Banana Buttermilk Pancakes, Makes 16 pancakes

1.Put the chile, garlic and ginger into the blender jar. Pulse on High 2 to 3 times to finely chop. Scrape down the sides of the jar.

2.Add the remaining ingredients. Blend on Low until completely smooth, about 30 to 40 seconds, switching to High for the last 15 seconds.

3.Serve immediately, or store in the refrigerator for up to one week.

Nutritional information per serving (2 tablespoons):

Calories 98 (69% from fat) • carb. 5g • pro. 3g • fat 8g

• sat. fat 2g • chol. 0mg • sod. 125mg • calc. 8mg • fiber 1g

Banana Buttermilk Pancakes

These pancakes lean on the sweet side –fitting for that special Sunday brunch, plus the kids will love them.

4.Place a griddle or large nonstick skillet over medium heat. Once preheated, melt a small amount of butter to just coat the pan. Drop batter evenly into the pan using a ¼-cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 1 to 2 minutes longer. Repeat with remaining batter.

5.Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F).

Nutritional Information per serving (2 pancakes):

Calories 199 (34% from fat)• carb. 27g • pro. 6g • fat 8g

• sat. fat 4g • chol. 71mg • sod. 306mg • calc. 81mg • fiber 1g

Makes 16 pancakes

1¾ cups unbleached, all-purpose flour

¼cup granulated sugar

¼cup packed light brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

¼teaspoon kosher salt

¼teaspoon ground cinnamon 1½ cups buttermilk

2 large eggs

¾ teaspoon pure vanilla extract

2ripe bananas (½ mashed, 1½ cut into thin slices)

¼cup unsalted butter, melted (½ stick, 4 tablespoons)

Unsalted butter for cooking

1.Stir together the flour, sugars, baking soda, baking powder, salt and cinnamon together in a small bowl.

2.Put the buttermilk, eggs, vanilla and the mashed banana into the blender jar. Blend on Low for 10 seconds. With the blender still running, slowly pour the melted butter through the lid until incorporated.

3.Add the reserved dry ingredients and Pulse on Low, about 10 to 15 times and then run on Low for about 5 to 10 seconds to just fully incorporate. If necessary, scrape the sides of the blender jar with a rubber spatula before blending on Low.

Dairy-Free Chocolate Mousse

This rich chocolate mousse is so good,

you won’t miss a thing!

Makes eight, ½-cup servings

1 cup soy milk

12ounces semisweet chocolate chips

1⁄3 cup granulated sugar

2teaspoons pure vanilla extract

1package (14 ounces) silken tofu, cut into 1-inch cubes

1.Put soy milk into a saucepan and place over medium heat. Bring milk to just a boil.

2.While milk is heating, put the chocolate, sugar and vanilla extract into the blender jar.

3.Once milk is hot, pour over the chocolate in the blender and blend on Low for about 20 seconds. Remove the measuring cup from the blender cover and add the tofu cubes while the blender is running on Low for about 1 minute, until homogenous.

4.Pour mousse into individual custard cups, wrap with plastic and refrigerate for at least 2 hours before serving.

Nutritional information per serving:

Calories 290 (41% from fat) • carb. 39g • pro. 5g • fat 14g

• sat. fat 8g • chol. 0mg • sod. 14mg • calc. 21mg • fiber 2g