Happy Mother’s Day to all you FABULOUS Moms out there!
Now, go beg your kids to make you THESE.
And if you ARE the kid, it’s time to get cooking… you’ll be Mom’s favorite after she takes JUST ONE BITE
This breakfast delight is quick, easy, and healthier than your typical pancake, so you really have no excuse NOT to make them. And the best part is, they sound pretty darn fancy, so it will seem as though you spent all morning preparing this tasty little spread.
(Makes 3 large pancakes)
- 2/3 cup of spelt flour (or any whole wheat flour– you can read why I like spelt here)
- 1/4 cup of whole grain oats
- 1 plus 1/3 teaspoon of baking powder
- 1 heaping teaspoon of cinnamon
- 1/4 heaping teaspoon of nutmeg
- a little under 1/4 teaspoon of salt
- 2 packets of Stevia (or 1 teaspoon of another type of all-natural granulated sugar)
- 1 teaspoon of all-natural maple flavor (I’m sure all-natural vanilla or almond extract would taste amazing too!)
- 2/3 cup of unsweetened almond milk (or another non-dairy milk)
- 1 plus 1/2 tablespoon of melted coconut oil (You can use another all natural oil, or melted non-dairy buttery spread, but I think the coconut gives the cakes a distinctly delicious flavor. You could also substitute applesauce for the oil and make these fat-free, but they WILL be a little chewier and less fluffier than normal. I personally prefer either way, but if you are not used to fat-free baking, I’d keep the oil in.)
- 1 cup of mixed berries (I like the Trader Joe’s Very Cherry Blend– cherries, blackberries, raspberries AND blueberries!)
- Optional: Top with a drizzle of all-natural maple syrup (I personally think the berries and maple extract give these enough flavor and gooeyness without the syrup, but feel free to add it if you’d like.)
Please Note: The batter will be much thicker than your typical non-vegan pancake batter
- Mix the dry ingredients in a bowl and then add in the wet ingredients (minus the berries).
- **Be sure to add the berries LAST and DO NOT OVER-MIX, unless you want purple pancakes!** (Which actually, now that I think about it, could be quite pretty!)
- Lightly spray a pan with all-natural non-stick spray and set the stove at medium heat.
- Spoon 1/3 of the batter into the pan, flattening and molding it into a thick “pancake” shape.
- Flip after 2 minutes (depending on the strength of your stove you may need to cook a bit longer–but keep checking so you don’t burn your pancake!)
- Repeat 2 more times with the rest of the batter.
Now go serve Mom breakfast in bed
P.S.– As you all know by now, my non-vegan boyfriend has unsuspectingly become my official taste-tester (tough life, I know). So, just to prove these babies were omnivore/vegetarian friendly, I decided to use his new title to my advantage and conduct a little taste-testing experiment (Muahaha!). Before I hit the gym this morning, when the boyfriend was still sleeping, I cooked up a plate of Very Berry Vegan Pancakes and left them on the counter. Wouldn’t you know, when I came home, the pancakes were magically gone. Hmmm…I wonder where they went…
There's cake under there somewhere...
If you LOVE quick and easy desserts…get excited.
Because this recipe is going to BLOW YOUR MIND.
Best part of all? It takes FIVE minutes to make.
Yup. NO. OVEN. REQUIRED.
Let me guess…NOW you’re excited
I came up with this little gem of an idea while rummaging through the cupboards last night desperately trying to find some recipe inspiration. Instead, all I found were a couple of sad-looking bananas, an almost empty container of almond milk, a few spoonfuls of flour, and the depressing realization that I needed to do some serious grocery shopping this weekend.
But I was still in the mood for a healthy, yet totally DECADENT treat.
That’s when I had an epiphany.
Single-serving microwave cake.
This cake is SO good…even non-vegans will DEVOUR it. I promise.
As soon as I took this gooey, chocolaty dessert out of the microwave, I hardly had enough time to glaze it and take a picture before the boyfriend gobbled it up. He even went as far as to say it’s the BEST dessert he’s ever had–and this is coming from a guy who’s not crazy about dessert in general!
All I can say is, good thing I made two so I could keep one for myself
So what are you waiting for? GET BAKING!
- 1/4 cup of spelt flour or other whole wheat flour (I like spelt flour because it has only moderate amounts of gluten and it can be tolerated by those who have wheat allergies and/or a wheat sensitivities. However, it is NOT gluten-free and NOT suitable for those with celiac disease)
- a little under 1/2 teaspoon of baking soda
- 2 packets of stevia (1/2 teaspoon) or 1 teaspoon of another natural sweetener
- 3 tablespoons of unsweetened almond milk (or any non-dairy milk)
- 1 1/2 teaspoon of natural maple flavor
- 1 teaspoon of Earth Balance (or any non-dairy buttery spread– I actually prefer to NOT use any butter and add a heaping teaspoon of natural, no sugar added applesauce instead, but my boyfriend–who isn’t a fan of low-fat desserts– LOVED the texture of the cake with the Earth Balance better. It’s totally up to you! One teaspoon isn’t that much anyway.)
- 1/2 of a medium-sized and VERY ripe organic banana, chopped
- About 2 teaspoons of mini chocolate chips (I like dairy free, nut, and soy free Enjoy Life semi-sweet mini chocolate chips)
- Mix all the dry ingredients in a bowl, then add in the wet ingredients–including the banana and chocolate chips.
- Mix until blended but do not over-mix.
- Spray a small bowl, or ramekin (anything roughly 1-cup in size) with an all-natural non-stick spray (I’m sure a coffee mug would work, but you may have to cook it few seconds longer)
- Pour batter in the small bowl and microwave on high for about 2 minutes (depending on your microwave’s strength, your cake may need to cook a little longer. The top of the cake should give a little when you press down on it and should not be overly sticky/gooey on top).
- While your cake is cooking…you can whip up the glaze! (See below)
Creamy Chocolate Glaze Ingredients:
- 2 tablespoons of organic, all-natural powdered sugar (natural maple sugar and coconut sugar will also do– if you don’t have powdered sugar, just blend regular sugar in a blender for a minute or so until it turns to powder).
- 3 teaspoons of all-natural cocoa powder (I use the Trader Joe’s brand)
- 2 teaspoons of almond milk (or any other non-dairy milk)
- Mix all the glaze ingredients together until smooth.
- Slip a knife down around the cake to loosen it from the bowl, turn it over and pop it out onto a plate.
- Pour you glaze ALL OVER your Five-Minute Chocolate, Maple, Banana Cake.
- EAT YOUR FACE OFF.
P.S. Technically I categorized this as a dessert…but seeing as it’s the weekend and all…if you really want to eat it for breakfast, I won’t tell