Although it is already more than half way through the first month of the year, I have yet to say a very belated ” Happy New Years!”. For the last week of December I was in St. Louis, Missouri for a conference called Urbana. It is a conference held every few years in the US with focus on world issues, missionary work and the empowering of college students. We heard the testimonies from speakers, the incredible stories they shared and met many new friends. On the last day of the conference, we counted down and celebrated the new year. Immediately after we boarded the coach bus and left for the ride back home to Toronto.
On another note, I love having pancakes for breakfast. The latest one includes banana, brown rice flour, lentils to Colourful Palate’s vegan banana oatmeal recipe. Don’t be appalled it’s a winner. Lentils add some extra fibre and protein value. It cooks quicker and no more worrying about a gooey inside. I wanted something more filling than the banana walnut pancake.
If you are like me, pancakes can be tricky to make because I worry about browning. I’m troubled when bubbles do not emerge, I flip them too early which causes the inside to be incompletely cooked and sometimes it rips, and then I have to flip them over and over again. It’s a mess. And for that, this recipe is fool-proof!
Brown Rice Flour Banana Pancakes with Lentils
Yield: 14-16 pancakes
1 1/4 cup oats
1/2 cup brown rice flour
1/4 cup bran
2 tsp baking powder
pinch of salt
1 1/2 cup almond milk/ or non dairy milk
2 ripe bananas, medium size
2 tsp vanilla
2 tsp cinnamon (halve if you do not love cinnamon)
2 tbsp agave (or honey)
1/4 cup cooked lentils
1. In a processor or blender, all ingredients until smooth. Be careful not to over-blend.
2. In an oiled skillet over medium-low heat, pour the batter in 1/3 cup portions. Cook for a few minutes or until the sides of the pancakes are golden-brown. Flip when they are ready.
* You can also drop a handful of chocolate chips or frozen berries while they are cooking.
Any left overs can be frozen and eaten another time. No defrosting needed, just pop them into the toaster and they will be ready for you.
Peanut butter “fudge” is a healthier alternative for topping pancakes. This picture is what is left of my adaption from Tara Stile’s almond butter fudge recipe. I warn you, they are dangerously addictive. The recipe is easy to play around with, you can add more coconut oil for a harder texture or use more peanut butter to make it more fudgy.
Peanut Butter Fudge
4 tbsp peanut butter
2 tbsp honey, melted
2 1/2 tbsp coconut oil
pinch of salt
pinch of cinnamon and cocoa powder
2 handful raisins
1. Mix everything together, pour into a container. You can line the container with plastic wrap for an easier clean up.
2. Refrigerate for about an hour. Cut into squares and enjoy.
A few weeks ago at church, we brought up an interesting topic about new years resolution trends. I am passing them on here because I find it very interesting and helpful to put some of our goals into perspective. Here are some interesting facts from the Journal of Clinical Psychology (University of Scranton) :
-the top 10 resolutions of 2012 were
- lose weight
- get organized
- save money
- enjoy life
- stay fit & healthy
- learn something exciting
- quick smoking
- help others
- fall in love
- more time with family
I am still in the process of forming my list, and these facts make me question how I can make my resolutions more special. What are some of your resolutions you made that are not on this list?