Tag Archives: vegan pancakes


Food flashback:

Post-work hash and poached egg. Trader Joe’s roast beef hash is delish and has really good nutritional stats! Guilt-free dinner!
Mini-Monsta with some self-promotion in the background. (I don’t normally read my own blog in the mornings – I go through all ten million that I follow first.) 😀
FULL-SIZE Monsta! Lots of spinach and asparagus and frozen blueberries!
Gelato with the Russian co-worker, Veek-torr (aka the non-Russian Victor (I have a weird sense of humor…)) and Vicky.
     Now let’s get to some quick recipes:
Peach-Pumpkin Pie Pancakes – Printable version HERE
1/2 cup whole rolled oats
1/2 cup whole wheat flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
1 peach, diced
1 1/2 cup unsweetened soymilk
     1. Mix dry ingredients together, then add the wet.
     2. Stir until combined.
     3. Pour 1 heaping tablespoon onto greased pan over medium heat.
     4. Cook until the tops start to look dry and the bubbles have popped. Flip.
     5. Cook on the other side for another 4-5 minutes (Pumpkin really puffs up the pancakes, so you have to cook them a little longer, otherwise the middle comes out raw. Lucky for you, these are vegan, so raw does not equal salmonella poisoning!)
Toasty brown!
     6. Plate, drizzle with honey and eat!
Yeah. These were a bit raw in the middle. Still delicious and edible, though!
     Next recipe:
Whole Wheat Veggie Pizza
Pre-made whole wheat dough from Trader Joe’s (cuz I’m lazy…)
Whatever fresh veggies you desire
Cheese (again, whichever type you desire)
     1. Put your dough on parchment paper on a baking sheet.
     2. Top with whatever veggies and cheese you want.
My base was zucchini. I grated 2 full zucchinis then squeeeezed the crap out of them to get the water out. Seriously, squeeze these until all the moisture is gone, otherwise it makes for a soggy, icky pizza.
I sliced a bunch of baby tomatoes.
Pre-bake: Zucchini, tomatoes, sliced bell peppers, goat cheese, spinach, smoked mozzarella and sliced onions that were caramelized with a teaspoon of blood-orange balsamic vinegar.
     3. Bake at 450 F for about twelve minutes.
Heck. To. The. Yes.
     4. Chop through the thick crust and devour.
This doesn’t really count as a recipe considering it’s a “throw-a-bunch-of-random-ingredients-together-then-cross-your-fingers-and-hope-it-works-out” type of recipe. I’ll still take credit for it though!
     All that we have seen brings us to tonight:
Punkin for me, 1554 for the roommate.
Twobooswhoeat and I are planning a SoCal blogger meetup soon! It will be just north of Calabasas (might be a bit of a drive for you LA-ians). Who’s in??


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Sweet Potato Pancakes!

Over the last month I have made pancakes. Lots and lots of pancakes. Not just any pancakes though – I’ve made Banana-Pecan Pancakes, Green Monsta Pancakes Peach Pie Oatmeal Pancakes, and many many more. Today brings another rendition – Sweet Potato Pancakes.

Sweet Potato Pancakes
Dry Ingredients:
1/3 cup whole rolled oats
1/3 cup whole wheat flour
1 1/2 tsp baking soda
1 teaspoon pumpkin pie spice
Pinch of salt
Wet Ingredients:
1 small baked sweet potato, skinned and smashed
2/3-1 1/3 cup soymilk
1 teaspoon vanilla
     1. In a large bowl, mix together the dry ingredients.
     2. In another bowl, combine the sweet potato, vanilla, and half of the soymilk.
     3. Add the sweet potato mixture to the dry ingredients and combine.
     4. This is where you must use your own judgement (did you know that there are tons of internet debates about the spelling of judgment/judgement? I guess I’m British at heart! The things I learn from blogging…) – add soymilk until the batter consistency is thin enough to pour, but thick enough to hold together – does that make sense?
Until it looks like THAT!
     5. Pour a heaping tablespoon onto a greased pan and cook over medium-low heat until the edges look a little brown, then flip.
     6. Cook for another three minutes, then serve with your choice of topping.
I topped mine with diced peaches that were tossed with cinnamon and a teaspoon of brown sugar, then softened and caramelized in a pan over medium heat.
Eat. Breathe. Joy.


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I realize it is neither National Pancake Day, or Pancake Sunday, but since we were out of spinach this morning, I decided to make some whole grain cakes.

This first batch was experimental…
… an experimental FAIL. I used egg in this recipe just to try something new. Apparently, new + Becki = hockey pucks masquerading as pancakes. Oh well, lesson learned!
The second batch appeared to be faring a little better…
Oooooh yeah!
Vegan Banana-Pecan Oatmeal Pancakes – Printable version HERE
1/4 cup whole rolled oats
1/4 cup whole wheat flour
1 teaspoon baking soda
Pinch of salt
2/3 cup soymilk
1 banana, 1/2 of it diced, 1/2 in thick slices
A handful of chopped pecans
     1. Toast the handful of chopped pecans in a pan over medium heat. Pecans are done when their warm, nutty aroma fills the air (about 3 minutes, stirring constantly). Be careful not to burn them!
2. Put the thick slices of banana into a greased pan over medium-low heat.
     3. Carefully flip the banana slices after 4-5 minutes.
     4. While the second side of the banana is cooking, mix together the oatmeal, flour, baking soda, salt and toasted pecans in a medium sized bowl.
     5. Add the soymilk and diced banana, and stir until well combined.
     6. Pour a heaping tablespoon of batter onto a large greased pan or skillet.
     7. When the tops of the pancakes start to bubble and appear to dry out, flip em!
     8. Cook them for another minute on the other side, then plate with the caramelized banana slices on top and drizzle with syrup or honey.
Incredibleness on a plate.
As always, a great breakfast is best enjoyed with an amazing view on a beautiful morning!
     You’d think that such an rich breakfast would fill me up until the end of time, but before I knew it, it was lunch time!
Mexican food on the brain! I got a grilled chicken quesadilla with guacamole. I haven’t been making the healthiest choices lately – I can blame it on my schedule or on the insane heat, but really it comes down to my own lack of self-control and planning.
Problem acknowledged, and being worked on!
     The drive back home held a surprise! While we were in the restaurant, about thirty fire trucks, cop cars and paramedics went screaming by, and I forced the roommates to investigate!
THE TOWN IS ON FIRE!!!! It actually looked like a bomb went off, or a plane crashed, but it turns out it was just four businesses that were lovingly built from the ground up, burning right back to the ground thanks to some chemical fire. Sadness 🙁
     When we got back, I split and headed to the library to pick up some books I had on hold – I’m now reading The Hunger Games by Suzanne Collins. My cousin recommended the series to me, and while I’m loving the story so far, I’ve been really slow, which is bad considering it’s due back in a few days! I distracted myself from reading a bit longer by replenishing my aromatherapy spray.
I used to be a massage therapist and always wanted to specialize in aromatherapy. Even though I don’t work as a therapist anymore, I brought aromatherapy along with me for daily life.
Bexter’s Spaaaaah Mix
  1. In an 8oz. atomizer bottle, add 7 drops of lavender oil, 7 drops of lemon oil, 2 drops of tea tree oil and 1 drop of eucalyptus oil.
  2. Fill the atomizer bottle with filtered water, cap and shake well.
  3. Spritz the mixture into the air to remove toxins, and over face while inhaling to be in total, utter bliss.
Bexter’s Spaaaaaah Mix! This bottle makes me so happy!
     The rest of my day was spent lounging around, doing massive amounts of research and note-taking for a novel I’m writing and swinging by Great Harvest for a loaf of their High 5 Fiber bread to go with dinner.
The roommate made an indian-inspired veggie soup. I don’t have the recipe on hand right now, but it has fresh green beans, eggplant, zucchini, onions, tomatoes, garam masala and a whole bunch of other stuff that makes a heavenly, healthy stew.
My soup was served in my most successful bowl made in pottery to date!
     I’ll be hitting up the farmers’ market tomorrey to pick up some ingredients for a Foodbuzz competition I’ll be joining in! Food contests aren’t normally my thing (I’m a VERY competitive person, and it stresses me out and erases a little of the enjoyment for me), but I decided, why not! Stay tuned for a new recipe… or a lot of competitive anger! 😀

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A Peachy Day!

Happy National Pancake Day!!! Did you have any idea it was NPD? Lucky for me, the first thing I do in the morning is get my coffee, then read the blogs that I follow, and Heather had mentioned it and made her pancake breakfast. I looked around my kitchen and decided that I would make Peach Pie Oatmeal pancakes.

Peach Pie Oatmeal Pancakes  – Printable recipe HERE
1/2 of a cup of quick-cook rolled oats
1/2 of a cup of whole wheat flour
2 teaspoons of baking soda
A pinch of salt
2 teaspoons of cinnamon
1 1/3 cups of soymilk
1 large peach, diced
1 large peach, sliced, for garnish
  1. Combine all the dry ingredients in a large bowl and mix well.
  2. Add the soymilk and blend together (It will look watery, but the oats absorb the extra moisture).
  3. Stir in the diced peaches.
  4. While waiting for the batter to thicken, put the sliced peaches in a greased pan over medium heat to caramelize.

5.  After the pancake batter has thickened (about two minutes), set a greased frying pan over medium heat. (I grease mine with a canola oil spray)
6.  Plop a heaping tablespoon of the batter into the pan and flip when the tops look semi-dry.

I love the caramelized edges of the peaches peeking through!

7.  Flip the peaches that are caramelizing in the other pan, then top the finished pancakes with them.
8.  Drizzle with honey and INHALE!

Inhalation is best done with a beautiful view.
     My morning was pretty much completely amazing. Eating stacks of fluffy, fruity pancakes can do that to mornings, I’ve found. After breakfast, I headed off for a full shift at work. I arrived and opened the cabinet where I keep my purse, and found the most amazing surprise EVER!
My friend who works at Godiva gave me FOUR chocolate covered strawberries! Those things cost six million dollars apiece!!! I’m so spoiled!
     I went out to Paciugo with my new coworker and tried out a new flavor, Vanilla Raspberry Swirl. Hi, my name is Becki, and I have an addiction. The last time I had gelato was at 12:13pm today.
     Lunch was a mini spicy tuna roll with brown rice, followed by a trip to Williams Sonoma, and some light reading.
Yes, those are all of Williams Sonoma’s spices compiled into a pamphlet, which I read cover to cover. I’m weird.
     Speaking of reading, yesterday I finally finished the latest book I’ve been going through.
“Never Let Me Go” by Kazuo Ishiguro. I had to read it before I see the movie. I’m not quite sure how I feel about this one…
Have you read it yet? What are your thoughts?
     I got home after work to a home cooked meal! My roommates appreciated my pancake-mastering this morning that they made dinner!
They made peach-ginger baked chicken with grilled vegetables on the side. That black stuff on the left is onions, zucchini, eggplant and green beans that have been grilled in a mesh pan until DELICIOUS. Don’t let the lack of color freak you out!
     I’m enjoying a glass of Hard Core red wine, a mix of 29% Mourvedere, 24% Grenache, 27% Syrah, and 20% Cabernet Sauvignon. It’s a random blend, but deliciously spicy and fruity at the same time! Tomorrey I have to head to work at 9am, then I get to bail out early to head to an audition for a web series, and continue on to Dan and Malachi’s for wine tasting and risotto making!
Did you celebrate National Pancake Day? What kind did you make?


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