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Tag: lunch

Easy Pancakes with Apricots

Easy Pancakes with Apricots are delicious on a Sunday Morning

Today I had a craving for pancakes but realized that I didn’t have any pancake mix. I did have the ingredients for making pancakes. Fresh apricots were on the kitchen shelf that needed to be used ASAP. I gathered my ingredients (5 minutes) and made both the pancakes and sauteed apricots in the next 10 minutes! Faster than going to the store and getting the mix. Less expensive and so tasty! Breakfast was served in less than 20 minutes.

Easy Pancakes

1 cups all-purpose flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 c. milk or buttermilk, or milk alternative

 3 tbsp. butter, or coconut butter,melted cooled

1 large egg

vegetable oil for brushing pan

Whisk flour, sugar,baking powder, and salt together in a 2 quart mixing bowl or saucepan.

Whisk milk or buttermilk, melted butter and egg together in 2 cup measuring cup .

Heat your skillet to medium high.

Stir liquid ingredients into the flour mixture quickly, just till moist. Do not over stir. Small lumps are OK.

Brush the skillet with oil.

Use about 1/3 cup batter per pancake. Pour onto hot skillet. Cook till bubbles form and edges are dry. Lift up a corner of pancake with a spatula, if golden brown flip and cook till golden brown on the second side. Place on a warmed plate or place toaster oven to keep warm. Makes 10-12 3-inch pancakes.

Topping ideas:Real Maple Syrup, jam, peanut butter, fresh fruit, stewed fruit, sour cream, whipped cream, cottage cheese, cinnamon sugar, powdered sugar, peanut butter, almond butter or Nutella. Add a side of bacon, sausage, eggs, or all of the above!

Sauteed Apricots

2 cups cut up fresh apricots

2 Tbsp. sugar

1 Tbsp. butter

1/2 tsp Almond Extract, optional

Place apricots in saute pan. add sugar and butter. Saute for 5 minutes or till soft.

Great over pancakes, waffles, ice cream, topping for coffee cake or stirred into yogurt or over cottage cheese.

CHANGE IT UP

Use Honey, Maple Syrup, or coconut sugar, in place of sugar in batter.

Use Whole wheat, oat flour, or gluten free flour mix in place of white flour.

Use canned fruit if you don’t have any fresh fruit for topping.

Tip: Make your own buttermilk add 1 TBSP of lemon juice to whole milk. Let sit 5 minutes.

You probably will not have any leftovers, but if you do you can freeze the pancakes and reheat in the toaster.

Savory Tofu Tahini Spread

Image by Pezibear from Pixabay

No more boring lunches instead get your craving on with this tasty spread. I love the crunchy texture from the sunflower seeds and Umami flavor from the miso. Super easy to put together and it keeps several days in the refrigerator.

1 cup mashed soft Organic Tofu

3 TBSP toasted tahini

2 TBSP Organic Red Miso

2 tsp kelp granules

2 tsp garlic granules ( or powder)

1 tsp fresh squeezed lemon juice

2 TBSP Nutritional Yeast ( Red Star is good)

1 TBSP roasted unsalted, sunflower seeds

Mash the tofu, cream in tahini, then the miso, then the spices, lemon juice,

nutritional yeast, sunflower seeds.

Stir thoroughly. Keep in a tightly covered container.

Yummy on crackers, toast, lettuce leaf, cut up veggies, flour tortilla or pita bread.