Vegan Gluten free Protein Pancakes


Lately I’ve been getting my workouts in early, and I’m usually starving by the time I get home.  These pancakes are the perfect post-workout snack to satisfy your hunger and give you the protein your body needs. 

Vegan Gluten free Protein Pancakes
makes 5- 5inch pancakes (which is enough to share, or freeze half for another day)

1 banana- mashed
1 cup almond or soy milk (original or vanilla)
1 cup gluten-free flour
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 Tbs cinnamon
1 scoop plant-based protein powder (Vega French vanilla is awesome)
Fruit of your choice (optional- I like blueberries in mine)
agave or maple syrup for topping

Mix mashed banana, milk, and vanilla together.
Add in baking soda, baking powder, cinnamon and protein powder.  Last add in flour.  Stir until combined well with no lumps.  Mix in fruit if you want.

Spray skillet with olive oil spray. Heat the skillet on medium to high.  Pour about ½ cup of batter on to skillet at a time.  When the top and sides start to bubble slightly. Flip and cook evenly.

Enjoy your pancakes topped with nuts, berries, or other fruit, and a dollop of syrup.

Since I typically am the only one eating these, i go ahead and make pancakes using all the batter, and store them in a zip-lock and put in freezer for later in the week.  Later reheat them by popping them in the toaster or mini oven. 


Vegan French Toast

Vegan French Toast for 2

frenchtoast2Loaf of your favorite vegan bread (I used ciabatta), cut into slices
1 cup almond milk
1 Tbs nutritional yeast
2 Tbs flour (I used oat flour)
1 Tbs maple syrup
1 Tbs cinnamon
dash of nutmeg
pinch of salt
Olive oil spray for pan

1. Whisk together milk, nutritional yeas, flour, cinnamon, nutmeg, and salt, until combine well.
2. Using a small, shallow, flat Pyrex dish, pour half of mixture into dish.  Piece by piece dip slices into the mixture, and flip, allowing the liquid to coat the front and back of bread.
3. Spray pan with olive oil spray.  On med-high heat, place dipped bread on pan, and cook for a few minutes until slightly brown on each side.

4. Serve with fruit, and more syrup!

french toast

Chocolate Chip Walnut Banana Muffins

Chocolate Chip Walnut Banana Muffins
(makes 2 dozen, or 12 regular size and 24 mini muffins)
4 ripe bananas, mashed
2 cups gluten free flour (Bob Mill’s)
1 cup raw sugar
½ cup natural applesauce (no sugar added)
¼ cup canola oil
3 egg replacement “eggs” (I use Enger G)
1 tsp baking soda
1 tsp baking powder
1 Tbs Cinnamon
pinch of salt
hand full of vegan chocolate chips (optional- to you liking)
crushed Walnuts (optional)

Preheat oven to 350.  Spray muffin pans with olive oil or baking spray.
In large mixing bowl, mash ripe bananas.
In separate small bowl, prepare the egg replacement and let sit for about 5 minutes to set up
Add in sugar, oil, and apple sauce to large mixing bowl.  Combine well.
Next add in baking soda, baking powder, salt, and cinnamon.  Pour in the “eggs”.
Sift in the gluten free flour, 1 cup at a time, and stir well.
Finally add in chocolate chips or nuts to your liking.

Baking mini muffins for 10 minutes, or until toothpick can be inserted in center and comes out clean.  Bake large muffins 18-20 minutes.

Vegan Apple-Cinnamon Coffee Cake


Crumble (layer and topping)
½ cup brown sugar
¾ cup all-purpose flour
5 tbs vegan butter (earth balance)
3 Tbs ground cinnamon
½ cup walnuts, chopped

2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 Tbs cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp all-spice
1 cup almond milk
1 tsp apple cider vinegar
1 ½ cup apple sauce
1/3 cup oil
½ cup brown sugar
¼ cup granulated sugar

½ cup powdered sugar
2 Tbs almond milk
1 tsp maple syrup
1 tsp vanilla extract

Preheat oven to 350.  Oil a glass baking pan.

To make topping: mix flour, brown sugar, cinnamon, and pecans.  Stir in butter with fork or your fingers, until the mixture looks crumbly.

For cake: sift flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice.  Wisk in the milk and ACV, then stir in apple sauce, sugar, and oil.

Spread half of the batter into pan, top with a  thin layer of crumble.  Pour in the remainder of the batter and spread evenly.  Finally top with rest of crumble and any additional walnuts.

Bake for 50 minutes, remove from oven and let cool on wire rack.  Once cake has cooled about 10 minutes, drizzle the glaze on top of cake.