Makes 8 pancakes
1 cup oat flour
1/2 cup spelt flour
3/4 tsp. baking soda
pinch salt
1 cup nondairy milk
1 1/2 tablespoons agave nectar (optional)
chocolate chips
Combine the dry ingredients. Stir in the milk and agave if you’re using it. Sprinkle chocolate chips over each pancake as you cook it then flip.
You (or your kids!) would not believe that this French toast will give you a full serving of vegetable, fruit and whole grains too with very little fat, no refined sugar, and of course, no cholesterol! And it is really thick like it’s supposed to be. If you are lucky, the banana and maple syrup will caramelize for you as you cook it and you’ll get an extra little treat. It is the quickest French toast you can make too! You can have breakfast for dinner and not feel guilty with this recipe.
1 small zucchini
1 banana
1 cup vanilla soy or almond milk
1 teaspoon cinnamon
1/4 cup maple syrup
10 slices whole grain bread
Coconut, grapeseed or canola oil for frying
Combine all of the ingredients except the bread and oil in a blender or food processor, and process until smooth.
Heat a griddle and use 1-2 tablespoons oil for each batch you fry.
Soak each slice of bread in the mixture for one minute. Fry on each side until browned.
The title might be a little misleading because they’re not sweet-sweet like carrot cake, but just right for a little dribble of maple syrup over them. I love to feed them to my kids in the morning because I know they’re one step ahead in getting their veggies for the day! They mix up in one bowl very quickly. Buy white whole wheat flour (whole grain albino wheat) in supermarkets or Trader Joe’s/Whole Foods and use it instead of white flour.
Makes 8 large pancakes
1 1/2 cups white whole wheat flour
1/3 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch nutmeg (optional)
1 cup water
3/4 cup nondairy milk
1 tablespoon light oil (grapeseed, canola, light olive oil etc.)
1/2 cup finely shredded carrot
1-2 tablespoons coconut, grapeseed or canola oil for cooking
Combine the flour, sugar, baking powder, cinnamon, salt and optional nutmeg in a large bowl. Stir in the water and milk, oil and carrot until combined. Let sit for several minutes. Cook on a griddle or large saute pan, using 1/8 of the batter for each pancake, until each side lightly browns and cooks through. Serve with pure maple syrup.
Love,
Sharon
