Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

3 Ingredient Grain Free (PROTEIN!) Pancakes.

So funny story. Well, not really funny, but...kind of hehe. I sorta blew up my oven last night. It was pretty bad. With my cookbook in the works I've been doing LOTS of recipe testing every day (at every meal!)...basically means my poor little oven has been working MUCH harder than normal. I usually am not a baker, and it's not uncommon for me to go weeks without even turning my oven on! But with the cookbook writing prep, all that has changed. 

Anyway, back to my story. I was planning on making...something yummy (I can't give it away yet! They will be in my cookbook...!) in the oven. However. With last night's mini fiasco, that plan was, well, terminated. 

And then these not-so-beauties were born. Don't let their humble (um, Anna...try UGLY) appearance scare you off. These. Things. Are. Amazing. Definitely a new favorite of mine! 

  3 Ingredient Grain Free (HIGH PROTEIN!) Pancakes. 

3 Ingredient Grain Free (HIGH PROTEIN!) Pancakes; Vegan, Gluten-free. Serves one (makes 3 small-medium pancakes). 

Ingredients 

1. One OVERRIPE banana, mashed 

2. One scoop (or 1/4 cup) protein powder of choice (I used Vega)

3. 2 T ground flaxseeds

4. 1 tsp water

Method

1. Heat a nonstick pan/skillet over the stove. 

2. Combine mashed nana and protein powder and mix well. Add 1 tsp water and mix again. Add flax and stir ver very well. The "batter" will be thick and VERY sticky. Don't let that scare you. 

3. Spoon about 1/4 cup of batter onto heated pan and spread around to form a circle. These cook FAST. Cook about 1 minute, flip, cook one minute. Repeat for 3 cakes. Too as desired or eat as is! Yummy both ways. 

NOTE: Protein powders vary in texture and consistency quite drastically. If you use a brand other than Vega I can't guarantee the outcome will react like mine. 

Carob Pancakes with Peanut Butter and Sweet Cherries.

Um. Yum. That is all. 

    Carob Pancakes with Peanut Butter and Sweet Cherries. 

Carob Pancakes with Peanut Butter and Sweet Cherries; Vegan, Gluten-free. Serves one (3 smallish pancakes). 

Ingredients

1. 1/3 cup gluten free oat flour

2. 1/4 tsp baking powder

3. 1/2 packet stevia

4. 1 T carob powder

5. 1/3 cup water

6. 2 T peanut butter of choice 

7. 1/3 cup frozen sweet cherries, thawed in microwave for 30 seconds

Method

1. In medium size bowl, combine flour, baking powder, stevia, and carob. Whisk well to remove any clumps and add water. Stir well. 

2. Cook in nonstick pan over medium heat, about 3 minutes per side or until edges look browned and insides begun to bubble. Flip and cook 3 more minutes (approximately). Repeat! 

3. Once all pancakes are cooked, arrange on a plate. Take largest cake, spread with peanut butter, and place a couple cherries on top. Slightly mash down with back of spoon and place next largest pancake in top. Repeat until you get to the last cake. Top with a few cherries and a dollop of PB. Enjoy!

Holiday Post!: Carrot Cake Pancakes.

You knew it was coming. What food blogger can't post SOME SORT of carrot cake recipe when Easter rolls around? Not this one, that's for sure...
This is not your traditional carrot cake. But that makes this recipe even better! I always say the stranger, the better!
These little guys are about the closest you can get to actually eating cake for breakfast. The coconut flour is the secret ingredient in this recipe. Coconut flour is amazing. I absolutely LOVE cooking with it. It gives such an amazing texture to typically grain-based recipes. It really gives these pancakes their "cakiness". Combine yummy coconut with carrots, sweet and plump raisins, and yummy spices and you've got yourself the perfect Easter  morning brekkie.

Carrot Cake Pancakes.

Carrot Cake Pancakes; Vegan, Gluten-Free. Makes one serving (4 small pancakes). 

Ingredients

1. 1/4 cup coconut flour
2. 1/8 cup raisins
3. to taste: cinnamon, ginger, nutmeg, allspice
4. small sprinkling of stevia
5. 3 baby carrots, grated
6. 1/4 cup plus 1/4 cup water, divided

Method

1. Heat a nonstick pan over medium heat.
2. In a medium size bowl, combine coconut flour, spices, stevia, and carrots. Set aside.
3. Put raisins in a small soup pot and cover with water. Bring to a boil and boil JUST long enough for raisins to plump up. Add them to your bowl with the flour, spices, and carrots. 
4. Mix everything together, and add 1/4 cup of water. Stir well. Add remaining 1/4 cup of water and stir very well. 
5. Form a small patty with your hands and place on pan. Cook about 3-4 minutes per side, flip, and repeat to make 4 pancakes.

Note: Coconut flour can be a bit tricky to work with if you don't combine it with a grain-based flour. But if you're patient and willing to really work your hands into it, you can manipulate these to hold together. Either way, they still taste really good. 

The Big Vegan Breakfast Plate.

This is what you eat when you want a big, filling, stick-to-your-ribs kind of meal. This is what you eat when you need something that will last you through that 3 hour business meeting, even if it ends up going longer. This is what you eat when you finish a Saturday morning long run and want a big, hearty brunch.This breakfast totally delivers. It will keep you going for hours. Loads of protein, lots of energizing carbs, and of course tons of veggies. Savory breakfast done right.

The Big Vegan Breakfast Plate. Served with steamed pearl onions, carrots, and tomato-basil marinara sauce.

The Big Vegan Breakfast Plate; Vegan, Gluten-Free. Serves one. 

Ingredients

For the Eggplant "Bacon": 

1. 7 oz. eggplant, VERY thinly sliced (about 1/4-1/2 inch lengthwise)
2. 1 T Bragg's liquid aminos
3. 1 T water
4. 1 tsp agave nectar
5. to taste: chipotle powder, garlic powder, onion powder, paprika, and black pepper

Method

1. Preheat oven to 170 degrees F. Line a biking sheet with parchment paper.
2. In a shallow bowl, whisk together all ingredients except eggplant.
3. Place eggplant sliced, one at a time, in marinade. Press into marinade to "absorb". Flip and press. Place on parchment. Repeat with remaining eggplant slices. 
4. Bake for one hour. After an hour, turn off the oven. Leave eggplant in oven for 15 minutes, after turning off oven. 
5. After 15 minutes, remove from oven and use as desired. (Can be stored in an airtight container in the refrigerator for up to a week.)

Eggplant "Bacon"

For the "Basic Tofu Scramble"

1. 6 oz. silken tofu
2. 2 T nutritional yeast
3. to taste: onion and garlic powders, turmeric, black pepper
4. 1-2 tsp Bragg's liquid aminos

Method

1. Heat a non-stick skillet over medium heat. Add a splash of water along with tofu. "Mash" tofu with spatula. 
2. After a few seconds of cooking, add nutritional yeast (nooch, as I like to call it) and spices, excluding pepper. Cook until heated through. Add liquid aminos and cook 1 minute. Serve and sprinkle with pepper.

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                                                       Basic Tofu Scramble.

For Spinach-Chickpea Pancakes

1. 1/4 Cup chickpea flour
2. 3 Cups fresh spinach leaves
3. 1/4 Cup +/- water
4. to taste: onion and garlic powders, and black pepper

Method

1. If you have a juicer, juice your spinach. This will replace most, if not all, the water called for in the recipe. If you don't have a juicer, place spinach in a Vitamix or other high speed blender and blend with a little water until mostly liquified. Alternatively, you can place it in a mini food processor and "chop" finely. It will not get liquified, but that's okay.
2. In small-medium size bowl, add flour, spices, spinach liquid, and water (add a little at a time--it's better to add more as you go that to add too  much at the beginning). Mix well, ensuring all flour clumps are gone.
3. Pour batter onto heated non-stick skillet and cook 3-4 minutes per side. Makes 2 pancakes.

Spinach-Chickpea Pancakes, un-garnished.