Breakfast

Puffed Apple Pancake

Ingredients:

  • 1 cup milk
  • 4 eggs
  • tablespoons pure maple syrup
  • 1 teaspoon vanilla
  • 2cup flour
  • tablespoons butter, melted
  • 3 apples (I used Cortland), peeled & thinly sliced
  • 2-3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

 

Method:

  1. Preheat oven to 425 degrees Farenheit.
  2. Whisk the milk, eggs, maple syrup and vanilla, in a medium bowl.
  3. Add the flour to the mixture and whisk until smooth.
  4. Lightly grease sides of 9×13 glass dish with butter and pour melted butter in dish.
  5. Place the apple slices over the butter and bake in oven for 10 minutes.
  6. Pour the batter over the apples and and sprinkle the brown sugar and cinnamon on top.
  7. Bake for about 20 minutes or until puffy and lightly browned.
  8. Remove from oven and let cool slightly before serving. Serve with plain yogurt and extra maple syrup if desired.

recipe adapted from geniuskitchen.com  

Pumpkin Pancakes

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Ingredients

1 scoop unflavoured protein powder
½ cup pure pumpkin puree
1 organic egg
½ tsp baking soda
½ cup rolled oats
½ cup almond milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Coconut oil or organic butter – to heat in pan

Directions:

Preheat griddle to medium.
Blend all ingredients together in a blender until smooth.
2. Melt a teaspoon or two of coconut oil or butter. When hot, pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.

Recipe adapted from Samantha Gladish at www.holisticwellness.ca

Photo credit Samantha Gladish 

Blueberry Pancakes

High angle shot of a stack of fresh homemade blueberry pancakes.

Ingredients
1 1/3 cup oat flour (grind oats in blender to make flour)
1 tbsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1 1 /4 unsweetened almond milk
1 large egg
1 tbsp coconut oil, melted
1 tsp pure vanilla extract
1 banana
1/2 cup blueberries

Directions

1. Combine flour, baking powder, salt and cinnamon in large bowl.
2. Whisk milk, egg, oil, and vanilla in a medium bowl. Add banana and mash with ingredients.
3. Pour banana mixture into flour mixture and combine. Add blueberries and stir to combine.
4. Lightly grease a non stick pan with organic butter or coconut oil over medium heat. When pan is hot, use 1/4 cup to pour batter into pan.
5. Cook until bubbles form, then flip and cook on other side until lightly browned.

Ingredient swaps
In place of banana, 1/4 cup of unsweetened applesauce works well.
Replace almond milk with full fat coconut milk for extra fluffy pancakes.

Recipe adapted from Samantha Gladish at www.holisticwellness.ca

Photo credit Samantha Gladish

Overnight Banana Berry Oats

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In response to: “Mom, I have basketball at 7 a.m. tomorrow.”
Overnight Banana Berry Oats will simplify our morning rush.

Ingredients:
2 cups of rolled oats or steel cut oats for a crunchier version
2 cups non-dairy milk (almond, coconut)
1 tablespoon chia seeds
1-2 tablespoons pure maple syrup
2 teaspoons cinnamon
2 teaspoons vanilla extract

Method:
Stir all ingredients together and distribute into 3 or 4 jars. (I have hungry teenagers, so I used 3 jars). Cover and refrigerate over night. In the morning, mix in sliced banana, berries and nuts & seeds if desired. If you prefer a hot breakfast, simply add the oatmeal mixture from the jar to a saucepan and warm over medium low heat for about 5 minutes before adding your toppings.

Enjoy!

Flax Carrot Apple Muffins

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•1 1/2 cup gluten free flour or whole wheat flour
•3/4 cup flaxseed meal
•3/4 cup oat flour (process oats in blender or food processor)
•1/2 cup organic coconut sugar
•2 tsp baking soda
•1 tsp baking powder
•2 tsp cinnamon
•2 cups pureed or shredded carrots 
•2 cups shredded apple
In separate bowl
•3/4 cup non-dairy milk or organic milk
•2 eggs
•1 tsp vanilla

Combine dry ingredients with the wet.
Add:

•1 cup dried cranberries

Combine just until moistened. Fill paper lined muffin tins. Bake at 350 for about 15 minutes, or until a cake tester inserted in the centre comes out clean.

Recipe modified from superhealthykids.com

Blueberry Muffins

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Wild blueberries are bursting with flavour and filled with nutrients.  These blueberry muffins are gluten free, nut free and refined sugar free.

Ingredients:
1 cup GF rolled oats (not instant)
1 cup of your favourite gluten free flour
1 tablespoon ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3-4 ripe bananas, mashed
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1 cup blueberries

Method:
1. Preheat oven to 375F and combine oats, flour, flax seed, baking soda, baking powder and salt in a large bowl.
2. Combine bananas, coconut oil, maple syrup and orange juice in a separate bowl.
3. Add wet ingredients to dry ingredients and gently combine.
4. Fold in blueberries.
5. Fill paper lined muffin tins 2/3 full and bake for 20 minutes.

Makes 12 muffins.

Peach Cobbler

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This peach cobbler is so healthy, you can eat it for breakfast, but it tastes so delicious you may want to serve it for dessert.

Ingredients:

1 cup rolled oats
1/2 cup cooked quinoa
1/2 cup quinoa flour or almond flour
1/2 cup coarsely chopped walnuts
1/2 cup coconut oil, melted
1/4 cup ground flax
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup almond milk
1/4 teaspoon cinnamon
4 cups freshly peeled and sliced peaches

Method:

1. Preheat oven to 375 degrees and grease a casserole dish with coconut oil.
2. Combine all ingredients, except the peaches, in a large mixing bowl.
3. Pour the peaches into your baking dish, then spread the quinoa/oat mixture evenly over the top.
4. Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
5. Serve warm with a dollop of Greek yogurt or coconut yogurt.

Serves 6-8

Blueberry Cobbler

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This blueberry cobbler is so healthy, you may want to enjoy it for breakfast!

Ingredients:

1 cup rolled oats
1/2 cup cooked quinoa
1/2 cup quinoa flour or almond flour 
1/2 cup coarsely chopped walnuts
1/2 cup coconut oil, melted
1/4 cup ground flax
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup almond milk
1/4 teaspoon cinnamon
4 cups blueberries

Method:

1. Preheat oven to 375 degrees and grease a casserole dish with coconut oil.
2. Combine all ingredients, except the berries, in a large mixing bowl.
3. Pour the berries into your baking dish, then spread the quinoa/oat mixture evenly over the top.
4. Bake for 35 – 40 minutes or until lightly browned/crispy on the top.
5. Serve warm with a dollop of Greek yogurt or coconut yogurt.

Serves 6-8

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Strawberry Banana Pancakes

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One of my favourite things about summer is fresh Ontario strawberries and eating breakfast on the patio.  These easy blender pancakes whip up so quickly, you don’t need to save them for a decadent weekend brunch.

Ingredients:

2 cups gluten free oats

1 cup almond milk

1 banana (plus extra for topping if desired)

1 cup sliced strawberries (plus extra for topping if desired)

1/4 teaspoon sea salt

1/2 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large egg

coconut oil for cooking

Method:

Preheat griddle to medium heat.  Combine all ingredients except for egg and coconut oil into a high speed blender or food processor.  

blender pancakes

Blend well.  Add in egg and blend to combine.  Depending on the freshness of your banana and strawberries, you may need to add more oatmeal to thicken the batter or add more almond milk if the batter is too thick.  

Once a desired consistency has been obtained, melt a bit of coconut oil onto your preheated griddle.  You may need to add more coconut oil as you go along.  Pour about 1/4 cup of batter for each pancake.  Cook for 2-3 minutes or until underside is golden brown.  Flip and continue cooking 2-3 minutes or until cooked through.  Top with sliced strawberries, bananas and pure maple syrup.

Enjoy!

Egg Muffins

If you like omelettes, you are sure to like these egg muffins. They are very easy to whip up and you can add in whatever ingredients you like. I just happened to use what I had on hand, but I make them different every time. They taste best warm and any leftovers can be refrigerated or frozen. Continue reading

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