Yogurt & Oat Pancakes

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Sweet breakfasts can be so good. Berry-filled crepes, French toast, pastry tarts. All of which can be healthy. All of which I’ve posted on this blog.

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But what I dislike about sweet breakfasts (only slightly…) is that they aren’t the most filling. Normally, I have to add a little peanut butter for protein and lots of fruit for fiber.

This recipe, however, is a sweet but stick-to-your-ribs kind of breakfast. The Greek yogurt and the hearty oats that can be mixed in make it very filling, enough to power you through any morning.

Ingredients

1/4 cup + 1 t whole-wheat flourSAM_4851

1 T rolled or steel-cut oats

1/4 cup plain or vanilla Greek yogurt (sub for coconut or almond varieties if you like)

2 T water (more or less depending on how runny/ thin you like your cakes)

1 t stevia

dash of cinnamon, nutmeg, baking powderSAM_4841

splash of vanilla

Directions

Heat your griddle to med-low setting. Lightly coat with cooking spray. Allow to warm.

-In a small bowl, mix all dry ingredients well. Then slowly add in yogurt, then vanilla, and then water as you like. For thicker cakes, use less water. For a few more cakes that are thinner, add more water.

-Pour pancake batter on griddle to the size of pancake you like. They will probably spread a bit. At this point, if you’d like to add in other ingredients, such as berries or chocolate chips, you can drop them on top while the bottom side of the cakes cook.SAM_4849

-When the edges begin to firm up a bit and bubbles are popping up through the top side, the cakes should be solid enough to flip. Do so carefully. They should be golden brown on each side.

Topping Ideas?

Yes, I always have lots of these! For this recipe, I mixed 1 T all-natural peanut butter with 1 T yogurt and a dash of honey. Fresh apples were chopped and added, too. Berries and honey would also be delicious.SAM_4847

Enjoy!

Hotcake Hearts Bar & Muffins

“Only boring people get bored.” quoth Ruth Burke.

I’m always looking for a new and crazy recipe inspiration, something odd and out there, and this is because I get bored easily with the most commonplace dishes that make up the American diet.

Does this mean I’m boring?

Or does the pursuit of new baking ideas make me an innovator? The antilogoi to boring?

Did you ever think food preparation could be so philosophical?

I did and do. Just read my “Philosophies & Such” page.

Or make this warm brunch treat and see what you can learn about yourself.

Makes 1 big hotcake heart or 6-7 mini muffins.

Ingredients

3 T nondairy milk

1/2 T melted vegan butter or applesauce

1/4 large egg or flax egg, mixed

1/2 T stevia

1/4 cup spelt or white whole wheat flour

dash of baking powder

splash of vanilla

optional: dash of salt

Directions

Preheat oven to 350 degrees. Lightly grease whatever pan you’d like to bake in. Set aside.

In a small bowl, mix all dry ingredients. Then blend in wet.

Transfer to prepared dish and bake for 6-7 minutes for mini muffins, 10-12 for the hotcake heart.

Serve warm and top with whatever you like. Pure maple syrup is delicious, but so is my favorite cream cheese frosting.

Cake Cups + Filling Ideas

This is more of a great idea (or two) than it is a new recipe.

Cake cups!

Like cupcakes, but reversed.

In a cake cup, you add in something you love. For me, it was my healthified fro-yo fix, which you can make simply by taking your favorite yogurt and freezing it for about an hour. Garnish with some sweet fresh berries and voila! A dessert that does a body good.

To make, simply follow any one of my single-serving cupcake recipes. But instead of filling the muffin tin slot as you normally would, gently press the dough up the sides of the slot. Bake for about 5-6 minutes (less time is needed because the dough is spread more thinly). Let cool and add in your favorite filling.

I’ll copy and paste the sweet-pink strawberry dough recipe I used below, but get creative!

I also did something similar with my super-moist chocolate blueberry cupcake recipe, but I made the cups smaller by dividing into two, scraped out the sides, and filled with a one-part peanut butter and one-part cream cheese frosting filling.

Yes, I was proud of this secondary cake cup, too. It tasted just like a Reese’s Peanut Butter Cup, only cakier!

And in case you’re wondering, no you can not taste the blueberry, but you will be amazed at how moist the fruit puree makes the cake.

Strawberry Dough Ingredients

3 T flour ( I used spelt)

a pinch of baking powder, salt, cinnamon, and vanilla

1 heaping T milk

1 T stevia

.5 t vegan butter

1/5 egg (mixed, or flax egg)

.5 t maple syrup or agave

1 t strawberry preserves

1 medium to large strawberry (ripe, pureed or well smashed)

Directions

-Preheat the oven to 425 degrees. Lightly grease a cookie sheet and set aside.

-Combine all dry ingredients in a small bowl; push to one side. On the other side, mix all wet ingredients. Combine wet and dry thoroughly. It’s okay if there are some chunks of fruit in the batter, but too many or too large of a chunk will bake into a gummy texture you won’t like.

-To form cookies, roll into small balls. If you’d like, however, to make doughnuts, you can simply shape a doughnut round by using a specialized pan, or doing as I do, which is using the rim of a muffin tin slot to shape an O. You could also use a cookie cutter that’s shaped like an O, but if you do this make sure the dough is thick enough–consider layering two or three Os.

-Bake for about 6-7 minutes.

Chocolate Blueberry Dough Ingredients

2.6 T whole-wheat flour

2 t cocoa powder

pinch of baking powder, baking soda, (scant) salt, and vanilla

1.5 t stevia

1 T and 1 t vanilla yogurt

1.5 t applesauce or coconut oil

1 T and 1 t almond milk

1 T and 1 t blueberries

Directions

-Preheat oven to 350 degrees and lightly grease a cookie sheet or prepare with a cupcake liner.

-Puree blueberries or mash with a fork. Then mix in vanilla, oil, and milk. Set aside.

-In a small bowl, combine all dry ingredients. Transfer these to the wet ingredients, mixing in slowly. Be sure not to overmix.

-Spoon batter into cupcake tin and bake for about 11-13 minutes.

These toppings could be really fun. You could go more muffin like, as I did, with fresh coconut cream and blueberries. Or you could add icing because, essentially, this muffin could pass as a cupcake, too!

Let the sweetness last as long as you can :)

Lemon-Blueberry Muffin Cookies

I’m always looking for something new, especially when it comes to baking.

These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.

And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!

Ingredients

6 T white whole wheat flour

1 t stevia

dash of cinnamon, salt

1 flax egg (1 t flax mixed with 2-3 t water)

1 T Greek yogurt of choice (I used lemon-flavored yo)

squeeze of lemon juice

2 T nondairy milk

splash of vanilla

Directions

-Preheat oven to 375 degrees. Lightly grease a cookie tin (or muffin tin if you would like 1 big or 2 medium-sized muffins). Set aside.

-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.

-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.

-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.

Banana-Berry Smoothie Pies

Need a frozen treat fix?

This recipe can satisfy so many sweet cravings. It starts with a super sweet bottom crust, moves up to a sugary-blueberry filling in the middle, and is topped with a little banana froyo.

So if you want ice cream, pie, frozen fruit, whatever, really. This dessert delivers.

Makes four mini treats.

Ingredients

Layer one: 5-6 dates, 2 t rolled oats, 1 t applesauce

Layer two: 30-35 blueberries, 1 t stevia or honey

Layer three: frozen banana slices (about 1/3-1/2 of a banana), optional: dash of stevia and vanilla

Directions

-In a good food processor, pulse dates and oats. Add in applesauce. Pulse once more. Press into a mini muffin tin (or all into one large muffin slot). Set in freezer ’til next layer is ready.

-Blend ingredients for layer two. Spoon onto the top of layer one. Return to freezer.

-Blend layer three ingredients until smooth, ice-cream-like texture forms. Use this layer as the topping.

-Freeze until solid. Serve as soon as you pull out of the freezer because they will melt after a few minutes of exposure to room temperature.

So healthy? All fruit? You could easily get an ice cream fix for breakfast with this recipe. I hope you enjoy it as much as I did.

Mini-Pancake Appetizers

Throwing a brunch party anytime soon? This weekend?

If so, I hope you remember my Sunday Morning Banana Pancakes.

They were so good that I decided they needed to be shared.

I mean, dress-up-and-go-to-a-party-kind of shared…

Sort of 🙂

They’ve become appetizers for a breakfast party.

Just follow the same recipe (posted below), but make the pancakes much smaller– about the size of a silver dollar. Stack on top of one another and spear with a fancy toothpick and whatever fresh fruit you have on hand.

You know with me, that fresh fruit is always going to be blueberries.

Try bringing these to brunch for an easy, fun twist on breakfast.

Ingredients (10-12 small or two large pancakes, 1 serving)

Dry

  • 1 T coconut flour
  • 3 T whole wheat flour
  • 1 T oats
  • 1 tcornmeal
  • 1/2 t gluten-free baking powder
  • 1/2 t ground cinnamon
  • 1/8 t ground nutmeg
  • pinch sea salt

Wet

  • 1 egg
  • 1/4 cup water
  •  1 t powdered stevia
  • 2 Tunsweetened apple sauce
  • 1/4 t pure vanilla extract
  • 1/2 banana, mashed
  • Drizzle with Maple Cream

Directions

-Warm a flat skillet on medium-low.

-In one bowl, combine all dry ingredients. In another small bowl, combine the wet ingredients. Make sure banana is well mashed, unless of course you like to sink your teeth into a banana chunk every once in a while. If so, leave a few lumps. For thicker pancakes, omit 1 T water.

-Combine the two bowls of ingredients together. Blend well, but be careful not to overmix. For easy pouring (or pancake formation, really), you can transfer the batter to a small measuring cup with a pouring spout.

-Spritz the warmed pan with cooking oil. Pour pancakes into 4- or 6-inch rounds. Let the pancakes cook all the way through on one side before flipping. You’ll know they’re ready once you start to see bubbles forming on top, and when you can slide your spatula underneath without the cake falling apart. They should be golden brown in color. Each side takes about 3-5 minutes at a stable heat, but watch yours carefully.

-As each pancake finishes, remove the pancake and place on plate. I like to keep mine warm, so I’ll place another plate on top of the bottom plate. Don’t do this when they’re stacked, though, otherwise they’ll get smashed and you won’t have a fluffy stack to cut into later.

My Good Morning Blueberry Muffin

A piping hot, fresh out of the oven blueberry muffin is a classic treat.

And Lord knows how I love classics.

And treats.

And blueberries!

Yes, I still have blueberries stockpiled in my freezer from my summer love affair with Berry Patch Farm. They are so close to gone, so I knew I had to make one more blueberry recipe before I ran out for good.

Until next summer, Berry Patch Farm. But right now, in the middle of winter, I’m warming up with this sweet summer fruit baked in the best way possible.

Ingredients

  • 4 tbsp spelt flour (30g) (or ww pastry)
  • dash of baking powder
  • 1-2 T blueberries (chopped or whole)
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • 2 T nondairy milk
  • 1 T stevia

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Pop in berries or smear them around for a little tie-dye blue effect.

Bake for about 13-15 minutes or until golden brown on top.

PB&J Cupcake

Peanut-butter-jelly time!

The song is a little annoying, but this recipe won’t be.

Unless you have a hard time fighting temptation. Then it might.

PB&J sandwiches really are like a dessert break in middle of the day–otherwise known as lunch. Think about it: sweet fruit, savory nut spread, topped on soft bread. Sounds almost like a sweet-savory cake, doesn’t it?

Let’s just go there already. We need a real PB&J dessert. A cupcake. Ever seen the ones in many cupcake emporiums? I always thought they looked less appetizing next to their chocolate and vanilla counterparts.

But try this very rich recipe, and you’ll change your mind.

Ingredients

  • 4 tbsp spelt flour (30g) (or ww)
  • .5 T stevia
  • dash of baking powder, baking soda, and cinnamon
  • 1/2 an egg or 1/2 flax egg (.5 T ground flax mixed with 1/2 T water)
  • 1 T all-natural, salt-free peanut butter
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • .5 T nondairy milk

For icing: Mix another 1/2 T peanut butter with either another 1/2 T vanilla yogurt or 1/2 T Neufchatel cream cheese. Top with your favorite preserves.

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Bake for about 13-15 minutes or until golden brown on top.

Let cool. Spread with the peanut butter frosting and preserves.

Blue & Berry Good Bagel for One

A berrylicious bagel that will take you from saying “Good morning.” to “So good and more, please!”

Seriously, I can’t sing the praises of this berry bagel enough. I think the coconut oil is to blame. The sweetness of that oil paired with a scant splash of vanilla extract make for a scrumptious pairing. I contemplated spreading with a little vegan butter, but the finished creation tasted so delicious and moist on its own it didn’t need any extra help.

But you of course can bake and make this bagel work however you like. A little Neufchatel cream cheese or a drizzle of honey would be perfect.

Makes one really big bagel

Ingredients

1/2 cup whole wheat bread flour

1/2 T stevia

1 t coconut oil

1/2 t instant yeast

1/2 cup warm (but not burning hot) water

splash of vanilla

a few T blueberries, chopped

Directions

Mix all dry ingredients, except toppings, and then blend in oil and water. Knead for a few minutes, and then let rest for about 15 minutes.

Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.

Once dough has rested, pick it up again and easily knead a bit, adding in a few more t warm water if it has dried out too much.

Roll dough into ball and set aside. Sprinkle your toppings into another bowl.

Pick up the dough ball and use your thumbs to gently puncture a hole in the center. Mold into one bagel-shaped O, and once ready, press the top of the bagel into berries in a bowl or use your thumbs to press the berries into the dough. Place on cookie sheet and bake for about 13-15 minutes.

Blueberry Baked Oatmeal

You’ve seen by pumpkin pie baked oat meal.

And even my peanut butter cup baked oatmeal.

Meet a new breakfast (or dessert) favorite. A little single-serving of blueberry baked oatmeal.

Very similar to my blueberry crumble bars, yes, but this recipe is more like a traditional baked oatmeal cake, less like a bar.

When I found the original recipe, it made about six servings. That’s way too much for this live-alone lady, so I give to you my single-serving version. I hope it fuels your day in the most healthful way.

And how could it not? Oatmeal and blueberries might be the most nourishing food duo I can think of for breakfast.

Ingredients

2 T + 2 t old-fashioned rolled oats
pinch of baking powder, cinnamon, salt (and I added a bit of nutmeg)
1 t maple syrup
2 T + 2 t nondairy milk

Have you ever seen a more wholesome-looking breakfast?

1/6 of an egg (can omit but won’t rise), lightly beaten
1 t vegan butter, melted and cooled slightly
dash of pure vanilla extract
2-3 T blueberries

Directions

-Preheat oven to 375 degrees. Lightly grease a ramekin. To make a fruit bottom, press berries (or bananas! or another fruit) along the bottom of the dish. Set aside.

-In a small bowl, mix together all dry ingredients. In a separate bowl, mix together all wet ingredients.

-Now you can either combine wet and dry and pour into dish in layers, layering berries as you go, or you can pour dry mix over the berry bottom and then drizzle wet mix over dry (soaking as thoroughly as possible).

-Press more berries into the top and place in oven for 10-12 minutes. Serve warm.