Tag: breakfast

Power “Pancakes”

Leave a comment

Power Pancakes (1)

It’s a bit of a stretch to call these pancakes; although they cook up the same way on a griddle, they are a bit too delicate to come off cleanly with a spatula, meaning you wind up with a fluffy yummy mound on your plate. Still, my son describes them as “much good” and they’re a great protein boost early in the morning!

Ingredients:

  • 2 large bananas
  • 1 cup silken tofu
  • 1/2 teaspoon baking powder
  • 2 teaspoons Earth Balance butter
  • 2 tablespoons mini non-dairy chocolate chips
  1. In a blender, combine the bananas and tofu; process until very smooth. Transfer to a bowl and stir in the baking powder.
  2. Melt the butter in a griddle over medium heat. Add half of the batter, to make 4 small pancakes. Sprinkle the tops evenly with 1 tablespoon chocolate chips. Cook for about 5 minutes, or until heated through, then very carefully transfer to plates.
  3. Repeat with the remaining batter and remaining chocolate chips.
  4. Drizzle with maple syrup to taste for serving!

Power Pancakes (2)

Happy Apple Discs

Leave a comment

Happy Apple Discs (1)

What is it about a cored apple cut into circles that just makes you feel happy as you eat it? I remember a far-from-gourmet dinner from my childhood called Happle Apple Bagels, (a round sliced apple on a bagel with melted cheese, enough said!) and certainly that was all it took to make us happy for dinner. These Happy Apple Discs are fantastic for an after school snack or a protein boost first thing in the morning.

Ingredients:

  • 2 Granny Smith apples
  • 4 tablespoons non-dairy cream cheese
  • 1/4 cup creamy peanut butter
  • 1/8 teaspoon cinnamon
  • Non-dairy chocolate chips (such as Enjoy Life)
  • Shredded coconut
  1. Core the apples and cut each into 8 thin slices; set aside.
  2. In a bowl, stir together the cream cheese, peanut butter, and cinnamon until blended.
  3. Spread the peanut butter mixture evenly over the apple slices. Serve as is, or add mini chocolate chips and shredded coconut as toppings, if desired!

Happy Apple Discs (2)

Flower-Power Fruit Pizza

Leave a comment

flower pizza

Dress up your everyday English muffin breakfast rut with this adorable “floral” idea.

Ingredients:

  • 1 English muffin
  • 2 tablespoons non-dairy cream cheese
  • 1 teaspoon agave nectar
  • Clementine slices
  • 2 raspberries
  1. Cut the English muffin in half and toast.
  2. Meanwhile, stir together the cream cheese and agave until blended. Spread evenly over both halves of the English muffin.
  3. Arrange the clementine slices in a circle like petals of a flower, and add a raspberry in the center of each. Blueberry centers look pretty, too!

Brown-Sugar Pear Blender Muffins

Leave a comment

Blender Muffins.JPGThe method behind these muffins was new to me – whip up the batter in a blender instead of in bowls! The muffins come out great, and it makes clean-up a snap.

Ingredients:

  • 2 ripe bananas
  • 1 and 1/4 cups quick oats
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3/4 cup non-dairy vanilla yogurt
  • 2 Ener-G eggs
  • 1 pear, chopped
  1. Combine all of the ingredients except the pear in a blender; process until smooth.
  2. Stir about half of the pear chunks into the batter, and divide evenly among muffin cups coated with cooking spray.
  3. Sprinkle the tops of the muffins evenly with the remaining pear. Bake at 350 degrees F for 25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

Make these the night before, then refrigerate and grab one for a quick weekday breakfast the next morning!

Apple Pie Oatmeal

Leave a comment

Apple Pie Oatmeal (2).JPG

This microwavable oatmeal-in-a-mug is as easy as those instant oatmeal packets, but since it’s homemade, you’ll have the added benefit of fresher taste and no added sugar.

Ingredients:

  • 1/2 cup quick-cooking oats
  • 1/2 cup unsweetened almond milk
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons apple juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Diced apple
  1. Combine all of the ingredients except the diced apple in a microwave safe mug. Cover and microwave for 2 minutes.
  2. Stir and top with the diced apple to serve.

Apple Pie Oatmeal (1).JPG

One mug generously serves two hungry little ones, or one busy adult!

Oatmeal Breakfast Pie

2 Comments

Oatmeal Breakfast Pie (1)

Similar to overnight oatmeal, here’s a recipe you can prepare the night before and it’s ready and waiting in your fridge when everyone is still sleepy and groggy the next morning. I like to top the oatmeal with roasted pears (pop them in the oven at the same time that the oatmeal bakes), but any roasted fruit would be delicious. You can also add a drizzle of maple syrup at serving time!

Ingredients:

  • 2 cups old-fashioned oats
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy milk
  • 1/2 cup plain non-dairy yogurt
  • 1 Ener-G egg
  • 1 mashed ripe banana
  • 1 teaspoon vanilla extract
  • Cooking spray
  1. In a large bowl, combine the oats, sugar, baking powder, cinnamon, and salt; set aside.
  2. In a second bowl, whisk together the milk, yogurt, Ener-G egg, banana, and vanilla. Add the wet ingredients to the dry ingredients, stirring until combined.
  3. Spoon the mixture into a 9-inch round cake pan coated with cooking spray. Bake at 350 degrees for 30 minutes.

Oatmeal Breakfast Pie (2)

Overnight Pumpkin Oats

Leave a comment

Overnight Pumpkin Oats.JPG

Steel-cut oats are a wonderfully hearty way to start the day, but since they require 20 to 25 minutes to simmer on the stove, they aren’t always practical. You can get a head start with this recipe – the oats soak overnight, which cuts the cooking time nearly in half come morning.

Ingredients:

  • 1/2 cup steel-cut oats
  • 1 cup rice milk
  • 1/4 cup canned pumpkin pie puree
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  1. Combine all the ingredients in a large bowl; cover and refrigerate overnight.
  2. In the morning, bring the mixture to a boil in a saucepan. Reduce heat to medium-low and simmer for 15 minutes, until the oats are tender, stirring occasionally.