Saturday, March 2, 2013

Spelt Banana Pancakes

I tried this from the Blendtec cookbook and it is excellent and is vegan.


  • 1 cup milk
  • 2 Tbsp flaxseeds
  • 1 ripe banana
  • 1 cup spelt flour
  • 1 Tbsp aquave or honey 
  • 1 Tbsp coconut oil
  • 1 1/2 tsp baking powder
  •  1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt


  • Add milk and  flax seeds to jar and secure lid.  Select 'Batters.'  Add remaining ingredients to jar in order listed and secure lid.  Select 'Batter.'  Allow batter to rest 5 minutes.  Heat griddle or other pan over medium to medium-high heat and grease.  Pour approximately 1/4 cup batter onto heated pan and cook approximately 1 minute or until bubbles break the surface of the pancake and the underside is golden brown.  Flip and cook for approximately 30 seconds.  Repeat with remaining batter.  Serve immediately or keep warm in the oven at 200 degrees F loosely wrapped in foil. 

    I have also done it without banana and it was great and yummy with blueberries.

    Whole Wheat Chocolate Chip Spinach Muffins

    My friend posted this on facebook and so I thought I would give it a try for my boys and they have loved them.  Next time I will try them with oat flour because I have a hard time with wheat.

    Here is the recipe and in parentheses are the changes I made.  Enjoy!

    1 3/4 cups whole wheat flour
    2 teaspoons baking powder
    2 Tbsp.  best quality cocoa powder
    3/4 cups superfine sugar ( next time I am going to try aquave)
    3/4 cup mini chocolate chips
    1 cup milk (I used rice milk)
    1/3 cup applesauce
    1 egg ( replaced egg with 1 tbsp. flax mixed into 4 tbsp. water that had sat for about 10 minutes)
    1 tsp. pure vanilla extract
    2 cups packed raw, washed spinach

    Preheat the oven to 350 degrees F.
    Grease muffin tins

    Mix dry ingredients together in larger bowl.  Blend wet ingredients with raw spinach in a blender/food processor till looking smooth.  Mix dry and wet ingredients together. Spoon into greased muffin tins.  In regular muffin tins bake for 20 minutes or until risen and springy.  If in mini tins, bake for 10 minutes.

    I also added 2 Tbsp. chia seeds and Tbsp. protein powder!  My boys can't get enough.  Going to make another batch today.