pancakes

Food and Recipe of the Month: Peaches

Care of Andrea Howe at glowingongreens.com  Summer weather calls for peachy moods, and peach-filled recipes. This bright fruit is packed full of flavour and nutrients, and a perfect addition to your plate. Peaches are known for their abundance of antioxidants. Vitamin C is a potent antioxidant that aids in cell repair from free-radical damage, protecting your body from aging and disease. Additionally, they contain fibre, that key nutrient for improved overall health. Fibre reduces inflammation and can improve symptoms of gastrointestinal disorders such as IBS. It also reduces LDL cholesterol, and blood sugar levels, thus reducing risk of Type 2 Diabetes and heart disease. This juicy fruit can be enjoyed in a variety of ways like baked in a tart, sliced in a salad, or grilled as a decadent accompaniment. Peaches are an Ontario grown summer fruit and can be found at local farmers markets and grocery stores. Try this rich grilled peach pancake recipe at your next family brunch. Blueberry and Grilled Peach Pancakes Ingredients – 1 cup oat flour – 1 tbsp flax seed – 1 tbsp baking powder – 1 tsp cinnamon – ½ tsp salt – 1 cup… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes

Food and Recipe of the Month: Molasses

Care of Amy Symington of ameliaeats.com  When thinking of molasses we’re often reminded of the stick-to-your-ribs, molasses-rich baked beans, grandma’s sticky date spread, or hot porridge on a cold morning topped with heaping spoonfuls of the sticky stuff – past memories of our childhood. Even now, most packaging found in the baking aisle screams old timeyness. However, one should not be fooled by the nostalgia of it all; molasses has never been more “now.” Derived from cane or beet sugar, molasses is most commonly used in baked goodies. This holiday season, molasses more than surely makes a guest appearance on the dessert table in various spiced cookie and cake forms. However, its deep, rich and bold flavour can sneak its way into the most unfamiliar areas of the kitchen and we should be joyful that it does. Molasses has a great deal of (gasp) nutritional benefits to note; blackstrap molasses in particular. It is obtained after the third extraction during sugar processing and has the lowest sugar content of all the extractions (the first and second are lighter molasses and have higher sugar contents). Blackstrap molasses is an excellent source of manganese and copper, as well as being a very… Read More


Filed under: Eat Veg elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes

Valentine’s Beet Pancakes

Care of Ashley Sauve Serves 2 Ingredients 1 tablespoon ground chia or flax seed 1 cup rice flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon 1 ¼ cups non-dairy milk of choice ¼ cup roasted beet puree ½ teaspoon vanilla extract 2 tablespoons maple syrup 2 teaspoons coconut oil Directions: For beet puree: Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets). Remove from the oven and let them cool to the touch. Cover your hands with gloves or sandwich bags to protect your nails from being stained red. The skin should slide off easily, use a pairing knife if necessary. Add one small to medium sized beet to blender or food processor and blend until pureed. Add a small amount of water if necessary. For pancakes: In a cup, whisk ground chia or flax seeds with 3 tablespoons of warm water. Let sit until seeds begin to absorb water. In a large bowl sift together rice flour, baking powder, salt and cinnamon. In another bowl whisk together milk, beet puree, vanilla, maple syrup and chia/flax mixture. Create a well in… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes Vegetarian Holiday Recipes Vegetarian Meal Ideas

Breakfast each day keeps the nightmares away

By Barbi Lazarus, Donor and Volunteer Resources Coordinator We’ve all heard many reasons why it’s important to start your day with a hearty breakfast: it gets your metabolism moving, keeps you feeling full so you avoid snacking on junk before lunchtime, yada yada yada. That’s all true, but there’s another reason why I start every single day with a delicious breakfast: it guarantees that I have something to smile about each and every day. I enjoy so many different breakfast foods I often find it difficult to decide what I’ll have for breakfast, and usually spend way too much time before bed deciding what I’ll eat the next morning. Of course, there are pancakes, glorious pancakes! This is probably my favourite breakfast food, and there are so many different kinds I adore. You may recall the Hot Chocolate Pancakes from an old issue of eLifelines. Jae steele is the pancake master with banana pancakes in her first book and lemon poppy seed pancakes in her second, both which turn out perfect every time and which I make almost weekly. I’m also a huge fan of Chocolate Covered Katie’s… Read More


Filed under: Eat Veg News News from the Toronto Vegetarian Association Toronto Veg Blog Uncategorised

Easy Strawberry Kamut Pancakes

Care of Andrea Gourgy, adapted from Rachel Ray’s “Strawberry Pancakes”     Ingredients:  1 cup wholegrain Kamut flour 1/4 cup quick-cooking oats 1 tbsp brown sugar 2 tsp baking powder 1/4 tsp sea salt 1/4 cup mashed banana 1-1/4 cups unsweetened almond milk 1/2 tsp vanilla extract 1 cup thinly sliced strawberries 2 tsp coconut oil (approx) for greasing pan Directions: In a medium bowl, combine Kamut flour, oats, brown sugar, baking powder and sea salt. Add the mashed banana and whisk lightly. Make a well in the centre, and add the almond milk and vanilla extract into the well, and gently whisk until combined. Fold in sliced strawberries. Heat a medium-size pan over medium heat, add the coconut oil (about 1/4 tsp per pancake). Using about 1/4 cup of batter per pancake, drop batter into centre of the pan and allow to cook about 3 minutes on each side or until golden brown. Makes 8 pancakes. Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Hot Chocolate Pancakes

Care of Laura Wright Serves 2     Ingredients 1 cup non-dairy milk 1 tsp apple cider vinegar 1 cup light spelt flour (or whole wheat, all purpose etc) 2 tsp baking powder ¼ cup + 2 tbsp cacao/cocoa powder 1/2 tsp cinnamon pinch of salt 3 tbsp maple syrup (or agave nectar) plus extra for serving 1/4 cup liquid coconut oil (or other oil) 1.5 tsp vanilla extract Directions: Mix the non-dairy milk and apple cider vinegar in a small bowl and set aside to curdle, about 5 minutes. Mix the flour, baking powder, cocoa powder, cinnamon and salt together in a large bowl until combined. Add the curdled milk, maple syrup, coconut oil and vanilla. Mix with a wooden spoon until just combined. Heat a large, non-stick pan over medium-low heat. Drop ¼ cup measures of the batter into the pan (not too many at a time!). When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes

Dirty Chai Pancakes with Cranberry Vanilla Compote

Care of Laura Wright (thefirstmess.com) Serves: 4 Notes: For the uninitiated, a dirty chai is a delicious, spicy and creamy chai latte with a shot of espresso added for a little oomph. I knew this could be a winning breakfast flavour combo sensation with a little something tart to cut through all that richness. Cranberries to the rescue! Compote Ingredients 1 cup fresh or frozen cranberries 1/3 cup water ¼ cup maple syrup 2 tsp vanilla extract Pancake Ingredients 1 1/3 cup non-dairy milk (I used coconut) 2 tsp apple cider vinegar ¾ cup whole spelt flour ½ cup light spelt flour 2 tsp baking powder 1 tsp baking soda pinch of fine sea salt 1 tbsp finely ground coffee or 2 tsp ground espresso ¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cardamom ¼ tsp ground nutmeg pinch of ground cloves 2 tbsp maple syrup 1 tbsp melted coconut oil + extra for cooking pancakes 1 tsp vanilla extract Make the compote: Place the cranberries, water and maple syrup in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Add water as needed to keep the sauce… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes