Tag Archives: Vegan

The definitive healthy whole grain pancake

I’ve posted recipes about pancakes before.  There were buttermilk pancakes, and whole grain pancakes but none of those really fit with our new dietary regimen.   Now we strive to be even healthier with low fat, high grain breakfast options.  I think we’ve finally accomplished that goal.  This recipe is modified from Chef Michael Smith’s original Whole Grain Pancake recipe.  I’ve cut out the added fat, white flour and eggs.  I boosted the flavor with an extra hit of cinnamon and the applesauce ensures they are moist and delicious.  Don’t let anyone tell you that a heathy pancake has to be flat and lifeless.  These were fluffy, moist and perfectly wonderful.

I hope you enjoy this delicious breakfast as much as we did!

The Definite Whole Grain Pancake
{aka: the only pancake recipe you’ll ever need}

Ingredients:

  • 2 c whole wheat pastry flour
  • 1 c large flake oatmeal
  • 2 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 c applesauce
  • 2 c soy milk
  • 2 tbsp maple syrup
  • 2 tsp cornstarch
  • 1 tbsp vanilla

Instructions:

  • Whisk together the dry ingredients in a bowl until well mixed.
  • Add the wet ingredients and stir well until combined.
  • Lightly spray a griddle and heat until it’s nice and hot.
  • Pour your pancakes on the griddle in 1/3 c quantities.
  • Cook until the first side bubbles.
  • Flip and cook until done.
  • Serve with maple syrup or peach preserves.

Extra Information:

  • This recipe made 10 fluffy pancakes.  Perfect for 4 hungry people as they are very filling.

Warm Spicy Carrot Soup.

As I looked in my fridge this afternoon and pondered what we should have for dinner I noticed 3 bags of shredded carrots that I purchased earlier this week on sale and hadn’t done anything with.  It was a dreary, cold day here with brown grass staring at me through the window so I needed something warm and comforting.  Looking at the carrots and thinking of soup I thought I’d try something a little different than the usual Curried Carrot Soup I make.   As I looked in the cupboard I found I was still moved towards an Indian flavor but wanted something milder with a fuller flavor.  This Warm Spicy Carrot Soup was the answer.  Because it was late when I began this venture I took a few shortcuts.  As a result it came together in less than 30 minutes and my husband absolutely loved it!

Warm Spicy Carrot Soup 

Ingredients:

  • 3 lb of shredded carrots
  • 8 c veggie stock
  • 3 tbsp onion powder
  • 1 tbsp garlic powder
  • 3 tbsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp tumeric

Instructions:

  • In a large stock pot place the shredded carrots, veggie stock, onion powder and garlic powder.  Stir a few times to combine.
  • Bring mixture to a boil, stirring a few times while cooking.
  • In a small bowl combine the garam masala, chili powder and tumeric.  Set aside.
  • Once it is boiling, turn heat down to medium and continue to cook until the carrots are soft.
  • About 15 minutes into the cooking process add the spice mixture.  Stir well and continue to cook.
  • Once the carrots are cooked, blend mixture well.
  • Serve!

Extra Information:

  • I use an immersion blender for this but you could easily blend it in a stand alone blender or food processor.  Don’t over blend.  A little texture is a good thing.
  • This serves 4-6 people or one very hungry husband {and his wife}.

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Healthier Chocolate Chip Muffins

When X. was born, we were at the hospital everyday for close to a month.  We got to know the facility like the back of our hands and there was a Tim Horton’s in the basement (a very tiny Tim’s) that served much better muffins and coffee than the cafeteria.  Everyday when we ate lunch we would head down stairs and take our freshly packed soup out of our lunch bags and finish it off with a Chocolate Chip muffin.  It became a problem for us.  We loved them that much.

The Tim Horton’s Chocolate Chip muffin is deadly.  According to the Tim Horton’s  website, it comes with 410 calories, 15 gm of fat, 2 gm of fibre.  It’s more cake than muffin and definitely not the healthiest dessert choice.  Calorie wise it’s better to eat a donut!

Since that time I’ve tried to stay as far away from those muffins as I can.  They are much too high in calories and fat for my liking and the fibre leaves a lot to be desired.  I had always wanted to make my own version, but I never got around to it until now.  I can thank an afternoon spent with a toddler who wouldn’t sleep and needed many activities to keep him happy for this recipe.  They are very good and much healthier than the Tim’s version.  No added oils, whole wheat flour and a healthy dose of cinnamon make these a keeper.  I’ve already made a second batch and the last muffin was eaten today.  I guess I’d best get back in the kitchen.

I hope you give these a try if you’re looking for a healthier option in your muffin repertoire.  They are delicious!

Healthier Chocolate Chip Muffins

Ingredients:

  • 2 C whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3/4 c sugar (I used cane sugar in one batch and white sugar in another.  They both turned out great).
  • 1/2 tbsp cornstarch
  • 1 scant c applesauce
  • 3/4 c milk (I used soy but I’m sure any variety would be fine).
  • 1 c chocolate chips

Instructions:

  • Preheat the oven to 350 degrees.
  • Prepare the muffin tin by placing liners in cups and lightly spraying the liners with cooking spray.
  • In a large bowl combine flour, baking powder, salt, cinnamon and sugar.
  •  In a small bowl combine cornstarch and milk beating the mixture with a small whisk or fork to remove all lumps.
  • Add apple sauce to the cornstarch mixture.
  • Pour the wet ingredients into the dry and stir until combined.
  • Fold the chocolate chips into the batter.
  • Evenly distribute the batter between all muffin cups.
  • Place muffins in the oven and bake for 20-25 minutes, or until done.
  • Remove from the oven and allow to cool for 5 minutes.
  • Enjoy!

Extra Information:

  • I lightly spray the liners to ensure that the muffin comes out.  When you cook with no added oil, the liners tend to stick.  If you forget this step you might lose 1/4-1/3 of your muffin on the bottom.  It doesn’t need a lot of spray, just a little and it saves you a lot of hassle when you want to eat your muffin.
  • The muffin cups will be very full of batter once you distribute everything evenly.  Don’t worry about this.  Your muffins will rise nicely, shouldn’t make a mess and everything will turn out fine.

Accidental Breakfast Biscuits

These biscuits were an accident.  I was fooling around and thought I would make some cookies that were healthy.  I threw some ingredients in a bowl, rolled out the dough and was hoping for a nice fluffy cookie.  Instead I got this delightful surprise!

They are:

  • Great with some jam.
  • Delicious smeared with peanut butter.
  • Delectable eaten beside some scrambled tofu.
  • So good that my son begged me to serve them with his breakfast & lunch the day after I made them.

The serving styles are really endless and they are incredibly easy to make.  I enjoyed them so much that I am contemplating some kind of holiday brunch event as I feel these should be a featured side. I almost forgot the best part, they are healthy!  Whole wheat, oil free and still tasty, you really can’t ask for more.

Accidental Breakfast Biscuits:

Ingredients:

  • 6 c whole wheat pastry flour
  • 2 c apple sauce
  • 1/3 c powdered sugar
  • 1 c white sugar
  • 2 tbsp vanilla
  •  2 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp cornstarch

Instructions:

  • Preheat oven to 375.
  • Sift together the flour, baking powder, salt, and cornstarch.
  • Combine applesauce, vanilla and sugar.
  • Add the flour mixture to the wet ingredients.
  • Mix well.
  • Prepare the surface you’re going to roll the dough on with a dusting of flour.
  • Roll out dough to about an inch in thickness and cut out desired shape.
  • Place on cookie sheets
  • Bake in oven for 20-25 minutes.
  • Remove, cool and enjoy!

Extra Information:

  • I think these would also be delicious with a pinch of cinnamon added to the mix.
  • They took exactly 22 minutes in my oven.
  • The recipe made 24 huge biscuits.  I think it would make around 36-48 regular size ones {depending on the biscuit cutter used}.

Banana Muffins

Banana muffins are one of my all time favorite things.  I adore bananas in baking and yesterday when I saw three lonely bananas hanging from a hook, I knew I had to use them.  My traditional banana bread recipe has too much fat to be considered healthy (although it is delicious) and the alternate recipe I used instead was missing that special something that banana bread requires.  Here’s my new, improved recipe.  It retains the flavor of the original but is much healthier!  If you ever find yourself with some over ripe bananas that need to be used, this is the recipe you should try.  Enjoy!

Banana Muffins

Ingredients:

  • 3 ripe bananas (the riper the better!)
  • 1/4 c soy milk
  • 1/2 tbsp apple cider vinegar
  • 1 c cane sugar
  • 2 c whole wheat pastry flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder

Instructions:

  • Preheat the oven to 350 degrees.
  • Line a 12 c muffin tin with liners and lightly spray with baking spray.
  • Mix soy milk and apple cider vinegar together and set aside.
  • Mash the bananas.
  • Add the sugar to the bananas.
  • Sift the flour, salt, baking soda and baking powder today.
  • Add the dry ingredients and the soy milk mixture to the bananas.
  • Stir the ingredients together until well combined but do not over mix.
  • Fill your muffin tins and then bake in the oven for 23-27 minutes or until done.
  • Enjoy!

Extra Instructions:

  • When you are cooking with no fat the liners can stick to the muffins.  This is why I spray the liners before filling them with the mixture so that removal is easy when you want to eat.
  • Feel free to add chocolate chips, nuts or other additions to make this recipe your own.
  • Do not overbake!  Seriously!  Because there is no fat in them they will dry out quite quickly if left in too long.  Watch them closely.