Mark Bittman’s Vegan Coconut Pancakes

These are interesting. In a pleasantly anomalous way. When I think of coconut pancakes, I think of something sickly sweet. Something served on a cruise ship or at a really mortifying resort in Cancun. Negative connotations aside, these are substantial and hearty, humbly anchored in whole wheat flour, enlivened by the addition of nutmeg and allspice, and lightened by the presence of coconut milk and a delectable fruit compote. Consider them an eclectic way to sublimate your cravings for a syrupy stack of buttermilk pancakes into a veritable health food.

How to Have Your Cookies and Eat Them, Too: Teff Peanut Butter Cookies

“New year, new you” blah blah blah. Amongst my circle, cutting down on white sugar is by far the most unanimous resolution. However, if you’re like me, there is no way in hell that you’re cutting out sweets. Not only do I advise against cutting out sweets for countless emotional and psychological reasons, but also for physical ones. They say withdrawal is a terrible thing… so WHY go cold turkey when you can whip up a batch of these delightful little bundles of joy? Made with teff flour, a veritable nutritional powerhouse from Ethiopia full of fiber, protein and iron and sweetened with maple syrup, these cookies are rather righteous. Oh, and they’re vegan to boot.