Breakfast.
Protein Pancakes
Easy yummy healthy(ish) pancakes
Dietary Notes: Vegetarian, can be made gluten free depending on oats used
Estimated Time: 10 minutes
Feeds: 1 person
Ingredients:
1 banana
1 egg
1/2 cup of oats (optional: splash of milk for thinner consistency)
Instructions:
Break up banana and put in blender, add a splash of milk if you want thinner pancakes. blend until smooth. next, add oats, then egg. blend again for ~1 minute or until you can no longer see any whole, un-blended oats. cool as you would regular pancakes on a medium-low heat. Serve with syrup, jelly, peanut butter, or eat plain
Notes:
1. I like to add a splash of vanilla and some cinnamon, or ginger and turmeric - play around with different spices! add these in at the same time as the bananas.
2. This recipe makes 3 pancakes. double it if you want to feed more people or have a larger blender.
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Grace C.
Wilmington, NC, USA
Banana Oat Breakfast Muffins
Super simple oat muffins that are hearty and also tasty!
Dietary Notes: Vegetarian, Vegan, Gluten free
Estimated Time: 45 minutes
Feeds: 6 (2 muffins each)
Ingredients:
1 c oat flour
1 c oats
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 c maple syrup
3 mashed bananas
2 tsp vanilla
1/4 c coconut oil
1/2 c oat milk
1 tsp apple cider vinegar
Pepitas, walnuts, and/or chocolate chips
Instructions:
1. Preheat the oven to 350 (375 at altitude.)
2. Whisk all the dry ingredients together in a bowl
3. Beat all the wet ingredients in a separate bowl (except vinegar) until very thoroughly combined
4. Pour the wet ingredients into the dry ingredients. Add the Tbsp of vinegar now. Stir together until just combined.
5. Pour into the cups of a nonstick muffin pan
6. Top with chocolate chips, pepitas, and/or walnuts. (You can also mix this stuff into the batter if you want them more evenly distributed)
7. Bake for about 35 minutes or until edges just start to brown.
Notes: You can substitute the oat milk for any other nut milk or dairy milk, and use any kind of flour if you don't have oat flour!
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Boulder, CO, USA
Corey Buhay
Cranberry and Orange Scones
British styles scones - fluffy with a hint of sweetness.
Dietary Notes: Vegetarian
Estimated Time: 30 minutes
Feeds: 12 people
Ingredients:
3 Cups (15 ounces) all-purpose flour
1/3 Cup (2 1/2 ounces) sugar
2 Tablespoons baking powder
1/2 Teaspoon salt
8 Tablespoons unsalted butter
3/4 Cup dried cranberries
1 Cup whole milk
2 Large eggs
orange zest from one orange
orange oil (opt)
Instructions:
1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.
2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
3. Line rimmed baking sheet with parchment paper.
4. Pulse 3 cups (15 ounces) all-purpose flour, â…“ cup (2â…“ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.
5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.
6. Transfer mixture to large bowl and stir in ¾ cup dried cranberries and orange zest.
7. Whisk 1 cup whole milk, orange oil (opt), and 2 large eggs together in second bowl.
8. Set aside 2 tablespoons milk mixture.
9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
10. Transfer dough to well-floured counter and gather into ball.
11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.
12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick
13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.
14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.
15. Brush tops of scones with reserved milk mixture.
16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.
17. Transfer scones to wire rack and let cool for at least 10-15 minutes. Serve scones warm or at room temperature.
Notes: This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
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T. Wilson
Los Angeles, CA, USA
Oslo Bread
A sweet, eggy morning danish
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Dietary Notes: Vegetarian
Estimated Time: 45 minutes
Feeds: 4-6 people
Ingredients:
Water
Butter
Salt
Flour
Vanilla or Almond Extract
Eggs
Powdered Sugar
Milk or Cream
Instructions:
On a stovetop, bring butter and 1 cup water to a boil. Remove from heat. Add salt, flour, extract. Mix well. Add eggs ONE AT A TIME, beating well after each egg. (Be prepared for a great arm workout if you do this manually. You're welcome / I'm sorry). Lightly grease a cookie sheet and spread the dough out evenly, covering the surface. Bake at 425F for 25-30 minutes. The dough should be slightly golden and have created big air pocket mountains. Cool and glaze just before serving. The glaze is melted butter, powdered sugar, and milk. Whisk or stir together until you get an icing consistency that you like. Enjoy!
Notes: I use vegan substitutes for butter and milk and it turns out exactly the same. I haven't tried with an egg substitute, but it's worth considering if you want to make completely vegan!
Cate
Boulder, CO, USA