Aug 27, 2012

a time of food for all

woke up early saturday and wanted some pumpkin pancakes with a cinnamon syrup.  sounds delicious right!?? well, much to my dismay, the only pumpkin in the house was an actual pumpkin from the garden and it would simply take too much effort and time to cook that pumpkin (though, i've found it's usually much more delicious)  so of course i ran to pinterest! see below.  
the next two picture are very smallish vegetables that belong to Veggie Tales  while mom and i were busy making salsa and spaghetti sauce, the han decided to get creative.  it took a couple times apparently to get Bob the Tomato right, because i found these two randomly cast outside.  

i have a vegan dog.  i took her outside and she goes into the garden and starts eating weeds.  we call it grazing.

Chocolate Chip Oatmeal Cookie Pancakes

  • 1 very ripe medium banana
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water) i just used an egg.
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon almond butter  i just used natural PB
  • 1 Tablespoon coconut oil
  • 3 Tablespoons almond milk (or sub other milk)
  • 1/2 cup rolled oats (or gluten free oats)
  • 1/4 cup whole wheat or unbleached flour (or sub other flour)
  • 3 Tablespoons semisweet chocolate chips (non-dairy for vegan)
  1. Preheat a skillet to medium heat or about 300-325 degrees.
  2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes. or egg.
  3. Mash your very ripe banana with baking powder.
  4. Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
  5. Stir in oats and flour until just combined.
  6. Sprinkle in chocolate chips and fold gently.
  7. Scoop scant 1/4 cup measurements onto lightly greased griddle.
  8. Cook for 2-4 minutes on each side – until golden brown.
  9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
Serving size: 3.5 pancakes Calories: 400 calories Fat: 18 g Sugar: 20 g Fiber: 6.5 Protein: 7 g
* Should yield 5-6 small pancakes.
* Make gluten free by using gluten-free oats and flour.
* Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary.
* Reheat great the following day in the microwave.

 note: the husband prefers milk chocolate chips...which we do not own, i thought it was just dandy with semi sweet chips.  also, i cooked mine real slow so they woouldn't be so soggy in the middle.

See pin for pancakes here.
actual website here
my grub board on pinterest:
includes healthy and some not so healthy


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