The post STRAWBERRY MADEIRA DUTCH BABY PANCAKES appeared first on My Digital Kitchen.
]]>Give a sweet and delicious gift to mom by whipping up these Strawberry Madeira Dutch Baby Pancakes. It’s a cute, intimate and budget friendly way to show mom how much you care. Plus, you get to have brunch, which is the icing on the cake, or in this case, the icing on the pancake. These are dairy free and low gluten (contains light spelt flour).
Mothers Day is definitely different this year, and although last mothers day also occurred during the start of the pandemic, this year is cooped with more restrictions and amplified safety measures to curb the sudden surge of Covid-19. Although safety always comes first, it’s a little disheartening to not see my loved ones in person, and also a tad bit frustrating to start every FaceTime conversion with “how are you dealing with the new lockdown”? Or my favorite “are you getting the vaccine?”
We can only do what we can to guide us through this phase, which includes prioritizing our mental and physical health and doing things that bring us joy. I started learning the guitar, which has been a marvellous escape and also a fun and productive activity to do when I have a break from working. However, if we are being truly honest, 80% of my free time involves binge watching shows on Netflix and HBO Max.
As I said earlier, Mothers Day might be different for some, especially if you are quarantining separately. This is definitely the case for me, as my mom and myself are in two different countries. All we have is Skype, which is better than nothing! So, the plan for Mothers Day is to make these Strawberry Madeira Dutch Baby Pancakes for my mom, and “share” them with her while we have our Skype date. We’ll see how that goes 
These Dutch Baby Pancakes are my moms favourite because I made them for her a couple of years ago for dinner when she was visiting. Yup, you heard that right, dinner. It was during the time I was working on my cookbook, so between testing recipes, photography set ups and dirty dishes, I wasn’t able to plan an elegant breakfast or brunch for my mom, so I made brunch for dinner instead and it was fabulous!
Wishing all the amazing mothers a happy Mothers Day today, tomorrow and everyday.
- 3 eggs
- ½ cup unsweetened almond milk
- ½ cup light spelt flour
- 1 tbsp Madeira wine
- 1 tbsp coconut oil
- Fresh strawberries, for topping
- Optional Toppings:
- Lemon slices, for garnish
- Monk fruit icing sugar, for topping
- Coconut Whip, for topping
- Preheat the oven to 450°F and place two mini cast iron skillets, or one 9-inch cast iron skillet in the oven.
- In a blender, place eggs, almond milk, spelt flour and madeira and blend until smooth.
- Remove the skillet(s) from the oven and melt the coconut oil. Add the batter to the skillet if using a 9-inch or divide the batter between two mini skillets.
- Bake in the oven for 15 minutes with the 9-inch skillet, or 10-12 minutes if using the mini skillets.
- Top with strawberries or toppings of choice. Serve warm.
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]]>The post CHOCOLATE CHIP BANANA MUFFINS appeared first on My Digital Kitchen.
]]>With only a few days left until Halloween, get into the festivities by curling up on a dark cloudy day with these Chocolate Chip Banana Muffins, a giant cup of coffee and a dark themed novel to suit the hallow-mood. These muffins are gluten & dairy free, contain no additional added sugars, and of course, simply delish.
Oh boy do I love Halloween. It’s literally my second favorite occasion (or holiday?), with my first being Christmas. I don’t know what it is about this time of year that gets me so excited, but I’m guessing it’s the ability to escape into my childhood memories of trick or treating, haunted houses, costumes, and of course, scary movies (Hocus Pocus anyone?)
I also find that Halloween is inspired by literature, which is quite fascinating. Growing up, I read every mystery novel I could get my hands on, like R.L Stine’s Goosebumps and Fear Street, Harry Potter, and a lot of Stephen King and Edgar Allan Poe’s books. Even now as an adult, I still enjoy a good scary mystery or thriller novel, especially during this time of year. Plus when a movie is released, especially if it’s based on a book I’ve read, I get super excited and watch it 4 or 5 times, or more, because who am I kidding!?
Before I get too carried away with my deep appreciation for Halloween, I have to place the spotlight on these Chocolate Chip Banana Muffins, especially since it’s the main focus of today’s post. Other than pure deliciousness, these muffins are gluten free, dairy free and contain no additional added sugars, with the exception of the semi-sweet chocolate chips. There’s no greater joy than indulging in a treat you feel good about, especially when they are so fluffy and moist. You can enjoy these with your morning coffee, a quick grab and go breakfast treat, or anytime you want to soothe your sweet tooth. Happy Halloween!
- 2-3 ripe bananas, mashed
- 2 eggs, whisked
- ⅔ cup almond butter (or peanut butter)
- 1 ½ cup almond flour
- 1 tsp. baking powder
- 1 tsp. Baking soda
- Optional Ad-ins:
- ¼ cup dairy-free and semi-sweet chocolate chips (or carob chips)
- ¼ cup crushed walnuts, pecans or blanched almond slices for topping
- Preheat oven to 350°F and line a muffin pan with 8 parchment paper muffin/cupcake liners. Alternatively, you can use three mini 3x6 loaf pans to turn these into mini banana breads.
- In a large bowl, combine bananas, eggs and almond butter. (For a smoother texture, you can puree almond butter and bananas in a food processor until smooth, then pour it into the whisked eggs in the bowl).
- In a separate bowl, sift almond flour, baking powder and baking soda. Gently fold flour mixture into wet ingredients. Finally, fold in chocolate chips (or nuts, if using) until incorporated.
- Use an ice cream scoop or ⅓ of a measuring up and fill the muffin liners with the batter. For mini muffin pans, use two ice cream scoops per pan. Bake muffins for 20 minutes or 25 minutes if using mini loaf pans until a toothpick inserted comes out clean.Let the muffins rest for 5 minutes before consuming.
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]]>The post EARL GREY DARK CHERRY CREPES appeared first on My Digital Kitchen.
]]>For cold and snowy mornings, Earl Grey Dark Cherry crepes will definitely add a cozy delicious elegance to your breakfast table. All you have to do is eat.
I Can’t believe it’s my first post of 2019, and sure I may seem a little late in the game, but the month isn’t over yet, so I’m sure i’m safe. *wink wink*
2018 was good, it was great actually, until the last three months of the year when everything turned to dust and my life changed forever. It was rough, it was tough, and I am still recovering from it. I will share my story soon, but for now, you should let these yummy crepes give your palate a nice and warm delicious hug.
When these crepes were born, it was -21, snowing sideways, and extremely windy. I started my morning with a brief meditation, followed by a large cup of coffee and bossa nova jazz playing from my laptop. So when I was lucid enough to function, I whipped out my super fancy crepe pan and got cracking on these crepes.
What makes these crepes good? They’re light, airy, sweet enough but not too sweet and drop dead delicious. What makes them different? They’re way healthier! These earl grey dark cherry crepes are made with brewed earl grey tea, whole grain flour, organic coconut cream and dark cherries. So go ahead and continue your New Year without guilt.
- 1 cup whole grain flour (or all purpose if preferred)
- 1 cup unsweetened almond milk (or any milk of choice)
- ½ cup earl grey tea
- 1 tablespoon raw cane sugar
- ¼ cup melted coconut oil (or avocado oil)
- 2 eggs
- 1 can full fat coconut milk, refrigerated (or regular whipped cream)
- 1 tablespoon raw cane sugar
- 2 cups dark cherries, pitted
- ¼ cup dairy free chocolate, melted
- Surkin icing sugar, for topping
- Combine flour, almond milk, tea, coconut oil, cane sugar and eggs in a large mixing bowl and whisk until well combined. Place a skillet over medium-high heat and add 1 teaspoon of coconut oil. Pour ½ cup crepe batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Flip and repeat until the batter is finished.
- For the coconut cream, scoop the solid cream from the top of the cold can into a small bowl. Do not shake the can prior to doing so. Gently whisk coconut cream with 1 tablespoon of cane sugar, then fold in dark cherries.
- Top crepes with the coconut cream and cherry mixture. Fold crepes and top with dark chocolate and powdered sugar, or any other topping of choice.
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]]>The post STRAWBERRY ROSEWATER VANILLA DUTCH BABY appeared first on My Digital Kitchen.
]]>What better way to look forward to breakfast in bed than waking up to this Dutch baby pancake topped with fresh strawberries and drizzled with chocolate and honey? Well, this Strawberry Rosewater Vanilla Dutch Baby is reason enough to look forward to beautiful sunny Saturday morning. Plus, it’s gluten free, dairy free and packed with protein!
Every time the weekend rolls around, I always look forward to creating an amazing breakfast or brunch platter. A yummy spread of waffles, pancakes, lots of fresh fruit, whipped cream, yogurt, eggs, avocado, mimosas, coffee and someone stop me before I keep going on and on. I mean, weekend breakfast or brunches are literally a thing I look forward to, because not only does it start your weekend off right, but it also creates a perfect Instagramable post, #brunchgoals.
Although this amazing breakfast spread sounds super grand, there’s only one tiny little hiccup, I live on my own in a small but lovely one bedroom-ish apartment, (I say “ish” because the only thing separating my bedroom from the rest of my apartment is a sliding door). So, with that being said, it wouldn’t be a good idea to create a big breakfast/brunch spread just for myself, although it is tempting…or maybe I should have a brunch party and invite all my hungry friends. I think that sounds like a better idea, done!
However, just because I’m not doing a grand breakfast spread doesn’t mean I can’t have a perfect Instagramable breakfast for one, and that’s where this Dutch baby come in. The addition of the rosewater was just perfect! The floral flavors from the rosewater combined with the fruitiness from the strawberries and the vanilla was just…everything. Then, drizzle some dark chocolate on top and finish it with a splash of honey? Come on, it’s only fair to say that I won breakfast with this strawberry rosewater vanilla Dutch baby! Oh, and for those of you who aren’t familiar with what a Dutch baby is, it’s basically a large crepe that you bake in a skillet. This Dutch baby is light, packed with protein, low sugar, yields about 2 servings, and of course, delish!
Don’t forget to tag @mydigitalkitchen or #mydigitalkitchen on Instagram or leave a comment below or on my Facebook page when you try this recipe. I’d love to see what you come up with!
- ½ cup brown rice flour
- *1 scoop vegan protein powder (I used Garden of Life Vanilla protein)
- ½ cup unsweetened almond milk
- 2 large free run eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons rose water
- ½ teaspoon sea salt
- 1 teaspoon pure coconut oil
- 1 cup organic fresh strawberries, diced
- Raw honey, dark chocolate, or jam for serving
- Place flour, protein powder, milk, eggs, vanilla, rosewater and salt in a blender and blend for about 10-15 seconds. Let the batter rest for about half an hour in the blender.
- Meanwhile, preheat your oven to 425°F and place your oven safe skillet in the middle rack to warm up. Take half of your strawberries and chop them up. When the batter is ready and skillet is warm, remove the skillet from the oven and add coconut oil until it spreads and lightly sizzles. Place diced strawberries in the skillet and gently pour your batter until all the edges are covered.
- Bake the Dutch baby for 15-20 minutes until puffed and light brown. Top with remaining strawberries, dark chocolate and honey or topping of choice. Serve hot.
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]]>The post RUSTIC MULTIGRAIN PROTEIN BREAD appeared first on My Digital Kitchen.
]]>Bring the classic French boulangerie to your kitchen! This Rustic Multigrain Protein Bread Is all you need to get your carbs without the guilt!
For the love of bread! Ever since I started baking professionally, I’ve always dreamed of owning my own patisserie. Because of my love for desserts, this seemed like a reasonable dream, and it’s still a deep desire of mine. However, I also love bread, and until last year I didn’t even know what a boulangerie was! Even though I have been to a few because we have a lot of them here in Toronto.
For those of you who are curious, a boulangerie is a bakery that specializes in several varieties of baked bread, while a patisserie specializes in desserts. Both are right up my alley because I love bread and I love sweets. We all know the stigma that comes with bread especially when you’re trying to lose weight or even incorporate a healthier diet into your lifestyle. Bread =carbs, carbs=weight gain.
No guys, you do not need to torture yourself if you love bread as much as I do. Carbs can be good for you and can also help you with your weight loss goals, as long as you are consuming the right type of carbs, such as complex carbs. Our bodies actually benefit from the right carbohydrates because they are high in fiber, and fiber cleans out your colon, flushes out fat and aids in digestion, which are all essential for weight loss. When it comes to choosing healthier breads, here are a few things to look out for:
- Make sure it says 100% multigrain, not whole wheat. Some breads that contain “multigrain” usually have trace amounts of white flour in them, and with whole wheat breads, you’re not getting enough fiber or protein.
- Read the ingredients carefully before buying. If you see an ingredient that you don’t understand, like “propionate” do your research so you have a solid idea on what you’re purchasing.
- Be cautious when selecting gluten free breads. A lot of gluten free breads are made with refined white rice flour, and even if some contain brown rice flour or whole grains, they usually contain high amounts of sugar like brown rice syrup. the absence of gluten makes the bread quite bland, so sugar and other additives are sometimes added to enhance the flavor.
- Fresh is best, but organic also works. You don’t have to buy organic breads if you don’t want to, but some brands that produce organic breads usually use the best quality ingredients. Sometimes they are also allergy friendly for those with food intolerances. One of my favorite brands is Silver Hills Bakery. You can also purchase your bread from a trusted bakery, or you can make your own bread! It’s not as time consuming as you will see in the ingredients below, and it can also be fun. Plus, if you have a bread maker, you can let it do all the work!
- 3 cups whole spelt flour
- 1 ½ teaspoon sea salt
- ½ teaspoon instant yeast
- ¼ cup whole flax seeds
- ¼ cup hemp seeds
- ⅓ cup rolled oats
- 2 tablespoons quinoa
- 1 ½ cups room temperature water
- In a large mixing bowl, whisk flour, salt, and yeast together until mixed. Stir in water until a thick dough forms. Finally, stir in flax seeds, hemp seeds, oats and quinoa. Your dough will be sticky and that’s fine. Cover the mixing bowl with a cloth or plastic wrap and let it sit at room temperature for 12 hours.
- After the bread has doubled in size, preheat the oven to 450°F and line a cast iron or ceramic pot with parchment paper. Gently scrape the dough from the bowl into the pot. Sprinkle some flour on the dough. Cover the pot and bake for 30 minutes. Remove the lid and bake for another 15 minutes. When ready, remove from the oven and let it cool. Slice and enjoy!
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]]>The post LIEGE LAVENDER WAFFLES appeared first on My Digital Kitchen.
]]>We all take a short mental trip to Belgium whenever we have waffles for breakfast. With these Liege Lavender Waffles, you could have a more authentic and healthy waffle experience!
Boy has it been an insane couple of weeks. With trying to expand my catering business, keeping up with my blogging and also working on my cookbook, it’s hard catching a break. Even the past 48 hours feels like 5 hours. Sunday feels like it was yesterday, and lately when I go to bed, it feels like I’m taking a nap. Not sure if this good, bad, or normal, but I could definitely use a break, or even better, a vacation!
When I made these liege lavender waffles, I honestly didn’t expect anything magical. Sure, I figured they would at least turn out good like the regular waffles I’ve made in the past, but I didn’t think they would turn out quite different from what I’m used to. Well, the change was wonderful! And worth the extra effort, because I won’t sugar coat it, these waffles require a bit of effort and patience. If you’re hungry and in a hurry, I would recommend making regular waffles and saving this recipe for another lovely morning after you’ve had a cup of tea or coffee!
If you’ve never heard of liege waffles, which basically are authentic Belgian waffles, then you’re probably curious about what makes them so unique. Well, let me fill you in! Typical Belgian or regular style waffles contain basic ingredients like flour, sugar, baking powder, milk etc. However, they key ingredients that make liege waffles stand out from other waffle recipes is the addition of yeast and pearl sugar. The yeast creates a bread like soft texture, while the pearl sugar adds a sweet crunch. Basically, think of these waffles as a breakfast dessert.
Since this is a healthy food blog, I made some substitutions to cut down the extra calories, while adding other ingredients like lavender to jazz things up a bit. If you don’t have any lavender, buy some! I’m kidding, you could omit it and use vanilla or almond extract. I also used a keto brown sugar alternative (you ca get it on Amazon) instead of pearl sugar because for starters I couldn’t find it at the grocery store, and I wanted to cut down the extra sugar. You could also use coconut brown sugar if you have it in your pantry. Since pearl sugar gives the waffles a sweet crunch, I added blanched almond slivers to the batter instead! I also used pure coconut oil instead of butter to make it dairy free, and light spelt flour because its low in fat and high in protein! Cheers to the weekend!
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon coconut palm sugar
- ¾ cup lukewarm almond milk
- 3 egg whites
- ½ cup melted coconut oil
- 1 teaspoon lavender extract (optional)
- 3 cups light spelt flour
- ½ teaspoon sea salt
- ¼ cup keto brown sugar alternative
- ⅔ cup blanched almond slivers
- Add yeast and coconut palm sugar in warm almond milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15-20 minutes until the yeast softens and begins to foam.
- Whisk the egg whites, melted coconut oil, and lavender extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, then make a hole in the center of the batter. Pour the egg mixture into the hole, then stir in the flour mixture until a soft dough forms. Cover with plastic wrap or a cloth and let rise in a warm humid place until doubled in volume, about 30-40 minutes. Gently mix in the keto brown sugar and almond slivers until incorporated.
- Preheat a waffle iron according to the manufacturer's instructions. Lightly grease the iron with oil.
- Place a baseball-size ball of dough on the preheated waffle iron. Cook the waffles until golden and crisp, about 1-2 minutes. don't cook for longer or the waffles will burn. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving. Serve with berries, extra and/or topping of choice.
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]]>The post BERRY RICOTTA BLENDER PANCAKES appeared first on My Digital Kitchen.
]]>Because pancakes are amazing and should forever be a breakfast favorite, make them more fun by trying these Berry Ricotta Blender Pancakes. They are low fat, gluten free and so fluffy that you may have a hard time putting the fork down.
So I know this isn’t a fashion blog, but I absolutely had to share the shopping adventure I had over the weekend. Recently, Zara had a grand opening at the mall close to where I live in the city. Now for those who don’t know me, I’m obsessed with all things Zara. From their fall to their spring collection, occasional winter pieces and even their summer releases. Let’s just say I’m always at a Zara location or browsing their online store at least once every couple of weeks.
After my cousin and I had lunch on Saturday, we decided to walk around the mall while catching up on some girl time. That’s usually code for girl gossip by the way. While walking, we stumbled on a newly opened Zara store. So we decided to walk in just to check it out and I don’t know, “embrace the ambience” or whatever. Now I was dead set on not making any purchases because I promised myself that I would be good this year and just stick to what I had in my closet. Well, that didn’t last long when I came across this burgundy beauty.
I live for fall and winter coats; I’m not kidding, I have one coat in almost every color and style because I believe coats are timeless pieces that can transform your look to whole new level. As long as it’s the right fit of course. I tried it on, fell in love, felt guilty for falling in love with it, bought it, still felt guilty, then suppressed my guilty feelings with Pinkberry. Problem solved! Now I have a burgundy coat added to my coat collection. Yay!
Anyways, I digress. These pancakes were by far the best pancakes I have ever made. For starters, I never figured that ricotta cheese would work so well with pancake batter! Plus, when its low fat and also gluten free, you basically win at breakfast. These yummy berry ricotta blender pancakes were made with my Vitamix Ascent series blender.
- 1 cup low fat ricotta cheese
- 1 cup gluten free oat flour (or brown rice flour)
- ½ teaspoon baking powder
- 1 tablespoon cane sugar
- A pinch of sea salt
- ½ teaspoon pure vanilla extract
- ¾ cup unsweetened almond milk
- 2 eggs
- Coconut oil for cooking
- Berries for topping
- Place ricotta cheese, oat flour, baking powder, sugar, salt, vanilla, almond milk and egg in a blender and blend on low speed until smooth. Pour batter into a large bowl and a place a skillet over medium high heat. Add 1 teaspoon of coconut oil to the skillet and measure about ¼ cup of the pancake batter. Flip the pancake once edges begin to brown and bubble. Repeat until batter is used up.
- Stack your cooked pancakes and top with berries, light whip cream, pure maple syrup or any topping of choice.
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]]>The post BRUNCH OMELET BISCUIT BOWLS appeared first on My Digital Kitchen.
]]>My Brunch Omelet Biscuit Bowls are gluten free, high in protein and perfectly fun size!
Happy hump day guys! I know it may feel like I have been MIA for a while and I do apologize for that. With growing my catering business and blogging my healthy recipes for your lovely faces, life got a little overwhelming. But no matter how busy it gets, I’m always going to be here for you guys!
So I’ve actually made this recipe many times before. Truth is I was going through some of my older recipes and I stumbled across my original Omelet Quiche Bowl recipe I posted over 4 years ago. The first thing that went through my mind was “holy cow how embarrassing are my old photos?” and and then I thought to myself “time heals all bad photos, plus it still looks delish!” the one thing I do enjoy about making these biscuit bowls is how easy and versatile they are (I guess that’s two things) but you get the idea.
Either way, these brunch omelet biscuit bowls are a healthy and delicious fun size option to add to your breakfast or brunch menu. So in the famous words of Porky Pig….
For now at least
- Recipe for Crust:
- ¾ cup almond flour
- ⅓ cup brown rice flour
- 1 teaspoon organic baking soda
- ½ teaspoon sea salt
- 1 organic cage free egg
- 3 tablespoons olive oil
- Filling:
- 4 whisked organic cage free eggs
- ¼ cup chopped spinach
- ½ tsp diced red onions
- Pinch of sea salt and black pepper to taste
- Diced green onions for topping
- Preheat oven to 350 degrees F.
- Combine crust ingredients in a medium bowl and place in a non stick greased muffin pan.
- Make a shallow hole in the crust to create a space for the filling and bake for 10 minutes.
- Combine the filling ingredients together and gently pour into the crust cups.
- Place the biscuit bowls back into the oven and bake again for 15-20 minutes, or until the eggs are fully set. Serve when ready.
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]]>The post MUSHROOM EGG BREAKFAST HASH appeared first on My Digital Kitchen.
]]>With only five days until Christmas, some of you may be looking for recipe ideas to add to your breakfast menu for the holidays. This Mushroom Egg Breakfast Hash is a healthy and easy dish you can make on Christmas eve, Christmas morning or any day of the week!
I can’t believe Christmas is only a few days away! Luckily I’ve gotten all my shopping done and my Christmas eve dinner recipes lined up! This will be my first time hosting a Christmas eve dinner and I couldn’t be more excited. Since it’s going to be my first time hosing a Christmas eve dinner, I decided to keep it small and simple. When you live in a one-bedroom condo, its always tricky getting creative with space. Luckily for me my condo fits a dinning table fit for four people! Finally, I get to use all my festive table cloths and silverware. Since I’m spending Christmas and boxing day with my family in Kitchener, I’m keeping my Christmas eve menu on the smaller side. Let’s face it, 3 days of over-eating might put me in a food coma and we can’t have that!
Although I wouldn’t be making this mushroom egg breakfast hash on Christmas eve, I encourage you guys to consider making this for breakfast if you’re looking for something healthy, easy and quick. I mean I would love to make these again on Christmas eve, but I’m hosting a small dinner so this breakfast hash wouldn’t quite fit into my theme. But hey, you could eat these anytime you’d like! After all there aren’t any serious rules when it comes to food. It just has to taste good, and in my books, also good for you! The servings from this mushroom egg breakfast hash also yields a decent serving for 4 to 5 people. So go ahead and get crackin!
Ingredients:
5 peeled red or white potatoes, chopped
1 pound sliced cremeni mushrooms
6 cups baby spinach
8 large eggs
1 large white onion, chopped
1 jalapeno pepper, chopped and seeds removed
2 small sliced tomatoes
½ cup rice milk
¾ cup shredded cheese (any cheese of choice)
salt and pepper to taste
3 tablespoons olive oil
Directions:
1. Preheat your oven to 350 degrees F. and lightly grease a casserole dish with olive oil. Set dish aside.
2. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté onions and mushrooms until fragrant. Add in spinach, tomatoes, jalapeno, salt and pepper and sauté until spinach is withered. Remove from heat and set aside.
3. Coat chopped potatoes in salt, pepper and 2 tablespoons of olive oil. Place coated potatoes in the casserole dish. Top the potatoes with the mushroom spinach mixture until all the edges of the pan are coated. Crack eggs on top of the mushroom spinach mixture. Finally, top with milk and shredded cheese.
4. Transfer the casserole dish into the preheated oven and bake for 18-20 minutes. Serve when ready.
Note: I recommend cutting the potatoes into very small cubes before putting them in the casserole dish. This will make the potatoes bake properly!
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]]>The post CARROT CAKE PANCAKES appeared first on My Digital Kitchen.
]]>The holiday festivities continue with these Carrot Cake Pancakes. These were made with whole wheat flour and topped with Greek yogurt frosting to give this holiday favorite a healthy twist!
Although I made carrot cake bars a while ago, I decided to make them into pancakes as a great holiday twist! Now you can enjoy carrot cake for breakfast! Christmas is only a week and a few days away and I couldn’t be more excited. Finally, I was able to get all my Christmas shopping done as well as more holiday recipes lined up for you guys! My week has literally been filled with Christmas parties, gift exchanges, holiday baking and non stop Christmas music on the radio. It’s also been snowing a lot so the season is shaping up beautifully.
These carrot cake pancakes are perfect for those cold snowy mornings. The inspiration to make these pancakes came about because of the snow storm we got a couple nights ago. When I woke up the next morning, I loved how pretty it looked outside! The snow on the tree branches and streets officially kick started our first snowfall of the year! Now don’t get me wrong, I don’t like the cold, I actually hate it. But, I love snow because of the mood it sets. It makes everything look so pretty and calm! As I am writing this, it is snowing outside and the snow is coming down hard! Which kind of sucks for those who are driving. Anyways before I go off topic, my point is these snowy carrot cake pancakes represent the beauty of winter during the holidays. At least I hope It does!
When I decided to make these pancakes, I figured I’d make a few modifications to this recipe just to give you guys a healthier option. I substituted all purpose flour for organic whole wheat flour and also substituted the cream cheese frosting for fat free Greek yogurt. I encourage indulging occasionally over the holidays, but for those of you who would prefer do indulge a little less like I do, these carrot cake pancake pancakes are right up your alley!
Ingredients: Yields 3 servings
1 ¼ cup organic whole wheat flour (or regular whole wheat flour)
¼ cup chopped roasted pecans
2 teaspoons baking powder
¼ teaspoon sea salt
1 teaspoon ground cinnamon
Dash of cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
¼ cup light brown sugar
1 to 1.5 cups unsweetened almond milk (or any dairy free milk of choice)
1 ½ teaspoons pure vanilla extract
2 large eggs, beaten
2 large carrots, peeled and grated (not shredded)
Coconut oil or coconut spray for frying
1 cup fat free vanilla Greek yogurt
Maple syrup and icing sugar for topping (optional)
Directions:
1. Combine flour, pecans, baking powder, salt, cinnamon, cloves, ginger and nutmeg in a large bowl. In a separate bowl, combine brown sugar, milk, vanilla, eggs and grated carrots. Fold in the flour mixture into the rest of the ingredients until you form a batter. If your batter is too thick, add more milk until you get the consistency you want.
2. Heat a skillet over medium-low heat and add 1 tablespoon of coconut oil. Alternatively, you can use cooking spray. Add half a cup of the pancake batter into the skillet and fry both sides until cooked. repeat the process until the batter is finished.
3. When ready, frost your pancakes with Greek yogurt and serve with toppings of choice.
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