Banana Oat Pancakes with Strawberry & Chocolate Drizzle

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Banana oat pancakes
Two bananas mashed
One scoop of vegan protein powder
1 cup oat flour
1/2 cup almond milk or water
Dash salt

In a large skillet or cast iron pan melt 1 tsp vegan butter over medium heat and add pancake batter in 1/4 cup scoops. Cook 4-5min or until well browned before flipping. Mix up your drizzle while they are cooking!

Strawberry cheesecake drizzle
Peeled and chopped half a cup of zucchini
2 tablespoons maple syrup
Teaspoon of vanilla
2 tablespoons of unsweetened strawberry jam
Quarter cup of frozen cherries for color
One cup of raw cashews unsoaked if using a vita mix (soaked overnight if using conventional blender)
3 tablespoons of fresh squeezed lemon juice
Quarter teaspoon of sea salt
2 tablespoons of coconut oil
Quarter cup of coconut milk whipped cream

Add all ingredients to the blender and blend until smooth and silky. Pour into a mason jar and refrigerate if making the day before.

Chocolate Drizzle

2 Tbl Cacao Powder

1 Tbl maple syrup

1 -2tsp water or almond milk to thin to desired consistency

Whisk ingredients in a small bowl and add water or almond milk as needed to thin the mixture so it can be poured.

Plate your pancakes and drizzle away!

Pancake Muffin Donuts

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Yes it’s true, I’ve got a sweet tooth. This recipe emerged out of the want for all three things in it’s title, Pancakes, muffins and donuts. Essentially these yummies have the flavor of pancakes with the texture of muffins and the shape of donuts. I’m also always looking for how to incorporate a little protein and nutrients into my sweet tooth satisfaction which is why I chose to use a Paleo pancake mix. So there you have it, take it for what it’s worth, a strange but delicious concoction that my husband (also my taste tester) was pleased with and did not leave us with a sugar high!

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Ingredients

1 cup flour

2 cups Bob’s Redmill Paleo pancake mix (this is a vegan and gluten free mix)

1/2 cup turbinado sugar (could be cut to 1/4 cup for you health freaks)

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp Vietnamese cinnamon

1 tsp vanilla

1/4 cup vegetable oil

3 tsp egg replacer powder

1/2 cup almond milk unsweetened

1/2 cup natural applesauce unsweetened

Preheat oven to 350

Grease a donut baking pan. Mix all ingredients thoroughly and scoop into a zip lock bag. Snip corner off bag and squeeze mixture into donut cups.

Bake for 10-12 min or until golden brown

Drizzle with glaze, dust with powdered sugar or drizzle with maple syrup and serve warm

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Tofu Breakfast Scramble

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This is a quick and easy recipe that is adaptable for any flavor profile (mexican, indian, italian etc) When you live with an omnivore who loves eggs for breakfast like I do, you want to make something just as easy and that involves similar ingredients so that you can both enjoy a lovely Sunday brunch together. This is a great way to use up leftover veggies too!

Ingredients:

1 package extra firm tofu, drained

2 Tbl olive oil

1/4 cup diced red pepper

1/4 cup diced onion

1/4 cup finely chopped fresh spinach

1 tsp turmeric

1/2 tsp salt

pepper to taste

2 Tbl nutritional yeast

1/2 tsp garlic powder

1/4 tsp paprika

In a large frying pan heat the oil over medium heat. Crumble the tofu into the hot oil and sprinkle with turmeric, salt,pepper, nutritional yeast, garlic powder and paprika. Toss and cook until the tofu dries out and begins to brown. Push the tofu to one side of the frying pan and add the onions and red peppers to the other side and toss until the veggies heat through. Mix tofu and veggies together and toss in the spinach. When spinach turns bright green, turn off the heat and serve while hot.

* Make it Mexican: add 1/2 tsp ground cumin and 1 Tbl diced jalepeno

* Make it Indian: add 1/2 tsp curry powder and 1/4 tsp garam masala

* Make it Italian: add 1 Tbl of Herbs de Provence and 1/4 cup diced tomatos