I had to repeat yesterdays toast. The crunch + the creaminess + the flavor - like I said…this will send your mouth into a pleasure frenzy. Along with a PURPLE monster!
Toast: almond butter + coconut butter + Heather’s jam
- 1 packet goji berry Amazing Grass
- 2T coconut milk
- 1/3c plain greek yogurt
- 1 small banana
- 1/2c blueberries
- 1/3c almond milk
After seeing Katie’s giveaway for Artisana products, I knew I had to enter. The requirements were to come up with a pancake recipe and blog about it. For some reason Indian infused pancakes came to mind! I had no idea where the idea came from but I was determined it was going to work out. Here we goooooooooo :)
I didn’t only want to make pancakes for a delicious filling to put inside of them. Hmmm…what to use? I threw in a slew of ingredients, gave the veggies a rough chop + threw them in the food processor. [recipe at the end]
sweet tater + chickpeas + spinach + curry + turmeric + garlic powder + onion + ginger + salt + pepper + cayenne
Something tasted a bit off. Then I added tahini + a little honey drizzle and it all came together. YAY :) I was planning on cooking this mixture in a saucepan, but it was now time to figure out a pancake recipe! I was having quite a bit of fun, and Ann came over to do laundry before her trip to Europe, so she was my taste tester for the day. I warned her I had NO clue WHAT I was doing!
The beginning of a HUGE mess that I made. p.s. curry + turmeric stain, everything!
Filling mixture cooking on the stove…
Now I couldn’t just make up a pancake recipe because I wasn’t sure of proportions of how much flour/liquid/baking soda etc. I checked out this recipe on All Recipes for Wheat Germ Pancakes. Then, I completely changed everything…muahahaha ;)
What’s in the mix?
- coconut oil
- coconut milk
- whole wheat pastry flour
- greek yogurt
- wheat germ
- black pepper
- baking soda
- flax egg
I was thinking I wanted to make them vegan, so I subbed out the real egg for a flax egg replacement. However, I am completely silly and FORgot that I put in Oikos yogurt. Umm, not vegan! hehe
With no “real” egg they kind of fell apart :( BUT they tasted AHmaaaaazing. No joke. The flavor was spot on. It still tasted like a pancake and was in no way overwhelming with curry flavor. The coconut oil + milk gave it a little bit of sweetness. This was GOOD. However, I had to add an egg, which probably ended up in me also over-mixing the batter. Pancake batter is usually mixed until just combined. I’m sure there is a good vegan pancake recipe out there, however, this one just didn’t seem to adjust well with the fake egg.
If you don’t have a griddle, I suggest only making 1 pancake at a time. I was having problems with trying to do two at once. This made the whole process take sooo long. Pancake tip: I put the oven on warm and lined a pan with foil to put the pancakes on after each was done.
Yes, I used a fish turner to flip my pancakes…so what?
Done and all roLLed up! I LOVE how the batter turned orange/red when it cooked. It must have been from the turmeric? I also concocted a syrup to go on top. It consisted of maple syrup + coconut butter + coconut milk
These were DEEvine. Ann said that she definitely felt like she was eating an Indian dish and that it was something she could eat for breakfast OR dinner. It was sweet + savory but not too much one way or the other. I realllllly liked the pancakes. NOM!
What time is it? Yoga time :) I took the day off from cardio. It was soooo sunny and nice outside, about 55*, but my feet needed a rest. I iced a few times and felt like I needed a good long stretch. It took me until 6:30 to have the motivation to bust it out though ;) Totally worth it!
Our bar/reading/yoga/fireplace room :) It’s my favorite except that all the windows make it freeeezing. Hence the space heater for a good hot yoga workout. I did the 30min $1.99 Hip Opening Flow #4 from yogadownload.com. It was awesome!! Just what I needed. I recommend it to any + all runners. I always have problems with my hamstrings and hip flexors being tight and stretching alone cannot fix it. Give this a try!
After yoga I hit the showers and then Chris and I went out to dinner. We tried out a local sushi place, Izakaya Den, that we haven’t tried. We realized we hadn’t been out to dinner by ourselves in a long time..it was nice :) I made the conscious decision to not take my camera. I just felt like I needed a break and left it at home. As soon as I got there I was mad about that, hehe. It was such an awesome restaurant with really great decor and the food was fab. Oh well! It was just almost weird to not be taking photos!!
Curry Infused Pancakes [serves 4 ~12 medium pancakes]
- 1 egg
- 3/4c whole wheat pastry flour
- 2T coconut oil [melted]
- 1/2c coconut milk [not low-fat]
- 1/2c greek plain yogurt
- 3/4c water
- 1t baking soda
- 1/4c wheat germ
- 1/4t salt
- 2t curry
- 1t turmeric
- ~1/8t black pepper
- Mix dry ingredients in a medium sized bowl.
- Combine wet ingredients and whisk until well mixed.
- Add wet to dry and stir until just combined.
- Cook in a greased pan or griddle. I used a 1/4c measuring cup to scoop out the batter.
Curry Infused Pancake Filling
- 1c sweet potato
- 1c cooked chickpeas
- 1/2 small onion
- 2c spinach
- 2t curry
- 1t turmeric
- 1/4t ginger
- 1/4t salt
- 1/8t black pepper
- 1T tahini
- 1t honey
- Rough chop veggies and put all ingredients in a food processor. If you have a small processor you might have to do it in 2 batches.
- Process until thoroughly combined. If it seems really dry add 1/2T tahini or olive oil
- Cook over low heat for 10min, while cooking pancakes.
- 1T maple syrup
- 1T coconut butter
- 2T coconut milk
- Heat and top on pancakes.
Off to bed for this chica. I think we’re hitting up the mountains tomorrow!! Don’t forget to enter the ridiculously awesome Amazing Grass giveaway!!! It will be ending at 5PM Mountain time and I will announce the winner tomorrow evening. I also wanted to let everyone know that the giveaway is for US readers only. Sorry!!