Vegan Blueberry Maple Chipotle Brownies

Last Thursday Scott and I had just finished a workout together and I was quite hungry.  We were standing in line at Chipotle and I was piling up my burrito bowl with pretty much as many veggies as I could.  You can never have too many veggies afterall, as far as I am concerned!  When I got to the salsa and said I wanted all the different kinds and a lot of it I sort of got a funny look from the guy behind the counter.  "Are you sure?"  he asked, "Even of the hot???"  Yes, I replied, and you can put extra of the hot!  You see, for me the spicier the better!  I have been know to eat a habanero whole at times just for the burn of it.  Crazy, maybe but I hear it gets your blood circulation going!  Of course I love a good hot salsa, but I also love to use chilies in sweet applications as well!  Which is exactly why when I decided to make brownies on Friday, adding chipotle chilies came to mind. 

I love the paring of chocolate and chipotle and the subtle kick and afterburn that it gives that sneaks up on you.  I didn't just want to make plain chipotle brownies however, I wanted to add blueberries for little sweet pops of flavor throughout the fudgy lightly spiced batter.  I had made some with raspberries in the past and the results were delicious so I thought I would try blueberries. 

I also addded a bit of maple as well to sweeten and give a slightly caramelly note.  The batter was delicious, and of course I had a few samples of it as these were vegan so no worries about raw eggs...afterall one of my favorite parts of baking things like brownies is licking the bowl.  They smelled of intense dark chocolate as they baked filling my home with a heavenly aroma!  Once they were cool enough to enjoy (and letting them cool was the tough part), I bit into one and was greeted with pure deliciousness. 

They were fudgy, decadent and sweet with notes of caramel and bursts of jammy blueberries with a warm afterburn of chipotle that lingered on the tongue with the sweetness.  I actually enjoyed them more than the raspberry ones I had made earlier in the year because the blueberries were a bit sweeter than the raspberries.  They needed no adornment except for a little powdered sugar to make them prettier. 

I couldn't resist cutting them into cute little hearts because square bars can be boring.  It was a delicious experiment!  If you would like to experience them for yourself, I have included the recipe! 

Vegan Blueberry Maple Chipotle Brownies

makes 24

Brownies:

1 cup whole wheat pastry flour

1 tsp baking powder

2 tsp baking soda

2 tsp sea salt

1 tsp ground chipotle powder

1 cup coconut oil

6 oz unsweetened chocolate

1/2 cup agave nectar

1/2 cup maple syrup

1 Tbsp pure vanilla extract

1 Tbsp maple extract

3/4 cup pureed silken tofu

2 Tbsp blueberry jam

1 Tbsp balsamic vinegar

2 cups fresh organic blueberries

Powdered sugar for dusting (optional)

Preheat oven to 350 degrees with the rack in the middle position. Line a 9x13 inch pan with foil, and spray with non-stick spray. Whisk together flour, baking powder, soda, sea salt, and chipotle and set aside. In a large bowl, place chcocolate and oil. Microwave in 30 second intervals, stirring in between to melt the chocolate, until the chocolate and oil are smooth and well combined. Whisk in maple syrup, agave nectar, along with vanilla, maple extract, tofu, and jam, and whisk to blend until well incorporated. Whisk in vinegar until well blended and there are pale swirls throughout the batter. fold in berries until well incorporated, and pour into the prepared pan.  Place in the oven and bake for 30-40 minutes until set, starting to pull away from the edges of the pan and a toothpick inserted into the center comes out fairly clean. Do not overbake! Let cool in pan for about 10 minutes, then lift foil out by the edges and cool on a rack. Let cool completely, dust with powdered sugar if desired, then cut into 24 bars (or use a cookie cutter if you want to make it more interesting).

 

Vegan Blueberry Lemon Cream Cheese Ice Cream

When I was little I didn't like blueberries.  I thought they were mushy and not very flavorful, probably because I was eating the ones that were out of season and shipped half way around the world.  I remember the only type of blueberries I liked were the ones baked into sweet muffins...but the fresh ones not so much.  This all changed when I was exposed to local organic blueberries as an adult!  Now, every year when they come into season in Minnesota I will buy whatever I can get my hands on to enjoy while I can! 

 

So last weekend when I was cruising the produce department and I saw the large display of local berries on sale...I jumped on it and bought about 6 lbs.  I ate most of them plain.  Unlike the berries I had tasted as a child, they were the perfect balance of tart and sweet, ripe, but not mushy.  Blueberry heaven!  I decided that some of them needed to be included in delicious desserts, and the first was to be some sort of ice cream. 

 

I had a container of tofutti vegan cream cheese in my fridge and some lemons on my counter, so I whipped up some blueberry lemon cream cheese ice cream.  It was delicious!  Creamy, tart and sweet.  Blueberry through and through showcasing the beautiful little fruit when it is at its best!  The lemon balanced out the sweet ice cream and intensified the berry flavor.  I guess I didn't know what to expect the consistency to turn out like because of the cream cheese, but it was similar to a more decadent sherbet.  If you have access to locally grown blueberries, you must try this ice cream! 

 

 Vegan Blueberry Lemon Cream Cheese Ice Cream

Makes 6 cups

Ice Cream:

2 cups organic full fat coconut milk, chilled

8 oz vegan cream cheese (I used tofutti)

2 Tbsp lemon juice

2 cups fresh organic blueberries

2 Tbsp organic lemon zest

3/4 cup agave nectar

1 Tbsp pure vanilla extract

1/4 tsp sea salt

Combine all ingredients in a blender, and process until well blended.  Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into freezable container with a lid, and place in the freezer for at least a few hours, or overnight to firm up for best results.

Maple Balsamic Champagne Grape and Peach Crisp

If you were to ask me whether I would rather have a fruit pie, crisp, or cobbler, I would say crisp about 90% of the time.  I have to admit, it is my favorite of the baked fruit desserts and has been since I was a kid  I can remember coming home and the house smelling of warm spices and apples and an apple crisp cooling on the counter that my Mom had made to end our meal with that night.  It always had to be topped with a crunchy oat topping though, if the oats were missing it just wasn't the same.  One time she bought a premade one from the store and it was all white flour streusel and I remember complaining that I didn't like it and that it wasn't as crunchy.  I had sophisticated tastes as a 10 year old. 

Even now, my crisp has to have oats in the topping.  But I have also decided that it has to have large flake coconut, no matter what the fruit that went into it.  It adds a nice crunch and subtle sweetness that I would miss were it not there. This has become my standard topping.  So of course last weekend when I decided to make a crisp for myself that is what I used. 

Yes, I said for myself.  I guess I needed a bit of alone time after a week filled with lots of people and chaos...after all I am an introvert.  I needed to spend an evening enjoying some good dessert, wine and watching a chick flick with no interruptions.  So I got to work creating the delicious dessert!  I made an individual champange grape and peach crisp laced with balsamic vinegar and sweet maple.  Balsamic vingear?  Yep!  It is one of my favorite ingredients and it adds a sweet tartness that loves roasted peaches and grapes.  The maple just added that caramelly sweetness!  If you haven't had champagne grapes, then you are missing out! 

They are so sweet and delicious that every time I see them in the store when they are in season I pounce on them!  They make a wonderful dessert and were heavenly in the crisp.  The peaches and grapes baked into a jammy sweet  consistency which was complimented perfectly by the crunchy oaty coconut topping.  I served it with some ice cream (which I also HAVE to have with my crisp), and was feeling pretty relaxed watching my movie with the delicious crisp and wine! 

Maybe you need to make yourself a dessert and have some selfish alone time...I have included the recipe, but I need to add that I halved the one below so that it only made one crisp.  If you are not so selfish you can make the whole one and share of course!  Hope you all are having a wonderful week!

Maple Balsamic Champagne Grape and Peach Crisp

Serves 2 generously

Filling:

4 cups organic champagne grapes

2 cups diced ripe organic peaches

1/4 cup maple sugar or as needed depending on how sweet the grapes and peaches are

2 Tbsp balsamic vinegar

1/4 cup flour

1 tsp maple extract
1 Tbsp pure vanilla extract

Topping:
6 Tbsp whole wheat pastry flour

3 Tbsp maple sugar
4 Tbsp cold organic butter

3/4 tsp salt

1/2 cup old fashioned rolled oats
3/4 cup large flake coconut
Two 5 or 6 inch wide deep dish ovenproof bowls or pie plates

Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray two 5 or 6 inch wide pie plates or bowls with cooking spray. In a large bowl, toss together the grapes, peaches, 1/4 cup maple sugar, maple extract, vanilla, and 1/4 cup flour. Spoon into prepared bowls or pie plates, and cover with foil. Place plates on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling. Meanwhile, to make the topping, combine the flour, sugar, butter and salt in a medium bowl. Using a pastry blender, or 2 knives, cut butter into the flour until it is in pea sized chunks and clumping together. Add oats, and coconut. With hands, squeeze the mixture together forming larger chunks as well as incorporating the oats coconut and walnuts until it is evenly distributed as you go. Place in the fridge until the crisps are ready to top. When the fruit has baked for 35 minutes, and is bubbling, remove from the oven and top with the crisp mixture. Place back in the oven and bake for another 10-15 minutes or until lightly brown and toasted (keep a close eye on it as coconut burns very quickly). Remove from oven and let cool until warm...enjoy!

Chunky Monkey Granola

It had been far too long since I had made granola I decided last Saturday.  It used to be every other week or so I was whipping up a batch to have on hand to snack on and share.  There is something comforting to me about home made granola, and also something addictive as when it is cooling a large portion of it always seems to go missing.  I have made about 20 different varieties of the crunchy munchy snack, and that is what I love about making it myself. 

Being able to add ingredients which fit the mood I am in and satisfy my cravings at the time.  I have added just about every fruit and nut at one point or another, but there is one thing I hadn't tried...peanut butter!  Peanut butter sounded so good to me on Saturday, I had to add it to granola! 

I also had some dried bananas, and since bananas love peanut butter I thought it would be a perfect pairing!  I wanted it to have plenty of crunchy munchy things in it, so peanuts, pecans, and cashews along with some coconut for sweetness were added as well!  I had some cacao nibs which joined the nuts for a hint of chocolate, as well as a good dose of vanilla and maple flavor to make the granola even more delicious smelling!  I love the smell of baking granola, it always smells like oatmeal cookies while it is baking and the aroma fills every corner of my house for hours! 

It is so hard to wait until it is cool enough to sample, but when it just barely is I have to always taste it to make sure it is good of course!  It is funny as well, every time I make a batch of granola I always say to myself "This is the BEST granola I have ever eaten!"  I know that is not possible unless it gets better every time, but maybe in between batches I forget how good it is right out of the oven. 

I always make plenty to share, because who can resisit a bag of home made granola?  I called it "Chunky Monkey Granola" this time, because of the large amount of bananas and the delicious chunks of granola goodness due to the peanut butter causing it to stick together more (my favorite part).  Not only that, I felt a little like a monkey the way I was devouring it like a barbarian right off the pan as it is so addictive.  You should make some for yourself since I have included the recipe, I can guarantee you will love it as well along with whomever you share it with! 

Chunky Monkey Granola

Makes about 14 cups of delicious granola

6 cups old fashioned rolled oats

3 cups peanuts

2 cups pecans

1 cup cashews

2 cups large flake coconut

3/4 cup coconut oil

3/4 cup maple syrup

1/2 cup peanut butter

3 Tbsp maple sugar

1 Tbsp sea salt

1 Tbsp maple extract

1 Tbsp pure vanilla extract

3 cups dried bananas

2 cups cacao nibs

Line a large baking sheet with non-stick foil, and spray with cooking spray. Preheat the oven to 350 and set rack at the medium position. In a large bowl, combine oats, nuts, and coconut, and set aside. In another bowl, whisk together oil, agave nectar, peanut butter, maple sugar, sea salt, maple extract, and vanilla extract until well combined, then pour over oat mixture and toss to coat until completely blended. Pour out onto prepared baking sheet, and spread out evenly. Bake for about 30 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in bananas, and cacao nibs and enjoy!

Vegan Red Velvet Bars

"Add a little love to your desserts and they will taste all the sweeter."  I couldn't agree more.  Desserts always taste better when you prepare them with love and add the extra details to make them all the more delcious. 

A few weeks back my friend Gabrielle said "Tuck beets into a berry pie, and what do you get?  Love in a pie!"  This is also true, they add a lovely red color and make it all the more appealing to the eyes, plus add they nutrition that the unsuspecting eater of the pie gets as an added benefit.  We have had this conversation many times before because we are both beet lovers, and we believe that they make many things more delicious. 

Especially my Red Velvet Cake.  I confess have never made a red velvet cake without beets.  I just can't get past adding all that artificial food coloring to something you are going to consume most likely a large slice of (if you are me). For a long time now, I have been wanting to make red velvet bars using the idea of beets for coloring. 

I had made some red velvet cookies back around Christmas time, and they were delicious, but I thought some bars swirled with cream cheese (vegan of course) would be even more so.  This weekend when I had some leftover beets in my fridge, I decided now was the time!  I used my red velvet cookie base, then made a sweet cream cheese laced with vanilla and swirled it throughout the batter.  It was quite beautiful the red and white marbled in the pan.  It smelled like fragrant vanilla cake while baking...filling my kitchen with the most heavenly aroma! 

Once they were cool enough to slice, I thought something so beautiful and filled with love deserved to be cut into hearts instead of just boring bars.  They were moist and cakey like Red Velvet Cake, sweet and vanilla scented with the soft sweet cream cheese distributed throughout, so delicious! 

Most importantly they were filled with love in thoughtful preparation, and in beets which the enjoyer of the bars would not even think was there unless you told them so.  I have to admit, they were also addictive which I discovered once I had polished off all of the leftover scraps from cutting out the hearts.  Luckilly there were plenty of hearts left to share. Here is the recipe if you would like to experience them for yourself, but don't forget to add a little love!

Vegan Red Velvet Bars

makes 12

bars:

1 cup maple sugar, or granulated organic sugar

1/3 cup coconut oil

1/4 cup Earth Balance vegan buttery spread at room temperature

1/2 cup cooked red organic beet puree

1 Tbsp pure vanilla extract

a few drops beet based red food coloring
1/2 cup agave nectar
2 1/2 cups whole wheat pastry flour

1 tsp unsweetened cocoa powder
1 Tbsp baking powder

1 tsp sea salt

Swirl:

2  8 oz vegan cream cheese (I used tofutti)

1/4 cup agave nectar

2 tsp pure vanilla extract

1/4 cup flour

pinch of sea salt

Preheat oven to 375 degrees.  Line a 7 x 11 inch square pan with foil and spray with non-stick spray.  In a large bowl, combine buttery spread and coconut oil with sugar and beat until fluffy and well combined. Beat in the beets, vanilla extract, and agave nectar until well combined. In a smaller bowl, whisk together flour, cocoa powder, salt, baking powder, then add to the large bowl, and mix until well combined, and then pour into the prepared pan and smooth out.  In a medium bowl, beat together swirl ingredients until smooth, then drop by the Tbsp full onto the other batter in the prepared pan and swirl with a knife. 

Bake for about one 30-35 minutes, or until a toothpick inserted into the center comes out clean but do not overbake!  Cool in the pan about 20 minutes, then lift out foil and set on a rack and let sit until completely cool.  Cut into 12 bars (or use a cookie cutter to cut into hearts which is what I did). 

Ethereal Berry Martini

I am thankful that some of the best things in life are free.  I was thinking about this the other day while I was sitting outdoors on my lunch break at work and gazing up at the cloudless sky on a perfect afternoon.  You couldn't pay any amount of money to have weather that perfect, it just had to happen that way. The sky has really been quite lovely all week.  Beautiful pale pink and purple sunrises happening during the first part of my morning runs, and deep coral and orange hues in the evening while taking a walk when the sun is saying its last goodbyes for the day.  Either way, it is one of the most beautiful pieces of artwork one can view for free.  God has done a wonderful job of painting the sky as of lately. 

Today when I decided that since it is Friday and therefore the perfect time to make a martini to celebrate the end of the week, I thought why not make one remeniscent of the beautiful sky.  I had some locally grown Minnesota blueberries in my fridge just begging to be used in something delicious, and they were perfect in my drink!  I wanted it to taste like blueberries and cream and be silky smooth...dessert in a glass but a little boozy.  So I combined the berries with coconut milk and the heavenly scent of vanilla with a bit of vodka and voila!  It was delicious!  The was color as beautiful as the sky has been as of lately and more importantly it was heavenly!  It went down smooth as it was silky, and it was slightly sweet with the light scent of vanilla and deep blueberry flavor.  Dessert in a glass!  Don't forget to take time to notice the beautiful enjoyable things in life, and make yourself a delicious cocktail once in a while!  Happy Friday! 

Ethereal Berry Martini

Makes 1

4-6 large ice cubes
1 tsp pure vanilla extract
4 oz Prairie Organic Vodka

1/4 cup  plus 1 Tbsp blueberry puree, strained

2 Tbsp vanilla bean syrup*

1/4 cup lite coconut milk

In a martini shaker add the ice, vanilla, vodka, blueberry puree, vanilla bean syrup, and coconut milk, and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!
 

*Vanilla Bean Syrup:

1/4 cup water
1/4 cup agave nectar
seeds of one vanilla bean

Heat water until boiling, remove from heat and whisk in agave nectar and vanilla beans, until nectar is dissolved. Chill well before using in drinks. Makes 1/2 cup syrup

Chocolate Cherry Frangipane Tart

More cherries?  Why yes!  I am taking full advantage of cherry season this year.  I have a feeling that there will be a few more after this one until the season is over!

 

Sometimes it is funny how I randomly come up with desserts to make sometimes out of what I have or what is in season.  When I was driving home Saturday night and had a long trip, I was dreaming about desserts for some reason while trying to keep myself awake, as it was late.  I think I just didn't get my sweet fix from the Dairy Queen blizzard I had eaten Saturday, and missed my own home made baking and sweets.  Yes, that is what it was!  Maybe it was the dark road I was driving on, but for whatever reason something chocolate sounded really good.  Brownies?  No.  Cake?  No.  Cookies?  No.  A tart?  Yes! 

A chocolate frangipane tart!  I had all the ingredients to make one on Sunday, and that is just what I would do!  But it wouldn't be straight chocolate, I wanted it to have something fresh and seasonal in it as well, so the fresh cherries I had in my fridge and the cherry jam I had on hand would do the trick. 

I didn't have any such recipe for a chocolate frangipane tart, so I sort of had to wing it.  But what resulted was pure deliciousness!  It was like a decadent chocolate cake inside a chocolate shortbread crust with sweet tart jammy cherries! 

Simply wonderful, and the hardest part was letting it cool, because it smelled like brownies, so heavenly! I have included the recipe if you wish to try some for yourself! 

Chocolate Cherry Frangipane Tart

Makes one 8 inch tart
Frangipane (Almond Cream):

1/2 cup granulated sugar

6 tablespoons organic butter

2 large organic eggs

2 teaspoons pure vanilla extract

1 cup almond flour

3 Tbsp unsweetened cocoa powder

2 tablespoons whole wheat pastry flour

Crust:

3/4 cup plus 2 Tbsp whole wheat pastry flour

3 Tbsp powdered sugar

3 Tbsp unsweetened cocoa powder

1/4 tsp salt

5 Tbsp organic butter

2 tsp pure vanilla extract

2 Tbsp water, plus more if needed

1/2 cup cherry jam

1/2 cup dark chocolate chips

1 1/2 cups cherries, halved

2 Tbsp granulated sugar

To make frangipane, a medium bowl, with a hand mixer, cream the sugar and butter.  Beat in the egg and vanilla extract until smooth.  Add the almond meal, cocoa powder and flour and beat until it forms a smooth paste.  Transfer to a small bowl, cover and refrigerate. 

To make crust, in a bowl, combine flour, powdered sugar, cocoa powder and salt. Cut in butter with pastry blender until mixture resembles coarse meal. Add vanilla as well as water and mix together with hands until dough comes together, adding more water  if necessary to form a cohesive dough ball. Press the crust into a 8 inch tart pan with removable bottom, into the bottom, and up the sides of the pan, and place in the freezer. Freeze 30 minutes. Meanwhile, heat oven to 375 and place the rack in the center of the oven.

To assemble tart, spread the jam on the bottom of the crust, scatter over chocolate chips, then spread frangipane over the top.  Decoratively arrange cherries on top of the tart.  Sprinkle with about 2 tablespoons of sugar and bake the tart for 40-45 minutes or until the top is lightly brown, and frangipane is cooked through.  Cool completely on wire rack before serving.

Toasted Coconut Almond Bites

Sometimes I have those days where I need something sweet but not too sweet...maybe a little salty too, and with a bit of a crunchy element.  Oh, and lets not forget, I would like it be healthy as well.  I know most of you ladies out there know what I am talking about.  This is how I was feeling the other day when I threw together coconut and almonds and came up with a new favorite of mine, toasted coconut almond bites. 

There is nothing more heavenly than the aroma of toasted coconut and when you want to combat hunger, a handful of toasted almonds does the trick, so I thought how perfect if I could combine them in something dessert like but not too sweet. 

Bite sized as well, so portion controlled!  I kept it simple blended toasted coconut, almonds, the heavenly scent of vanilla and rosewater and a little coconut sugar and agave nectar to sweeten. The mixture was like a delicious coconut almond cookie dough!  I shaped it into little balls and rolled them in crunchy toasted coconut to give them texture on the outside, as well as keep the hands of those eating them from getting sticky!  

Their flavor was nutty and slightly sweet, aromatic with coconut when you bit into one and the flavors of the rosewater and vanilla subtle in the background.  The best part is they cured my craving!  They keep nicely in the fridge for months, but I doubt if they last very long...as they don't at my house.  I shared them with my Mom, and she became a fan of them as well.  She loves to eat them after a meal for dessert.  If you are a coconut almond lover like myself, give the recipe a try! 

Toasted Coconut Almond Bites

Makes about 16

1 cup toasted almonds

1 1/2 cup toasted coconut

1/4 cup plus 2 Tbsp agave nectar

1/4 cup coconut sugar

1 Tbsp pure vanilla extract

1/2 tsp rosewater

1/4 tsp sea salt

1 cup toasted finely shredded unsweetened coconut

Combine all ingredients except 1 cup finely shredded coconut in a food processor and process until smooth.  Roll mixture into 1 1/2 inch balls and roll in the finely shredded coconut.  Place on a foil lined sheet and chill for a few hours until firm. 



Chevre Honey Pancakes with Roasted Peaches and Lavander

I have heard many times about how delicious ricotta pancakes are and have always wanted to try making them for myself.  So, I decided to try making some to see if they lived up to their reputation. One problem, I don't have ricotta on hand normally, and I didn't feel like buying any.  But that wasn't going to stop me.  I did have chevre on hand, and I figured it would act much the same way in a pancake.  I always have chevre in my fridge, and I love its tangy flavor and silky smooth texture, especially in things that are slightly sweet.  I sweetened my pancake batter with honey, becuase it loves chevre, and laced it with dried lavander flowers to give the pancakes a beautiful aroma. 

They were wonderful!  Light and airy due to whipping the egg whites before adding them, and almost a cheesecake like flavor.  The lavander was a perfect addition, and it added that something special!  But I didn't stop there...a meal isn't a meal without fruit or vegetable at my house, so I decided that the pancakes needed to be topped off with some roasted peaches!  It is the hight of peach season afterall and they are so juicy and flavorful, perfect paired with chevre and honey as well!  As a whole it was delicious!  Maybe in the future I will have to try real ricotta pancakes, but for now the chevre were heavenly!    Here is the recipe if you would like to experience them for yourself! 

Chevre Honey Pancakes with Roasted Peaches and Lavander

Makes about 12 pancakes

Peaches:

2 medium organic peaches, sliced

local honey

1 Tbsp dried lavander flowers

Pancakes:

3/4 cup flour
1/2 teaspoon baking powder

1 Tbsp dried lavander flowers

1/4 tsp sea salt

3 eggs, divided
1 cup chevre (fresh goat cheese)
2 Tbsp local honey
3/4 cup goat milk
1 Tbsp vanilla

coconut oil for cooking
additional honey for serving

Preheat oven to 475 degrees.  Toss peaches with 1 Tbsp honey, and spread out on a foil lined baking sheet sprayed with non-stick spray.  Roast for about 20 minutes, until soft, then remove from the oven and combine with 1/4 cup honey, and 1 Tbsp lavander.  Set aside. 

Whisk together flour, baking powder, lavender and salt in a bowl. Combine cheese, milk, egg yolks, honey and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the cheese and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and add a little coconut oil to the pan. Use a 1/3 cup measure to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. Repeat with others.  Serve with peaches and additional honey if desired.