Lemon Chia Seed Pancakes

 I know I've been doing a lot of breakfast foods lately. Maybe it's because my daughter is getting back in school and I'm trying to do different things in the mornings. I can't believe how the time flies, summer is here and gone already...at least we have breakfast options, or dinner options for that matter. Pancakes are good any time of day. I have to say this is by far one of my favorites, and the Chocolate Nut Butter Syrup Waffle is way up there too ! Honestly, I've never had a lemon poppy seed pancake before but I'm sure this is as good...if not better. These were delicious. 

Chia seeds are a great healthy replacement for the poppy seed in this recipe. Not that poppy seeds are bad, but I like to add nutrition packed ingredients where ever I can and this fit nicely. We are getting extra nutrition and a little added crunch here and there. Chia seeds contain omega 3 (a great source for vegans) and it's a complete protein. They will help raise your energy level, as well as, expand with liquids to keep you feeling fuller longer. They contain a lot of nutrition in a little package. A serving has 60 calories, 5 grams of fiber and 3 grams of protein. Every little bit helps...a sprinkle here and a sprinkle there will go a long way.

Adding zesty lemon makes for a bright flavor anytime of day...

They taste as lovely as they look.

Lemon Chia Seed Pancakes

Ingredients

• 1 cup whole wheat pastry flour, spelt or flour of choice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons organic pure cane sugar
• pinch of mineral salt
• 3 tablespoons chia seeds
• 1 cup buttermilk (one cup non-dairy milk + juice from 1 lemon or 1 tbsp vinegar, white or apple cider)
• zest of two lemons
• 1 teaspoon vanilla, optional

Preheat griddle to manufacturer's instructions.

Start by making your buttermilk, combine milk and lemon, set aside. This allows them time to mingle.

Combine the flour, baking powder, baking soda, sugar and salt in large mixing bowl. Add buttermilk, lemon zest and chia seeds to dry ingredients and mix. 

Pour batter onto griddle, using oil if needed in between batches. I like to use a 1/4 cup measuring cup for scooping batter, this way they are uniform in size. Cook until bubbles form on top or edges, and flip...usually about 2-3 minutes per side, depending on your griddle/skillet.

Serve with strawberries and pure maple syrup. Serves two. If you happen to have any left overs, you can store them in the fridge or freezer for later. If frozen, let thaw and pop in the toaster oven and enjoy !

Make gluten free by using gluten free flour of choice.

Enjoy !

BFF Pancakes

Having kids pretty much means having pancakes as an alternative breakfast. This will be a best friend forever recipe. It's a nice basic pancake mix, animal and kid friendly ! 

You can top with any fresh fruit of choice, cashew sweet cream, pure maple syrup, maple nut butter syrup, 100% fruit spread or any combination to suit your taste. You could also add fruit or dark chocolate chips to the batter at the end of mixing. Maybe add some spices of your choice such as cinnamon, vanilla, lemon or orange zest....have fun playing with ingredients and coming up with new versions to keep it fun and fresh. I have mine topped with a cashew sweet cream, mangoes and pure maple syrup.

BFF Pancakes

Ingredients

• 1 cup spelt flour or flour of choice
• 2 tablespoons organic cane sugar or coconut palm sugar
• 2 teaspoons baking powder (this will make them nice and fluffy)
• 1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water), optional
• 1 cup unsweetened almond milk, or non-dairy milk of choice
• pinch or two of salt
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, optional

Flaxegg: When using flax eggs in recipes it is always best to prepare that first so it has time to set, usually 10 min is good. Make your flax egg by combining flax meal & water in a small bowl and set aside. 

Preheat: If using griddle preheat to manufactures instructions. 

Make batter: Combine flour, salt, sugar and baking powder into a bowl or wide-mouthed pitcher. Add flax egg, milk and vanilla, mixing until combined. 

Cook: If using skillet, heat oil on medium heal. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip. About 3 minutes per side, more or less.

Serve with syrup, fresh fruit or any dessert sauce of choice.

Notes: 

You may like to try using 1/2 ripe banana instead of a flax egg. A very ripe banana will add a hint of flavor and increase sweetness. Also, you may opt to not use a flax egg or any egg re-placer and still have a great pancake, but the flax does add some extra nutrition.

For thinner pancakes add more milk. 

Batters containing fat or oil can usually be cooked on an un-greased skillet/griddle. I don't usually add oil to mine but the option is there for you to try to see which works best for you.

Make gluten free by using gluten free all purpose flour or other gluten free flour of choice.

Enjoy!

Southwestern Tofu Scramble

I've been on a tofu scramble kick lately...I will eventually get around to trying some other yummy breakfast foods I have in mind one of these days. I really love this combination, the tofu is light and fluffy with a nice yellow coloring from the turmeric, which by the way is a great spice...very healthy for you! It is one of the top spiced for natural healing in the spice world. I'm also pleased to say this passed the picky eater test. My daughter loved this one! 

Southwestern Tofu Scramble

Ingredients

• 1/2 block firm or extra firm tofu
• 1/2 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1 teaspoon red pepper flakes or 1/4 teaspoon cayenne pepper
• tomatoes, scallions, mushrooms, spinach & broccoli, as much as you like
• 1 tablespoon olive oil
• salsa & avocado
• himalayan salt & pepper, to taste
• 1 or 2 tablespoons nutritional yeast, optional...for a cheesy flavor!

Drain and slice your tofu, I like to cut mine into thirds. Place the slices between a few paper towels or clean cloth. Press it between your hands or press tofu while lying on a hard surface, using the paper towels/clean cloth to absorb excess moisture. Set tofu aside.

On medium-high heat, begin warming your oil. Add the mushrooms, broccoli, scallions in the oil until lightly softened. Add in the spices, mix again. Add tofu to the pan while crumbling the slices between your fingers. Add spinach and continue cooking over medium high heat, stirring occasionally to prevent burning. Cook until spinach starts to wilt.

Remove pan from heat. Serve with salsa, avocado and season with more seasoning as desired.

• • •

Makes two servings, or if you're like me it's one serving. You can add/subtract any veggies you like, I just happen to love them and usually use all kinds. And remember, tofu has appx. 9 grams of protein per serving so it's a great source for vegans. It's very wallet friendly too, I find Non-GMO tofu for .98 cents (16 oz with 5 servings) and fully organic tofu for $1.70 (10 oz. about 3 servings)...pretty amazing ! 

Enjoy !