Easy Chocolate Chip and Blueberry Sheet Pan Pancakes (Vegan, Gluten Free, and Allergy Friendly)

Easy Chocolate Chip and Blueberry Sheet Pan Pancakes (Vegan, Gluten Free, and Allergy Friendly)

This week while perusing social media (aka Facebook), I saw this really interesting set of pancake recipes from Buzzfeed. They had a set of about four recipes including peaches, blueberries, mixed berries, and banana chocolate chip. It looked really easy and good so I thought about how to change it to a vegan, gluten free, and allergy friendly diet. As you can see below, it’s pretty easy.

Though I must admit, I have the hardest time flipping pancakes. As funny as it is, this recipe is absolute perfection for my lack of flipping skills in the kitchen.

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Banana and Chocolate Chip Pancakes

Now as I was looking at the ingredients, it seemed pretty easy overall. You have a dry pancake mix, eggs, milk, and toppings. It’s pretty easy overall to substitute the eggs and milk for vegan versions. For me, I used home made hemp milk and flax eggs to replace those two. The pancake mix I used was from Namaste though you can use any pre-made mix or even your own dry mix. Also, since my baking sheet is small, I halved the recipe and it still came out perfect. Below is the half recipe. For the full recipe, you can find it on Buzzfeed here. The directions are pretty much the same as the original recipe. I just used a smaller temperature in the oven.

Ingredients:

  • 2 cups Pancake Dry Mix
  • 1 cup Nondairy Milk
  • 2 Flax Eggs
  • Toppings of choice

Directions:

  1. Preheat oven to 400 degrees.
  2. Line your baking sheet with a sheet of parchment paper.
  3. In the meantime, grind a couple tablespoons of flax seeds into a flaxseed meal. Add 5 tablespoons of water to 2 tablespoons of the flaxseed meal in a bowl. Stir and let sit for 5 to 10 minutes to thicken.
  4. In your electric mixer (or bowl), add all ingredients except your toppings. Then mix together.
  5. Pour the batter into the sheet pan and spread to the edges. Add your toppings then place in the oven for about 20 minutes or until cooked.
  6. Once fully cooked, serve immediately and enjoy!
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How to Make Easy Maple and Brown Sugar Oatmeal (Vegan, Gluten Free, & Non-Vegan Options)

How to Make Easy Maple and Brown Sugar Oatmeal (Vegan, Gluten Free, & Non-Vegan Options)

I don’t know about you but since fall weather is approaching (Yay for no scorching heat days!), I tend to want warm, hearty meals for breakfast. What better breakfast than oatmeal? It’s simple, you can make it sweet or savory, and it can be vegan or non-vegan too!

My all-time favorite flavoring for oatmeal has been maple and brown sugar. Ever since I was young, this has been my ultimate go-to. Usually, it was instant oatmeal, as it was quick and easy to make, but now that I am experimenting more, I like using my own ingredients to make it rather than just using it out of a box. It has fewer chemicals and preservatives overall. Below is a photo of the ingredients I used minus the oatmeal. I love purchasing Gerbs Gluten Free Oats as they are allergy friendly and I can get a 4lb bag for about $30 on Amazon Prime.

Ingredients Maple & Brown Sugar

Ingredients – Cinnamon Powder, Vanilla Extract, Light Brown sugar, and Maple Syrup

The longest wait, I must admit is getting the water to boil. I love my pans but getting the water to boil on medium heat seems to take forever! Though must admit, doesn’t everything seem to take forever when you’re feeling hungry? Anyways! I hope you all will enjoy the simple and semi-healthy (at least less of a chemical storm really) for your morning breakfast!

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Gluten Free Oats Cooking in sauce pan

Ingredients:

  • 1/2 cup uncooked Gluten Free Traditional Rolled Oats
  • 1 cup of Water
  • 2 heaping Tbs of Organic Light Brown Sugar
  • A Dash of Vanilla Extract
  • A Dash of Ground Cinnamon
  • Maple Syrup to taste

Directions:

  1. Add water to soup pot and boil.
  2. Once the water comes to a boil, add oatmeal.
  3. Bring water back to a boil and boil for a couple of minutes.
  4. Cover and remove from heat for about 5 minutes till oats are soft.
  5. Pour cooked oatmeal into a serving bowl (or 2 if your sharing!). Then add the rest of the ingredients and stir to combine.
  6. Enjoy while hot!

Optional (vegan): Add fruit like cut bananas for an extra healthy and sweet bonus! Another option would be to add some flavored tempeh or extra firm tofu possibly with a sauce drizzled on top.

Optional (non-vegan): If you’re not vegan, you can add ham, bacon, eggs, and perhaps a bit of spice like chili flakes or sriracha on top to make it more savory and have an added bonus of protein and heat. The possibilities are endless!

Vanilla Apricot and Cinnamon Chia Pudding (Vegan)

Hello all!

I know it has been a bit since my last recipe post. I just came up with a new recipe for a Vanilla, Apricot, and Cinnamon Chia Pudding. Its nondairy and can be made allergy friendly too.

Vanilla apricot cinnamon hemp chia pudding

Anyways, this is really easy to put together. I just used a basic recipe for the pudding – 1 cup nondairy milk, 3 tablespoons of chia seeds, a dash of vanilla extract and cinnamon, and some premade apricot preserves. I added the preserves the next morning once the “pudding” part had formed overnight.

Of course this did come out super sweet so if anyone has suggestions on how to cut that sweetness back, I would appreciate it!

Ingredients:

  • 1 cup nondairy milk
  • 3 tbs chia seeds
  • Dash of vanilla extract
  • Dash of cinnamon powder
  • 2 tbs or so of apricot preserves

Directions:

  1. Collect and measure out your ingredients above except the preserves.
  2. Mix the ingredients together (except the preserves) and let sit in the refrigerator overnight in a closed container.
  3. In the morning or just before serving, layer the preserves and the chia pudding.
  4. Then serve and enjoy!

Optional: can add fresh fruit and nondairy whipped cream as a topping.

Easy Apple Cinnamon Pancakes (Vegan)

Easy Apple Cinnamon Pancakes (Vegan)

Easy Apple Cinnamon Pancakes

Happy Sunday morning!

Talk about having a creative cooking weekend! Three recipes in a week! I figured since it’s been awhile since I last made something for breakfast other than overnight oatmeal or ham biscuit sandwiches with a coffee smoothie, why not try pancakes?

So I decided to try making Apple Cinnamon Pancakes! Who doesn’t love pancakes once in awhile? Especially when it’s topped with fresh fruit and drizzled with delicious maple syrup. I decided to use a diced Gala apple as my topping. Of course, it would have tasted better if it was more of a compote but it’s a quiet Sunday morning.

Easy Apple Cinnamon Pancakes Diced Apple topping with a bit of lemon juice

To make this, I mostly followed the directions on Namaste’s Pancake and Waffle mix box but I just replaced the eggs and milk with nondairy/vegan options. You can use any box mix you like really, but just need to adjust the ingredients below to replace any eggs or milk it asks. For the eggs, I replaced it with 1/4 cup of applesauce per egg. You can, however, use any other type of substitution from flax eggs, a chia egg, 1/2 banana per egg, etc. Then for the 1/2 cup of milk, I just used some homemade hemp milk.

Easy Apple Cinnamon Pancakes Batter Mix Prep

This recipe makes about 6 to 8 pancakes overall.

Easy Apple Cinnamon Pancakes Pan cooking step

Ingredients:

  • Namaste Waffle and Pancake mix
  • 1/2 cup Nondairy milk
  • 1/2 cup applesauce (to replace eggs)
  • Dash of cinnamon
  • About 1-2 tsp of vanilla extract
  • Maple Syrup
  • Toppings of choice
  • Vegan butter or oil for the frying pan/griddle

Directions:

  1. Prepare and measure your ingredients before adding them to a kitchen aid mixer with whisk attachment. (Or can add all the ingredients minus the maple syrup, toppings, and butter, to a regular mixing bowl and just whisk everything together)
  2. Turn on your mixer to a low setting and mix all the ingredients above with the exception of the last three.
  3. While your pancake mix is mixing, heat a frying pan or griddle over low heat. Add some butter or spray with oil. Once the pan/griddle is hot enough, take about a 1/4 cup of the now mixed together, pancake mix and add to your pan or griddle. (If there’s enough room, can try making two at a time.) You can add some additional cinnamon to your pancakes in this step too.
  4. Once your pancakes are starting to bubble, flip your pancake over to brown the other side. Once both sides are brown and cooked through, set on a plate before repeating step 3 and 4. You might have to use additional butter or oil spray to make sure your pancakes do not stick tot he pan/griddle.
  5. Once your pancakes are all cooked, add your toppings and syrup and enjoy!

Vegan Apple Cinnamon Overnight Oatmeal

Trying to figure out what to make for breakfast can be challenging. It’s more challenging when you have food allergies or intolerances amongst other dietary restrictions.

Even though this recipe isn’t completely Top 8 Allergen friendly, you can replace ingredients to easily work with your diet.

Vegan Apple Cinnamon Overnight Oatmeal

Vegan Cinnamon Apple Overnight Oatmeal

Vegan Cinnamon Apple Overnight Oatmeal

Ingredients:

  • 1/2 cup rolled oats (I use gluten free oats)
  • 2 Tbs of organic light brown sugar
  • 2 tsp (approximately) of ground cinnamon
  • 1 small sweet apple like Fuji or Gala
  • 1/2-1 cup of hemp milk
  • A dash of vanilla extract

Directions:

  1. Add all ingredients (except the apple) to a bowl with a lid.
  2. Mix together then cover and leave in the fridge overnight.
  3. In the morning, dice the apple into small bite-sized pieces before adding to your oatmeal.
  4. Enjoy!

Some additional options to try:

  • Protein powder (suggest either unflavoured or vanilla)
  • Hemp seeds
  • Chia seeds
  • Flax seeds

Quick and Easy Breakfast Ham Sandwich

Having a busy lifestyle means not having much time in the day to make full meals. So something quick in the mornings to take on the go can be essential to help with energy till at least lunch.

I came up with the idea of a breakfast ham sandwich when I needed something quick in the morning to take with me before heading out grocery shopping. Hence, the breakfast ham sandwich!

Now I know a lot of times, folks like having like a scrambled or fried egg in their sandwiches but for those who cannot have eggs, this is pretty simple to have too and can be filling.

In the picture below, I made the onion slice just a little too big. LOL. The sandwich was still good though!

Breakfast Ham Sandwich

Quick and Easy Breakfast Ham Sandwich

Ingredients:

  • 1 tbs of Mustard (I use regular but feel free to add like honey mustard or dijon mustard)
  • 2-3 Wellshire Farms Breakfast Ham Slices (Can use any type of ham too but this brand is good for those with food allergies though I suggest checking their website first before buying)
  • 1 Slice of Sweet onion
  • 1 Pre-cooked Biscuit or 2 slices of toast of choice
  • Oil of choice (High heat preferred)
  • Slice of cheese (Optional)

Directions:

  1. Take a frying pan and add your oil of choice to it. Set it on low to medium low heat.
  2. Add your breakfast ham slices to your frying pan as it heats up. I would suggest using a splatter screen as the oil will splatter while you cook.

    Breakfast ham in oil panfrying

  3. Have the breakfast ham cook till it’s lightly brown on each side. Can take 1-2 minutes give or take depending on how hot your frying pan and oil are. I do suggest keeping a close eye on it as you can overcook the ham quickly when the heat is high.
  4. When one side is cooked lightly brown, use a pair of tongs to flip and cook the ham on the other side until lightly brown as well.
  5. Once your ham is cooked, transfer to paper towels to dry the excess oil. You might need to give it a pat down to remove all the oil from both sides of the ham.
  6. Discard the oil in the frying pan once it has cooled down enough to handle and continue letting the pan cool away from the hot burner.
  7. While your ham is cooling, slice your biscuit in half (or your toast; you can also toast your biscuit too even!). Add your mustard to both halves.

    Whole wheat biscuit with mustard and sweet onion

  8. Take a sweet onion and peel the outer skin layer. Once that is complete, take a sharp cutting knife and make a thin slice about 1/4 inch or to desired thickness. Place your onion slide on one-half of the biscuit.
  9. Add your now cooled ham slices to the other half of your biscuit before putting both sides together.
  10. Enjoy!

Notes: You can add cheese or an egg to this sandwich easily as well. I would suggest to melt the cheese either putting it in the microwave at the end for a few seconds or in your toaster oven for a few moments.

Easy Blueberry Hemp Protein Overnight Oatmeal (Vegan)

Hi everyone! 

I wanted to share with you all an easy (and vegan!) breakfast that is high in protein and healthy.

As you may be aware, a good breakfast is ideal to help balance your day and having plenty of protein can help you stay fuller longer. Plus the benefits of blueberries being one of the best fruits with fiber and other nutrients adds to this ideal breakfast.

This breakfast oatmeal has quite a bit of protein. Not only from the home made hemp milk but also organic hemp protein drink powder. This protein powder I found on Vitacost (vitacost brand) and not too expensive but a heads up, it does have an earthy taste. If you have a different protein powder, you can certainly try it with this recipe. You might just need to adjust the flavoring if you do.


Ingredients:

  • 1/2 cup rolled oats
  • 1/2 cup hemp milk
  • 1 tbs hemp protein powder
  • 1/2-1 cup  blueberries (fresh or frozen)
  • 1 tbs brown sugar
  • Dash of cinnamon

Directions:

  1. Add first four ingredients into a mason jar or other container. 
  2. Add brown sugar and cinnamon to taste then mix contents together.
  3. Place lid on container and put in the refrigerator overnight.
  4. Enjoy!

    Easy Apple Cinnamon Oatmeal

    Happy Oatmeal Monday!

    According to Wikipedia, the second Monday in February is considered Oatmeal Monday. Apparently, Scottish students from the 17th to the 19th century had a diet that consisted of eating oatmeal. You can find out more about it here on Wikipedia.

    As you are aware, breakfast is the most important meal of the day. But who has time for a big breakfast when we have to run to work or do errands or take care of our families? A simple but filling breakfast is what’s needed! What are your favorite ways to enjoy oatmeal? I love adding fruit or cinnamon and brown sugar!

    Ingredients:

    • 1 cup Rolled or steel cut oats
    • 1 medium sweet apple diced and peeled
    • A dash of cinnamon
    • Sweetner of choice (1tbs of liquid sweetner like agave or maple syrup or couple of stevia packets)
    • About 1 cup of water

    Directions:

    1. Take a saucepan and add water. Heat on low to medium heat.
    2. Peel and dice your apple then set aside.
    3. Once water is boiling, add your oats and reduce heat to a summer. Stir occassionally and allow to cook for about 5 minutes or so till oats are soft.
    4. Once the oats are done, remove from heat.
    5. Add your apple,cinnamon, and sweetner of choice to taste.
    6. Serve in bowls. Makes approximately 2 servings.

    Almost-Vegan Cinnamon Rolls

    Who doesn’t love cinnamon rolls on a cold morning? Add a cup of tea or coffee and it’s a nice breakfast before heading out of the house. It’s also great as an evening snack.

    These cinnamon rolls are mouth-watering, bouncing around the house for joy deliciousness that will have you craving more. (Trust me, I keep wishing I make more than one batch) You can also add anything inside them too like cut apples, chocolate chips, etc. The imaginations are endless for these yummy goodness that melt in your mouth.

    I used my friend, Kitty’s, recipes for bread dough and icing to make them. It is beyond epic. Seriously.

    Cinnamon Rolls

    Ingredients:

    For the bread:

    • 2 and 1/2 cups warm water
    • 1 Tbsp yeast
    • 1/4 cup of sugar to a half cup depending on how sweet you want your bread to be.
    • 2 tsp Salt
    • 5-6 Cups of Flour

    For the Icing:

    • Powdered sugar 2 Cups
    • Vanilla 1 Tbsp
    • Soy milk your choice about 1/3 of a cup, adding in not enough is much better than too much trust me. (Also wonderful with unsweetened almond milk for less calories!)
    • Coconut oil raw unrefined organic virgin 1/4 cup

    For the filling:

    • 1/3 cup powdered sugar
    • 1/3 cup packed brown sugar
    • 1/4 cup butter or margarine, softened (To make it vegan or vegetarian, using vegan butter such as from here: Vegan Butter)
    • 1 tsp of ground cinnamon
    • Optional: Few handfulls of Chocolate chips (Or carob chips works too!)

    Directions:

    To make the dough, follow Kitty’s Bread Dough recipe. This will have the possibility of making up to three batches of rolls. Near the end of the two hour rising time, take a small bowl and add the filling into it. Mi it all together till the cinnamon is of a thick but wet consistency. After removing the dough from the bowl, cut off about 1/3 of the dough. Take your rolling pin and roll it out in a rectangle as much as possible. Use extra flour if necessary as the dough will be a bit sticky still.

    Once the dough is rolled out, take your filling and spread it over the top side of the dough. It might be a bit thin but that is okay. Then if you like, you can add apple pieces or chocolate/carob chips on top of the filling. Also, pre-heat the oven to 375 degrees.

    Then take the far side of the dough and begin rolling it towards you. It might be a bit messy but that makes it more fun. Once the dough is rolled up, take out a pan (square or circular, your choice) and spray it with non-stick spray. Take a sharp knife and start cutting the dough roll about 1/2 inch to an inch wide and set the roll in the pan. Once all the rolls are in the pan, you can add more chocolate chips or apple pieces to the top area an pushing them in with your finger.

    When your oven is fully pre-heated, put the rolls in the oven for about 20 minutes (give or take a few minutes depending on how good your oven is at cooking. I had to add a couple minutes). After it cooking till the top has a light brownness to it, remove from the oven and set on the stove to cool for about 10 minutes if you can wait that long. I know I had trouble as the smell was so good, it made my mouth water.

    While waiting, begin making the icing such as Kitty’s Icing recipe. Once your rolls have cooled down, drizzle the icing on top before serving. It comes out amazing!

    Strawberry, Banana, Pineapple Smoothie

    Ingredients:

    • 1/2 can of Pineapple chunks
    • 1 cup Ice
    • Approx 1/2 cup of Pineapple juice
    • 1/3 to 1/2 cup of Strawberry Kefir
    • 2 Medium Bananas

    Directions:

    1. Crush ice in blender. (It’s okay if there are some ice chunks. It will get blended.)
    2. Add in all ingredients into blender.
    3. Blend until smooth and pour into glasses.

    Makes approximately 2 servings.

    Notes: If bananas are not ripe, add 2 tsp of honey or agave into blender with ingredients. Then sweeten to taste.