breakfasty

cinnamonpancakes

Cinnamon Toast Yum Pancakes

1 1/2 cups flour
3 tbsp. sugar
1 tbsp. baking powder
1/8 teas. salt
1 1/4 to 1 1/2 cups milk of choice
1/4 cup water
1 tbsp. oil
1/2 teas. vanilla
1 1/2 teas. cinnamon
1 tbsp. + 1 teas. sugar

In a large bowl combine flour, sugar, baking powder and salt. In another bowl combine milk, water, oil and vanilla and mix to combine. Add wet ingredients to dry and whisk until just mixed, it may be a little lumpy and that’s fine. Add more milk if needed. In a little bowl combine the cinnamon and 1 tbsp. sugar.

Heat up a griddle to medium heat. Sprinkle a small coating of the cinnamon mixture where you will put your batter, then ladle out the batter on top of it. Sprinkle the exposed side of the pancake with an equal amount. Flip pancake when edges look slightly firmed up and it bubbles a little in the middle. Overcooking can burn the sugar. Cook on other side until puffy bottom is lightly browned. Continue with the rest of the batter. Serve with margarine and syrup.

Yields: 6 medium sized pancakes

pumppan3

Pumpkin Butter Pancakes

1 1/2 cups flour (I used 1/2 white whole wheat and 1/2 all-purpose)
1 tbsp. sugar
2 teas. baking powder
1/2 teas. baking soda
1/2 teas. cinnamon
1/4 teas. pumpkin pie spice
1/4 teas. salt
1 cup pumpkin butter
1 1/4 to 1 1/2 cups milk of choice
1/4 cup water
2 tbsp. oil
1/2 teas. vanilla

In a large bowl combine flour through salt. In another bowl combine the pumpkin butter, milk, water, oil and vanilla. Add the wet ingredients to the dry and whisk to combine. Add more liquid as needed.

pumppan

Let batter sit while heating your griddle. Ladle batter onto griddle using a measuring cup to ensure equally sized pancakes.

pumppan1

Let pancakes cook until edges are set and middle begins to bubble then flip, about 3 minutes. Cook other side for about 1-2 minutes. This will depend on how big your cakes are (we like ’em big!).

Yields 6 good sized pancakes. Serve with a smear of pumpkin butter and some syrup. We’re completely in love the with agave/maple blend from Trader Joe’s right now.

pumpmuf3


Cheesecake For Your Pumpkin Pie Hole Muffins

Muffin:
2 1/4 cups flour (I used 1 1/4 white whole wheat and 1 all-purp)
3/4 cup sugar
1 tbsp. baking powder
1/4 teas. salt
2 1/2 teas. pumpkin pie spice
1- 15 oz can pumpkin puree (not pumpkin pie mix)
1 cup milk
1/3 cup oil
1 tbsp. molasses
1/2 teas. vanilla

Filling:
2/3 container soy cream cheese (8 oz container, I used Tofutti)
1/4 cup sugar
1 tbsp. plus 2 teas. cornstarch
1/2 teas. vanilla
1 teas. lemon juice

Topping:
1/3 cup pumpkin seeds
2 tbsp. coarse sugar

Preheat oven to 400. Line a muffin tin with liners or grease lightly. Begin by making the filling. In a small bowl, using the back of a fork, mix the cream cheese until creamy. In a small bowl or measuring cup, combine the sugar and cornstarch. Add this mixture to the cream cheese. Add vanilla and lemon juice and mix to combine. Let filling rest in fridge until ready to use.

In a medium sized bowl, combine muffin ingredients starting with flour through pumpkin pie spice. In a large bowl, whisk together pumpkin, milk, oil, vanilla and molasses until smooth. Add flour ingredients in batches until incorporated.

Spoon muffin batter into muffin tins until just below the rim. Remove filling from fridge and scoop into a pastry bag with a fat tip. Pipe the filling into the middle of each muffin evenly, pushing tip down into the middle of the muffin and lifting it up as you pipe. Alternately, if you do not have a pastry bag, you can carefully spoon the filling into the middle of each muffin. Sprinkle tops of muffins with pumpkin seeds and coarse sugar.

Bake for 19-21 minutes for regular sized muffins or 27-29 for jumbo muffins, until a toothpick comes out of the side of the muffin clean and cheesecake part is puffy and golden.

Yields: 12 regular sized or 6 jumbo muffins

muffin1


Lemon Oat Muffins with Cranberries and Walnuts

1 3/4 cups white wheat flour (all-purpose is fine, too)
3/4 cup traditional oats, coarsely ground
3/4 cup sugar
1 teas. baking powder
1 teas. baking soda
1/8 teas. salt
1/2 cup applesauce
1/3 cup oil
1 1/4 cups milk (soy, almond, rice, etc)
juice and zest of 1 lemon
1/2 teas. vanilla
1/2 cup dried cranberries
1/2 cup walnuts
coarse sugar (optional)

Preheat oven to 400. Line muffin tin with liners or grease each cup.

In a large bowl combine the flour, oats, sugar, baking powder, soda and salt. In a medium bowl, whisk together the applesauce and oil. Add the milk, lemon juice and zest and the vanilla and mix well. Let sit for a few minutes. Add wet ingredients to dry and mix until just combined. Fold in cranberries and walnuts. Spoon evenly into muffin cups until cups are just full. Sprinkle tops with coarse sugar, if using.

Bake regular-sized muffins for 18-22 minutes and jumbo for 25-28 or until a toothpick comes out clean.

French Toast Muffins- 100 Best Vegan Baking Recipes

French Toast Muffins- 100 Best Vegan Baking Recipes

French Toast Muffins

Prep time before baking: 20 minutes

2 1/4 cups flour
3/4 cup sugar
2 teas. baking powder
1/8 teas. salt
1 teas. cinnamon
1 1/4 cups milk
1/3 cup oil
1/2 cup plus 2 tbsp. yogurt (equivalent to 1- 6 oz. container of soy yogurt)
1 1/2 teas. maple extract
1/2 teas. vanilla
cinnamon and powered sugar to dust tops of muffins

Preheat oven to 350. Lightly grease with margarine or oil, or line with paper liners, 6 jumbo or 12 regular sized muffin cups.

In a medium bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a large bowl, mix together the milk, oil, yogurt, maple extract and vanilla to combine. Add the dry ingredients to the wet ingredients in 2 batches until just mixed.

Fill each muffin tin to just just below full. Bake for 18-20 minutes for regular sized muffins or 25-30 for jumbo muffins until lightly golden and a tooth pick comes out clean. Remove muffins from oven and let cool completely before removing from tin. Sift powdered sugar and cinnamon on top of each muffin. Store leftover muffins covered at room temperature.

Yields: 12 regular sized or 6 jumbo muffins

*For extra maple goodness, combine 1 tbsp. of maple syrup with 1/2 cup sifted powdered sugar and glaze the tops of the muffins with the maple topping before sifting on the cinnamon and powdered sugar.

Blueberries & Cream Sauce

Blueberries & Cream Sauce

Blueberries and Cream Sauce
Makes 1 1/2 cups

1/2 cup sugar
1 tbsp. plus 1 teas cornstarch
1 cup milk of choice (the higher the fat content, the thicker it will be, the sauce pictured was made with almond milk, which is a thin milk)
1/2 teas. good quality vanilla
1/2 cup frozen blueberries, thawed and drained

In a small saucepan combine sugar and cornstarch until well combined. Whisk in milk and cook over medium-high heat to a boil, while whisking. Lower to a simmer, stirring constantly, until sauce thickens, about 5-7 minutes. Add vanilla and cook for one more minute. Remove from heat and pour sauce into a bowl. Let chill in fridge or freezer for 10-15 minutes or until it is a bit more set, but still warm. Add blueberries and lightly mix to combine. Do not overmix blueberries or sauce will look blueish/grey. Serve warm or cold over pancakes or waffles.

One Response to “breakfasty”

  1. Romina November 27, 2010 at 11:47 am #

    Hi Kris! I’m Romina from Germany. I made your “Lemon Oats Muffins” and I love them!!! Thank you for your recipe! Great blog! 🙂

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