Tuesday, November 15, 2011

Pumpkin Pancakes With Cinnamon Syrup

Pumpkin is an ingredient that many people use in recipes during the holiday season-- pies, cakes, breads, cookies, and even pancakes can be made with pumpkin in them for a great holiday flavor. But many people do not realize that pumpkin is also an alternative for eggs in their recipes.
Pumpkin pancakes is one of my favorite eggless recipes! Using pumpkin as my egg substitute, these pancakes always turn out light and fluffy and full of flavor. The light cinnamon sweetness of the homemade syrup perfectly complements a stack of warm pumpkin pancakes right from the griddle. This makes a great breakfast to get you started before venturing out on a chilly morning!
Pumpkin Pancakes
1 1/2 cups white flour
1/2 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups buttermilk
4 tablespoons oil
1 teaspoon vanilla
1/2 cup pumpkin

Heat griddle to 375°.
Sift together dry ingredients. Mix in remaining ingredients until blended. Spoon batter onto greased griddle. When pancakes start to bubble they are ready to flip. Cook until brown.

Cinnamon Syrup
2 cups water
2 cups brown sugar
1 teaspoon cinnamon

Boil all ingredients for 2 minutes. Pour onto warm pumpkin pancakes.


Saturday, November 5, 2011

Healthy Banana Bread

Along with researching and experimenting with recipes to make them eggless, I have also been researching “healthy” foods. Today, so many people are eating foods that can seriously harm their bodies. And the worst part is, they probably don't even know it! Some foods have the label “Organic”or “Natural” on them, but that doesn't necessarily mean that they are organic or natural. Sugar, dyes, and other chemicals can cause these items to be quite unhealthy.

But enough about that! Back to baking. For this healthy banana bread recipe I used four different kinds of flour (oat, spelt, rye, and wheat), natural brown sugar, and apricots as my egg substitute. This bread has a moist, robust texture, and the apricots give it a slight tangy flavor. You can make a loaf of banana bread ahead of time, put it in the freezer, and pull it out for a midday snack or enjoy a piece with your breakfast.

Healthy Banana Bread

1 cup natural brown sugar
½ cup oil
½ cup apricots, blended
4 mashed bananas
1 tablespoon lemon juice
1 teaspoon vanilla
½ cup oat flour
½ cup spelt flour
½ cup rye flour
½ cup wheat flour
3 teaspoon baking powder
½ teaspoon salt

Preheat oven to 350ยบ. Grease a 9x5x3” loaf pan.
Cream together sugar and oil. Add apricots and beat well. Stir in bananas, lemon juice, and vanilla. Sift in flours, baking powder, and salt. Mix until blended. Pour batter into prepared pan. Bake for 1 hour.