breakfast, pancake

Protein Pancakes

I will proudly admit that pancakes are one of my favorite breakfast foods! The warm pure maple syrup, the hot fluffy cakes… and the coffee! A stack of pancakes can really make a morning!

 pancake2

But I try to stay away from simple carbs, especially white flour. It can make me feel heavy and sleepy only a few short hours after I have eaten. This past weekend I tried to healthify my beloved pancakes by making protein pancakes. And while they are not EXACTLY like buttermilk pancakes, they are very tasty and really hit the spot!

Plus, they are a great way to get your much needed protein in first thing in the morning! If you are tired of eating oats with eggs, well here is the recipe you have dreaming of!

pancake1

Protein Pancakes

Serves 2

  • 4 egg whites OR 2 whole eggs
  • 1 cup old fashioned oats (NOT quick oats or steel cut)
  • 1 ripe banana
  • 1 tsp pure vanilla
  • splash of almond milk, if needed (or any kind of milk)

In a blender, combine all of the ingredients except the milk. Blend for about 30 seconds or until the batter is smooth.

In a hot skillet, melt a dab of coconut oil (less than 1 tsp). Pour 1/4 cup of the batter onto the skillet. Cook for about 2 minutes or until the bubbles stop. Flip and cook the underside for about 2 minutes.

If needed, add milk to thin out if the batter becomes a little thick.

These pancakes will not rise like regular flour pancakes. But they will bubble. When the top of the pancakes did not look wet any more is when I flipped them over.

Top with berries, pure maple syrup or even your favorite nut butter! These pancakes are soft, moist and will keep you full for hours!

Enjoy!

pancake3

XxOo Tasha

breakfast, pancake, vegan

Vegan Buckwheat Pancakes

veganbuck

I love buckwheat pancakes. I bought a bag of Bob’s Red Mill Organic Buckwheat Flour yesterday at the store and I kid you not, I was having dreams of buckwheat pancakes last night. Yea… pancake dreams.
This recipe makes enough for two but you can easily double it for more. I made half of a batch this morning and I was able to make 4 good size pancakes.
(I added the double amount in the parentheses.)

veganbuck1

Ingredients

  • 1/2 (1) cup of flour – spelt or whole wheat
  • 1/2 (1) cup buckwheat flour
  • 1 (2) tablespoons flax meal or ground flax
  • 1 1/2 (3) teaspoons baking powder
  • pinch of salt
  • 1 (2) tablespoons raw cane sugar
  • 1 (2) cups non dairy milk
  • 1 1/2 (3) teaspoons vegetable oil
  • water, about 1/4 to 1/2 cup

Directions
Mix all of the dry ingredients together in a large bowl. Add wet ingredients and whisk together until batter is thick and smooth.
Let sit for a good 10 minutes. The flax adds as an egg replacements and needs time to set up.
Add water if batter is too thick. Heat pan on medium and cook until all bubbles have popped, then flip. Cook for a few more minutes.
Top with your favorite toppings.

veganbuck3

tashasig

breakfast, pancake, vegan

Vegan Pancakes, revisited

pancake 

I was texting a friend while laying in bed this morning  about how good a big batch of pancakes would be. Well, after reviewing the contents of my pantry, I was quickly disappointed that I only had 2 or 3 of the needed supplies for these amazing pancakes.

So now I am drinking black coffee, eating a bagel, and looking through my blog with the tag “pancake” in it. Man… I do love a good pancake.

Ingredients

  • 1 cup whole wheat flour
  • 1 cup non-dairy milk (1 1/4 cups if using flax meal)
  • 1/2 teaspoon baking soda
  • 2 tablespoons flax meal (optional)
  • 1/2 teaspoon baking powder
  • 1 tablespoon oil, vegetable
  • 1 teaspoon organic raw sugar (optional)

pancake2

Mix the dry ingredients together, sifting the the dry ingredients if possible. Add milk, oil and whisk to make batter. Thicken by adding a little more flour, or thin by adding more liquid.

Heat pan on medium heat. Pour desired amount of batter in pan. Once you see bubbles that are starting to pop, flip gently. Cook another minute or so. I found that mine were pretty thick and they needed to cook a tad longer.
Top with syrup, fruit and nuts and enjoy!

pancake3

ztashaz_thumb[1]_thumb[1]

breakfast, pancake, recipe

Vegan pancakes

Sub the whole wheat flour with any kind of flour you prefer – this is a wonderful kitchen staple for vegan, dairy free pancakes!
DSC04502_thumb2
Ingredients

  • 1 cup whole wheat flour
  • 1 cup non-dairy milk (1 1/4 cups if using flax meal)
  • 1/2 teaspoon baking soda
  • 2 tablespoons flax meal (optional)
  • 1/2 teaspoon baking powder
  • 1 tablespoon oil, vegetable
  • 1 teaspoon organic raw sugar (optional)

Mix the dry ingredients together, sifting if possible. Add milk, oil and whisk to make batter. Thicken by adding a little more flour, or thin by adding more liquid.
DSC04498_thumb1
Heat pan on medium heat. Pour desired amount of batter in pan. Once you see bubbles that are starting to pop, flip gently. Cook another minute or so. I found that mine were pretty thick and they needed to cook a tad longer.
Top with syrup, fruit and nuts and enjoy!
DSC04504_thumb[1][1]
ztashaz