Vegan Cinnamon Pancakes

 Ingredients

Dry

▢2 cups unbleached all-purpose flour, sifted

▢2 Tablespoons coconut sugar, or granulated sugar

▢1 Tablespoon ground cinnamon

▢¼ teaspoon salt

▢1 Tablespoon baking powder

Wet

▢2 cups non-dairy milk

▢2 teaspoons apple cider vinegar

▢1 Tablespoon vanilla extract

▢1 Tablespoons neutral cooking oil

Instructions

In a glass measuring cup (or a small bowl), measure out the almond milk. Add the vinegar to create a buttermilk. Set aside while you prep the dry ingredients.

In a large bowl, sift the flour. Whisk in the remaining dry ingredients:  sugar, cinnamon, salt and baking powder.

Pour the wet ingredients; milk mixture, vanilla extract, and oil, into the bowl of dry ingredients.

Gently whisk together the batter. don't over-mix, small lumps are fine.

Let the batter rest, for about 3 minutes. This creates a perfect, fluffy pancake so I suggest you don't skip it. In the mean time heat the griddle to about 350-375.

Pour about ¼ cup of batter per pancake.

The pancakes are ready to be flipped once the edges appear cooked and bubbles form and pop on top.

Flip and cook on the other side until lightly browned, another minute or 2.

Serve immediately with maple syrup.

Breakfast Muffin Frittatas

 Ingredients:

• 8 large eggs
• 1/3 cup whole milk or half-and-half 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 cup  finely chopped bell pepper (any color)
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped fresh spinach (or kale)
• 3/4 cup crumbled feta cheese

Directions:

1. Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
3. Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. 
4. Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
5. Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
6. Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
7. Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer.
8. To reheat from refrigerator, wrap one muffin in damp paper towels and microwave to 30 seconds.  From freezer, microwave for 1-2 minutes until heated through.

Greek Yogurt Cinnamon Pancakes

 

Ingredients:

▢1 cup oat flour (1 cup old-fashioned oats blended)

▢¼ cup all-purpose flour

▢1 teaspoon baking powder

▢½ teaspoon baking soda

▢½ teaspoon fine sea salt

▢½ teaspoon cinnamon

▢3 Tablespoons granulated sugar (or coconut sugar)

▢1 cup vanilla Greek yogurt

▢1 teaspoon vanilla extract

▢2 eggs lightly beaten

▢1-2 Tablespoons milk (if needed) regular, almond, coconut, etc.

▢salted butter or coconut oil (for greasing the skillet)

Directions:

Preheat griddle to 350 degrees.

In a large bowl mix together the Greek yogurt, eggs and vanilla. Whisk until mixture is smooth. 

Add sugar, oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until completely combined.

If the batter is too thick, add milk 1 TBS at a time until it reaches your desired consistency.

Grease a griddle or skillet by melting butter on it and moving it around until the surface is coated. 

Pour ¼ cup portions of pancake batter onto the greased, heated surface.

Cook until bubbles start forming in the batter and the sides become set (about 2-4 minutes)

Flip and cook for 2-4 minutes on the second side, or until golden brown.

Vanilla Pancakes

1 1/2 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vanilla yogurt - regular or fat free
3/4 cup water
3 eggs
3 tablespoons butter (optional)
Cut up strawberries for top of pancakes (optional)
Directions


Mix together all of the dry ingredients in one bowel.
In separate bowel mix together the wet ingredients.
Mix together until combined, but don't overmix or the battery will be too thin and runny.
Use a 1/4 cup measuring cup to pour the batter evenly onto your griddle.
Cook the pancakes on griddle at around 350 degrees, cook each side until golden brown, around 1-2 minutes each side. Serve with cut up fresh strawberries if desired.