Potatoes pancakes just might one of the best foods on the planet. Salty and flaky on the outside, while soft and warm on the inside. Do I even need to say anymore?
This makes 6 servings (not gonna lie, we ate them all).
Once the oil is hot, drop in a big spoonful (like up to 1/4 cup). It should naturally flatten and spread out. Repeat a few more times, without over crowding the pan. I fit four at a time in mine.
Fry until they are golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side.
Remove from the oil and let them drain on a paper towel or wire rack.
Repeat until the batter is gone.
Sprinkle with salt and pepper to taste.
Serve with some apple sauce and you have one tasty meal!
This is a delicious but simple breakfast I like to make weekend mornings. I used Bisquick (it’s vegan), but you can use any other pancake mix or make them totally from scratch too. I add pumpkin puree to this recipe for more fiber. And acts as a binder. Plus it gives them a lovely golden color.
This recipe makes 6-8 pancakes and will serve two people.
Peanut Butter and Jelly Pancakes
1/2 cup low or no sugar strawberry jam or preserves (also make sure it has no high fructose corn syrup)
2/3 cup Bisquick
1/4 cup pumpkin puree
4 tbs peanut butter, chunky or smooth is fine
1/4 cup soy milk, as needed
In a small sauce pan over medium-low heat, mix together the strawberry jam and water. Heat up it, but do not let it boil. It should be runny is like syrup, not thick like jam.
Cover the pot and turn off the heat, set aside.
In a mixing bowl, add the Bisquick, pumpkin puree, and peanut butter. Mix together well, trying to work out all the lumps. Add a little soy milk at a time to help it smooth out. The batter should be smooth but still on the thicker side.
Spray a skillet with cooking spray and heat over medium-high heat.
Once the pan is heated up, pour on the batter. I like smaller pancakes so I used about 1/4 cup of batter per pancake. If you like bigger ones, do as much as you like.
These will not bubble up like traditional pancakes, so you will need to check the bottoms occasionally to see when to flip. Once the bottom is slightly browned, flip.
This side will puff up like a traditional pancake, but still check the bottom occasionally until it’s slightly browned too.
Plate up your pancakes and drizzle on your jam syrup.
Now dig in and enjoy! A very filling and comforting breakfast.
I actually meant to post this like two weeks ago, but life happens (sorry). Anyways, we had the anatomy ultrasound at 19 weeks (I am 21 week now). The baby is looked all healthy, developing correctly, and heartbeat was great. We also found out the gender….we are having a boy! We were hoping for a boy too!
Everyone was betting it was girl, but I had a feeling all along it was my sweet little prince. We decided on the name Jack pretty early on. It is male version of my mom’s name and the name of my father-in-law’s best friend who passed away. Both our families are very excited too. He is gonna be one very well-loved baby.
So I decided to make a blueberry cake as my gender reveal announcement. I see the ones where people dye cakes half pink and half blue then cut the corresponding color, but I did not want to eat all the artificial dye. Same with the putting blue or pink candy on the inside of a white cake, but again, I didn’t want to eat a bunch of junk.
I did use a both cake mix for this, I just looked for a one that was vegan and no high fructose corn syrup. I don’t mind using box mixes on occasion and using healthier ingredients to prepare them.
If you were having a girl, you could make this was strawberries or raspberries instead to make it pink. For a gender reveal party, you could frost the cake with white icing then cut into it reveal the berry color. Or if you could just invite people over for dinner and serve the cake without saying anything, and wait till someone asks why a blueberry cake.
2 ripe bananas
2 tsp cinnamon
1/4 melted coconut oil
1 cup soy milk
1/2 cup oatmeal
1 box yellow cake mix (I used Duncan Hines)
1 cup frozen blueberries
1/2 cup frozen blueberries
1/4 cup sugar
1/2 cup water
1/2 tbs lemon juice
Preheat the oven to 325 degrees.
Grease desired baking pan with a small amount coconut oil. I used a 13×9 dark metal pan.
In a large bowl, mash the bananas.
Add the cinnamon, coconut oil, and milk. Mix together well.
Add the oatmeal and cake mix. Mix together until it all the flour is incorporated.
Stir in the blueberries.
Pour into your baking pan and smooth out evenly.
I baked for 28 minutes, but you may need to adjust the time for different pan sizes. It is done when the center is firm to touch and a toothpick inserted in the middle comes out clean.
Let it cool completely. If you want frost or decorate it differently, then go right ahead. If you want to make the glaze I did…
Add the blueberries, sugar, water and lemon juice into a small pot and bring to boil.
Reduce to a simmer and cook for 10 minutes, until some of the liquid has evaporated and the berries are soft.
Let it cool to room temperature.
Pour evenly over the top of the cooled cake.
Now you a healthier blue cake to celebrate your baby boy (or girl if you do strawberries)!
In my last post I talked about our wedding. The only guests were my parents and Michael’s Aunt and Uncle—only because I just wanted something simple. However, the following Saturday we had a luau party at our home. It was a lot of fun and it wonderful to celebrate with the rest of our friends and family. I will post recipes from the BBQ in the next post.
For this post, I will talk about the amazing cake my best friend Amanda made for me (she may be the antagonist of the sushi post story…). Since I usurped her of maid of honor duties by running off to Vegas, I asked if she would make a small cake for Michael and I to cut at the Luau. And of course I requested it be vegan.
She worked at a bakery before, but is not too familiar was vegan baking. So she turned to mix—but not just any mix. Like me, she does not believe in all artificial junk and chemicals that come in most processed foods. She used Wholesome Chow, a certified organic and non-GMO company. It specializes in gluten-free, vegan, and allergen-free baking mixes.
Amanda made a two-layer round cake, using the Organic Vanilla Cake Mix and Organic Chocolate Cake Mix (each layer was a different flavor). She added soy milk and Earth Balance Original Buttery Spread.
The mixes came out well, but did not rise as much as she hoped. I forgot to tell her that vegan cakes never will rise as much as traditional cakes. I should have told her to use the Earth Balance Baking Buttery Sticks and to whip more air in than normal (without over mixing the batter), makes the cake a little more fluffy.
She frosted with the Organic Vanilla Frosting Mix, once again adding Earth Balance. Then she decorated with brown sugar to make it look like sand and used our kissing Hawaiian salt and pepper shakers as the cake toppers.
IT WAS SO CUTE!!! You did an amazing job Amanda and I am very thankful to have you in my life (and not just for your baking skills).
By the way, this cake is even better when you get to shove it in your husband’s face! Hahaha…
I am going to try other products from Wholesome Chow now….thinking maybe the Organic Chocolate Lavender Cake Mix would be cute for a baby shower and some Organic Hi-Protein Pancake Mix would be great after a morning hike.
I felt patriotic and nice last week, so I made brownies for Independence Day. Michael requested brownies, so I decided to make a big batch and take half to work. To make them patriotic, I decided on red and blue sprinkles, mainly because I already had some at home. For the white, I decided against doing plain frosting. It was just too traditional and boring. I decided on shredded coconut instead, since I was already using coconut oil in the batter. Might as well just keep the same flavors going.
I just made this recipe up Sunday morning for a nice treat. It’s easy and came together quickly. I used the Mexican Vanilla my mom brought back from her trip to Mexico. I make small pancakes because they are easier to manage.
This recipe makes two servings, 5-6 small pancakes total.
1 cup Bisquick
2 tsp cinnamon
1/2 cup soy milk
1/4 cup applesauce
2 tsp Vanilla
Spray a pan with cooking spray.
Heat the pan over medium heat.
While it heats, mix together all the ingredients in a bowl. Mix just until combined, it is okay to have a few lumps.
Once the pan is hot, pour about 1/6 of the batter into nice circle on the pan. Repeat 2 to 3 more times, depending on how much space you have on the pan.
Once the bottom browns lightly, flip and brown lightly on the over side.
Repeat the previously two until all the batter is gone.
2 Honey Crisp apples, cut into small pieces
1/2 cup sugar
1.5 cups water
1 tbs cornstarch
Dash of salt
In a small sauce pan, add the chopped apples, sugar, and water.
Bring the pan to boil over medium-high heat.
Continue to boil until the apples soften slightly and turn a light golden color.
Reduce the heat and add the cornstarch and salt.
Cook for a few more minutes until the sauce thickens slightly. Then remove from the heat and top your pancakes with it.
Flavorful and fluffy pancakes with sweet crisp apple compote, good way to start the day! I had some soy bacon on the side.
This dish was fantastic and so adorable…too bad I forgot to take any pictures of it! I can at least post the recipe so you can make your own adorable little stuffed pumpkin. I took this to my second Thanksgiving on Friday since we had to travel two hours. I just heated it up when I arrived.
1 small pumpkin (Mine had about an 6 inch radius)
Salt and Pepper
2 cups cornbread stuffing (I used a box mix, but you can make your own as well)
1/2 of a block of extra firm tofu, drained and dried well and cut into small cubes
2 stalks of celery, chopped
1/2 of a small onion, chopped
Pre-heat the oven to 450 degrees.
Cut the stem off the top of the pumpkin and hollow out the inside (detailed instructions on my pumpkin craving post, just minus the actual craving part).
Coat the inside of the pumpkin with some olive oil, then season with salt and pepper.
In a bowl, combine the stuffing, tofu cubes, chopped celery and chopped onions.
Stuff the pumpkin with the stuffing mixture. Make sure to leave a little room at the top. Cover the stem with foil and place back on top.
Place on a baking sheet and bake for 1 to 1.5 hours. The pumpkin should be tender enough that a fork can easily pierce through it.
Now remove the stem, and cut into slices. You eat both the filling and pumpkin flesh. Goes lovely with some gravy.
Next time I promise to remember the pictures…
I actually made this breakfast back on Halloween, but have not had the time to post it yet. Like I mentioned before, Michael loves waffles, and also loves the Giants. So to celebrate them winning the World Series, I made orange and black waffles. Rather than use chemical food coloring or artificial flavoring, I decided to use fresh fruit. These came out so good that I am adding them to my regular breakfast rotation.
I used Bob’s Red Mill Organic Pancake and Waffle mix, but you can use any mix you like. Or you can make them totally from scratch. This makes four waffles.
Orange Waffles with Blackberry Sauce
1 and 1/2 cup waffle mix ( I used Bob’s Red Mill Organic 7 gain Pancake and Waffle Mix)
1/2 cup apple sauce
3/4 cup soy milk
1 tsp oil
Juice from half an orange
Zest from one whole orange
For the sauce, in a small pot over medium, add all the ingredients for the sauce together.
Bring to boil, the reduce heat to a simmer.
Let it cook down until it reaches desired consistency. I like mine a little on the runny side.
For the waffles, heat up your waffle iron according to the directions.
Mix together all the ingredients just until combined.
Pour the batter into the waffle iron and cooking according to the directions.
Once the waffles are done, drizzle on the blackberry sauce and enjoy!
A lovely hot waffles, loaded with antioxidants and vitamins. Great way to start the morning and celebrate the Giants!
I thought I would make a special breakfast this morning because this afternoon I am heading to San Francisco for the 4th annual FoodBuzz Blogger Festival! I wanted to go last year but I was in Hawaii and couldn’t miss school. Now I live in the Silicon Valley so I can attend!
One of Michael’s favorite breakfasts in waffles. And he likes my homemade ones better than frozen ones. Michael was very sweet last weekend and took me to the Half Moon Bay Pumpkin Festival (see my other blog for a review) and afterwards took me to Bob’s Pumpkin Patch.
He bought me a huge pumpkin that I craved as soon as we got home (see my post from last year on how to crave a pumpkin). There were big chunks left over so I decided to save them. I roasted them, mashed them, and added it to my normal waffle recipe.
1/4 cup mashed pumpkin (I roasted and mashed my own, but canned is fine)
1 cup Bisquick
1/2 cup soy milk
1/4 cup apple sauce
2 tsp cinnamon
1 tsp agave
If you want to roast your own pumpkin pieces, I suggest 450 degrees wrapped in foil for 25 minutes.
Pre-heat your waffle iron and spray with cooking spray.
In a large bowl, mix together everything until combined. A few lumps are okay.
Pour half the batter into the waffle iron. Cooking according to the directions for your iron.
Once it’s all golden and crispy, and remove and top as desired. I just did syrup (check to make sure your syrup is high fructose corn syrup free!).
My next post will be all about the fun I had at the Festival!