Tag Archives: pancakes

Peanut Butter Pancakes and Lotsa Granola

So, I’m back at Pomona College to start my senior year! I’m nervous about the workload and senior thesis and, well, becoming a real person in 9 months time, but am also super excited to be back with my friends and settle in to this new schedule. I’m living with three of my best friends in an adorable suite, and life is good at the moment.

My last few days at home were full of some decadent treats because I knew I’d go back to eating a lot more Hugh Jass (in honor of Shelby!) salads once I was back at the dining hall. I’m not complaining; I do love salads, and there is some pretty decent vegan food here in Claremont – but still. I also knew I’d mostly be having cereal in my room for breakfast – so I wanted to pack in some variety pre-departure. Take, for example, these Chocolate Chip-Peanut Butter Pancakes with Chocolate Peanut Butter Syrup. I know, I know! The pancakes are from the PPK (but with chips added), and the syrup is Celine’s recipe!

I love this pancake recipe so much! It’s seriously just ground oats, peanut butter, banana, and soy milk (well, and baking powder, and I added chocolate chips and a pinch of salt – but still, super simple!) I liked making pancakes with oats instead of regular flour and the peanut butter-banana flavor was perfectly balanced. Topped with the syrup and fresh bananas, this was the perfect breakfast to have my last day at home. I may have even enjoyed these little love cakes alongside a glass of chocolate soy milk. ;)

A funny thing about the batter was that I had it two days in a row, so I kept it in the fridge overnight, and the next morning, it had turned into oatmeal. Peanut butter-banana oatmeal. The oats had absorbed all the liquid, and it had gotten really thick. It probably would have been delicious as it was actually (minus the baking powder!)

I also made two kinds of granola for my dear little sister, Olivia, who just began her second year at Colgate University in NY (she plays DI soccer there!). She’s a big granola fan, but has pretty high standards. Apparently, standards that Colgate cannot fulfill. So of course she called me! She requested an apple-cinnamon batch, so I made one of those, plus another for experiment’s sake. For the apple cinnamon, I used the recipe for Greg’s Granola in Vegan Lunch Box, but that seems too oddly personal of a name, so I’m going to call it Apple-Cinnamon-Almond Granola, okay?

I followed the recipe except for using all dried apples (instead of apples + raisins), and subbing the pecans with Trader Joe’s Cinnamon Almonds. It came out really well–a little sweet, but not over the top.

I also made Pecan-Cranberry Olive Oil Granola from the New York Times website (subbing the pecans and cranberries for the pistachios and apricots in the original recipe, and switching the cardamom for extra cinnamon). I personally would have made it with the given flavor combo, but Liv is a bit picky and I wanted to make sure she’d like it! I wish I could say I chose to make olive oil granola in honor of my sister’s name (I call her Olive sometimes), but honestly, it just looked really, really good.

Granola mountain!  This was my first time using olive oil in granola (although I have used it in blueberry muffins before and the result was delicious!), and I’d definitely do it again! It gave the granola a super rich, almost “buttery” taste that fat-free granola, or even granola made with canola oil, would certainly not have. This recipe had a bit more sugar (maybe to mask the olive-y taste?), but whatever. A crowd-pleaser for sure!

Be back soon with some more of my last-minute eats at home, including, oh, I don’t know, Teesey nachos and stuffed mochi? Oops. Gave that one away, didn’t I?

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Detox for Me, Pancakes for Family

I’m not complaining though–I’ve actually been really enjoying my detox bowls! Moving on from my attempted raw food week (BAD IDEA for the way I was feeling), my friend who’s had similar stomach issues recommended this 10-day detox cleanse. I know it’s Martha Stewart, so shoot me. Dr. Weil used to be featured in Body + Soul, so I think that gives it some credibility. :)

The detox basically consists of waking up to a cup of hot lemon water, exercise (for me, my 1/2 marathon training), a fruit smoothie or oatmeal and fruit for breakfast, a legume/whole grain/veggie bowl for lunch, a veggie/whole grain bowl for dinner, and another cup of lemon water before an early 10 pm bedtime. Ginger tea is also recommended after lunch and dinner, and snacks are options too: apples/pears + almonds (I’d use almond butter) and carrots/celery with hummus. Yes, it’s kind of restrictive (the hard part is cutting salt), but it has been making me feel better and hopefully it will hold me over until I can see a doctor!

After my 4-mile run and jump in the pool this morning, I had a raspberry-cinnamon almond milk smoothie. For lunch I had a brown basmati rice bowl with made-from-scratch chickpeas (I’ve never done that before, with the soaking and everything! except for lentils, that is…), steamed kale, and a cucumber soy yogurt sauce I concocted.

I didn’t miss the salt. I loaded my rice with turmeric, garam masala, dill, cumin, ginger, black pepper, and lemon juice. It had an incredible freshness that salty food often doesn’t have. The yogurt sauce was soy yogurt, cucumbers, cilantro, silken tofu, coriander, paprika, cumin, and lime juice. Again, it was nice and light without the salt, and all together, it was a very satisfying lunch bowl.

For dinner, I used the same rice and sauce, but had steamed white sweet potatoes and beet greens instead of the kale and chickpeas (the cleanse calls for no protein at dinner for some reason). I’ve never steamed sweet potatoes before–I was surprised how quickly they cooked!

Sure, The Love Bowl, with its salty sauce and baked tofu, was “tastier,” but I’m still thoroughly enjoying these more grounded, macrobiotic bowls, especially because I know they’re what my body needs right now!

My family however, is not on detox. Not that the Banana Cream Pancakes from Eat, Drink & Be Vegan are unhealthy–on the contrary, there’s no added sugar or fat besides the sweetness of ripe banana and the richness of coconut milk. But still, they have three things I don’t wanna eat right now: salt, sugar (the maple syrup), and gluten. However, I have made these before and can attest to the fact that they’re delicious! They fluff up beautifully and don’t leave you feeling heavy afterwards, like some carby breakfasts do.

Maple syrup waterfall. Pancake love.