I’m still [more or less] in the midst of unpacking everything, so cooking hasn’t been happening anywhere as often as I’d like. (That coupled with illness and an actual set schedule for the first time in 2 years takes some getting used to! I got spoiled with the whole mostly-not-mandatory-attendance thing.)
In my laziest moments, it’s invariably either my rice cooker or my crockpot that ends up coming to the rescue. Today, it’s my rice cooker. :] You may have seen this idea on lifehacker at some point in time. I’ve been meaning to expand on the whole rice cooker cake idea for a while now, so what better time to start than now? This is not in plural form because one giant pancake is probably more than enough. :O
(Chocolate Banana) Almond Pancake
-Namaste Foods gluten-free pancake/waffle mix (it was on manager’s special for $2 at Kroger!)
-2 tbsp unsweetened applesauce
-3 tbsp almond powder*
-1/2 cup vanilla soy milk
*obtained from an Asian market (ingredients: almond powder, almond oil, cornstarch, sugar)
1) Mix everything together until no longer lumpy.
2) Cook in rice cooker for ~45 minutes! (I set it to the “cake” function on mine.)
3) Top with desired toppings (honey, maple syrup, fresh fruit, etc.) and serve.
For the record, I used a chocolate bourbon sauce + sliced bananas to top mine. Those pretty much cancelled out any almond-ness I could’ve tasted, but you can still smell its essence! :]
(Also linked up on this week’s Delicious Dish Tuesday! Button is on the sidebar! :)