Pumpkin Pancakes

Pumpkin spice every thing season is here! Try these out for breakfast. Double the recipe and freeze what you don’t eat for a quick and easy breakfast. Take them out the night before or thaw them in the microwave. Serve with syrup, fruit or whipped cream; whatever strikes your fancy.

With thanks to The China Study Cookbook, Leanne Campbell

Makes 1 dozen pancakes     Prep Time: 20 minutes

Ingredients:
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water*)
2 cups non-dairy milk
1/2 cup pumpkin (canned or pureed)
5 Tbsp maple syrup
1/2 tsp vanilla extract
  1. Preheat a nonstick skillet or griddle over medium-high heat.
  2. Combine flour, baking soda, baking powder, salt and pumpkin pie spice in a large mixing bowl. Set aside.
  3. In a separate medium bowl, mix egg replacers, non=dairy milk, maple syrup, and vanilla extract.
  4. Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems to thick, add more milk.
  5. Use a 1/4 cup or 1/3 cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until the top bubbles, about 2-3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.

 

*ground flaxseed meal can be found at the bulk food store. I like to use flaxseed and water as it is quick and easy.

 

 

Vegan Overnight Oats

Super easy, healthy and yummy!

With thanks to Angela Liddon The Oh She Glows Cookbook

Serves 3     Prep Time: 5 minutes     Chill Time: overnight

gluten-free, oil-free, raw/no-bake, sugar-free, soy-free

ingredients:
1 cup (250ml) gluten-free  rolled oats1 1/2 cups (375ml) almond milk1/4 cup (60ml) chia seeds
1 large banana, mashed
1/2tsp (2ml) ground cinnamon
For Serving:
Fresh mixed berries, or other fruit
Ultimate nutty granola cluster (see cookbook p.31)
Hemp seeds
Pure maple syrup or other sweetener (optional)
  1. In a small bowl, whisk together the oats, almond milk, chia seeds, banana and cinnamon. Cover and refrigerate overnight to thicken.
  2.  In the morning, stir the oat mixture to combine. Serve the oats in a jar or parfait dish, alternating with layers of fresh fruit (such as mixed berries), granola, hemp seeds, and a drizzle of sweetener, if desired.

Angela’s tips:

If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon (15ml) chia seeds and place back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.

To boost the protein, stir in some good-tasting protein powder, if desired.