Pancakes | vegetology

|recipe copyright of: Vegetology|

(Yields 10 pancakes)

1 cups + 1 Tbs. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. vanilla extract

1 egg, beaten

1 cup milk

1 tsp. honey

2 Tbs. almond butter, warmed (mine was organic & natural, so the natural oils sat on top of the almond butter in the jar; if yours doesn't contain that layer of oil, add 1 Tbs. canola or coconut oil to the pancakes)

1/2 cup blackberry preserves (or other preserves), warmed (for topping the pancakes) additional almond butter, warmed, for topping pancakes

oil for cooking

Combine flour, baking powder, baking soda, and salt. In a separate bowl, combine vanilla, egg, milk, and honey (and if using non-organic almond butter, add the cooking oil at this time). Add wet ingredients to dry, and mix until combined. Heat a skillet on the stove over medium-high, and coat with oil (like other times i've mentioned, that oil works the best at cooking pancakes and keeps them moist, while avoiding burning). Cook on each side 2-3 minutes or until lightly browned. Flip once. Serve with freshly melted additional almond butter & blackberry preserves.

{AB & J Pancakes}

{Banana Berry Oat Cakes}

{Cinnamon French Toast}

{Old-Fashioned Apple Cinamon Egg Pancake}

|recipe copyright of: Vegetology|

(Yields 12-14 really good sized pancakes!)

1 cup old-fashioned oats

1/2 cup whole-wheat flour

2 cage-free eggs

3/4 cup strawberries (fresh or frozen)

1/2 cup frozen organic wild blueberries (cut back your measurement if using fresh, whole blueberries, as the wild berries are much smaller)

2 Tbs. organic almond butter

1 Tbs. oil (coconut oil works)

2 ripe bananas

1 pinch of salt (1/8 tsp)

2 tsp. baking powder

1 tsp. vanilla extract

3/4 cup skim milk

Preheat oven to 400 degrees. Line a cookie pan with parchment paper. (this recipe works best by baking the pancakes in the oven. they turn out perfectly beautiful and they become a sloppy mess if you try them on the stove). Mash ripe bananas in a medium sized bowl (mash really well), and add in the baking powder. Add the eggs, oil, salt, vanilla, almond butter, and milk. Stir together. Pour mixture into a large bowl, and stir in oats, and whole-wheat flour. Fold in strawberries and blueberries. Bake 15 minutes, or until edges begin to brown. Serve topped with all-natural organic maple syrup! they also serve well as leftovers the following day.

|recipe copyright of: Vegetology|

4 large cage-free eggs

9-10 slices whole-grain bread

1/2 tsp. pure vanilla extract

1/4 tsp. cinnamon

2/3 cup milk

Non-stick butter spray (or butter) for frying In a medium sized bowl, beat eggs together. Add the milk, vanilla, and cinnamon. Combine. Dip each slice of bread into the bowl, coating, but not drenching the bread (the dough will become too heavy, and will not cook in the centre, if too much of the egg mixture is absorbed). Bring a skillet pan to medium-low heat (so that the french toast does not burn, but can cook through). Grease the pan with non-stick spray or butter of choice. Apply two slices of the bread dipped in egg mixture, to the pan. Allow to cook approximately 3-4 minutes on each side, or until golden brown. Remove from heat, and serve, topped with butter, a sprinkle of fresh cinnamon and natural maple syrup. (these can easily be frozen up to 1.5 months and reheated or popped in the toaster for a quick breakfast!)

|recipe copyright of: Vegetology|

(Serves 2)

3 Tbs. all-purpose flour or flour of choice

1/4 tsp. baking powder

2 large eggs

3 Tbs. milk

3/4 Tbs. lemon juice

2.5 Tbs. organic sugar

1 large apple (or 1.5 small/medium sized, which I used!), peeled and sliced medium-thin

Topping:

1.25 tsp. sugar

1/4 tsp. cinnamon

Preheat oven to 375 degrees.

Combine flour, baking powder, and sugar in a bowl. In a separate bowl, combine eggs, milk, and lemon juice. Pour the dry ingredients into the wet, and use a whisk to mix thoroughly. Grease an 8x8" baking pan dish with non-stick spray & top with sliced apples. Sprinkle "topping" over the apples and bake uncovered 18-20 minutes. (or until a knife comes out clean). Cut in half and share! Serve with maple syrup, honey, or yogurt!

{Cinnamon French Toast}

|recipe copyright of: Vegetology|

*serves 2

4-5 slices multi-grain bread (day old is best)

1/2 cup milk of choice

2 eggs

1/4 tsp cinnamon

butter or coconut oil for cooking

Combine eggs, milk and cinnamon in a large bowl. Whisk until smooth. Heat a skillet on the stove, add butter or coconut oil to the pan. Place a slice of bread into the milk mixture and scrape the extra liquid off of the bread with a fork. Place into the skillet. Cook on each side until lightly browned. Repeat with remaining bread slices. Top with powdered sugar, fruit, nut butter or syrup.