Blueberry Coconut Pancakes

I challenge you to tell me what could be better than weekend pancake stacks?  Especially a blueberry coconut variety drizzled with pure maple syrup. Yum.

I am going to label this recipe kid-friendly because I don’t think any other child except for mine doesn’t like pancakes.  We have a rule in my home with food, and that is that you have to try everything at least once.  When it comes to pancakes, I am determined to show him how delicious they are, but although I keep trying, he’s not into them.  This translates into a bigger stack for me and the hub.

The coconut milk makes for a really delicious pancake, but since we’re also adding shredded coconut here (coconut lovers in the house), you will still achieve a nice coconut flavour if you decide to substitute the coconut milk for almond milk or other milk of your choice.

Same goes for the egg.  I used a flax egg here because I love vegan baking, and when possible, I leave out eggs/dairy.  You can use 1 organic egg to substitute the flax egg.

I’ve decided to note substitutes more often in my recipes, as this is a lot of what your comments revolve around.  We all have dietary preferences/restrictions, so I want to offer something (almost) everyone can enjoy.

Vegan Blueberry Coconut Pancakes

Happy Sunday – I hope you can add these to your weekend breakfast favourites.

Blueberry Coconut Pancakes

Serving Size: 8 pancakes

Ingredients

  • Dry Ingredients:
  • 1 cup whole wheat pastry flour
  • 1/4 cup unsweetened shredded coconut
  • 2 teaspoons baking powder
  • 1 tablespoon raw sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • Wet Ingredients:
  • 1 cup + 2 tablespoons coconut milk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh blueberries
  • 2 teaspoons coconut oil

Instructions

  1. Begin by preparing your flax egg by whisking the ground flax and water in a small bowl. Place in the refrigerator until you need it.
  2. In a large bowl, whisk together the flour, shredded coconut, baking powder, sugar, cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the coconut milk, flax egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined, without overmixing. Gently fold in the blueberries.
  5. Heat a nonstick pan over medium heat and grease with 1 teaspoon coconut oil. Ladle approx. 1/4 cup of the batter onto the pan. Depending on the size of your pan, you can do 2 or 3 pancakes at a time.
  6. Flip the pancakes after 2-3 minutes or when the edges of the pancakes are holding together well and you see bubbles forming on the surface. Cook for another 1-2 minutes on second side. Repeat with the remaining batter, oiling the pan for each batch.
  7. Remove from heat, and serve with fresh berries and pure maple syrup.
http://loveandlentils.com/2014/05/04/blueberry-coconut-pancakes/

Vegan Blueberry Coconut Pancakes

Vegan Blueberry Coconut Pancakes

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sophia 

Scrambled Tofu + Kale Breakfast Burritos

Tofu Scramble and Kale Burritos

Growing up, one of my favourite things to have for dinner was breakfast.  It’s so fun for kids and I truly enjoy it just as much now, as a grown up (gulp).  I wasn’t too sure how my little guy would react to scrambled tofu instead of eggs, but it was a great success.  It’s amazing what a little turmeric can do to give the tofu such a great colour.  Although I made these for dinner, they make a great breakfast or even lunch (I reheated them today and they were delicious).

Who doesn’t like a breakfast burrito, right? I wanted to show the nutritional value of this vegan version compared to a typical egg burrito.  I live for super tasty food that is also nutritious.  Here is what it looks like:

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So, as you see you’re still getting a high protein breakfast, but one which is vegan and cholesterol-free!  Ready in about 25 minutes.

Tofu Scramble and Kale Burritos

Scrambled Tofu + Kale Breakfast Burritos

Makes 5-6 burritos

Ingredients:

  • 6 flat breads (I used whole wheat and flax)
  • 1/2 teaspoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 2 cups chopped kale, stems removed
  • 1  14 oz block extra firm tofu, pressed for 10 minutes, crumbled
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon hungarian paprika
  • 1 teaspoon dried sage
  • 1 teaspoon cumin
  • sea salt and freshly ground pepper to taste

Directions:

  • Turn on oven to the lowest heat, place flat breads on a baking sheet, and pop in the oven to heat while you prepare the tofu scramble.
  • Heat coconut oil in a large pan over medium heat.
  • Add onion and garlic and sauté for 5 minutes or until onions are translucent.
  • Add the bell pepper and kale and continue sauteéing until the kale is slightly wilted, approx. 5 more minutes.
  • Add crumbled tofu to the pan, along with the nutritional yeast, turmeric, sage, cumin, salt and pepper and fold all to combine.  Heat for another 2 minutes, then turn off the heat.
  • Spoon tofu scramble onto warmed flat bread.  Fold into a burrito, serve, and enjoy!

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Berry Green Breakfast Smoothie

If your mornings are anything like mine, they don’t offer too much time before we need to scurry off to preschool and work.  My son, like me, also doesn’t have much of an appetite first thing in the morning.  Smoothies have come to the rescue, for both of us.  He’s always liked fruity smoothies, who doesn’t, but he was a little reluctant when he saw a bunch of baby spinach leaves going into this morning’s smoothie.  I guaranteed him this drink was packed with all the awesome things that make him strong and healthy.  Moments later we had a green-smoothie-guzzling boy.  You really don’t taste the spinach in here, it’s just an added antioxidant bonus!  It also doesn’t need any sweetener, as the fruit is sweet enough.  If you don’t have flax seeds, go ahead and use chia seeds, but don’t skip this ingredient.  It’s another one of those amazing hidden ingredients which you do not taste but are bursting with nutrients like omega-3 and fiber.

Berry Green Breakfast Smoothie

Berry Green Breakfast Smoothie

Makes approx. 2 cups

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 cup organic baby spinach
  • 1 cup organic strawberries
  • 1/2 cup organic blueberries
  • 1 small organic banana
  • 1 tablespoon ground flax seeds

Directions:

  • Combine all ingredients into a blender.  Let your child do the whizzing, it works wonders in helping them eat/drink what they help prepare.
  • Drink immediately, enjoy!

Berry Green Breakfast Smoothie

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Raspberry + White Chocolate Scones

When I was a student a hundred years ago, my diet consisted of coffee and my favourite coffee shops’ addictive scones.  I absolutely loved the tartness of the raspberries combined with the hidden surprises of white chocolate chunks.  I’ve been meaning to recreate them for years, and finally got around to it last week.  My homemade version is a healthier version inspired by those scones in my college days and also from Babycakes cookbook.

Raspberry + White Chocolate Scones

Makes 8 scones

Ingredients:

  • 2 cups kamut flour (or spelt, or whole wheat)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sunflower oil, plus more for brushing
  • 1 tablespoon pure vanilla extract
  • 1/4 cup agave nectar, plus more for brushing
  • 1/4 cup hot water
  • 1 cup fresh raspberries, washed
  • 1/4 cup vegan white chocolate drops

Directions:

  • Preheat oven to 350°F.  Line a baking sheet with parchment paper.
  • In a medium bowl, whisk the flour, baking powder, and salt together.  Add the oil, agave nectar, and vanilla and stir together.
  • Pour the hot water into the batter and mix.
  • Gently fold in the raspberries and white chocolate drops.

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  • Scoop 1/3 cup batter onto the baking sheet, spacing the scoops 1 inch apart to allow them to spread.  Lightly brush the tops with oil.

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  • Bake the scones for 20 minutes rotating the sheet half way through.  If needed, bake for a little longer until they are golden and slightly firm.
  • Remove from oven and brush with agave nectar.
  • Allow to cool on the baking sheet for 10 minutes, remove and let cool completely on a wire rack.
  • Can be stored in an airtight container for up to 2-3 days on the counter.
  • Enjoy!

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Chocolatey Buckwheat Pancakes

I hope everyone is having a fabulous weekend. We had a lazy start to the day, as we celebrated our five year anniversary last night at a delicious Syrian restaurant, Damas, in Montreal. The flavours of each dish were out of this world. Combinations of grilled, smoky vegetables, nuts, pomegranate seeds, cumin, and pomegranate molasses were the highlights of some of the dishes we tried. Paired with delicious Lebanese wine, we were on cloud nine.

Back to the pancakes. Weekends are for pancakes, am I right? Actually, to be honest, our family loves to go out for breakfast on the weekends, but today it was just me and my boy so I opted for a stack of pancakes to share. I love buckwheat crepes and pancakes, so I decided to make them chocolatey to make them a little more appealing to the little guy. Being Canadian, these must be topped with pure maple syrup for the overall taste experience. The pancakes themselves are not sweet, so the maple syrup adds a nice, sweet touch!

Chocolatey Buckwheat Pancakes Recipe

Makes 8-10 pancakes

Ingredients:

  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose or kamut or spelt flour
  • 3 tablespoons organic cacao powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted vegan butter
  • 2 cups vegan buttermilk (2 cups non dairy milk + 1 tablespoon apple cider vinegar)
  • coconut oil for coating the pan

Directions

  • Start heating your non-stick pan over medium heat.
  • Prepare your ‘buttermilk’. Pour 2 cups of non dairy milk (I used almond milk) plus 1 tablespoon apple cider vinegar into a measuring cup or bowl. Let sit while you prepare the rest.

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  • Whisk all the dry ingredients in a large bowl.

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  • Pour melted butter into bowl. Stir.
  • Add the buttermilk slowly. Stir to combine without over mixing.

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  • Put a small amount of coconut oil onto the pan and spread it around to coat evenly. Bring heat down to medium-low.
  • Using a ladle, pour batter onto the hot pan.

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  • Cook on one side for 2-3 minutes. You will see small bubbles forming.
  • Gently flip pancakes and cook for about 1 more minute.

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  • Place on a plate and cover with a towel to keep warm as you cook the remaining pancakes.
  • Serve warm with vegan butter and maple syrup.

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A shot of the flowers my hubby got me yesterday. They smell so lovely!

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