Spelt & Oat Pancakes + Blueberry Compote

I saw this recipe from the Minimalist Baker and decided I had to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges & lemons that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Sometimes it's good to change things up and this blueberry compote with the addition of oats to the batter was a welcome change!

Spelt & Oat Pancakes + Blueberry Compote

Ingredients

• 1 cup spelt flour
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 2 teaspoons baking powder
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted or grapeseed oil

 Compote

• 1 cup blueberries (frozen or fresh)
• zest of one lemon or orange
• 2 - 3 tablespoons lemon or orange juice
• 2 teaspoons sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Place small saucepan over medium heat. Add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.

Preheat griddle or pan to medium heat. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Makes about 8 small pancakes.

Serve warm with blueberry compote and pure maple syrup.

Serves two generously.

Notes:

If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller.

I have made the compote with lemon and orange juice and zest. Both ways were equally delicious!

Enjoy!

Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small piece of dark chocolate
• 1 1/2 cups water or vegetable broth, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil, saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add veggies if you like such as chopped celery, carrots, bell peppers, corn, etc...delicious! Adding more vegetables will make this go further giving about 4 serving. Add extra water if needed.

On to the Sweet Chia Cornbread....

The sweet chia cornbread has lots of texture and completes the chili dish, I can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness this may not be for you. But for those willing to explore new things, I highly recommend giving this a try! The chia seeds add some good extra nutrition. They contain six times more calcium per serving than milk and six times more iron than spinach. These little seeds contain almost half your daily fiber requirements in a single serving, 2 tablespoons. Adding them is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or all-purpose gluten free
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

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 !