3 cups non-dairy milk
1 cup organic pumpkin
1 Tbls. Lemon juice
1 Tbls. Ener-G egg replacer or ground flax seed
1 Tbls. vanilla
1/2 cup walnuts, chopped (optional)
In a mixing bowl, combine the first 7 ingredients. Add the next 5 ingredients (not the nuts) to a blender and blend well. Gently mix the wet into the dry ingredients and stir until just combined. Add the nuts if using. If the batter seems too thick add a bit more milk. Using a 1/4 cup measuring spoon, scoop the batter onto a greased griddle or skillet. Wait patiently for the bubbles to form before you flip. Having the heat set at just the right temperature and waiting until the pancakes get cooked in the middle- are key points for pancake making. Keep cooked pancakes in a warm oven while cooking the rest of the batter. Freeze leftovers for “toaster or microwave pancakes”. They may be more moist as the pumpkin will produce a heavier pancake. Serve with pure maple syrup and apple butter or berries.
Feeding a few extra for breakfast? This great way to make oatmeal in the oven is easy and elegant.
3 cups rolled oats
3 cups coconut vanilla milk
3 ripe bananas, sliced
2 cups fresh or frozen blueberries
1 cup chopped walnuts (optional)
1/2 cup brown sugar (plus more for serving)
1/2 cup chopped dates (optional)
1 Tbs vanilla
2 tsp cinnamon
2 tsp baking powder
2 tsp ground flax (optional)
1/2 tsp salt
Preheat oven to 350 degrees. Earth Balance butter a 9×13 baking pan. Slice the bananas & set aside. In a large mixing bowl stir all remaining ingredients well. Gently stir in the blueberries.
Layer the sliced bananas on the bottom of the pan. Pour the blueberry oatmeal mixture on top. Cover tightly and bake. Bake 25 to 30 minutes.
2 slices of whole grain bread, toasted
2 Tbls. nut butter of choice
1 Apple, shredded or grated
2 Tbls. pure maple syrup
Toast bread. Spread with nut butter. Use the grating blade on any food processor or use a large hand grater to grate the fruit. Strawberries can work well too. Alternately you can pulse many types of fruit in a food processor until they are chopped very small.
Top the toast with juicy fruit and pure maple syrup and eat with a knife and fork.
Makes 2 servings
4 slices whole grain bread, toasted
4 tablespoons all-natural peanut butter or almond butter
2 apples, grated (alternately use strawberries)
1/3 – 2/3 cup pure maple syrup, (grade B tastes best)
Spread the nut butter onto toasted bread. Grate the apples or strawberries using food processor grating blade or a hand-held grater over a plate to catch juices. Place 2 slices of toast on each plate, top with nut butter, fruit and syrup. Cut and eat like French toast.