Ingredients:

1.5 cups of flour *gluten free flour if you would like it gluten free
1 T cinnamon
2 tsp of baking powder
1.5 cups of vegan milk (cashew, soy, almond, etc)
2 tsp vanilla
Vegan margarine

Method:

Mix all of the dry ingredients in a large bowl. Add the milk, and the vanilla and mix until lumps are mostly gone. Melt about a T of margarine in a large pan. Pour batter in the pan to make about 3 - 4 small pancakes. Flip when starting to brown. When the other side is starting to brown, remove and start again until done. Top with vegan margarine and your favorite toppings such as powdered sugar and cinnamon, maple syrup, vegan chocolate chips, etc. Enjoy!

Ingredients for Sauce:

1/4 cup of vegetable broth
1/4 cup soy sauce or liquid aminos for gluten free
 3 T brown sugar or agave nectar
3/4 cup peanut butter
juice from 1 lime
1/4 cup rice wine vinegar
1/2 T or more to your taste garlic chili paste
1/2 T ginger
1 T minced fresh garlic

Pad Thai:

1 8 oz package of mushrooms sliced
1 broccoli crown cut up 
1 8 oz pkg of bean sprouts
1 8 oz pk of frozen peas
1 pkg of extra firm tofu pressed and cut into cubes
2 T of minced fresh garlic
5 stalks of green onions cut into slices, separate the white slices from the end green slices
1 T rice wine vinegar
2 T olive oil
1/2 cup chopped peanuts
1 8 oz. package of rice noodles prepared and set aside


To prepare the sauce and tofu

Mix all sauce ingredients together. Set aside about 1/4 cup of the sauce and coat the tofu with it. Heat in an air fryer for about 15 minutes at 400 degrees. Shake up every 5 minutes or so to make sure it doesn't stick or burn. If you don't have an air fryer, you can bake in a 400 degree oven on a cookie sheet sprayed with pam for about 25 minutes or so. Make sure to turn the tofu half way so it doesn't burn.

To prepare:

Heat olive oil in a large pan. Add the white onions and saute for a few minutes. Add the minced garlic and saute a little longer. Add the rice wine and let burn off. Add the mushrooms and saute until starting to soften. Add the other vegetables and saute for another 4-5 minutes or so. Add the peanut sauce and tofu and bring to a boil. Add the rice noodles and continue to mix. If the sauce seems a little thin, you may sprinkle a tsp of cornstartch on it to thicken it up a bit. Plate, add chopped peanuts to top and also the chopped dark green part of the green onions. Enjoy!