Pancake Friday: Whole Wheat Zucchini Banana Bread Pancakes with Blueberries

25 07 2014

Oh hai. I do still exist! And, I’m back with a pancake post! It must be your lucky day!! 🙂

Yesterday I woke up with a craving for pancakes, thanks to a post I saw right before bed on Wednesday night. I got up and did a quick PiYo workout to stretch out my tired legs (Lower focus, only 20 minutes!) and went right to the kitchen to put together the recipe that had been forming in my head all night.

zucchini bread pancakes 2

Zucchini bread pancakes, with a hint of banana for sweetness, loaded with some blueberries I had picked earlier this summer was the perfect way to start my Thursday. These were pretty dense, and I would recommend maybe adding a bit more flour next time, but this was another winner in my books. Enjoy!

zucchini bread pancakes

Dry Ingredients:
1 cup whole wheat flour
1/4 dry oats
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
handful of chopped walnuts

Wet Ingredients:
1/2 ripe banana, mashed
2 eggs
1 cup shredded zucchini (about 1 small zucchini)
1 TBS honey
1 cup milk

Stir in: Handful of fresh or frozen blueberries

Sauce: Handful of blueberries, microwaved in 30 second intervals until berries burst. Stir in 1 tsp of chia seeds (optional). You could also add in some sugar if you wanted a sweeter syrup.

zucchini bread pancakes 1

 

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Banana Chocolate Chip Pecan Pancakes for One

20 05 2012

I don’t normally post on the weekends, but this was just too good not to share.

These might be the best pancakes I’ve ever made.

Bananas, chocolate chips, oatmeal, pecans? MMMMMM.

I love pancakes, but most recipes make an enormous batch. Unfortunately me, myself, and I = only one person. So, I did a quick google search for “Pancakes for one” to figure out the appropriate proportions of flour, baking soda, baking powder, etc. so I could make myself some pancakes. I settled on Joy the Baker’s recipe, but made a few of my own adaptations. And holy yum, these were outta control good!

Look how fluffy they are!

This was the perfect amount for one person; I’ll be making these again for sure!

Banana Chocolate Chip Pecan Pancakes for One
adapted from Joy the Baker

Ingredients:
1 banana, mashed
1/2 cup milk (you may need more)
1/3 cup whole wheat flour
1 heaping tablespoon of dried oats
2 tsp agave nectar
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/4 tsp vanilla extract
small handful chocolate chips
small handful crushed pecans

How to:

In a bowl, mix the banana and the milk. Then add everything except for the chocolate chips and pecans. Stir until just combined. If the batter is too thick, add a little more milk. Fold in the chocolate chips and pecans.

In a greased frying pan, pour in about 1/4 to 1/3 cup of batter. When the bubbles start to form and then pop, you’re ready to flip.

Makes 3 pancakes.

Enjoy!





Natural Disaster Doughnuts

30 08 2011

I know you’re probably all very tired of hearing about Irene, but I just HAVE to tell you about what I did to prepare.

source

No, I don’t have dogs. But aren’t they cute?

For fear of not being able to make my favorite breakfast of oatmeal, peanut butter, and banana if the power went out, I needed a breakfast replacement that required no refrigeration and no heating. That replacement would be DOUGHNUTS! Yes, friends, I thought I’d take another stab at doughnuts. Not the kind that requires yeast, but the kind that requires the pan I so anxiously have been wanting to use!

The problem though, was that I used the last of my eggs in my lasagna. I also didn’t have any milk, only almond milk. I was NOT about to trek into a grocery store on the eve of a hurricane. Long lines and empty shelves? No thank you!

source

But I just HAD to make doughnuts! If I was going to be powerless, I needed breakfast!

If I could find a cupcake or muffin recipe that didn’t call for an egg, I’d be golden. I knew that vegan baking is done sans animal products, so I immediately grabbed a few of my vegan cookbooks and flipped through ’em. I figured that MamaPea would be able to help, and of course, she did not disappoint!

I adapted the recipe for her pb & j muffins from her cookbook, Peas and Thank You, to make some delicious banana and peanut butter doughnuts with chocolate peanut butter icing!

The recipe made 9 doughnuts. I’m embarrassed to say that I ate every. single. one. (Last one was this morning!) They were SO YUMMY! There’s no eggs, oil or butter in them, so they’re healthy, right?

They weren’t exceptionally moist, but they certainly weren’t dry. They were light and fluffy, and delicious when dipped in chocolate 🙂

These are essential in case of a natural disaster. So keep watching the weather channel for the next hurricane and then run out to the grocery store stay home and make these!

Banana Peanut Butter Doughnuts with Chocolate Peanut Butter Icing

Adapted from Mama Pea

Ingredients

Doughnuts:

1 cup whole wheat flour

1/3 cup raw oats, ground into a powder (in a blender or food processor)

¼ cup coconut flour

2 teaspoons baking powder

½ teaspoon salt

1 tsp vanilla extract

2/3 cup sugar

2/3 cup vanilla almond milk

¼ cup peanut butter

1 very ripe banana, mashed

Icing

1/3 cup chocolate chips

2 tbs almond milk

¼ cup peanut butter

1 Tablespoon powdered sugar

How to:

Start by making the doughnuts. Preheat the oven to 350 degrees. Spray your doughnut pan with cooking spray.

Mix together the dry ingredients (flours, baking powder, and salt) in a large bowl. In another bowl, mix together the remaining doughnut ingredients (vanilla, sugar, milk, peanut butter, banana).

Add the wet mixture to the dry ingredients, and stir until just combined.

Fill a large Ziploc bag with the batter, and give the bag several big shakes, so the batter packs down toward the bottom. Snip off about ½ in from one corner. Pipe the batter into your greased doughnut pan.

Bake at 350 for about 15 minutes, or until a toothpick comes out clean. Let cool completely before icing.

While they are baking, make the icing. In a small saucepan over low heat, put the milk, chocolate chips, and peanut butter. Stir constantly. When all the ingredients are melted, stir in the sugar. Remove from heat. Dip the doughnuts in the icing.

ENJOY!

Question of the day: Have you ever done any vegan cooking? What have you made?