Green Pancakes

At our house, we don't believe in hiding foods such as vegetables in other more kid friendly foods. We do believe in letting kids help and taste and create the food for the family. It is no secret that spinach is what makes these pancakes green! E watched me rinse and dry the spinach leaves, pack them into the measuring cup and whir them into a green liquid with the other ingredients in the  blender.

These are a bit more savory that traditional pancakes but were quite good with a bit of Earth Balance spread and a squeeze of honey.

Green Pancakes

Spinach Pancakes? I'm kinda worried that you're going to want to skip this recipe based on the name, but I beg you to give these pancakes a try. I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the...

Spinach Pancakes? I'm kinda worried that you're going to want to skip this recipe based on the name, but I beg you to give these pancakes a try. I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the...

Ingredients

• 1 Tbsp coconut oil + 2 Tbsp water + 2 tsp baking powder
•  1 cup packed fresh spinach
• 1 cup original unsweetened almond milk
• 1 tablespoon refined coconut oil
• 1 cup white whole wheat flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

1. In a small bowl combine 1 Tbsp coconut oil + 2 Tbsp water + 2 tsp baking powder and let sit for one to two minutes.
2.  In a blender, combine the spinach, almond milk, and oil and the above mixture and blend until smooth.
3. In a separate bowl, whisk together the remaining ingredients.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Heat a large pan over medium heat and grease. 
6. Pour about 2 tablespoons of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2-4 minutes depending on the heat of your stove.
7. Flip the pancakes when bubbles begin to appear and cook or 2 minutes or until cooked through.
8. Serve with Earth Balance spread and Agave or Maple syrup or honey.

Bacon Flavored Coconut - Vegan alternative

 I don't miss meat. I don't even miss cheese, which was a surprise. I do, however, miss BLTs. Especially in the summer with a big piece of juicy watermelon and an ear of locally grown corn. Yum. I have been trying out some bacon alternatives to see if there is something that will make for a great sandwich. Last year I tried a marinaded tempeh which I thought was pretty good. My husband choked it down with a fake smile, gritted teeth,  and no complaints, but it was clearly not a favorite of his. Last week I thought maybe roasted mushrooms in a marinade would work well. However, between the dog and two small boys I got distracted and they burned. Laughably, this probably made them taste quite similar to the turkey bacon we used to eat because I inevitable burned that each time as well. So... last night I tried coconut flakes. There are some recipes out there using coconut flakes to mimic bacon in recipes. I liked the combination of seasonings I had used for the mushrooms so I based mine on that. They turned out great. Obviously, the goal is not a bacon replica. It is to find a substitute that has some similar characteristics (touch of hickory, salty, and a little crunch). They worked well on the sandwich, with the exception of not staying put as well as a longer piece of bacon and I ate them on a salad the next day for lunch and they were even better. I am seeing them turning up in soups and salads in the future. Yum. 

 

Coconut "Bacon"

Ingredients

• 2 tablespoons liquid smoke
• 4 tablespoon Braggs liquid aminos or soy sauce
• 2 tablespoon water
• 1 tablespoon pure maple syrup
• 1 teaspoon smoked paprika 
• 4 cups large flaked coconut

Preparation

1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a large mixing bowl.
3.  Pour in flaked coconut.
4. Stir or toss to coat the coconut in the liquid mixture. 
5. Once the coconut is evenly coated, pour it onto a parchment lined baking sheet 
6. Bake for 18-20 minutes, stirring about every 5 minutes so it cooks evenly. It WILL burn if you’re not careful, so make sure to stir!
7. For storage, place in glass storage container with lid and refrigerate.  

No Bake Sticky Granola Bars

E has been into "honey bars". This would be the oats and honey variety of granola bars we picked up at Open Harvest last weekend.  I hadn't been in there but it was great. A local cooperative grocery that I plan on going back to. The bars he choose were a pretty traditional crunchy oats and honey bar with flax seeds. The ones we made to match them are more on the chewy side. Both are really good and plant based. (We use local raw honey at our house. You could try substituting agave or maple syrup but I can't say as to how well they would work or what they would taste like.)

No Bake Sticky Granola Bars

Ingredients

• 2 cups crisp rice cereal
• 1 1/2 cups old fashioned oats
• 1/3 cups roasted flax seed
• 1/2 cup peanut butter (I used my homemade version)
• 1/4 cup brown sugar
• 1/2-3/4 cup raw (or regular) honey
• 1/4 cup coconut oil (measure in liquid form)
• 1/8 tsp. fine sea salt
• 1 1/2 tsp. vanilla extract
• ½- 1 cup mini dairy free chocolate chips (I used Enjoy Life)
 

 

Directions

1. In a large bowl, combine your oats, rice cereal, and flax seed. Stir until well combined. Set aside.
2. Place sugar, honey, coconut oil, and sea salt in a sauce pan over medium heat. Bring to a boil. Stirring constantly. Boil for exactly 1 minute so mixture combines and sugars dissolve. Take pan off the heat and add in peanut butter and vanilla extract. Stir until smooth. Pour over the oat/rice cereal mixture. Stir until well combined.
3. Let this mixture sit for several minutes. 
4. Line 9x13 pan with parchment paper cut to size.
5. Pour out granola bar mixture into pan. Press with spatula. Then immediately spread your chocolate chips on the top and press again.
6. Allow to cool in fridge or on counter. Once the bars have cooled completely, lift out of the pan. Cut the bars into the size of your choosing.
7. These freeze well individually by wrapping in plastic and placing in freezer safe bag or container.  

Big huge-mongous flop

E has been talking about the huge-mongous church that we walk by when he and I walk the dog. It cracks me up every time. :)

Anywho, speaking of huge-mongous... I had a flop of that magnitude for dinner tonight. I made banana oatmeal pancakes and I am not even going to post the recipe or the link because I am fairly sure they should never be made again.

I ended up eating egg whites on sprouted wheat toast and the boys suffered through a couple of pancakes doused in syrup and then had snacks.

Then I made chocolate microwave peanut brittle. Also not so good. Nuts. 0 for 2 on the MSPI recipes.

Off to make a menu for next week and try again tomorrow. Black bean tacos and homemade guacamole. Much more likely to taste delicious.

Classic Griddle Cakes

Two weeks in to the prenatal MSPI life. It is certainly easier when I am not tired to figure out what I can put in my mouth!

That being said, last night's meal was a flop. Do not make avocado egg rolls. Just saying.

I am going to use the last of the egg roll shells tonight to make something to freeze I think. Something with black beans. I just haven't decided what.

I did however make pancakes (or panpapes as my 2 year old calls them) for breakfast yesterday and they really were quite good.

These come from The Pancake Handbook. I have made many of the recipes in this book but I always come back to this one. Pancakes are my husbands favorite and so I have grown to love them too. They are the classic griddle cakes modified with Earth Balance Soy Free and rice milk. I was leery of rice milk in the beginning but it cooks into things with a much more "milk like" flavor.

Classic Griddle Cakes
Makes 24 small pancakes

2 cups unbleached all purpose flour
3 Tablespoons of sugar
1 Tablespoon baking powered
1/4 teaspoon salt
2 eggs (beaten)
1/4 cup Earth Balance Soy free (melted)
1 1/2 cups rice milk

Mix dry ingredients in a medium sized bowl. Set aside. Mix remaining ingredients in large bowl. Combine all ingredients and stir until just moistened. Use 1/4 c measure to portion onto hot griddle. (I used sunflower oil on mine to keep them from sticking. I only needed it the first batch.)

They disappeared too quickly to take pictures of. Maybe next time. The boys ate theirs with maple syrup and I ate mine with honey and blueberries on top.