Category Archives: breakfast

Fluffy Pancakes (Dairy)

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I love the buttermilk pancakes I have posted, but this one was so much easier and very very delicious!  No need for buttermilk, the vinegar makes the milk into a buttermilk like substance.  Makes 5 pancakes, so double or triple as needed. Of course add bananas, chocolate chips, nuts or anything you like to make your pancakes fancy..I like them plain with syrup.

Ingredients:
Dry:
1 cup white whole wheat flour (can use all purpose if preferred)
2 Tablespoons white sugar
1 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon salt
Wet:
3/4 cup milk
2 Tablespoon white vinegar
1 egg
2 Tablespoons butter, melted

Preparation:
1. Combine dry ingredients well. Combine wet ingredients well. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or pan over medium high heat.
3. Pour wet mixture into dry mixture, using a spoon or fork to blend. Stir until just blended, do not over stir. Pour or scoop batter onto griddle, brown on both sides and serve hot.

 

Banana Walnut Chocolate Chip Muffins (Parve)

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photo 2-3The key to  great banana flavor is to wait until your bananas are over ripe. Peel and put in a zip lock bag and freeze. Before baking, remove frozen bananas from freezer and thaw. 3-4 bananas will make 2 cups liquid. Chocolate chips may be replaced with raisins if preferred. I reduced the sugar even more in these since the bananas are naturally sweet.    Makes 14 muffins.

Combine well, these dry ingredients in a large bowl:
3.5  cups white whole wheat flour
1 teaspoon salt
4 teaspoons baking powder
3 Tablespoons Stevia
1 cup crushed walnuts
1 cup chocolate chips (non dairy, if making muffins parve)

Combine the following in a large cover container and shake well:
2 eggs
2 teaspoons vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/3 cup brown sugar
8 ounces rice milk (or other milk as you prefer)
2 cups though mashed bananas (complete with liquid)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into fourteen standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar and additional crushed walnuts on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

photo 1

 

 

Zucchini Muffins: low fat; low sugar (Parve)

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Based on the Blueberry Muffin recipe.  Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk. Makes 12 muffinszuke

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups grated zucchini
1 cup golden raisins
1 cup chopped walnuts

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) zuke 2Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

 

 

Blueberry Muffins: low fat; low sugar (Parve)

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 These are moist and yummy. Low sugar and fat and healthier with white whole wheat flour. For milk, I use rice milk (the little 8 ounce containers) which is handy in my pantry at all times.  If you wish you can use any non dairy milk or make these dairy with regular milk or buttermilk.

 blueberry

Combine well, these dry ingredients in a large bowl:
3 cups white whole wheat flour
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon
3 Tablespoons Stevia
2 cups blueberries

Combine the following in a 2 cup cover container and shake well:
2 eggs
1 teaspoon vanilla extract
1/4 cup grape seed or olive oil
1/4 unsweetened applesauce
1/2 cup brown sugar
8 ounces rice milk (or other milk as you prefer)

Preparation

Combine dry ingredients well in a large bowl

Combine wet ingredients by shaking together in a covered container.

Pour the wet ingredients into the dry ingredients and gently fold over until combined. (Don’t over mix.)

Spoon mixture into twelve standard size muffin tins. (I use silicone muffin molds.) Fill to the top of each. Sprinkle turbino sugar on the top of each muffin.

Bake 425 for 5 minutes. Reduce heat to 375 and bake for another 22 minutes.

Cool before removing from molds. Eat or freeze and reheat in microwave.

 

 

Buttermilk Pancakes (Dairy)

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Seriously the best pancakes you will ever have.  Combine the dry ingredients separately and the wet ingredients separately and mix just before cooking.  Add whatever  you like..chocolate chips, bananas, nuts..etc. We often will make a third of the recipe if we just want four pancakes: the math is below this recipe.

Ingredients:
Dry:
3 cups white whole wheat flour (can use all purpose if preferred)
3 Tablespoons turbino sugar (or white sugar)
3 teaspoons baking powder
1.5 teaspoons baking soda
3/4 teaspoon salt
Wet:
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Preparation:
1. Combine dry ingredients well. Combine wet ingredients well. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or pan over medium high heat.
3. Pour wet mixture into dry mixture, using a spoon or fork to blend. Stir until just blended, do not over stir. Pour or scoop batter onto griddle, brown on both sides and serve hot.

1/3 Recipe Ingredients:

Dry: 1 cup flour, 1 T sugar, 1 t baking powder, 1/2 t baking soda, 1/4 t salt
Wet: 1 cup buttermilk, 2 T plus 2 t milk, 1 egg, 2 T butter, melted