Pancake Tuesday!

It's Shrove Tuesday / Pancake Tuesday today!

It’s Shrove Tuesday / Pancake Tuesday today!

 

It’s Pancake Tuesday, Shrove Tuesday or Fat Tuesday … whatever ya wanna call it it’s fine by me! If you’re not familiar with it then just click on Shrove Tuesday & Fat Tuesday and the links will fill you in. As per tradition I made pancakes for my kids to enjoy this morning. I put together some super fast and easy pancakes while packing school lunches and getting my crew out the door on time. I made super Cinnamon vegan pancakes and Cinnamon & Blueberry pancakes as per my 9 year old’s request. When I’m in a big hurry (like today) I use a premixed flour pancake mix sometimes which contains healthy whole grains like brown rice, teff, spelt and quinoa flour. I like having a bag of the premixed flour handy but they sometimes contain sugar and I prefer sugar-free options. To sweeten my pancakes I’ve only been using sugar-free powder stevia and I love the results! I find the liquid stevia way too bitter in taste however so I stick to the powder form. That way the only sugar we are actually putting on our pancakes is the 100% natural Canadian maple syrup and the natural sweetness from the berries. I sometimes skip the maple syrup and just add a touch of pure organic coconut oil on top as an even healthier alternative … yea bring on the yummy good fats! Below is the in a rush on a school day recipe I used this morning 🙂

 

CINNAMON / BLUEBERRY CINNAMON PANCAKES

 

Ingredients:

  • 1 cup of your favourite flour mix
  • 1 tsp. aluminum free Baking Powder
  • 1/4 cup filtered water
  • 1/3 -1/2 cup unsweetened almond milk
  • 1 melted tbsp. of coconut oil
  • 3 packets of stevia
  • 3 tbsp. flaxmeal mixed with 9 tbsp. of water, let sit for a couple of minutes to thicken up
  • 1 tbsp. cinnamon, or to taste
  • 1 pint of blueberries, I usually save some for garnish on top
  • You will also need vegan butter or coconut to coat your pan for cooking

 

Method:

  1. Mix your flaxmeal with water and let it sit.
  2. In a medium-sized bowl add the flour, baking powder, cinnamon, and stevia. Mix well.
  3. Heat a frying pan with a vegan butter or coconut oil
  4. In a small bowl add the water, milk and the coconut oil and mix well. When adding the milk add in 1/3 cup and you can add more if needed afterward.
  5. Add the wet ingredients into the dry. Add in extra milk if you find your batter is too dry. Also add in the flaxmeal as well and combine. Don’t over mix however or your pancakes wont be as fluffy.
  6. Transfer the pancake mix to your preheated frying pan or griddle. They cook up fast so keep an eye on them.

 

NOTE:

  • As far as the blueberries go I usually add them in to my batter once I’ve made some plain cinnamon ones as some of my kids prefer them without the blueberries. Then I gently add the blueberries into the batter and cook up the rest.

 

*This recipe makes about 6 good-sized pancakes so I normally double it.*

 

Enjoy! 🙂

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Blueberry & Flax Seed Pancakes

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.

 

Blueberry Pancakes

 

  • 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

 

  1. In a large bowl add flour, baking powder, salt and sugar. Mix well.
  2. 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.
  3. Add the milk mixture to the dry ingredients. Add water, oil, and vanilla as well. Mix well.
  4. Fold the blueberries into the batter.
  5. Let the batter rest for about 10 minutes.
  6. Preheat a pan with vegan butter or coconut oil.
  7. 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
  8. Serve with 100% pure Maple Syrup & enjoy! 🙂

 

 

 

Blueberry Flax Pancakes

 

Vegan Pancakes

I love pancakes! I will eat any type of vegan pancake but my kids are very picky! This is my tween’s favourite pancake recipe and at her request we load the batter up with lots of cinnamon! Yep she has a serious cinnamon addiction but at least there are health benefits to it!

 

Vegan Cinnamon Pancakes

  • 1 cup of brown rice or spelt flour
  • 1 tbsp cane sugar
  • 2 tbsp of baking powder
  • tiny pinch of Himalayan salt
  • 1 cup almond, soy or hemp milk
  • 2 tbsp of veggie or coconut oil
  • Cinnamon to taste
  • a sprinkle of raw shredded coconut optional
  • Organic banana slices, strawberries or your favourite berry
  • 100% Pure maple syrup

Combine the flour, cinnamon, sugar, pinch of salt, shredded coconut if your using it and baking powder in a big bowl. Mix. Add in the milk and oil and mix well. Oil a frying pan or griddle with some coconut oil or vegan butter and ladle your batter in. Cook for a few minutes and flip. Cook for a couple more minutes. After you plate your pancakes you can add your choice of fruits on top. I like to add sliced organic bananas and strawberries. You can then drizzle pure maple syrup on top. We also like to sprinkle cinnamon on top to finish it!

This recipe is super easy and fast to throw together!