I was sent a product to review from a new company called XAGAVE. They also sent me a very nice (although not vegan) cookbook that is full of really healthy recipes that I can put my vegan spin on very easily! Excited to veganize and try some of those!
XAGAVE brand agave nectar is a mixture of white agave and blue agave nectar, resulting in a mild, sweet, wonderful flavor. Xagave brand agave contains calcium, iron and inulin, as well as other vitamins and minerals. Inulin is a water-soluble dietary fiber that has many benefits, including strengthening the immune system, moderating blood sugar levels, improving digestive health, improving regularity, enhancing calcium absorption, increasing bone density and reducing risks of colon cancer. Regular sugar actually does the exact opposite! I thought the flavor was really great, and it worked really well in some of my baking recipes a s a sugar replacer.
You can read more about XAGAVE here on their website...
Now for the GIVEAWAY...one of you is going to win a 50-ounce (36 fluid ounce bottle) of XAGAVE from me! And I have the yummiest way for you to use it! (recipe will follow)
To be eligible to win...
*Become a follower of the Little House of Veggies blog and leave a comment stating that you have done so, and why you want to win the agave...and for extra entries, you can do any of the folloing, but make sure to leave a separate comment for each entry. Every separate comment/entry gives you more chances to win!
*Become a fan of the Little House of Veggies Facebook page
* Follow on twitter, and/or tweet about the giveaway
if you are already following the blog, facebook page, and/or twitter, state that you are already doing so.
Thats it. This giveaway will close one week from today (Sept. 24) and a winner will be picked at random. Good Luck!!!
Ok, Now on to the recipe...My kids love pancakes (but who doesn't?!). I make them all the time for them. This recipe is so good, 100% whole wheat, and dipped in the best, most simple cinnamon butter syrup. You will love it! I also will cook these in little "silver dollar" sized pancakes, and pack them in my daughters lunch with a little dip for a fun lunch once in a while. She loves it!
Whole Wheat "buttermilk" Pancakes with Cinnamon Butter syrup
What You Need:
2 1/2 cups unsweetened Almond milk
1/4 tsp blackstrap molasses
Juice of 1 lemon
2 cups white whole wheat flour
4 Tbsp. wheat germ
2 Tbsp. evaporated cane sugar, or Sucanat, maple sugar, etc.
3/4 tsp sea salt
2 tsp. baking powder
1/2 tsp baking soda
Preheat a griddle. In a small bowl mix together the almond milk, lemon juice, and molasses. Set aside for 5 minutes. This will create a vegan buttermilk. While the milk mixture sits, whisk all of the dry ingredients together. Pour the wet mixture into the dry mixture and fold together until just mixed together. It is ok if the batter is a little lumpy. For larger pancakes, use about 1/4 cup batter per pancake. For silver dollar pancakes, use about 1-2 Tbsp. Cook for a few minutes on each side.
Cinnamon Butter Syrup
1/2 cup XAGAVE agave nectar
1 Tbsp. Earth Balance butter
1 1/2 tsp ground cinnamon
In a small saucepan, gently heat the agave, butter and cinnamon. Once butter has melted and the mixture is warmed through, take off the the heat. Pour over the Whole Wheat "buttermilk" pancakes! YUM!