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!

DSC_0055

DSC_0053

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

DSC_0052

DSC_0050

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.

Watermelon Raspberry Smoothie

I really have had it with winter.

It’s constantly freezing outside and I have slipped on ice and fallen on my face more times than I would like to admit.

In an attempt to remind me of the good days of spring and summer, I concocted this delicious smoothie!

DSC_0007

DSC_0004

Fruity and healthy, this smoothie really made a gross winter day a little brighter.

DSC_0003

Watermelon Raspberry Smoothie

(Makes one smoothie)

  •  3/4 cup watermelon, chopped
  • 1/2 cup raspberries, frozen
  • 1/4 cup raspberry or vanilla soy yogurt
  • 1/2 cup almond milk
  • 1/2 medium banana
  • 2 tbsp flax, chia or hemp seed (optional)
  • pinch of xanthan gum to thicken (optional)

Throw all the ingredients in a blender and blend until smooth.

Here is to hoping that the weather improves soon!

Have a great weekend!

Raspberry Hot Chocolate

Hot Chocolate is delicious but Raspberry Hot Chocolate? Even more amazing!

DSC_0053

DSC_0052

This drink is luxurious, rich and sweet—the best combination!

DSC_0049

DSC_0055

Raspberry Hot Chocolate

*Recipe makes 2 medium-sized drinks

Adapted from my Vegan Hot Chocolate recipe & Annie Eats

Hot Chocolate Recipe:

  •  1 1/4 cups almond milk
  • 1 1/2 tbsp agave nectar
  • 2 tbsp cocoa powder
  • pinch of sea salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Raspberry Syrup recipe:

  • 1/2 cup cane sugar
  • 1/2 cup water
  • 1/3 cup raspberries, frozen

First, start by making the syrup. Add the sugar, water and raspberries in a small saucepan and heat on high heat. Stir occasionally until all the sugar has dissolved.

When sugar has fully dissolved, reduce heat to low and allow it to simmer for 12-15 minutes.

Remove from heat and strain the syrup through a fine mesh strainer to ensure all the chunks of raspberry are left out of the syrup.

Pour syrup into a small container and set aside. This recipe should make about 1 cup of raspberry syrup and be stored in the fridge for a week or two.

Next, start on the hot chocolate by adding the almond milk, cocoa powder, sea salt, vanilla extract, agave, cinnamon and nutmeg in a saucepan and cooking on medium-high heat, stirring every so often.

When the mixture begins to bubble a bit (about 10-12 minutes) and mixture is fully combined, remove from heat.

Add 3-4 tbsp of the raspberry syrup to each cup. Fill the rest of the cup with hot chocolate and mix.

Enjoy!

Quick & Easy Vegan Raspberry Pancakes

I love easy recipes; especially the ones that require only a couple of ingredients and can be made quickly. Even better is when that recipe is healthy.

IMG_0422

As I pointed out previously, I have a deep, profound love for pancakes. So when I discover a simple and healthy pancake recipe, I get very excited.

 

Source: http://www.quickmeme.com/meme/3sy1ue/
Source: http://www.quickmeme.com/meme/3sy1ue/

And bonus, it’s vegan!

Vegan Raspberry Applesauce Pancakes

Adapted from food.com

  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp granulated sugar or agave nectar
  • 1 cup water
  • 1/4 cup unsweetened applesauce
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4-1/3 cup raspberries

Combine the dry ingredients in a small/medium sized bowl.

IMG_0414

Once together, wet ingredients and mix until combined.

IMG_0415

Heat up a pan on low/medium heat and coat the pan with butter, cooking spray, or as I used, coconut oil. It is all personal preference!

Pour batter onto the pan. Once on the pan, break up the raspberries into smaller pieces and sprinkle on the pancake while it is cooking.

IMG_0420

Cook on each side for 2-4 minutes, or until lightly browned.

IMG_0418

Once cooked add your favourite toppings and enjoy! I went plain this time around but feel free to get creative.

IMG_0421

Here is the nutrition info for 1 pancake in an medium-sized 8 pc serving:

  • Calories: 63
  • Fat: 0.3g
  • Sodium: 128.8mg
  • Sugar: 2.3g
  • Carbohydrates: 14.5g

I hope everyone had a great weekend (and to my fellow Canadians, a great long weekend!)