Cranberry-Orange Pancakes w/ Cranberry-Maple Syrup
Cranberries and oranges are two fruits which work very well together. The sweetness of the orange balances the slightly tart impression of the cranberry, leaving a rather pleasant taste.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, thawed
- Cranberry-Maple Syrup
Directions
- Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
- Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.
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Source:My Recipes
Pumpkin Pie Vegan Overnight Oats
Overnight oat meal is a simple and quick way to have a heart-healthy breakfast before the rush to work begins. There really is nothing like a pumpkin pie early in the morning. Regardless of your temperature preference, with this recipe you won't feel bad about eating the whole thing...nor will you crash from an intense sugar rush!
Ingredients
- 1/3-1/2 cup oats
- 1.5 tbsp chia seeds
- 1/2 tsp pumpkin pie spice
- 3/4 cup Almond Milk
- 1/2 tbsp pure maple syrup
- 1/3 cup canned pumpkin
- Walnuts (topping)
- 1/2 tbsp pure maple syrup (topping)
- Raisins (topping)
Directions
Mix the oats, chia seeds, and spices in a small bowl. Now add the Almond milk and maple syrup and whisk until mixed. Add in the pumpkin and whisk again until fully incorporated. Place in the fridge for at least 1 hour or overnight. Top with raisins, walnuts, and maple syrup and enjoy your creamy pumpkin pie oats!
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Source:Oh She Glows