I came across a great recipe called “Puffy Pillow Pancakes” on www.theppk.com . I had just bought a huge pint of blueberries so I thought I would incorporate them into the recipe and see how it turned out. I’m so glad I did! They turned out super yummy and are one of my favourite recipes to use now! I also made a few other changes to the original recipe. Instead of using all-purpose flour which was called for in the original recipe I used healthier brown rice flour. I also added 1 tsp of Cinnamon as well.
- 1 1/2 cups of Brown Rice Flour
- 3 1/2 tsp Baking Powder
- 2 tbsp of Cane Sugar
- pinch of Himalayan salt
- 1 cup Almond Milk
- 2 tsp of Apple Cider Vinegar
- 1 tbsp ground flax seeds
- 1/2 cup water
- 3 tbsp oil
- 1/2 tsp pure vanilla extract
- 3/4 cup organic blueberries
- In a large bowl add flour, baking powder, salt and sugar. Mix well.
- In a medium-sized bowl add milk, apple cider vinegar and flax seeds. Using a fork mix very well for about a minute until it looks foamy.
- Add the milk mixture to the dry ingredients. Add water, oil, and vanilla as well. Mix well.
- Fold the blueberries into the batter.
- Let the batter rest for about 10 minutes.
- Preheat a pan with vegan butter or coconut oil.
- Add the desired amount of batter to the pan and cook for a few minutes, then flip and cook for 2 minutes or until golden brown
- Serve with 100% pure Maple Syrup & enjoy! 🙂
Blueberry Flax Pancakes
I’ve falllen in love with this easy to make and healthy pudding! I like to top it with fresh strawberries or blueberries. It looks so pretty and tastes yummy!
- 3/4 cup organic chia seeds
- 2 cups almond milk
- 1/2 tsp of pure vanilla extract
- just a pinch of Himalayan salt
- 1 tsp of cinnamon
Combine the above ingredients in a large bowl or glass Tupperware. Mix it up for a couple minutes until it starts to thicken up. Give it a good stir every 10 minutes for about an hour. Pop it into the fridge overnight so it thickens up to the pudding consistency we’re looking for. When your ready to serve it place the desired amount into serving dishes and top with some healthy fruit!
* Makes 4-6 servings *
I found this recipe on VegWeb.com and the source is www.luxhippie.com
- 3 ripe bananas, mashed
- 1 tbsp vanilla
- 3/4 cup natural chunky peanut butter ( I prefer smooth peanut butter )
- 2 tbsp maple syrup
- 2 cups rolled oats
- 1/2 cup whole wheat flour ( I use spelt or brown rice flour )
- 1 tsp baking powder
- 1 tsp salt ( I just threw in a pinch of Himalayan salt )
- 1/2 cup vegan chocolate chips
- Preheat oven to 350
- In a large bowl mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency with a hand blender.
- In another bowl combine oats, flour, baking powder and salt.
- Add the dry ingredients to the wet and combine well.
- Fold in chocolate chips
- Place tablespoon sized balls of batter onto baking sheet
- bake for 15-18 minutes
*Makes about 15 cookies*
These muffins are really tasty and very easy to make! They are also pretty fast to whip up which is a total bonus! I’m usually baking with my kids so I try to keep recipes pretty simple and fast to make. My new baking buddy is my 5 year old who is pretty darn good at it actually. She is also now at an age where she understands that mommy doesn’t use any animal ingredient’s, so we are always putting in alternatives into our recipes. She even knew that we used flax in this recipe instead of eggs. I guess kids do pay attention to their parents!
Apple Cinnamon Muffins
- 2 cups spelt flour or brown rice flour
- 1/3 cup cane or sugar of your preference
- 1 tbsp ground flax (flax meal)
- 3 tbsp of water
- 1 cup almond milk
- Pinch of Himalayan salt
- Cinnamon to taste
- 2 tsp baking powder
- 1 1/2 cups peeled & chopped apples ( I use Gala )
- 1/4 cup vegan butter, coconut oil or veggie oil
(Optional) Topping: 1 tbsp of cane sugar mixed with 1/2 -1 tsp of cinnamon
Preheat oven to 400 F. In a little bowl put the 1 tbsp of the flax meal (ground flax) and add 3 tbsp of water to it. Mix & let stand for a few minutes. Cream together the sugar and butter. Add in the flax and mix well. In a large bowl add the spelt flour, salt, baking powder and cinnamon. Mix well. Add wet ingredients to the flour mixture and mix well. Add in the chopped apples and give it a quick mix. Line your muffin tray with paper liners and fill them up with the yummy mixture. If you’re using the topping then sprinkle a touch of it on each muffin. Pop them into the oven and bake them for 20-25 minutes or until golden brown.
*Makes 1 dozen muffins*
On days where I really have no idea what to cook for lunch or dinner I make stir-fry. I always have veggie’s on hand so it’s something I can whip up at any time. All you need is any type of veggies you have, garlic, onion, and veggie broth (optional). I like to serve my veggie’s on top of some brown rice. The brown rice takes a while to cook so I get that on the stove before I start prepping my veggies for the stir-fry. By the time the veggies are cooked your rice is ready too! Yum!
- Chop up any veggies you have on hand. I like to use a variety of mushrooms, zuccini, bell peppers, sugar snaps, peas, and carrots (I like to chop baby carrots in half length wise).
- Chop up 1/2 of a large onion and as much Garlic as you like (I use about 7 cloves)
- Heat 2 tbsp of Coconut Oil & 2 tbsp of Olive Oil in a large saute pan or wok
- Add onion and saute for a minute and then throw in the chopped up garlic. Cook for a couple minutes.
- Now add the carrots and cook for a couple minutes. Add the rest of the veggies.
- Throw in a splash of veggie broth or just add in a splash of water if you don’t have broth.
- Add a splash of naturally brewed soy sauce
- Season to taste. I like to add touch of Himalayan salt (not too much if you added the soy sauce), black pepper, dry oregano, & fresh parsley from my garden.
- Sometimes I also like to add a little splash of white wine too if I have some on hand.
- Cook for a few minutes. I like my veggies on the more crisp side so I don’t like to cook them very long.