Showing posts with label carrot cake waffles. Show all posts
Showing posts with label carrot cake waffles. Show all posts

Wednesday, March 25, 2015

Save time and money with this quick breakfast tip


An easy way to save money on breakfast is to eat pancakes/waffles instead of cereal. To make this easier you can premix multiple batches of the dry ingredients and store them in zip lock bags or mason jars in your pantry so they are ready to use in the morning. Simply leave a post-it note on the back of pantry door, a piece of masking task on the mason jar or just write on the bag stating the remaining wet ingredients to add.


 Another way to save time and money is to make a double batch and put the leftover raw batter into the refrigerator to use the next day. I even leave the scoop right in the bowl to decreased dishes. Just don't stir the batter the next day or you will end up with flat pancakes.


Another time saver: Use a griddle to make multiple pancakes at once.

Don't like pancakes or waffles? That is because you haven't tried these chocolate pancakes with strawberry sauce (think chocolate covered strawberries!). The strawberry sauce is really what makes them special!

We have found that our favorite pancakes are nontraditional pancakes such as our Chocolate Pancakes, Carrot Cake WafflesZucchini Pancakes and Pumpkin Pancakes.

Heart Healthy Recipe


These chocolate pancakes are great for breakfast or dessert! Click here for the recipe.





Healthy Chocolate Pancakes/Waffles with Strawberry Sauce or Chocolate Syrup
Author: Dr. Janet with modifications from Practically Frugal Family
Click here for a printer friendly PDF
Servings: 8
This chocolate pancake/waffle is great for breakfast or dessert! For breakfast I would recommend reducing the brown sugar and chocolate chips  and topping with strawberry sauce or applesauce to make it healthier. Although these pancakes have more sugar than a normal pancake I don't feel too bad eating them because I don’t use maple syrup (aka pure sugar). And for dessert pancakes, if you have a sweet tooth like me, I recommend adding a little more chocolate chips and a scoop of ice cream.
Ingredients:
Pancake/Waffle Mix:
  • 1 ½ cups whole wheat flour (healthy upgrade: replace up to ¾ cup with old fashion oats)
  • ½ tsp baking soda
  • 1 ½ cup milk, almond milk, rice milk, etc
  • ½ tsp apple cider vinegar
  • 1/3  cup unsweetened cocoa powder
  • ¼ cup semi sweet chocolate chips (⅛ cup for healthier breakfast; ⅓ cup for rich dessert option)
  • 1/3 cup brown sugar (can reduce and replace all or some with sucanat for a healthy upgrade)
  • ¼ cup oil (we use coconut oil; healthy upgrade replace with applesauce = makes a denser pancake but tends to stick to the pan more; I like the dense applesauce version the best but John likes the fluffy oil version better)
  • ½ tsp vanilla extract
  • ¼-1/2 cup boiling water (or coffee - we have not tried it but we assume it would be good!)
Strawberry Sauce (Breakfast)
  • 1lb fresh or frozen strawberries (or more)
  • 1-1.5 Tablespoons sugar of your choice
Chocolate Syrup (Dessert)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup pure maple syrup
  • 1/8 cup milk, almond milk, rice milk, etc
  • ½ tsp vanilla extract
Directions:
Pancakes:
  1. In a small bowl, whisk together milk and vinegar and let mixture stand for 10 minutes.
  2. In a medium size bowl, mix together the flour and baking soda and set aside.
  3. In another small bowl, combine the cocoa powder and chocolate chips and add ¼ cup of boiling water (or coffee). Mix chocolate mixture until a smooth consistency (add more boiling water as needed).
  4. Whisk the soy milk mixture into the chocolate mixture. Whisk in the brown sugar, oil, and vanilla. Slowly, whisk in the flour mixture.
  5. Heat a large greased pan/skillet/waffle iron on medium. Cook pancakes until the pancake batter is not gooey and the both sides of the pancakes are slightly dark brown.
Strawberry Sauce:
Slice fresh strawberries into a bowl and sprinkle with sugar. Allow to rest and become juicy before serving. If using frozen strawberries, place strawberries and sugar in a blender and blend until smooth.
Chocolate Syrup:
In a small pot, whisk together cocoa powder, maple syrup, milk, and vanilla over medium until a smooth consistency. Keep the syrup warm until the pancakes are ready to be served with a drizzle of chocolate syrup!
Optional: Top with sliced strawberries and/or dust with powdered sugar for an added touch.
Dessert version: spread a layer of peanut butter on waffle, place a scoop of ice cream on top and drizzle with chocolate sauce! YUM!

Soaking version (Healthy Upgrade): Combine flour, milk, and apple cider vinegar in a large bowl and place in warm place or in oven (turned off) with oven light on for 12-24 hours. In the morning sprinkle with baking soda and gently mix. Make chocolate mixture and whisk in brown sugar, oil, vanilla. Slowly whisk into flour mixture.


PFF

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How much should you be spending on groceries





Carrot Cake Waffles

Read the entire post about quick and easy breakfast tips by clicking here.

Carrot Cake Waffles
Author: Willow Bird Baking with modifications from Practically Frugal Family
Yields: about 7 waffles (using 1/2 cup batter for each)


Click here for a printer friendly PDF

We like when our breakfast includes fruit and veggies like these pancakes that have carrot and raisins in them!


Waffle Ingredients:
2 cups whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 ½ teaspoon cinnamon
1 ½  teaspoon nutmeg
1 ½ teaspoon allspice or pumpkin spice
1 3/4 almond milk (combined with 2 Tablespoons white vinegar and let sit for 10 minutes.
2 eggs, separated
4 tablespoons coconut oil
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron


Maple Nut Cream Cheese Spread Ingredients: (we omit because it is healthier without)
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts


Directions:
  1. Mix milk with white vinegar in a small bowl and let sit for 10 minutes.
  2. In a large bowl combine the flour, salt, sugar, spices, and baking soda.
  3. Mix together the milk and the egg yolks. Stir in the oil and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
  4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
  5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
  6. Optional: To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.

*** Waffles freeze well so you can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.

Other pancake and waffle recipes:


Chocolate Pancakes
Zucchini Pancakes 
Pumpkin Pancakes
广东快乐十分手机版