St. Patty's Day Pancakes

Today we had green shamrock pancakes in honor of tomorrow's holiday. I used our basic pancake recipe and added green food coloring to the liquid mixture before adding it to the dry ingredients. I shaped the shamrocks by pouring three touching circles of batter and a line of batter for a stem. Have a green St. Patty's ! :)

Blueberry Syrup

It's Pancake Day again! Today we had our basic pancakes, but I whipped up a delicious blueberry syrup to go with them since my hubby loves blueberries.

Blueberry Syrup

2 1/2 cups fresh or individually frozen organic blueberries
1/4 cup evaporated cane juice
1/2 cup orange juice
1 Tbsp. cornstarch
2 tsp. lemon juice

Combine blueberries, sugar and 1/4 cup orange juice in a saucepan. Warm over medium heat, stirring occasionally. Blend cornstarch into remaining orange juice, making sure to dissolve any lumps. Bring sauce to a boil and add cornstarch mixture. Cook sauce at a low boil for 1 minute stirring constantly. Remove from heat and stir in lemon juice. Cool for 10 minutes.

Pink Pancakes

Today was of course - Pancake Day. My daughter just returned from a week long vacation with the grandparents so we celebrated a belated Valentine's Day with pink heart pancakes. I used our basic pancake recipe and added pink food coloring to the liquid mixture before adding it to the dry ingredients. I used our heart pancake molds to shape the hearts. Served with fresh strawberries- this was a fantastic welcome home/Valentine's breakfast. :)

Basic Vegan Pancake Recipe

Well it's Sunday again, which means Pancake Day. Today we had just our basic pancakes with fresh strawberries. The recipe is vegan, but can also be made with eggs and regular milk. I really recommend trying the egg replacer though - it saves you 55 calories and 4 grams of fat per egg and in pancakes you can't taste the difference. This recipe can easily be doubled or tripled to feed a crowd :)

Basic Pancakes

1/2 cup organic unbleached flour
1/2 cup organic whole wheat flour
1/2 tsp. salt
2 Tbsp. evaporated cane juice ( or sugar)
2 tsp. baking powder
1 1/2 tsp. Ener-G egg replacer mixed with 2 Tbsp. warm water (or 1 egg)
3/4 cup soy milk
2 Tbsp. vegetable oil


Combine flours, salt, sugar, and baking powder in bowl. Whisk egg replacer powder and warm water together; add milk and oil. Slowly stir liquid mixture into dry ingredients and mix completely. Pour 2 Tbsp. of batter onto griddle preheated to 350 and cook until batter bubbles and pancakes begin to brown around edges. Flip and cook 2 minutes more. Enjoy!