Posted in Breakfast on May 30, 2011 |
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These pancakes don’t exactly taste like pancakes, but they’re delicious nonetheless! The heat of the skillet melts the banana, making these babies sweet and delicious. I melted some frozen blueberries in the microwave and mixed with about 2 teaspoons agave for a delicious and healthy syrup! This recipe has been modified this recipe from here, and it if fast, easy, and delicious.
Makes 14 small/medium pancakes.
- 1 tsp vanilla extract
- 1 egg replacer (I used 1/2 banana. You can use a flax egg* or Ener-G egg replacer too)
- 1 cup almond milk
- 2 tablespoons unsweetened applesauce
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- Optional: strawberries, bananas, chocolate chips, blueberries (what I used), or anything else you’d like!
1. Combine dry ingredients in a medium bowl
2. Combine wet ingredients in a separate bowl.
3. Mix wet and dry together
4. Preheat a medium-sized skillet or pan, and spray with non-stick spray
5. Pour three 1/4 cup sized pancakes into pan and add your add-ins
6. Flip when bubbles appear around edges
* A flax egg can be made out of mixing 1 tablespoon ground flax seeds with 3 tablespoons water. Let it sit until it reaches the consistency of an egg. Equal to one medium/large egg.
170-200 calories per serving. 4 servings per recipe.
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Posted in Uncategorized on May 26, 2011 |
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I did it guys. After several days searching for the perfect pumpkin cookie recipe, I decided to take the next step towards ultimate bloggette-ness and make my own recipe, from scratch.
Now, I am not going to call these cookies. I am not going to call these muffins. Or biscuits, or scones, or anything else baked-goods related. I’m not really sure what they are to be honest… but I do know that I like them!
Once I come up with a cute name for them, I’m going to make them more often with all different flavours and styles for you lovely people! Maybe this is the start of something wonderful
Anyways, here’s the recipe!
- 1 and 1/4 cup whole wheat flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup sucanat
- 1 teaspoon ground ginger, cinnamon, and nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup applesauce (or more if needed)
- 2 tbsp Tazo chai concentrate
- a capful of vanilla extract
- 1 tbsp molasses
- 1 flax egg: 1tbsp ground flax absorbed by 3 tbsp water
Preheat oven to 350° F. Combine dry ingredients and wet ingredient in separate bowl, and then mix together. Use a mini icecream scoop or a 15 mL measuring spoon and scoop onto lined cookie sheet. Press down with a fork or leave in ball form. Makes 18 whatever you want to call them’s.
These little balls of goodness have the benefits of whole grains, flax seeds, fruits, and deliciousness in a soft, chewy, light and gooey ball of yum!
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