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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These burritos, made by Glutenfreeda Foods are delicious. They have vegan ones, vegetarian ones, breakfast ones, and more. I usually get the gluten free and vegan burritos, and eat them for lunch.
Sometimes there are days when it’s literally impossible to cook something to eat for lunch, and these burritos are lifesavers on those days. I will definitely continue to buy them.
The burritos are easy to cook and have a nice, dense-but-not-gross texture and taste. Make sure to cook them long enough though so that the bread will soften. I usually take mine out of the freezer in the morning and microwave them for about 1 minute & 30 seconds at 12. You can take them out of the wrapper and grill them or bake them too!
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Posted in Breakfast, Dessert, Snack, tagged baked oatmeal, blog, breakfast, chocolate covered katie, delicious, emily's vegan test kitchen, lunch, oatmeal, recipe review, review, snack, vegan, vegetarian on March 30, 2011 |
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This recipe is from Chocolate Covered Katie‘s blog. I have tried a lot of her things from cookie balls to bulgur pilaf, and I must say I’ve absolutely loved every single recipe! I am proud to admit that I was not disappointed in the least with this recipe. I tried her basic boatmeal recipe, and added a few of my own things to it. First I tried chai concentrate and pumpkin puree, then I did bananas and banana yogurt, then I tried coconut milk and vanilla with an apple pie-type crust. Everything was delicious!
I would highly recommend trying out any of her stuff. The boatmeal is delicious as a meal, a snack, and a dessert! I’m sure savory boatmeal wouldn’t be too bad either. I will definitely use this recipe again!
- 1/2 cup oats (50g)
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version)
- sweetener, such as 1 1/2 to 2T maple syrup or 1 to 1 1/2 packs stevia
- 1/4 cup canned pumpkin or applesauce (50-60g)
- 1/4 cup milk or creamer or water (60g)
- heaping 1/16th tsp salt
- Optional: 1 to 2T oil or favorite nut butter (if oil, scale the milk back a tiny bit)
- Optional: raisins, walnuts, brown sugar for the top
Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan, 1-cup ramekin, or mini-loaf pan. Cook for 20 minutes, or more until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).
(All credit goes to Katie!)
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