Buttery Breakfast Biscuits

Here's an easy and delicious breakfast biscuit recipe I found at cooks.com.

These taste just as good as any biscuits you'll order in your favorite breakfast restaurant. Enjoy!

Ingredients

2 c. all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
½ tsp. cream of tartar
¼ tsp. salt
½ c. butter
¾ c. whipping cream, light cream or milk

Directions

1. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add cream all at once. Using a fork, stir just until moistened.

2. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough for 10-12 strokes or until dough is nearly smooth. Pat or roll dough to ½ inch thickness.

3. Cut dough with a floured 2½ inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until done. Remove biscuits from baking sheet; serve hot.

Homemaker Monday: Complete Protein Garbanzo Pancakes

Welcome to the 134th weekly edition of...


Thank you for joining us! If you're new to this carnival and would like to enter your post, please check HERE for the rules and regs.

YOURS: This week's "YOURS" goes to "Diaries of a Whimsical Wife" for her Apple and Blueberry Charlotte recipe! I made this this week, with leftover whole wheat bread, and the family loved it. Plus, I adore Whimsical's photography. So inspiring.

For Whimsical's recipe, go HERE. We'll look forward to hearing more from her soon!

MINE: Complete Protein Garbanzo Pancakes

While riding in a van to choir practice with a friend, I learned about her garbanzo bean pancake experiment. I happen to have a very large supply of garbanzo beans, as I use them for a chicken substitute because of their texture, and when she mentioned that her family had no idea there was anything weird in the recipe, and totally loved them, I had to try it.

However, try as I may, I could never reach her thereafter to get the recipe, so out of desperation, I googled it and found something I thought would work. Upon putting it together in the blender, though, the batter appeared to be no thicker than milk, and I couldn't imagine how I could make a pancake out of it. We had just ground some whole wheat flour over the weekend, and the thought occured to me that if I added some, the pancakes would then contain a complete protein, plus hopefully be thickened up a bit. This worked like a charm, and the kids gobbled up the entire batch. I told the 15-year-old boy, a football player, that it was like eating steak and eggs for breakfast, but much better for you. He didn't buy it, but he did eat six pancakes and a few more with his lunch.

Thanks, Norma, for the inspiration! I hope you enjoy these as much as we did!

Ingredients

1 c. cooked garbanzo beans
1½ c whole wheat flour
¼ c olive oil
1½ c. water
2 eggs
2 t. baking powder
1 t. baking soda
½ t. salt

Directions

Blend all ingredients in a blender until smooth. Cook on a greased or buttered griddle until golden brown on each side.

NOTE: Pancake tops may not bubble when ready to be flipped, but the edges should start to pucker.

OURS: Okay, you're turn! What's your homemaking tip for the day? Can't wait to read! If this is your first time, feel free to dig in your archive and post anything homemaking. Thanks so much for linking up and visiting and have a great Homemaker Monday!

100% Whole Wheat Blender Pancake Mix

This is an adaptation of my all-time favorite pancake recipe, made of whole grain wheat without using a wheat grinder!

Note: This recipe is for large or industrial-type blenders, such as a Vita-mix. If you are using a regular-sized blender, the recipe should be halved.

For the Mix

Directions:

In 8 quart-size jars, pour the following ingredients...

2 cups whole grain wheat, 16 cups altogether (the whole grain, not the flour)
1/2 cup oatmeal, 4 cups altogether
1 teaspoon baking soda, 8 teaspoons altogether
1 teaspoon salt, 8 teaspoons altogether
1 tablespoon plus 1 teaspoon baking powder, 1/2 cup plus 8 teaspoons altogether
1/4 cup sugar, 2 cups altogether

Screw on lids and store in a dry place.

For the pancakes

Ingredients:
1 jar Blender Pancake Mix
2 eggs
3 cups milk
1/4 cup oil
2 teaspoons vanilla

Directions:

1. Blend all ingredients in a blender for about 5 minutes, or about 2 minutes in a Vita-mix blender. If the blender begins to make a high-pitched sound, stop it immediately.

2. Pour into rounds on a hot griddle until bubbles form, then flip and cook until golden brown.

Try serving them with homemade blueberry syrup!

One bottle of mix makes THIS many pancakes....

....just enough to feed a few members of the opposing basketball team we're housing during the annual tournament in town!...

Enjoy!

P.S. My sister and I are finally getting skinnier!
See how we're doing it HERE! :)

Copykat Cinnabon Cinnamon Rolls

This post is going to seem somewhat incongruous with the post I did yesterday, but there comes a time when we all must have a cinnamon roll. And if we are going to have a cinnamon roll, it should be the best recipe ever made.

I've decided that I'm not necessarily a great cook or baker, but it seems that the 15-year-old girl and I are super-good at finding amazing recipes. Most of our recipes come from allrecipes.com, but another other really cool food site is Copykat.com. I don't know how this lady does it, but Stephanie Manley concocts recipes that taste just like the ones at your favorite restaurants! One thing I love about using Copykat recipes is that when you make them, you can choose to serve yourself a normal portion size, not enough for 4 to 8, as many restaurants are serving today.

I did make these Cinnabon copycats a bit smaller than you would find at Cinnabon, but I think they were even better, because they were so fresh.

Instead of posting the recipe here, I'm going to give you the link, just to show appreciation to Stephanie Manley, creator of Copykat.com. Check out her site. You're going to love it, I promise you!

HERE'S the recipe, which actually came from copykatchat.com, linked to from copykat.com. Enjoy!

PSSST! To find great deals on fun stuff to do in your area, go HERE!

Quinoa Bean Pumpkin Pancakes and a Letter to the 14-year-old boy's football coach...

Dear 14-year-old boy's football coach,

Now Coach, let me preface this letter by saying that I have the utmost respect for you, as does the 14-year-old boy. You volunteer untold hours of your time to support these young people and enable them to develop important values such as teamwork, perseverance, sacrifice and responsibility. You take them on 6-hour road trips (each way) and somehow are able to control dozens of energetic, testosterone-driven young men every football weekend. I thank you for that.

Now, on to the nitty-gritty. As all coaches do, you want to encourage the players to be aggressive, which is an important skill in football. When a boy is about to make a tackle in practice, you may even sometimes say things to them that would encourage aggressive behavior, something inflammatory, like "Hey 14-year-old boy, you gonna have tofu for dinner tonight?" Perhaps comments like these do indeed initiate a more aggressive hit, which I'm all for, believe me. I want the team to win just as much as the next mom. These comments don't bother the 14-year-old boy, but he does come home and tell me what you say as humorous anecdotes.

Now, Coach, let's evaluate the health benefits of some of the vegetarian foods the 14-year-old boy eats for dinner, just to make sure he is ingesting enough protein to be an excellent football player for your team.

Did you know that teenage boys only need about 52 grams of protein per day? (HERE'S one of my references.) And adult men only 56? There's only one group of people that need more than that, and that's me, a lactating and/or pregnant mother.

Also, Coach, did you know that recent studies have shown that vegetable protein is easier to digest than animal protein? (One reference HERE.) That means that my 14-year-old boy will process that hummus or bean soup or wheat sprout protein faster than you'll process that 16-ounce porterhouse your beautiful wife puts on the grill for you on Saturday night. (I don't really know that you get a porterhouse every Saturday night, but I know you'd like to, and I also know that your wife is beautiful.) However, the 14-year-old boy will be skipping the saturated fat, but adding untold vitamins and minerals to his diet, vitamins and minerals that are largely deplete in steak. So, in essence, Coach, my 14-year-old boy, after eating his bean soup, will be stronger quicker than you will be after eating your steak.

So, Coach, just so you don't worry about the 14-year-old boy and his tofu, let me share with you an example of where he gets his daily protein requirements...

He starts off the morning with his favorite meal of all time, two PB and J sandwiches and a huge glass of milk. This meal alone contains 38 grams of protein! Yes, he could use more fruit and we're working on that.

Next, he comes home for lunch and may eat something like a bowl of 15-bean soup with some corn chips and a salad. This meal contains about 31 grams of protein, and depending on whether it fills him up or not, he'll make more PB and J sandwiches, which adds even MORE protein to the meal.

At dinner time, we might have quesadillas and refried beans and another salad, which adds another 25 to 30 grams of protein. Or maybe, on a special night, we might make breakfast for dinner, such as the following Quinoa Bean Pumpkin Pancakes, which pack 11 grams of protein per serving, and that's not counting the extra 10 or so grams he'll get from the milk he'll use to wash 'em down.

So, Coach, if you do the math, that's between 80 to 100 grams of protein on an average day, much more than he actually needs.

Yes, Coach, the 14-year-old boy may very well have tofu for dinner, but you can count on him to be strong enough to get some sacks in, thanks to your excellent coaching and his mother's inspired meal preparations. Love ya!

Oh, and P.S., if you want to ask your beautiful wife to make some high-protein vegetarian pancakes for you and your youngsters, have her try this recipe!

Ingredients
4 tsp cider vinegar
3 1/2 cups milk
3/4 cup pinto bean flour
2 1/4 cup quinoa flour
2 tsp allspice
2 tsp cinnamon
1 tsp ginger
1 tsp salt
1/2 cup brown sugar
4 tsp baking powder
2 tsp baking soda
1/4 cup vegetable oil
4 eggs
2 cups pumpkin puree

Directions

Step 1. Combine vinegar and milk and let sit for ten minutes, until milk is curdled.

Step 2. Mix all the dry ingredients in a medium-sized bowl.

Step 3. Mix all the wet ingredients in a large bowl, including the milk mixture.

Step 4. Pour the flour mixture into the pumpkin mixture and mix well.

Step 5. Butter a skillet and pour on 1/4 cup portions. Cook until browned on each side. Pancakes will be moist in the center.

For Complete nutrition data go HERE.

PSSST! To find great deals on fun stuff to do in your area, go HERE!

How to Freeze Doughnut Dough

Do you remember when I shared THIS "Crispy Creamy Doughnut" recipe with you a few weeks ago?

So just in case I didn't adequately describe these doughnuts, can I just say that they are the most exquisite thing I think I have ever put into my mouth. The first sensation you experience as you bite into the doughnut is the light powdered sugar glaze that coats the entire doughnut. It has hardened to perfection and flakes in light, crispy pieces on your lips and tongue, leaving just a hint of vanilla flavor. As you bite further into the doughnut, your teeth sink into a soft, warm, light, fluffy, rich (yes, all at the same time) confection that seems to melt in your mouth the entire duration it's in there. Oh, YES.

I didn't mean for that to sound sexual, but it kind of did. These doughnuts are just so, so good.

So, in an effort to make it easier for me to indulge in these little rotund delights, I recently attempted to freeze them after they had risen the second time, then thaw them, then fry them. And let me tell you... ecstasy all over again, completely fresh-tasting, light (although a smidge heavier than when fried fresh), and warm... perfect for these chilly fall mornings.

So, just in case you didn't get the process in the above wooing of my doughnuts, here it is...

Step 1. Make the Crispy Creamy Doughnut recipe posted all allrecipes.com HERE.

Step 2. After punching down the dough after the first rise, form into doughnut shapes and allow the doughnuts to rise until doubled in bulk. At this point, flash-freeze them in the freezer for one to two hours, or until completely hardened, then place them in sealed Ziploc freezer bags.

Step 3. About an hour before you are ready to consume them, remove them from the freezer and allow them to defrost out on the counter. This is a most important step. I tried to fry them right out of the freezer, and while they looked absolutely stunning on the outsides, their insides were completely raw... I mean COMPLETELY raw. Don't make the mistake I did and make sure to defrost them.

I'd love to know if you try this recipe and/or technique and what you think of it.

By the way, I have no idea why I make these doughnuts and think that I'm going to lose weight. Maybe just once a week? Don't tell my health coach.

Today on some of my other blogs...

-365 Days of TV-Free Toddler Time: Shovel Time
-life in mexico {and other places}: {baby in ikea sink}

PSSST! To find great deals on fun stuff to do in your area, go HERE!

I'm Declaring it National Popsicle Month! Oh, and Whole Food Olive Oil Carrot Cupcakes

I told you I would, and I really am.

Hopefully, for your daily enjoyment, I will be posting the recipe for a Popsicle a day on this blog or my Whole Food Kids blog. It's June first, many of you have kids who are out of school for the summer, and what could be a better time to be inspired by Popsicles?

My first recipe for Popsicle month is posted over at Whole Food Kids. I call it the Iron Man Popsicle...

...and you will see what effect that name had on the ten-year-old boy. To read the post, go HERE. Thank you!

Okay, now for the olive oil carrot cupakes!

This recipe is a whole foods version of The Best Carrot Cake in the World recipe I posted in January. It felt great eating these cupcakes, not only because they are totally delicious, but because we ground the wheat into flour ourselves, and we dug up baby carrots from our garden, which were sweet and tender...

To cut down on the sweetener, I served the twins these cupcakes "commando, or sans frosting, and they didn't seem to know the difference...

However, if you feel a little more indulgent, I came across a whole foods recipe for cream cheese frosting yesterday at Elana's Pantry, made it, and used it...

It was amazing. Hope you love these!

Ingredients

For the cupcakes:
* 6 tablespoons whole flax seeds
* 1 ½ cups water
* 3 ¾ cups agave nectar
* 3 cups olive oil
* 6 cups whole wheat flour
* 4 teaspoons cinnamon
* 4 teaspoons baking soda
* 2 teaspoons salt
* 2 teaspoons vanilla
* 6 cups grated carrots
* 1 ½ cups chopped pecans (optional)
* 2 cups craisins (optional)
 For the frosting:
* 2 8-oz. packages of cream cheese
* ½ cup butter
* ½ to 1 cup agave nectar

Directions

Step 1: In a blender, blend flax seeds and water until smooth and creamy.

Step 2: In a large mixing bowl, combine oil, sugar and the flax seed mixture.

Step 3: In a medium mixing bowl, whisk together flour, cinnamon, baking soda and salt.

Step 4: Add the flour mixture to the flax seed mixture, and stir until well mixed.

Step 5: To this mixture, add the vanilla, pecans, carrots and craisins.

Step 6: Pour this batter into greased pans or cupcake papers, and bake at 350 degrees F until a toothpick inserted into the center comes out clean. The time will vary depending on what size pan you use, but will probably be between 20 and 35 minutes.

Step 7: To make the frosting, let cream cheese and butter warm to room temperature, then add agave and beat with a hand beater until smooth. Frost cupcakes when cool.

Direct recipe link: http://keyingredient.com/recipes/327826/

Product helps I used for this recipe...

...and...

Zucchini Pancakes with Blueberry Syrup

Just posted this on my new Whole Food Kids blog. If you'd like more photos, more details, and the recipe, come see!

Oh, I also wanted your opinion on the new electronic recipe cards I used on that post. If you'd like to share how you feel about them, just leave a comment here or there.

Thanks for listening!



On 365 Days of TV-Free Toddler Time today: It's Flower Gardening Time!

On life in mexico {and other places} a picture a day today: {a rustic lantern}

I Fed My Kids Doughnuts For Dinner and I Don't Feel That Bad

They were 100% whole wheat orange glazed doughnuts, made with almost the same dough you would use to make 100% whole wheat bread. It was almost like they had cinnamon toast, but instead of butter, the vegetable oil in which they were fried and instead of cinnamon and sugar, a delectable orange glaze. Yes, I know, I'm rationalizing, but I had another one of those days, as per THIS POST. At least I didn't forget to feed them.

If you would like to make these doughnuts for breakfast or dessert, but not necessarily dinner, here is the recipe...

P.S. Please excuse my embarrassingly horrendous photography today. It was late, too dark and shadowy and there was not much I could do. Sorry so sloppy! :( )

100% Whole Wheat Orange Glazed Doughuts

Ingredients:

(For the doughnuts)

1 cup warm water
5 teaspoons yeast
5 teaspoons brown sugar
2 cups orange or pineapple juice
6 tablespoons oil
6 tablespoons honey or molasses
4 teaspoons salt
8 cups whole wheat flour
6 tablespoons vital wheat gluten (optional)

(For the glaze)

3 cups powdered sugar
1/2 cup orange or pineapple juice
1/4 teaspoon orange extract

Directions:

Step 1: In the bowl of a Kitchen-Aid or the like, or, if you don't have one, a large mixing bowl, mix water, yeast, and brown sugar. Let sit for 5 minutes, until it starts to foam like rootbeer, like this...



Step 2: Into bowl, add all remaining ingredients except one cup of whole wheat flour.

Step 3: Knead ingredients in Kitchen-Aid or by hand, for about 12 minutes, adding the extra cup of wheat flour if needed to made a soft, but not sticky dough.



Step 4: Roll dough out on a floured surface until about 3/8 inch thick, like so...



Step 5: Cut rectangles to about 3x4 inches, then cut slits down the middle of each rectangle, like so...



Step 6: To form doughnuts, pull open slit, like so...



...fold top corners over, like so...



...and push corners through hole, turning the top inside out...



...thus creating a product like so...



(We are doing this because this allows the rectangles to cook all the way through. Yes, we could just cut out circles and holes, but then we are left with so much leftover dough around each circle that we then have to roll out again and cut again, and it's just a pain. Plus, these look really cool. The wonderful woman who taught me how to make these says that some turn out pretty and some don't, but I think ALL of mine turned out pretty!)



(Okay, maybe not the one close to the bottom.)

Step 7: Fry in hot oil until golden brown...



...then place on paper towels, or if you care about your planet, cloth napkins, on a cookie sheet to drain...



Step 8: For the glaze, combine powdered sugar, juice and orange extract and beat with a mixer until smooth, adding more powdered sugar or juice as necessary to make an icing consistency.

Step 9: Glaze doughnuts with a pastry brush, and stack neatly on a plate for your family's dinner breakfast or dessert. And you can lay oranges by the plate if you want just to make it look prettier, but only if company is coming over. Otherwise, save yourself the trouble.



Hope you enjoy!

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My Grandpa's Cornmeal Mush

Most people I talk to don't know what mush is. My daughter said it sounds like something you'd get fed if you were in prison. And I think she's right. It's cheap, filling and easy to make, so I'm certain it would make a fine staple in any one of our penitentiaries.

I was introduced to mush (or as we called it "moosh") as a child by my Mexican grandfather. Mush is normally a breakfast food, but not with grandpa. He whipped it up for us three girls for dinner whenever he babysat us and we loved it.

Recently, when I was reading the 3-year-old this book...

...I was reminded of mush, as it is one of the items bid good night in the book. I fondly remembered the days of my childhood, over 25 years ago, when my sisters and I would visit my grandparents and shout for joy once he announced we would be having "moosh" for dinner. As I thought back on these times, I realized that this was a food I needed to introduce my own children to. I googled a recipe, found one at Hillbilly Housewife, and, like my grandfather before me, whipped up a batch for dinner, not breakfast.

In case you aren't familiar with mush, many people like to eat it just like you would oatmeal, with a pat of butter, milk, a teapsoon of sugar and cinnamon. The final product is much like cream of wheat, in taste and texture and it is delicious! For a good old-fashioned treat, try it!

Cornmeal Mush

Ingredients:
1 cup cornmeal
1 cup cold tap water
1 teaspoon salt
3 cups hot tap water

Directions:
In a small bowl, combine the cornmeal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened.

Note: Sometimes, when the mush begins to boil, large, volcano-like bubbles form and splatter uncontrollably. For this reason, it is wise to have the pot lid ready to cover the mush in order to prevent minor burns. On that note....enjoy!

I am pleased to list this post @ Biblical Womanhood's "Frugal Friday". Check out her blog for TONS for great money-saving tips!
I am also pleased to list this post at...
-Kelly's "Real Food Wednesday",
-Tip Junkie's "Talk to me Tuesday",
-5 Minutes for Mom's "Tackle It Tuesday",
-Tammy's Recipe's "Kitchen Tip Tuesday",
-Blessed With Grace's "Tempt My Tummy Tuesday",
-Mary's "Tightwad Tuesday",
-Jen's "Tasty Tuesday" and
-The Lazy Organizer's "Talk About Tuesday".

If you liked this post and would like to join me here on a regular basis via email or other reader, please...
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Welcome to the 41st Weekly Edition of Homemaker Monday - Making Vegan Whole Wheat Pancakes Without a Grain Grinder!

Welcome to...

Thank you for joining us! If you're new to this carnival and would like to enter your post, please check HERE for the rules and regs. (By the way, if you have been featured on Homemaker Monday in the past, your name is on my left sidebar. Check it out!)

YOURS: This week's "YOURS" goes to Tiffany over at The Crafty Homemaker! Her post was a little different than most posts I visit because she posted instructions on how to make homemade cleaning supplies via YouTube videos. There are several to watch, but here is one of my favorites...



Admittedly, I have two bathrooms without windows that, no matter how clean they are, always seem to smell unpleasant. I've heard of using a bowl of vinegar to absorb odors, and this week I'm definitely going to be trying this trick in my bathrooms. I'm going to be doing a smell test before and after, and I'll report on that next week! Thank you so much, Tiffany, for this excellent, informative, and fun post and I hope to see you around more often. Please feel free to take the "I Was Featured" button from my left sidebar if you'd like! For Tiffany's entire post, click HERE.

And now... for the "How I Applied it to My Life" feature...

Last week's Homemaker Monday feature was Homemaker Barbi's post on how to set magazine-style tablescapes on a budget. She had posted 11 tips, and while I didn't use any one particular tip this week in my tablescaping, I was inspired by reading her informative post and enjoyed setting several tablescapes this week for a dessert party I hosted while the men and boys in your church were out on a father/son campout. I plan on doing an entire post this week on how the tablescape turned out for Between Naps on the Porch's "Tablescape Thursday" (a blog carnival I've really been enjoying recently), but here's a taste of the fun I had...

(Photo currently not available...)

Thanks for your inspiration, Homemaker Barbi! You made my world a better place this week!

MINE: Although I've posted this recipe before, it wasn't vegan-friendly, so I've adapted it a bit for all of you folks who are trying to avoid using animal products in your diet. Here's one reason I love being vegan: It seems as though the ingredients in vegan recipes are easier to keep in long-term storage than are some animal products. Eggs, butter, cheese, milk and meat can be stored in powdered or canned form, but usually do not taste very good at all. As you will see below, all of the ingredients in the following recipe, except for the soy milk (which can be substituted with almond milk) can be stored long term without degredation of essential nutrients, as long as they are stored properly.

One other thing I'd like to talk about is the egg-substitute we will be using today. You have probably seen this ingredient in other recipes I've previously posted, so let's talk a little bit about ...FLAXSEED....


Flaxseed has crucial omega-3 fatty acids which the body cannot produce itself. Most people do not get enough of this nutrient and it is so, so good for you, especially your heart, and many food companies are adding it to their cereals and other health products. Google it and you'll see! When flaxseed is blended up, however, it makes a sticky, gooey mess, but when you're using it as an egg-substitute, that is exactly what you want - a thick, liquidey substance that will hold a recipe together. I promise you...that is exactly what flaxseed does! For one egg, I use 1 tablespoon flaxseeds plus 3 tablespoons water. When I substitute it in my baking recipes, I am never left with a crumby product that falls apart. Let me show you. Look at the following gorgeous pancakes and you will probably notice that they look no different than the previous recipe posted on my left sidebar. Enjoy...

Vegan Blender Whole Wheat Pancakes

Ingredients:
1 1/2 cup soy milk
1 cup whole wheat berries
1 tablespoon whole flax seeds
3 tablespoons water
2 tablespoons oil
1 teaspoon vanilla
1/4 cup oats (not instant)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 tablespoons sweetener, such as sugar, honey, or molasses

(In case you've never used whole wheat before, here's what it looks like...


...and you can buy it at any health food store.)

Directions:
Step 1: Blend the first 6 ingredients in a blender very thoroughly. This could take up to five minutes, depending on your blender. Just make sure, however, that you listen carefully to your blender for a change in the motor sound. If this mixture is over blended, the gluten in the wheat will begin to bind and create a sticky substance that will wreak havoc on your blender. If this happens, stop the blender immediately.

Step 2: Pour the contents of the blender into a mixing bowl...


(Your batter should be smooth as shown above...)

...and add the rest of the ingredients.

Step 3: Pour on a hot, buttered griddle and cook on both sides until light golden brown.

Step 4: Top with vegan butter spread and syrup or any other topping you want and enjoy! Thanks for stopping by and I hope you love this recipe as much as I do. Have a GREAT day!

OURS: Okay, I can't wait to see what all of you have for us today. Please make sure to visit everyone's link and leave lots of lovely comments. None of us can deny that we all love comments! Also, if you've never linked up before, don't be shy. We'd love to see something you have in your archives that can inspire us and improve our lives as homemakers! Thanks for visiting and/or participating and we'll look forward to seeing you next time. Have a great Homemaker Monday!




I am pleased to list this post at The Cheese Slave's "Real Food Wednesday" ! Check out her blog for lots of awesome real food recipes!


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