Tag: vegetables for breakfast

Sweet Potato Pancakes- toddler friendly

sweet potato pancakes
sweet potato pancakes

My little lovelies enjoy their pancakes. Traditional pancakes are not a nutritional powerhouse, but we can fix that! These are made with whole grains, add protein with the eggs, some vegetables, and pack in the flavor. All that, and they’re still light and fluffy! I can’t wait until my girls are old enough to be shocked by the fact that most pancakes don’t have vegetables in them (insert evil laugh here). I mix it up with the vegetables, but sweet potato, pumpkin puree, or spinach are the favorites in our house. This week will focus on the beautiful sweet potato.

For my girls I serve them plain, no butter or syrup, and then pack them to go. These also freeze extremely well and will thaw on the go if you like to do big batch cooking.

Sweet Potato Pancakes

 Ingredients

  • 1 small very ripe banana or an additional 1/2 cup puree of choice, they just won’t be quite as sweet
  • 1 cup sweet potato puree, or pumpkin puree
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 1/4 cups spelt or whole wheat flour
  • 1/4 cup all purpose flour or more whole grain flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon (optional)
  • 3/4 cup milk, kiefer, water, or a mixture of these – nondairy is fine

Instructions

  1. Mash banana in a medium bowl with the sweet potato puree.
  2. Add eggs and vanilla whisking to combine.
  3. Add flour, baking powder, baking soda, salt,spices, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
  4. Heat a large skillet, I use my biggest cast iron pan, over medium heat.
  5. Once pan is hot add a small amount of oil to prevent pancakes from sticking.
  6. Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
  7. Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
  8. Flip and cook until golden brown on second side.
  9. Serve hot.
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Vegan and almost healthy Chocolate Chip Zucchini Scones

Vegan Chocolate Chip Zucchini Scone
Vegan Chocolate Chip Zucchini Scone

During my pregnancy I had an insatiably craving for chocolate chip scones. Unfortunately they are not easily accessible around me. It was a sad time as I visited coffee shop after coffee shop searching for the treat I was craving. When I could not find them I turned to the internet, and turned my search to a scone I didn’t feel so bad eating. This recipe is adapted from Baker By Nature , I changed it up a good bit, and made it vegan, but same idea. They turned out quite delicious. My husband, who doesn’t like baked goods for breakfast (I know, how strange is that), ate three.

Chocolate Chip Zucchini Scones

Ingredients

  • 2 1/2 cups
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 4 TBL Earth Balance Sticks
  • 4 TBL cold vegetable shortening
  • 1/2 large very ripe banana, mashed
  • 1/3 cup non-dairy milk + 1 tsp apple cider vinegar
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
  2. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, and cinnamon.
  3. Cut the Earth Balance and vegetable shortening into small cubes then quickly work it into the mixture (using a pastry blender) until it resembles a coarse meal.
  4. In a small bowl, whisk together the banana and milk, then add to flour mixture. Add the grated zucchini, and chocolate chips to the scone mixture; gently fold them into dough with a spatula until combined.
  5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  6. Bake for 20-22 minutes, or until the tops are golden brown.
  7. Cool for about 10 minutes on the pan before transferring to a cooling rack, or your plate.

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal
Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

More vegetables for breakfast?! Well, yes. And it’s vegan and gluten free. This recipe is one that I found before children from the cookbook “The Vegan Slow Cooker” It is a lovely way to mix in some vegetables for breakfast, and it tastes delicious! It’s also perfect for when you have overnight guests, or know you will have a rushed morning. It smells wonderful and is done by the time you get up in the morning. Yes, my toddler loved this!

You don’t have to sweeten this at all, and can add what you like for toppings just before serving. Nuts, fruit, milk, sweetener, anything that sounds good will be a lovely addition.

Vegan Slow Cooker Carrot Cake and Zucchini Bread Oatmeal

Originally from The Vegan Slow Cooker

 Ingredients

  • 1 cup steal cut oats (certified gluten free if necessary)
  • 2 cups non-dairy milk
  • 1 cup coconut water, or more non-dairy milk
  • 3 small carrot, grated
  • 1/2 medium zucchini, grated
  • pinch of salt
  • pinch of nutmeg
  • pinch of ground cloves
  • 1 tsp cinnamon
  • 1-2 TBL brown sugar or maple syrup
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Combine everything except the pecans in the crock of your slow cooker.
  2. Stir briefly and cook on low 6-8 hours (overnight).
  3. In the morning stir in the chopped pecans and whatever else your heart desires.

Additional notes

You can use all carrots, or all zucchini.