Cinnamon-Pecan Waffles (Pancakes) and 4th of July

I was hungry this morning! I didn't have any backup pancakes or waffles in the freezer so it was time to make some more. This recipe is from Cookin' Crunk for waffles. I didn't want to mess with the waffle iron and it was much easier to make pancakes. These are yummy! Whole wheat pastry flour, cinnamon, and toasted pecans make these pancakes nice and hearty. Lots of extras to freeze. Of course you have to top them with Earth Balance margarine and maple syrup! 

~ Cinnamon-Pecan Pancakes ~ 

4th of July is also my brother and sister-in-law's anniversary. They had a BBQ/swim party at their house and my brother loves these cookies I make. So I brought them a big plate of cookies for their anniversary. He was so excited! I have made them countless times; they are the best gingersnaps. 

~ Triple Ginger Gingersnaps ~ 

Since it was a barbeque I brought my own veggie dog and this broccoli salad from Give Them Something Better. It's always a hit whenever I make it.

The night before the 4th of July we had a huge thunderstorm. My little chihuahua, Lily, is petrified of them. I had read about these Thundershirts for a long time but never bought one because they were kind of pricey. After the thunderstorm though I called my local Petsmart and they had them. I picked one up for her and also one of my other dogs, Penny, for her anxiety. 4th of July evening started with a bang as our neighbors decided to have their own (illegal) fireworks show. Ugh! I put the Thundershirt on Lily and it was like a miracle. She settled down beside me and went to sleep. It's like a swaddling blanket that wraps snugly around them. I wish I would have had it for the thunderstorm; but I'm prepared now. Now I just need to buy two more; one for my basset hound, JoJo,  and one for Jet, the shih-poo!

Light and Fluffy Pancakes or Waffles

My yearly sinus infection finally caught up with me. I looked back at my records and it was exactly a year ago in March that I had it before. Ugh! Drinking lots of green juice; I finally broke down and had to get some antibiotics to knock it out this time. I've just been throwing together easy meals when I don't especially feel like even eating. I did make these pancakes a few days ago to keep a stash in the freezer.

Give Them Something Better

Great cookbook~lots of easy, delicious recipes. 

A pile o' pancakes!

These truly are "light and fluffy" pancakes. They have an addition of a 1/2 cup of cornmeal to give them a little texture that an egg would do. I did add a little more water because the batter seemed a little thick. The hubby really enjoyed these; he said they tasted just like in a restaurant! 

Pancakes & Blueberry Sauce

Vegcookbookclub January 2014

~ The Happy Herbivore: Pancakes; Blueberry Sauce

Mmmm! This is the best vegan pancake recipe I've tried so far. After mixing up the ingredients, you let the batter rest for 10 minutes. The baking powder makes it light and fluffy and it makes a wonderful pourable batter. The blueberry sauce is really easy to make using frozen blueberries. It was a little tart so I added some brown rice syrup to give it a little more sweetness. 

Last Posts of 2013!!!

Vegcookbookclub December 2013 ~

Woot! I accomplished my goal this month of cooking out of the eight cookbooks I had for this last year of the cookbook club. I'm excited to see what 2014 has in store.

from Vegan on the Cheap: White Beans & Lemon Potatoes with Olives & Tomatoes ~ 

~ roasty toasty yumminess ~

Yukon Gold potatoes, cannellini beans, sun-dried tomatoes, kalamata olives, capers, garlic, fresh parsley and lemon. A one dish meal! I will definitely add this to my 'make again' list. 

My favorite sun-dried tomatoes. 

I served the roasted potatoes & beans with the best Massaged Kale Salad and

 Dijon Mustard Brussels Sprouts.

from Isa Does It: Carrot Cake Pancakes ~

I finally got a recipe made from this cookbook. I think the tiny print she uses in the recipes (the descriptions and the ingredients lists) discourages me but I got a bright light and squinted real hard and got this made! hehe

~ a stack of carrot cake pancakes ~

If you are starving and in a hurry to eat; don't make this recipe. This requires some extra time and patience. After mixing the batter you're supposed to let it set for 10 minutes. Then to cook the pancakes requires spreading the batter evenly into a circle (it's kind of thick) and letting it cook for 4 minutes on each side. I added the optional chopped walnuts in my batter along with the finely shredded carrots. For all the time it took to make these I'm glad to say they are delicious! I ate a couple with some Earth Balance margarine and maple syrup and froze the rest of them for "quick" breakfasts. 

Here's to the end of 2013 ~ May 2014 bring new cooking adventures!

Blueberry Banana Bread Pancakes ~ pg. 41

VegCookbookClub August recipes from Betty Goes Vegan by Annie & Dan Shannon:

Nothing like the aroma of banana scented pancakes on the griddle! A late morning breakfast today. I keep overripe bananas in the freezer for recipes like this. The batter was quite thick; you can't pour it onto your griddle. I scooped some out and spread the batter out with the back of a spoon. You don't need much maple syrup as the banana and blueberries give these some natural sweetness. Two of these pancakes and you're ready to start the day. The recipe made about nine pancakes so I froze the rest for easy future breakfasts.

Classic Pancakes~pg. 44

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I wanted to share this ridiculously easy meal from Jason Wrobel-love him! Cheesy Broccoli Quinoa Bowl.    When I don't feel like cooking this is what's for supper! I love watching his videos; he's hilarious.  He tops his quinoa bowl with hemp seeds but I use chia seeds-it gives it a nice little crunch. 

Anyway, back to HIAV~

A pile 'o pancakes!

Just a basic pancake recipe, they seemed a little thick and heavy. Hubby didn't really care for them but then he's comparing them to his favorite restaurant's non-vegan pancakes. I added some blueberries to a few of them, slathered them with Earth Balance margarine and drizzled lots of warm maple syrup over them; tasted just fine to me! heehee! I froze the remaining pancakes for some quick breakfasts before I work out after eating all these carbs.

Daniyell's Banana Pancakes~pg. 40

La Dolce Vegan! Challenge:

I had to sprinkle some walnuts on top-tastes just like banana bread.

 I like making pancakes because I can freeze the leftovers for future breakfasts.

Coconut Pie Pancakes~pg. 39

La Dolce Vegan! Challenge:

Not too sure about the texture of these but they tasted good, especially smothered in Earth Balance margarine and real maple syrup! I chose not to make the Economy "Maple" Pancake Syrup on pg. 40 because I have perfectly good real maple syrup and it seemed ridiculous to do that. If I ever run out of perfectly good real maple syrup I'll know where I can make a recipe for some. I froze the rest of my pancakes (it made 8) for future breakfasts!

Banana Pecan Pancakes~pg. 39

La Dolce Vegan! Challenge:

Tastes just like banana bread in a pancake! Put the leftovers in the freezer for future quick breakfasts.

Apple Pie Pancakes~pg. 38

La Dolce Vegan! Challenge:

I have made these pancakes before and I forgot how good they were! I used spelt flour as Sarah suggested; an awesome nutrition packed substitute for plain white wheat flour. They were especially delicious with Earth Balance margarine and maple syrup. I'll try to remember to make these more often.

Raspberry Walnut Pancakes~pg 38

Vegan Culinary Institute La Dolce Vegan! Challenge:

I love raspberries-any kind of berries! I was planning on making these for supper tonight along with hash browns and vegan sausage patties; but my grandson is one year old today so we are going to help him celebrate! I gave them a quick taste and I thought they were quite delicious, especially with some maple syrup drizzled on top. I don't cook my pancakes like Sarah describes in her directions. I've never heard of putting a cover over my pancakes, so I just cooked them on my griddle like I usually do. I put them in a single layer on a cookie sheet and stuck them in the freezer. After they are frozen I will put them in a container and take out for future breakfasts!