Patty Cake, Patty Cake
If you know me, you know a few things; I eat a lot of beans, I love animals, and I am not a morning person. Sure, I’ll get up, if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.
Now, along with not eating a lot of meat, also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.
This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.
Here’s what to get from the store:
(from Cookie + Kate)
1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract
- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Strawberry and Blueberry Compote
1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch
- In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.
Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.
I’m in the middle week of using the Fitstar app and have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.