Breakfasts

almond pancakes
Almond Pancakes
Prep time:
10 minutes
Prep notes:
Cooking time:
10 minutes
Yields:
4 people
Ingredients:

1 egg
1 1/2 cups almond, rice or soy milk
1/4 cup canola oil
1 3/4 cups oat or whole wheat pastry flour
1/2 cup almonds, finely chopped
1 tablespoon non-aluminum baking powder
1/2 teaspoon sea salt

Directions:
  1. Mix egg, milk and oil in a medium-size bowl.
  2. Mix flour, almonds, baking powder and salt into a small bowl.
  3. Combine dry ingredients into the wet ingredients.
  4. Mix until dry ingredients are moistened.
  5. Using a 1/4 – 1/2 cup measuring cup drop pancakes onto a lightly oiled skillet and cook until golden brown on both sides.
  6. Serve warm with maple syrup or honey.
Notes:
  • Try 1/2 cup of shredded coconut and/or1/4 cup malt-sweetened chocolate chips instead of almonds.
  • 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.

 

granola

Easy Homemade Granola
Prep time:
5 minutes
Prep notes:
Cooking time:
15 minutes
Yields:
3 people
Ingredients:

2 cups rolled oats
1/2 cup slivered almonds
1/2 cup dried shredded coconut
1/4 cup crystallized ginger
1/4 cup coconut oil
1/4 cup maple syrup

Directions:
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients into a large bowl.
  3. Spread mixture in a thin layer on a cookie sheet.
  4. Bake for 5 minutes and then stir with a spatula.
  5. Bake another 5 minutes and then stir again.
  6. Keep baking for about 15 minutes total until golden brown all over.
  7. Eat immediately or cool for about 10 minutes prior to serving.
Notes:
  • Double this recipe and store it in an airtight container in the pantry. Enjoy it with milk or yogurt all week.

 

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