Vegan Pancakes

1½ cups unsweetened almond milk

¼ cup canola oil

2 Tbsp. ground flaxseed

2 Tbsp. cider vinegar

1 tsp. vanilla extract

2 cups all-purpose flour

2 Tbsp. coconut sugar

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

Optional: Mixed fresh berries, vegan butter and maple syrup

In a medium bowl, whisk together the dairy-free milk, oil, ground flaxseed, apple cider vinegar and vanilla extract. In another bowl, whisk remaining ingredients. Pour wet ingredients into dry ingredients, stir just until moistened. Let batter rest for 5 minutes.

Preheat griddle over medium heat. Lightly grease griddle. Pour batter by ¼ cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Prep time: 15 minutes. Cook time: 5 minutes/batch. Makes: 5 servings.

Ice Cream Sundae Dessert

2 cups semisweet chocolate chips

1 can (12 oz.) evaporated milk

½ tsp. salt

1 package (12 oz.) vanilla wafers, crushed

½ cup butter, melted

2 quarts vanilla ice cream or flavor or your choice, softened

In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about 25 minutes. Remove from the heat; set aside. Combine wafer crumbs and butter; set aside 1 cup. Press remaining crumbs into a greased 13x9 inch pan. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

Prep time: 20 minutes + freezing. Cook time: 25 minutes. Makes: 16 servings.