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PANCAKES:
Ingredients:
• 1 tablespoon white vinegar
• Scant 1 cup unsweetened almond milk
• 2 cups old-fashioned rolled oats (be sure to use certified gluten-free oats if necessary)
• 1 medium (approx. 6-ounce) ripe banana
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg (optional)
• 1/2 teaspoon kosher salt
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
Directions:
1. Add the vinegar to a 1-cup or larger liquid measuring cup. Pour in enough almond milk to make 1 cup total. Set aside for about 5 minutes.
2. Meanwhile, grind the oats into a flour by adding them to the pitcher of a blender and pulsing until fine.
3. Add the remaining ingredients to the blender. Puree, scraping down the sides once or twice if necessary, until completely combined.
4. Let the batter rest for about 5 minutes.
5. Heat a griddle or non-stick frying pan to about 325 degrees Fahrenheit (medium heat). It’s hot enough when you sprinkle a couple drops of water onto the surface and the drops dance around. If your pan isn’t nonstick you can always take a tiny amount of oil and a paper towel and spread it around! Pour approx.
6. Cook for 1-2 minutes until the pancakes look dry around the edges and a little bubbly. Flip and cook on the other side until golden brown and cooked in the middle. If the pancakes brown before the middle is cooked through, try lowering your heat a bit.
7. Serve with toppings of your choice.
COOKIE DOUGH BARS:
Ingredients
• 1 can chickpeas, rinsed well & drained
• ½ cup peanut butter
• ¾ cup maple syrup
• 2 tsp vanilla
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cups dark chocolate chips, reserve ¼ cup for the top
• pinch sea salt
Instructions
1. Preheat oven to 350 and line a pan with parchment paper
2. In a food processor (or high speed blender), add all ingredients except chocolate chips and process until batter is smooth, similar consistency to hummus
3. Stir in 1/2 cup of the dark vegan chocolate chips
4. Scoop the batter into the lined pan and smooth it out evenly. Lightly press the remaining chocolate chips over top
5. Bake for 60-80 minutes or until toothpick comes out clean. This will vary with ovens so be patient and wait until the edges are beginning to brown
6. Cool for 10 minutes in the pan then transfer to a rack for another 30 minutes for them to set
7. Cut into squares
OAT BARS + JAM:
SWEET POTATO QUESADILLAS:
Ingredients:
• One medium sweet onion
• 1-2 bell peppers
• 3 large sweet potatoes
• Cumin, garlic, paprika
• Corn (I used frozen, single ingredient)
• Engine 2 tortilla, oil free corn tortillas – or your tortilla of choice
• Toppings – salsa, guacamole etc.
Instructions:
1. Saute onion/pepper in nonstick pan (no oil) – add a little water if you want.
2. Add in pre baked sweet potato + spices – I didn’t measure – just sprinkled lots of cumin and some paprika and garlic.
3. Add in corn – 1 cup about!
4. Rinse low sodium canned beans VERY well – warm them up & mash with cumin!
5. Press some of the mixures between two tortillas
6. Heat non stick pan and cook each side for 1-2 min or until browned!
7. Top with whatever your little heart desires and eat it up!