Raspberry Lemonade Pancakes

When I think of the summer, I think of tons of fresh fruit, lots of sunshine and heat and sitting on the back deck sipping on some delicious lemonade.

So I thought, why not make a summer-themed pancake recipe?!

Introducing the raspberry lemonade pancakes!

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Why not incorporate a favourite summertime beverage into a breakfast meal? The more summer themed food, the better I say!

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Raspberry Lemonade Pancakes

Adapted from about.com

Makes 8-10 small-medium sized pancakes

  • 1 cup spelt flour
  • 1 egg replacer
  • 3/4 cup almond milk
  • 2 tbsp agave
  • 2 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1/4 tsp vanilla extract
  • 1 tbsp baking powder
  • pinch of sea salt
  • 1/3-1/2 cup raspberries, fresh or frozen

In a large bowl, add all of the ingredients except the raspberries together. Mix the batter together until smooth and clump free.

In a large pan over medium heat, add a little vegan butter or coconut oil to coat the pan.

Once the pan has reached the right heat, pour pancake batter by the tablespoon onto the pan. Add a couple tablespoons of batter per pancake, but you can make them as big or a small as you want.

Once the pancakes are on the pan break up the raspberries and sprinkle them onto the pancakes while they are cooking.

Cook pancakes for 2-4 minutes on each side, but make sure you keep an eye on the pancakes to ensure they don’t burn!

Once fully cooked, remove from pan and plate immediately.

Double Chocolate Baked Oatmeal

So I am kind of unsure if I should even call this a breakfast item, considering it tastes just like you are eating a sinfully delicious dessert. It’s uber chocolately and actually healthy!

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This bad boy is packed with tons of protein and fiber, so why not treat yourself to a delicious and healthy breakfast dessert?!

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Double Chocolate Baked Oatmeal

Adapted from Chocolate Covered Katie and Spark Recipes

Oatmeal:

  • 1/2 cup oats
  • 1/4 cup unsweetned applesauce
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1-2 tbsp agave
  • 1 1/2 tbsp unsweetned cocoa powder
  • 2 tbsp hemp seed
  • 1 tbsp flax seed

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

Add all of the oatmeal ingredients together in a small bowl and mix until fully combined.

Pour oatmeal into a greased 1 cup sized baking dish or ramekin for 20-23 minutes.

While the oatmeal is baking, combine all the icing ingredients together in a small bowl and stir until fully combined. Once combined, set aside.

(It can take a minute or two for the agave/milk and cocoa powder to fully combine, but just keep stirring until it does. If mixture is too dry, add a little more milk.)

Remove from oven and allow to cool slightly.

Slather on the icing and enjoy!

Easy Tofu Scramble

Ever had those times when you are looking for a really easy breakfast to put together?

Enter the tofu scramble!

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With the perfect combination of spices and vegetables, you can transform plain ol’ tofu into quite the delicious little breakfast dish.

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This scramble makes a great side dish or if you just want to eat a big plate of scramble on its own, that’s fine too. 🙂

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Easy Tofu Scramble

  • 1  1/2 cups firm tofu
  • 1/2 cup red pepper, chopped
  • 1/2 cup yellow pepper, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil (or coconut oil, if you prefer)
  • 2 tbsp nutritional yeast flakes
  • 1 tsp sage
  • 1/2 tsp rosemary
  • 1/4 tsp sea salt
  • 1/2 tsp pepper

In a large skillet, add the tofu. Then mash the tofu until crumbly using a fork.

Add the olive oil, peppers and garlic and cook on medium-high heat for 4-6 minutes, stirring occasionally.

Add the sage, rosemary, yeast flakes, salt and pepper and stir until combined. Cook for another 5-7 minutes.

Remove from heat and serve warm.

Have a great weekend!

Super Chocolate Banana Overnight Oats

Anyone a fan of chocolate for breakfast? If so, this overnight oats is right up your alley!

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By combining chocolate pudding and chocolate overnight oats, you get a super rich and decadent breakfast!

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I just love how handy overnight oats are! I love any breakfast where I can prepare it in advance and take it to go.

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Super Chocolate Banana Overnight Oats

Adapted from my Chocolate Blackberry Banana Overnight Oats & Vegan Chocolate Pudding recipe.

Overnight Oat Recipe:

  • 1/3 cup oats
  • 1/3 cup almond milk
  • 1 tbsp chia seeds
  • 2 tbsp cocoa powder
  • 1 tbsp agave nectar
  • 1/2 banana, sliced

Chocolate Pudding Recipe:

  • 1/2 cup silken tofu
  • 1/2 cup vegan chocolate chips
  • 1 tbsp agave nectar
  • 1/2 tbsp vanilla extract

First, start by making the overnight oats. In a medium-sized container, add the oats, milk, chia seeds and cocoa powder.

Add a tablespoon or two of more milk if the mixture is too dry.

Then add the agave and bananas and stir.

Place a lid on the container and stick in the fridge for at least six hours or overnight.

Next, start making the chocolate pudding by melting the chocolate on low-medium heat.

Place the tofu in a food processor and blend until super smooth.

When chocolate is fully melted, pour into the food processor and blend. Add the agave and vanilla and blend again.

Pour into a tupperware container and set in the fridge.

When the overnight oats are ready, layer the overnight oat mixture with the chocolate pudding in a container of your preference.

Top with some banana and indulge immediately!

Gingerbread Pancakes

Delicious, festive gingerbread pancakes.

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It feels kind of like dessert for breakfast 🙂

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Buddy the Elf would totally approve of these pancakes!

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Gingerbread Pancakes

Adapted from Allrecipes.com 

  • 1 1/2 cups spelt flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 flax egg (1 tbsp ground flax+ 3 tbsp water= 1 flax egg)
  • 1/2 tsp vanilla extract
  • 1/4 cup blackstrap molasses
  • 1 cup water
  • 1/4 tsp nutmeg
  • 3 tbsp brown sugar

In a small bowl, mix the flour, baking powder, baking soda, sea salt, ginger, cinnamon, nutmeg and brown sugar until combined.

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In a separate bowl, mix the flax egg, molasses and vanilla until smooth. Slowly add the water and mix until combined.

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Add the flour mixture into the egg mixture bowl and stir until smooth.

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Heat a pan oiled with vegan butter or coconut oil on medium heat.

Pour the pancake mixture onto the pan and cook about 2-3 minutes on each side.

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Once fully cooked, serve and enjoy!

I sprinkled mine with some crushed candy cane! 🙂

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This recipe makes about 6-8 medium-sized pancakes.

Nutrition information per pancake (in an 8 pancake batch):

  • Calories: 147
  • Fat: 1.1g
  • Sodium: 138.5mg
  • Carbohydrates: 32.6g
  • Fiber: 3.4g
  • Sugar: 7g
  • Protein: 3.2g

Have a great Tuesday!

 

Chocolate Blackberry Banana Overnight Oats

It is a little more than a month until the Toronto Waterfront Marathon, so I’ve been kicking into high gear in preparation for it. After I workout at the gym; when I get back home, I want something high in protein. Enter these tasty and healthy overnight oats.

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A great post-workout breakfast because its packed full of nutrients!

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Chocolate Blackberry Banana Overnight Oats

  •  1/3 cup oats
  • 1/3 cup almond milk
  • 1 tbsp chia seed
  • 2 tbsp cocoa powder
  • 1 tbsp agave nectar
  • 1/2 banana, sliced
  • 1/4 cup blackberries

In a medium-sized container, add the oats, milk, chia seed and cocoa powder.

If you find it is too dry, add a tablespoon or two more milk.

Then add the agave, banana and blackberries and stir.

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Place a lid on the container and stick in the fridge for at least 6 hours or overnight.

When ready, serve! If you want to make it sweeter, add more agave.

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Nutritional information (for entire serving):

  • Calories: 362
  • Fat: 7.8g
  • Sodium: 53.1mg
  • Carbohydrates: 72.7g
  • Fiber: 16.1g
  • Sugar: 31.7g
  • Protein: 10.1g
  • Iron: 25% DV
  • Vitamin B-6: 30% DV
  • Vitamin C: 28% DV

Does anybody have any suggestions for good post-workout meals/snacks? I’d love to hear some!

Healthy Pumpkin Pancakes

Pumpkin Pancakes. These are just sinfully delicious!

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Topped with a bit a vegan ice cream, these taste like eating a slice of pumpkin pie for breakfast.

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Healthy Pumpkin Pancakes

Adapted from Food.com

  • 1 1/4 cups whole wheat flour
  • 2 tbsp agave nectar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • pinch of sea salt
  • 1 cup almond milk
  • 2 tbsp vegan butter, melted
  • 1 flax egg ( 1 tbsp ground flax+ 3 tbsp warm water= 1 flax egg)
  • 1/4 cup + 2 tbsp pumpkin puree

In a small bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg and sea salt together until combined.

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In a medium-large sized bowl, mix together the milk, pumpkin, agave, melted butter and flax egg.

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Slowly add the dry ingredients into the wet ingredients and stir until combined. If you find the batter is too runny, add a little more flour.

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On a medium-sized pan, grease the pan with either coconut oil or vegan butter.

Pour the batter onto the pan and cook pancakes for 3-5 minutes per side.

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Once fully cooked, serve with your favourite toppings.

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I still strongly suggest ice cream 🙂

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This recipe should make about 8 medium-sized pancakes.

Nutrition information per pancake:

  • Calories: 117
  • Fat: 3.7g
  • Sodium: 224.8mg
  • Carbohydrates: 19.7g
  • Fiber: 3.2g
  • Sugar: 4.4g
  • Protein: 2.9g

Have a great Monday!

 

Super Blueberry Overnight Oats

I’m a big fan of easy and fast breakfast ideas. So naturally, since discovering Overnight Oat recipes, I have been getting really into making them. It is the perfect breakfast to go option!

And since I love blueberries, this recipe is a personal favourite. 🙂

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Super Blueberry Overnight Oats

  • 1/3 cup oats
  • 1/3 cup almond milk
  • 1 tbsp chia seeds
  • 1/4 tsp vanilla extract
  • 1/4 cup blueberries, fresh or frozen (I used frozen)
  • 1/3 cup blueberry soy yogurt

In a container, add the milk, oats, vanilla extract and chia seeds. Stir until combined.

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Stick in the fridge for at least 4-6 hours (I left mine overnight).

Once the oat mixture is thickened up and ready, add the blueberries and mix.

In a container of your preference, layer the oat mixture with the blueberry yogurt.

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Top with a little bit of granola and blueberries.

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Nutrition information:

  • Calories: 249
  • Fat: 7.1g
  • Sodium: 58.6mg
  • Carbohydrates: 38g
  • Fiber: 9.4g
  • Sugar: 11g
  • Calcium: 36%
  • Iron: 16%

It is also packed with Vitamin A, B-12, D and E. Healthy and delicious!

I’m loving trying new Overnight Oat recipes. Any recommendations?

Have a great weekend!

Vegan Oatmeal Pancakes

So I love pancakes. I mean really love them. Anytime I go out to a restaurant and I see pancakes on the menu, I will order them. Regardless of the time of day. They are good any time of the day.

So when I saw this recipe for oatmeal pancakes I knew I had to try it! I made a few small changes to the original recipe to veganize it.

Oatmeal Pancakes

Adapted from Pbfingers.com

  • 1/2 cup + 1/3 cup whole wheat or spelt flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp melted vegan butter
  • 3/4 cup almond milk (soy milk works)
  • 1/3 cup oatmeal, cooked
  • 1/4 cup raw oats
  • 1 tbsp honey or agave nectar
  • 1 “flax egg” (1 tbsp ground flax + 3 tbsp water= 1 flax egg)

Mix the dry ingredients together in a large bowl.

In a small/medium bowl, mix the butter, milk, cooked oats, raw oats, honey/agave and flax egg together until combined.

Then add the wet ingredients with the dry ones and stir until combined.

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Pour small/medium sized pancakes onto a light/medium heated pan (each stovetop heat ranges, so do what works best for you.) You can use butter to coat the pan (I used coconut oil with success).

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When cooking on the pan, I added chocolate chips on the pancakes. You can omit this if you wish.

Cook for 3-4 minutes on each side or until browned.

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Top with your favourite pancake toppings.

Mine happened to include berries and bananas 🙂

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Enjoy!