their recipes seem to be very tasty, healthful, and, of course, made from peacefully-obtained ingredients.
Passionate Vegetarian
A yeasted bread with whole-wheat, unbleached white, and brown rice flour, and cooked wild rice, blueberries, maple syrup, and chopped walnuts.
Vegetarian Gourmet’s Easy Low-Fat Favorites
They aren’t lying about the easy part! No rolling or waiting for dough to rise here! These are best served warm out of the oven, still drizzling with the sugary-nut topping!
Vegan Cupcakes Take Over the World
This cupcake has a repeat appearance on the Utopian Kitchen, with good reason. They are delectable!
“Until he extends his circle of compassion to all living things, man will not himself find peace.” Dr. Albert Schweitzer
From Joy’s cookbook (testing/unreleased - can’t give out recipe!)
This is the fourth time I’ve made these scones in less than a month! You can even reduce the fat greatly. I love the taste, the texture, the moistness, and the spices! Stay tuned for Joy’s release date.
