Pancake for One

I’m skipping WIAW this week because my food has been so insanely boring lately.  Instead how about a recipe?

Most of the time I don’t mind making a whole batch of pancakes.  But sometimes I just want one fresh fluffy pancake.  So this recipe is for those times.

Pancake for One
(Print this recipe!)

1/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
pinch of salt
1/4 cup nondairy milk

Mix all dry ingredients.

Stir in your nondairy milk until it is just combined (lumps are okay!).

Let batter rest for 2-3 minutes.

Heat a nonstick skillet to medium heat and pour the batter in the pan.

When batter starts to bubble flip your pancake and cook until golden brown on both sides.



I normally top my pancakes with fresh fruit, but I am all out right now so I topped mine this morning with a big spoonful of peanut butter and a drizzle of agave nectar.  So good!



Penne for your thoughts

Happy Wednesday!

Another lovely spring break day today- it’s going by way too fast!  I think I’d like another week, please.

This morning I played with the coconut flour I got the other day.  I made pancakes.  I loved them but I wasn’t IN love with them.  Know what I mean?  They were good, but not good enough to post the recipe.  I’m going to try again- I want to tweak a few things before I post the recipe.





Some more cleaning got done.  And lots and lots of laundry!  And a 2 mile run as well!

For dinner I wanted pasta and I wanted spicy so I threw this beauty of a dish together- it turned out SO great that I knew I had to share!

Simple Spicy Penne

(Print this recipe)

1 package of Field Roast Italian Sausage
8 oz whole wheat penne
2 cans Muir Glen adobo fire roasted diced tomatoes (if you can’t find it you can use regular fire roasted or regular diced tomatoes, but you’ll have to add your own spiciness)
4 ish cups of spinach (I didn’t really measure, I just tossed in handfuls)

Cook pasta according to package directions and set aside.


Dice your field roast sausage into small pieces.


Then sauté in a pan.


Add your spinach to the pan and let it wilt down a bit.


Add the spinach/sausage mixture to the pasta.


Add tomatoes and let the mixture warm up a bit.




Simple.  Delicious.



Serve it up with a lovely side salad or you could add any extra veggies you want to the mixture!

Have a great evening, and happy snacking!


Sundays are for pancakes!

Happy Sunday!  I love having brunch on a Sunday, it’s like one of the best things in the world to me.  My favorite veg restaurant (Spiral Diner) has an awesome Sunday brunch that we hit up after church sometimes.  But we are on quite a tight budget, so there’s not always room in the budget for brunch out.  So it’s always good to have a great pancake recipe in your arsenal.  Here’s mine.  I think they’re maybe the best pancakes ever(even better than Spiral!), but I might be a bit biased! 😉

Blueberry pancakes

1 cup AP flour
1/2 cup oat flour (you can use all AP flour, but I think that the oat flour adds that magical little something that makes these better than everyone else’s pancakes!)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 Tablespoons canola oil
1/3 cup water
1 cup almond milk
1 teaspoon vanilla
2 Tablespoons agave nectar (optional but oh so tasty!)
1-1 1/2 cups fresh blueberries

Stir together dry ingredients- flours, baking powder, salt, and cinnamon.

Whisk together wet ingredients- oil, water, milk, vanilla, and agave nectar.



Then add wet ingredients to the dry ingredients.  Mix until just combined.  (don’t over mix- lumps are our friend in pancakes)



Gently fold in blueberries.  If your batter is a little too thick for your liking, add a little more milk.



Pour onto a hot pan or griddle (use a little nonstick spray if you need to) and cook till you see little bubbles around the edges.

Flip pancake and cook until nice and brown on the other side.

Keep cranking them out till you have used all of the batter.  This makes about 10 pancakes (depending on how big you make them).


I’m a purist when it comes to my pancakes.  No fancy toppings.  Just a little Earth Balance and REAL maple syrup (grade A only.  yes, I’m a syrup snob!)


Served up with a nice cup of Guatemala Antigua from my french press! 


Now that’s BRUNCH!

Have a great Sunday!