All posts in category Breakfast
The other morning when it dipped down into the 40’s here in FL, I made an oatmeal bar for the kids’ breakfast. I cooked up a large pot of whole oats and added a bit of vanilla and ground flax. The center of the table was set with a large cutting board filled with raisins, chopped dates, chopped almonds, unsweetened coconut, and honey. With all those goodies to add to the oats, there was about 2 cups of oatmeal left. I am not one to waste, so I knew I could make pancakes from them and my first shot was a success! Here is what I added…
Leftover Oatmeal Pancakes
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2 cups leftover oatmeal
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1 cup organic whole wheat flour
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1/2-3/4 cup almond milk (depending on consistency of your oatmeal)
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1 egg, beaten
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon pumpkin pie spice
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1/2 teaspoon cinnamon
Mix flour, baking powder and soda, cinnamon, and pumpkin pie spice together. Add in oatmeal, egg, and 1/2 cup almond milk. Stir. If too dry, add more milk a little at a time until you achieve a consistency that is think enough too pour, but not too runny. Scoop about 1/3 cup of better onto a well-oiled skillet (I used coconut oil). Cook over medium heat and flip when edges begin to dry. Turn only once and allow the other side to brown. Serve with your favorite nut butter and pure maple syrup.
Posted by M. Terry on November 6, 2014
https://wholetothecore.com/2014/11/06/leftover-oatmeal-pancakes/
This recipe uses the three staple ingredients of a hummingbird cake – bananas, pineapple, and pecans. That wonderful pineapple sweetness really came through in these. Enjoy them!
Hummingbird Waffles
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2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix
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1 ripe banana, mashed
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1/2 cup pineapple, puréed
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3/4 cup water
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1 teaspoon vanilla
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2 tablespoons ground flaxseed
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1/3 cup finely chopped pecans
Place mix into a medium bowl. Add in banana, pineapple, milk, water, vanilla and flax. Stir until just mixed. Fold in pecans. Grease waffle maker generously with coconut oil. (I learned the hard way that the caramelization of the pineapple causes more sticking than with ordinary waffles 🙂 ) Garnish with pecans and a drizzle of pure maple syrup or spread on some almond butter. Makes 4 Belgian-sized waffles.
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Crispy Sweet Carrot Pancakes
Carrot Cake Oatmeal
Tres Leches French Toast
Posted by M. Terry on October 23, 2014
https://wholetothecore.com/2014/10/23/hummingbird-waffles/
When we went to Asheville this summer, we discovered SOOOOOO many wonderful farm-to-table restaurants. Our favorite spot was Sunny Point Cafe. They have their own garden right next to the restaurant!
I had a wonderful “burger” of chickpeas, corn, walnuts, and carrots served with homemade green ketchup , and Scott had an ahi tuna burger that had generous chunks of fish throughout.
We were all overly happy with our meals. Anna’s pancakes were the talk of the table because of their sweetness and crispy outside. A re-creation of these flapjacks were a must! After a little internet research, I discovered that crispy pancakes require a hot oiled skillet and a thinner batter so they can cook through without burning. With a little bit of new found knowledge and some carrots and a grater in hand, I tackled this new recipe last week and the breakfast table was all smiles when the pancakes were served 🙂
Crispy Sweet Carrot Pancakes
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1 1/2 cups unsweetened almond milk
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1 cup water
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1 cup grated carrots
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3 tablespoons ground flax seed
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3 Tablespoons clean oil
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1 teaspoon vanilla
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1 teaspoon cinnamon
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Coconut oil
Heat a skillet to a high temperature. I set mine at 380 degrees. Oil skillet with coconut oil (I love the flavor of the slightly sweet coconut oil with the carrots!) Place milk, water, oil, vanilla and flax into a large mixing bowl. Allow to sit a few minutes. Add in pancake mix and cinnamon and stir until just combined. Gently fold in carrots. Pour batter into circles (I use about 1/3 cup of batter per pancake) onto the skillet. Flip once edges begin to dry. Allow to cook an additional 2-3 on the other side. If they are crisping up but not cooking through, add a bit of water or milk until batter is thinner. I gave a few pancakes a try before I filled the whole skillet and found I needed to thin the batter out. Serve immediately with pure maple syrup or honey. You can freeze these for later on as well – wrap in foil and place in a freezer bag.
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Posted by M. Terry on August 4, 2014
https://wholetothecore.com/2014/08/04/crispy-sweet-carrot-pancakes-a-nod-to-asheville/
This is for my Anna…the lover of Grandma’s carrot cake. I’m happy to serve this sweet treat to her for breakfast… All things “earthy” and yummy!
Carrot Cake Oatmeal
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1 cup oats
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1 medium carrot, grated
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1 Tablespoon honey
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1 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1/8 teaspoon ginger
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1 teaspoon vanilla extract
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1/4 cup raisins
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Pecans, chopped
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Unsweetened almond milk- amount it takes to reach desired consistency
Cook oats according to directions (or however you normally prefer do it). Add in carrots, honey, spices, and vanilla. Stir until combined. Pour in almond milk and raisins and stir again. Top with pecans and an extra drizzle of honey.
Posted by M. Terry on July 23, 2014
https://wholetothecore.com/2014/07/23/carrot-cake-oatmeal/
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