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St. Patty’s Pancakes

13 Mar

In preparation of this coming St. Patrick’s Day, it seems everyone is making green, booze-filled food. I don’t know about you, but after a while green food becomes quite unappetizing. Maybe it’s just me, but glowing green anything kind of freaks me out. That doesn’t mean I’m gonna be a total party pooper. I want to experiment with green food, and I happen to love anything soaked in Bailey’s Irish Cream!

I made a batch of brownies last night that were topped with an irish cream-marshmallow layer. They were incredibly delicious and decadent, but looked more “Shrek” than pretty. Alas, I will NOT be posting that recipe, until I can make it as visually appealing as it is tasty.

Green cakes drenched in chocolate sawce!!

Instead, I bring to you a fat stack of plump, moist  pancakes. These guys are light and fluffy with that undeniable pancake flavour. I drenched them in a cream cheese, chocolate, irish cream sauce and man-oh-man were they good. They reminded me of some kind of mint candy, so maybe next time I’ll add a dash on peppermint extract to them.

St. Patty’s Pancakes

Cakes

  • 1/2 cup enriched white flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 egg
  • 1/4 cup irish cream
  • 1/2 tsp lemon
  • 1 tbsp vegetable oil
  • 4 drops green food colouring

Sauce

  • 1 tbsp cream cheese
  • 1 tbsp cocoa powder
  • 1 tbsp irish cream
  • 2 tbsp semisweet chocolate chips
  • 1 tbsp confectioner’s sugar

Directions:

Mix dry ingredients together in a small bowl and set aside. In another small bowl, whisk egg, then whisk in cream, food colouring, lemon, and oil. Mix in dry ingredients but don’t over-stir! 

Set stove to medium-high heat and add a bit of oil to a large frying pan. When oil sizzles, drop 1/3 cup portions of batter into pan. Cook for 3 minutes each side. Remove cakes from heat.

While pancakes cook, mix together sauce ingredients. Microwave for a minute until chocolate chips melt. Whisk until sauce is thoroughly combined and pour-able. If needed, add more cream. Drizzle sauce on top of pancakes and serve.


Happy breakfast!

xx.

Long Live Breakfast!

13 Feb

Usually I like to dig into a big, gooey bowl of peanut butter oatmeal with bananas for breakfast. I’ve been using Chia seeds with it now, and they are great! They are like a natural thickening agent, so your oatmeal is more pudding-like. I don’t think i made that sound any more appealing, but trust me, they are great! Plus they have a ton of fiber, protein, and good fats for very little calories.

To be honest, Peanut Butter in anything is good

But sometimes I feel like eggs. Fried or poached so that they are nice and gooey, and like butter in your mouth. Topped with cheddar cheese, avocado, and salsa? Doesn’t get much better.

Huevos, anyone?

And if I am feeling more of a brunch mood, I like to get some greens in, and keep it classic with gravlax. Salmon, cream cheese, capers, and a little onion and lemon hit the spot like nothing else.

Perfect for brunch

And of course, if I wanna keep things real, I go with bacon, buttermilk pancakes, and real Canadian maple syrup. Tastes like home!

ok....now I'm hungry...

I guess what I’m trying to say is, breakfast is my favourite meal of the day. It sets the mood for your day and provides the most delicious form of energy.

Happy Breaky!

xox

Banana and Almond Butter Buckwheat Pancakes

8 Feb

Tasty breakfast! These are some of the best pancakes I’v ever head. Not even joking. Maybe it’s the heartiness of the buckwheat (I’ve never used buckwheat in pancakes before!), but I couldn’t stop eating these things!

These can be completely vegan, but I opted in using an egg because I didn’t have any flax meal on hand. I’ve put the vegan substitutes in brackets in the recipe.

Stack of Fat cakes

My friend Kristen just recently made these and they looked so good I had to try them.

Banana Almond Butter Buckwheat Pancakes

  • 1/2 cup buckwheat flour plus 1 tbsp
  • 1/3 cup quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp honey
  • 2 tbsp milk (or soy or almond)
  • 1 tbsp vegetable oil
  • 1 egg (or 1 tbsp flax meal)
  • 1 heaping tsp cinnamon
  • splash of vanilla
  • water to add, if you like runnier batter
  • 1/2 banana
  • 1/2 tbsp peanut butter
Directions:
Mix buckwheat flour and oats together. Stir in baking powder, soda, salt, ad cinnamon. Pour in milk, honey, and vanilla. Stir until combined. Add egg, mix, and finally add in the extra tbsp of buckwheat.

I love almond butter on everything

Set a pan or griddle to medium heat and spray with cooking spray. Drop batter into three pancakes on pan. Place sliced bananas on top and gently push into pancakes.Cook for 2-3 minutes on each side, then transfer to plate. Top with peanut butter (or any other toppings you like).Enjoy!

xox.

🙂