3/4 cup flour (1/4 spelt, 1/4 buckwheat, 1/4 whole wheat)
1 Tbsp baking powder
1 Tbsp coconut palm sugar
1/4 Tsp each of ground nutmeg, salt, & all spice
1/2 Tsp cinnamon
1 Tbsp raw pumpkin seeds, ground coarse
1 cup milk
1 Tsp vanilla essense
1 Tbsp butter & 2 Tbsp oil (or 3 Tbsp oil/coconut oil)
2 Tbsp flaxseed powder or flaxmeal (optional)
Learn more about whole grains.
- Mix wet ingredients together and keep aside.
- Mix dry ingredients separately.
- Heat skillet at medium-low for 7-8 mins.
- Mix wet and dry ingredients. Batter should be a thick soup consistency. Add more liquid or more flour if you want it thicker or thinner.
- Use a half or quarter cup measure to spoon out the batter on to the warm skillet.
- Let one side cook 1-2 mins (until bubbles start to form), then flip each pancake over gently for another 1-2 mins. Place on cooling cake rack for a few mins before eating. Or, place in the oven at 140-150 degrees if you are cooking a large batch and want to keep them warm (I recommend not doing this - they get soggy).
- Serve warm with maple syrup, honey, strawberries or other fruit.
Try a 1/4 cup semi-sweetened chocolate chips - add to dry batter. You may need to add more dairy/non-dairy milk to get a thick soup consistency.
Try a little lemon zest, the juice of one lemon (add a little less milk) and 1/2 cup poppy seeds for lemon poppy seed pancakes.
Half cup whole wheat flour & 1 cup spelt flour
1 1/2 Tsp pumpkin pie spice or all spice
1 Tsp baking soda
1/2 Tsp baking powder
1 cup pureed pumpkin (canned, or homemade)
3/4 cup honey (I used only 1/4 cup raw honey & 1/4 cup maple syrup)
1/4 cup oil (I used 1 Tbsp oil & 3 Tbsp plain yogurt)
1 cup shredded carrots
Learn more about carrots.
- In a large bowl, mix the flour, pumpkin pie spice/all spice, baking soda, and baking powder.
- In a medium bowl, whisk the egg, pumpkin, honey, and oil until smooth.
- Add to the flour mixture, and stir just until combined. Do not over-mix.
- Fold in carrots. Spoon into a muffin pan.
- Bake at 350F, for 25 minutes or until a toothpick inserted in the center comes out almost clean.
You can also use apple sauce instead of yogurt. I tried it with half and half oil and apple sauce but found that the texture was better with yogurt.
Oatmeal-Almond-Pumpkin Muffins (vegan)
3 cups old fashioned rolled oats
1.5 cups pumpkin puree (canned or home-made)
3 Tbsp almond butter
1/4 cup maple syrup
1.5 cups unsweetened almond or soy milk
1 Tsp ground ginger
3 Tsp ground cinnamon
1/2 Tsp allspice
1/4 Tsp nutmeg powder
2 Tbsp flaxseed powder/flaxmeal
Learn more about oats.
- Preheat oven to 375 degrees
- Combine dry ingredients separately.
- Combine wet ingredients and stir well.
- Combine wet and dry ingredients and mix well.
- Grease a muffin pan with butter, coconut oil, or oil of choice.
- Scoop batter into each muffin tin all the way to the top (these puppies won't rise!).
- Bake for 20-25 mins or until firm to touch.
Make sure to remove muffins from baking pan soon after pulling out of the oven to avoid moisture build-up.
1 cup plain low-fat yogurt
1 cup granola (homemade) - (see recipe below) or buy a low sugar, healthy version of granola with dried fruit and nuts
1/2 cup strawberries, sliced
1/2 cup blueberries
1 banana cut up
1 Tbsp raw honey
Learn more about bananas.
- Use a bowl or a large glass. Add 1-2 tablespoons of granola to bottom of bowl/glass.
- Mix the honey into the yogurt.
- Add half cup of the yogurt (whip is into a smooth texture before adding)
- Add rest of the granola and half the left over yogurt on top.
- Add half the fruits and some pieces of banana.
- Add rest of the yogurt and rest of fruit on top. Ready to eat! Mix it up or eat layer by layer.
For some variation, add other fruits, and a few drops of vanilla essence and 1/4 tsp cardamom powder to the yogurt and honey mixture.
Homemade Granola (vegan)
12 oz rolled oats
1 oz slivered almonds
1 oz shredded coconut
3 oz wheat germ (optional)
1 oz dried cranberries, chopped in half
1 oz dried figs (chopped coarse)
1 oz dried apricots (chopped coarse)
1 oz raisins, chopped half if large
2 oz brown sugar/coconut palm sugar
4 Tbsp canola oil or coconut oil
4 Tbsp raw honey
Learn more about almonds.
- Preheat oven to 375 degrees.
- Mix together oats, almonds and coconut and roast on a cookie sheet or large pan for 10-12 minutes until golden brown. Pull out of oven after 5 mins to stir it around and place back in oven for remaining time. Then keep aside.
- In a small pot, mix together raisins, sugar, and oil. Warm to dissolve on medium-low flame.
- Mix this paste into oatmeal mix and add dried fruits, mixing thoroughly
- Spread mixture in a thin layer on a cookie sheet.
- Bake for 12 minutes and then let sit for 2-3 minutes before breaking it up.
- Let it cool completely before storing in airtight container.
This can be kept in the fridge for a 1-2 weeks and enjoyed with milk/almond milk or yogurt.