Blueberry Pumpkin Pancakes
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ can pumpkin (about 6 ounces)
- 2 eggs
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut oil, melted and divided
- ½ cup cashew or almond milk
- 2 to 4 teaspoons butter
- ½ cup fresh blueberries
- Maple syrup or honey
Combine all dry ingredients in a large mixing bowl. In a separate bowl, whisk together pumpkin, eggs, vinegar and half the coconut oil. Combine with dry ingredients. Stir well, gradually adding milk until the consistency is thick but slightly runny. Add more milk, if necessary. Thicker batter creates more cake-like pancakes.
Heat the remaining coconut oil in a wide griddle over medium-low heat until oil glosses over and nearly begins to bubble. Pour ¼ to ½ cup of batter per pancake onto the griddle. Cook until the top forms bubbles that do not pop and the edges become slightly firm. Flip. Cook the other side until cooked through but not dry.
Top with butter, blueberries and maple syrup or honey.
Serves 2
Recipe by Chelsea Glanz
Fluffy Breakfast Cakes With Apple Slices
- ½ apple, peeled
- 1 cup all-purpose flour
- ¼ cup honey
- 1/8 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¾ cup whole milk (cashew or oat milk also work)
- 2 tablespoons ghee, melted
- 1 small egg
- 2 tablespoons orange juice
- Butter for griddle
- Maple syrup and yogurt for topping
Thinly slice the apple and set aside. Combine all dry ingredients in a large mixing bowl. In a separate bowl, whisk together all wet ingredients except the orange juice. Make a well in the center of the dry ingredients. Gently fold in the wet ingredients. Lightly whisk until mixed. Add the juice and stir thoroughly until lumps are smooth. A few small lumps are OK. Do not overmix the batter.
Heat a generous spoonful of butter on a large griddle or frying pan over medium-low heat. Using a ¼ measuring cup, add the batter onto the pan in rounds, placing as many as will fit without running into one another. Place one or two apple slices on top of each pancake. Using a spatula, flip when the underside becomes golden and bubbles appear on the top but have not popped. Cook the second side until browned. The apples will become golden, gooey and cooked into the pancake.
Serve hot with maple syrup and yogurt, using remaining apple slices as garnish.
Serves 2
Recipe by Chelsea Glanz
Protein-Packed Quinoa Cakes
- 1 cup yellow quinoa, cooked
- 1 cup red potato, peeled and grated
- ½ cup chickpeas, cooked until soft and mashed into a paste
- ¼ cup flour
- 2 eggs
- 1 tablespoon leeks, minced
- 1 teaspoon fresh thyme, minced or crushed
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
- Mustard
- Sesame or grapeseed oil
Combine all ingredients except oil in a large bowl. Mash together thoroughly using your hands. Heat a generous layer of oil in a large skillet over high heat until oil glazes over, then turn to medium-low heat. Add the batter to the griddle and form patties about ½-inch thick and 3 inches wide.
Cook, covered, over medium-low heat for 5 minutes or until cakes hold together well when flipped and are brown on one side. Cook the other side until browned, with the lid removed so any excess water evaporates and the cakes become crisped. Serve hot with mustard for dipping.
Serves 2
Recipe by Chelsea Glanz
Hearty Flax Breakfast Cakes
- 1 cup oats, cooked
- 1 cup flour
- ¼ cup ground flax seeds
- ½ teaspoon cinnamon
- Pinch of sea salt
- ¼ cup honey
- 2 eggs
- 2 tablespoons orange juice
- ½ teaspoon baking soda
- Small handful dried currants
- ¼ cup hemp seeds
- ¼ to ½ cup almond milk
- Orange marmalade or yogurt
- Coconut oil
In a large bowl, thoroughly mix all ingredients except milk, marmalade, yogurt and oil. Oats should resemble thick oatmeal. Do not let oats sit or become gelatinous. Add the milk a little at a time, stirring until the mixture is slightly runny. For denser, cake-like pancakes, use less milk.
Heat oil over medium high heat in a large skillet. Add pancake batter by the ¼ cup. Turn down heat to medium. Cook the first side until cakes can be flipped without falling apart and are browned on one side. Flip and cook until cooked through. For denser cakes, use a slightly lower heat. For thinner, runny cakes, use a higher heat. Serve with orange marmalade and/or yogurt.
Serves 2
Recipe by Chelsea Glanz
Blue Corn Raspberry Bliss Cakes
- ½ cup all-purpose flour
- ½ cup blue corn flour
- ¼ cup honey
- 1/8 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup pine nuts
- ¾ cup whole milk
- 2 tablespoons orange juice
- 2 tablespoons ghee, melted
- 1 teaspoon vanilla extract
- 1 small egg
- Ghee or butter for cooking
- Maple syrup for topping
- Fresh raspberries for topping
Combine all dry ingredients in a mixing bowl, including the pine nuts. Separately, whisk together all wet ingredients except the orange juice. Make a well in the center of the dry ingredients and gently fold in the wet ingredients. Add the juice and stir thoroughly until lumps are smooth. A few small lumps are OK. Do not overmix the batter.
Heat a tablespoon of ghee or butter in a large griddle over medium-low heat. Using a ¼ measuring cup, add the batter onto the pan in rounds. The rounds should not run into one another. Using a spatula, flip when the underside becomes slightly browned and unpopped bubbles appear on top. Cook the second side until golden. Serve warm with maple syrup and raspberries.
Serves 2
Recipe by Chelsea Glanz