EGG LESS PANCAKES

I made these recently for visiting family and they were easy and tasted great.  Our youngest granddaughter is allergic to eggs so I can't wait to try them on her.  Add some cinnamon to the dry ingredients if you like that taste. You can add fruit like blueberries and bananas, but I find that they pancake doesn't cook properly and gets doughy around the fruit.  I like to add the fruit on top instead.

EGG LESS PANCAKES

1 cup of unbleached all purpose flour (or half whole wheat)
1 Tbl of baking powder
1/4 tsp of salt
1 cup non dairy milk
2 Tbl of canola oil or melted Earth Balance
3 Tbl of liquid sweetener like maple syrup, apple juice, orange juice

Heat the griddle or skillet using a little bit of canola oil. Mix the dry ingredients in a large mixing bowl. In another bowl mix the liquid ingredients.  Add to the flour mixture and mix just until moistened.  If you over mix the pancakes will be tough. If griddle is hot enough proceed to make the pancakes as you would normally do. I use about 1/4 cup per pancake.

 adapted from the Joy of Vegan Baking http://www.compassionatecooks.com/

Quinoa Breakfast

QUINOA HOT CEREAL WITH APPLES AND RAISINS (instead of oatmeal!)
http://www.chetday.com/quinoa.html

See the attached link on the benefits of quinoa (pronounced Keen-wa). I am focused on protein, fat content, cholesterol and fibre content, and quinoa has all these benefits and more! I love that I can have it for breakfast and it has almost 1/2 of my daily protein.  Most grocery stores carry it in the health food section and of course the health food stores will carry it for sure. The most common is the bone colored variety, but it also comes in red and black.  This recipe is for the bone color. The uses for quinoa are endless and not just for breakfast.  You can add it to soups, stews, serve as a hot side dish with veggies, or there are lots of recipes for salad variations.  Think of it instead of rice or pasta.  I make this recipe and heat in up the next day and it is just as good the 2nd and 3rd time around.  Instead of raisins you could use dates, dried apricots etc. I like it best with a drizzle of maple syrup....but it has to be real maple syrup for me.

1 cup quinoa---rinsed in a fine strainer
2 cups of water
1/2 cup of slices apples (usually 1/2 an apple)
1/3 cup raisins
1/2 teaspoon of cinnamon
any non-dairy milk of your choice
top with a little honey, agave, brown sugar, or maple syrup

-bring the quinoa and water to a boil, then turn down temp and simmer for 5 minutes
-add the apples, raisins, and cinnamon and continue to simmer until the water is absorbed (about 10 min)
-serve with the milk and sweetening of your choice, but it's really good with the maple syrup.

High-Protein Oat Waffles

High-Protein Oat Waffles

The ingredients in this recipes may try and scare you away, but they are delicious.  You just have to remember to soak the beans overnight, other than that they are really easy. Some of the grandchildren are visiting soon and I am going to give these a blind test and see what their reaction is.  Chock full of goodness and low glycemic ingredients.

1/2 cup dried cannellini, white kidney, or Great Northern beans  SOAKED OVERNIGHT.  I put them into a 2 cup measuring cup and fill with water then stick them in the fridge.  Cover them with lots of water because they expand quite a bit.

Assemble all the ingredients near your blender and turn on your waffle maker to heat up. These babies also take longer to cook than normal waffles so the hungry urchins at the table will have to be patient.



2 1/4 cups of water
2 tablespoons of sugar or 1 tablespoon of agave nectar
1 3/4 cup old fashioned oats (not the quick ones)
3/4 tablespoon whole flax seed
1 tablespoon baking powder
1 1/2 teaspoon vanilla
1 teaspoon of salt.

1. drain the beans and place them into the blender along with all the other ingredients. Blend until smooth and light and foamy.

2. At this stage it depends on the size of your waffle maker.  I have one that is a round belgium maker and it makes one 7"waffle and for this one I pour about 1/2 to 3/4 cup of the mix on the waffle maker.  I another maker that makes 4 of the 4"waffles, and this one I pour about 2 cups.
3. Cook for about 8 minutes resisting the urge to lift the lid and check on them.  At about 7 minutes take a peak and if the lid is easy to life fork test and make sure they are crispy.  If not close the lid and continue for another minute or so.
4. briefly blend the mixture again in your blender for the second batch.
5. I freeze the leftovers and pop them into the toaster on another morning during the week for a fast breakfast.