Perfect Pancakes

Fluffy and can’t deny it ūüėČ

I love pancakes and making different kinds are definitely the way to go, I have to be very creative with coming up with names because you will find various types of pancakes recipes on my¬†blog. They are so easy to make. This took less than 30 minutes and they freeze great. You definitely¬†can’t beat that!

Please stop buying those store bought pancakes like Aunt Jemima  or Eggo

Here are the ingredients for Aunt Jemima. Do you even know what is or how to pronounce thiamin mononitrate or monocalcium?

Ingredients: enriched bleached flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), salt, calcium carbonate.

Let’s rethink this, pancakes are super easy to make, as I mentioned before.

So know all the ingredients that are in your pancakes. Here are all the ingredients that are in these fluffy ones.

Dry ingredients

2 cups all-purpose flour

1-3 tsp sugar

1/4  tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

2 Tbsp flaxseed 

3 Tbsp hemp seed

 

Wet ingredients

a) 4 Tbsp melted butter  + 2 egg yolk

b) 2 cups buttermilk** or yogurt at room temperature + egg whites

Instructions
  1. Mix the wet ingredients from a together.
  2. Mix the wet ingredients from b together. You can warm your buttermilk so it is at room temperature. Tip, stick your finger in, it should not be cold or hot.
  3. Combine both wet ingredients
  4. Combine dry ingredients, the flax and hemp seeds are optional but they add some nutrition.
  5. Mix your dry ingredients into your wet ingredients, stir until mix. You will see small crumbs that’s fine, you don’t want to overwork the batter, that’s what makes it fluffy.¬†This batch makes about 10-12 pancakes. Two pancakes per serving with 1 tbsp of maple syrup, feel free to top with fresh fruits such as berries, bananas or even nuts.

No buttermilk¬† ūüôĀ .¬†Here are three substitutes:

  • 1 cup milk +¬† 1¬†tablespoon of white vinegar or lemon juice. Stir, then let stand for 5 minutes.
  • 1 cup of plain yogurt
  • 1 3/4 teaspoons cream of tartar + 1 cup milk

I always double the batch. I wrap the extras and leftovers in parchment paper and freeze them.  I use organic items. This recipe can be vegan-friendly by switching the eggs to flax eggs and the buttermilk to coconut milk. Great idea for my upcoming vegan-friendly pancake. Enjoy xxx

Pro Green Smoothie Breakfast Bowl

Ok, this is my first smoothie breakfast bowl, and I must say that it was very delicious and filling.  This nutritious breakfast is vegan-friendly.  There are sometimes I prefer to chew my breakfast and smoothie does not cut it, so with some recommendations from my nutritionist  I created this breakfast bowl.

Ingredients

3 cups spinach

1.4 Haas avocado

1/3 cups yogurt

1 scoop Amazing Grass protein superfood – pure vanilla

3 dates soaked overnight

2 Tbsp  chia seeds

2/3 cups water

Directions:

Blend all the above ingredients. I use a Vitamix, which I use the soup option to get the smoothie a bit warm after all this is breakfast :-). When well blended at in a bowl, the wider the better. Then add each of these ingredients. Enjoy

When well-blended pour in a bowl, the wider the better. Then add each of these ingredients. Enjoy

Additions: per bowl

1 Tbsp oats

1 Tbsp ground flax seed

1 Tsp quinoa flakes

1 Tbsp hemp hearts

1 cup strawberry

1/2 cup blueberry

 

Pro Waffles

I do not eat meat or chicken, however, I eat seafood (salmon, shrimp, lobster, cod, tuna) occasionally and figured I may not be getting as much protein as I should. I need to lose couple pounds and tone up and the only way I will do it: is naturally (no surgeries or pills).

So I visited a registered dietician¬†for some tips. One of the things she told me that I am “doing a great job as is”. In helping to attain as much protein as I would like to have, she suggested¬†adding my protein powder to my baked goods. Brillant idea, I never thought of.

When I thought about it:  I was YES, and this spiked the creation of this recipe. Each waffle has 10 grams of protein and only 171 calories. The recipe makes about 5 waffles.

Ingredients

1 1/2 cups oat flour*

1 1/2 Tsp baking powder

1 scoop vanilla protein powder**

3 Tbsp flax meal

1 Tsp cinnamon

1 1/2 cups milk (almond or whole milk)

1 large egg (you can omit for vegan/vegetarian option)

4 oz applesauce

2 tsp vanilla extract

Pure maple syrup for serving

Directions

  1. Stir together all dry ingredients in one bowl
  2. Mix all wet ingredients in a separate bowl
  3. Pour the wet ingredients¬†into the mixing bowl and stir with a wooden spoon until the dry ingredients¬†are moistened. Don’t worry if there are some small lumps.
  4. Heat the waffle iron. Spray the grids with cooking spray.
  5. Pour some batter (size depends on your waffle iron) on the griddle. Cook the waffles until golden brown (depending on your waffle maker)
  6. Serve the waffles immediately with maple syrup topped with berries. Any leftover, place in parchment paper and freeze.

These were delicious and very filling. Give it a try let me know what you think!

  • I do not buy oat flour just too simple to make. I blend oats in my Vitamix¬†to make oat flour. I usually buy gluten-free or organic.
  • The protein powder I use is Protein Superfood – pure vanilla (read my post about it).
  • I use organic ingredients and aluminum free baking powder.

Vegan (GF) Coconut Vanilla Muffin


This muffin is the vegan version to the original Coconut Vanilla Muffin. I always like to alter my original recipes to get a bit healthier version and I came up with this. This is a very simple recipe that comes together in less than 20 minutes. No mixer required, which is always a plus.

Ingredients
1 1/2 cups Sorghum flour (gluten-free link here)

1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups coconut palm sugar
6 oz greek (coconut) yogurt
3 flax eggs
1/3 cup melted coconut oil
1 teaspoon Vanilla extract
1/4 cup chocolate chips or raisins (optional)

Directions
1. Preheat your oven to 350 degrees. Line your muffin pans. Make your flax eggs*.
2. Combine the first four ingredients in a bowl and mix well.
3. Combine the wet ingredients in a separate bowl and mix well.
4. Add the wet ingredients to the dry ingredients.
5. After well-combined add to the muffin pans.
6. Bake for 15 to 20 minutes.
7. Enjoy!

* 1 flax egg = 1 tbsp flax seeds + 3 tbsp water

Coconut Vanilla Muffin

This muffin is the original version but if you want to try a vegan version try my vegan coconut vanilla muffin. It is also gluten-free and can be made dairy free using coconut yogurt. This is a very simple recipe that comes together in less than 20 minutes. No mixer required, which is always a plus.

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
2/4 cups coconut palm sugar

6 oz greek (coconut) yogurt
3 flax (large) eggs
1/3 cup melted coconut oil
1/2 teaspoon Vanilla extract
1/4 cup chocolate chips or raisins (optional)

Directions
1. Preheat your oven to 350 degrees. Line your muffin pans. Make your flax eggs*.
2. Combine the first five ingredients in a bowl and mix well.
3. Combine the wet ingredients in a separate bowl and mix well.
4. Add the wet ingredients to the dry ingredients.
5. After well-combined add to the muffin pans.
6. Bake for 15 to 20 minutes.
7. Enjoy!

* 1 flax egg = 1 tbsp flax seeds + 3 tbsp water