Orange Whole Wheat Pancakes

When we lived in Ohio, there was this little hole-in-the-wall diner that we would visit for their pancakes.  They made everything fresh and from scratch in their kitchen and our favorite flavor of theirs was an orange whole wheat pancake.  When we moved, tried as we might, we still have not found a little place that serves great pancakes like we miss.  So I set out to make a version myself.

I found it.  And we're happy.

Also, have you ever gone to make pancakes and realized you’re out of milk?  I have, and let me tell you, this recipe changed everything!  Now, it doesn't matter if I have milk in the house or not, I'll still make these because we all love them that much.

Orange Whole Wheat Pancakes

Serves: 12 pancakes

Active time: 15 minutes

Cook Time: 10 minutes

Total time: 15 minutes

Serving Suggestions: With a bowl of fruit on the side and some eggs if you're in the mood.

What you'll need:

• 3 egg whites
• 1 1/2 cups orange juice
• 1/4 cup unsweetened applesauce
• 1/4 tsp orange extract (optional)
• 1 1/2 cups whole wheat flour
• 1/2 cup rolled oats
• 2 TBLS sugar
• 2 tsp baking powder
• 1/2 tsp salt

What you'll do:

• Mix all wet ingredients together in a small bowl.
• Mix all dry ingredients together in a larger bowl.
• Add wet to dry and mix until combined.
• Heat skillet over medium heat and when hot, spoon 1/3 cup of the batter onto skillet.  Cook 2-3 minutes each side until desired color of brownness is achieved.

Curried Butternut Squash Soup with Millet Muffins

When we were going through our recipe testing for the cookbook, this soup, courtesy of Brittany, got so many rave reviews.  It is spectacular. Next time you're in the market and you see a butternut squash on sale, pick. it. up. and make this soup.  The flavors meld so nicely and go so well with either a simple sandwich at lunch, or to complete a nicer dinner.  I've played around with the recipe just a little, and my favorite version is to omit the nut-butter and add in some apple.  Both versions are simply amazing, so you can't go wrong either way.

Curried Butternut Squash Soup

Serves 8 (makes about 8 cups)

Active time: 35 minutes

Simmer time: 25 minutes

Total time: 1 hour

Serving Suggestions: Eat with Moroccan Spiced Peas, serve over chopped kale, or with a leafy green salad.  

What you'll need:

• 1 TBLS olive oil
• 1 cup coarsely chopped onion
• 1 TBLS minced garlic
• 1 tsp curry powder, up to 1/2 tsp more, to taste
• 1/2 tsp black pepper
• 6 cups peeled and cubed (1/2 in) butternut squash (2 lbs)
• 5 cups vegetable broth
• 1/2 cup almond butter OR natural peanut butter
• 1 TBLS lemon juice
• opt: omit nut butter and add in 1 1/2 cups peeled and chopped red apple

What you'll do:

• Heat olive oil in large saucepan over medium heat, add onion and sauté until tender.  
• Add garlic, curry, and pepper, cook an additional 30 seconds.  
• Add squash, and apples if using, stir to coat  and cook an additional 2 minutes.
• Pour in vegetable broth, increase heat and bring to a boil.
• Reduce heat to medium-low, cover, and simmer for 20-25 minutes.
• Add almond butter, and carefully puree soup in batches or with an immersion blender.   Add lemon juice and stir well.  Serve immediately or reheat.

These little muffins are great for breakfast or just a snack. We serve them with simple soup at lunch. They are slightly sweet and amazingly light considering the whole wheat flour and millet used.  They are versatile and the only warning is to let them cool completely before you try them!

Millet Muffins

Serves 12 muffins

Active time: 10 minutes

Cook Time: 20 minutes

Total time: 30 minutes

Serving Suggestions:  With some fresh fruit, eggs, and tea or coffee. Use next to a nice soup, too!

What you'll need:

• 2 cups whole wheat flour
• 1/2 cup raw millet
• 1/2 cup brown sugar
• 1 1/2 tsp baking powder
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 1 cup almond milk
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 egg OR 2 TBLS flaxseed meal in with the dry ingredients
• 1 tsp vanilla
• 1 cup raisins OR craisins OR chocolate chips

What you'll do:

• Preheat oven to 350 and pull out your 12-cup muffin tin
• Combine all dry ingredients (except raisins) in a medium sized mixing bowl.
• Whisk together all the wet ingredients in a smaller mixing bowl.
• Slowly add wet to dry, stirring constantly to avoid large clumps.  Stir until smooth.
• Stir in raisins until incorporated
• Lightly grease the muffin tins and fill with the batter (you'll fill these almost all the way up)
• Bake for 20 minutes, until lightly brown on top and until they pass the toothpick test

Oat Bars: 2 Ways

I think this is going to be a month of TWOS.  I have quite a few posts coming up that feature TWO versions of recipes.  It's the SECOND month of the year (already?!).  There's even a recipe with the word TWO in it.

Don't worry.  The theme won't carry on into March.

These oat bars are both great as a snack, or for breakfast.

I grew up with little oat bars like these first bars appearing on our table as an afternoon tea-time snack. They are not overly sweet, and just the right combination of chewy and crunchy.  They are very versatile in that you can choose whichever jam suits your fancy.  My personal favorites are blackberry or raspberry!  

Jammin' Oat Bars

Serves 16  2 inch squares

Active time: 15 minutes

Cook Time: 40 minutes

Total time: 55 minutes

Serving Suggestions:  As an afternoon tea time snack or dessert.

What you'll need:

• 1/4 cup (4 TBLS) soft coconut oil OR crisco
• 1/4 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1 cup all purpose flour, white or whole wheat (will be more crumbly)
• 1 cup old fashioned rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/8 tsp salt
• 3/4 cup fruit-only jam OR a natural jam/fruit spread with minimal added sugar

What you'll do:

• Preheat oven to 350.
• Line an 8x8 baking dish with foil or parchment paper and lightly grease.
• Mix all ingredients together (minus jam).
• Press 2 cups of the mixture evenly into the bottom of the baking dish.
• Carefully spread the jam onto the oat mixture but not all the way to the edges.  Leave about 1/4 of an inch border free of jam.
• Sprinkle the remaining oat mixture on top and gently press into the jam.
• Bake for 40 minutes, until the top starts to turn golden brown.
• Take out of the baking dish using the foil and let cool on a wire rack before cutting.

These next bars are so easy to put together and so incredibly tasty.  Just be careful that you don't burn your tongue or eat the whole batch in one sitting!  It'll be tempting to do both.  

Oat Bars

Makes 9 squares

Active time: 15 minutes

Cook Time: 15 minutes

Total time: 30 minutes

Serving Suggestions: A tall glass of milk.  A piece of fruit.  After a delicious dinner.

What you'll need:

• 3 TBLS flaxseed meal + 6 TBLS warm water
• 2 cups old fashioned oats
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup brown sugar
• 1/2 cup raisins OR dried cranberries
• 1/4 cup coconut flakes
• 1 tsp cinnamon
• 1/3 cup honey OR agave nectar
• 1/2 cup peanut butter OR almond butter

What you'll do:

• Preheat oven to 375.
• Mix the flaxseed meal and water together and let it sit while you prep everything else.
• Combine all the dry ingredients in a medium sized mixing bowl.
• In a smaller bowl, mix the honey and nut butter together until nice and creamy.  Now add the flaxseed mixture and stir in.
• Add the mixed wet ingredients to the dry and stir together until everything is nice and moist.
• Press into a greased 8x8 baking dish and bake for 15 minutes or until the edges just start to turn golden brown
• Let cool for 5 minutes and then cut into 9 squares.  

Fabulous Flapjacks

Our family loves these pancakes.  They are hearty and delicious.  They are also an open canvas -- add fruit, nuts, or even chocolate chips!  I got the base of this recipe from a woman with five precious little girls, who got it from a friend, who got it from who knows who. They are our favorite flapjacks, indeed, and our go-to recipe when a cold morning hits and there's time to whip them up and enjoy them!

Fabulous Flapjacks

makes 10-12 pancakes (1/4 c batter each)  

Serving suggestions: maple syrup, jam, PB, apple butter, fresh fruit

What you'll need:

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 cup quick oats OR old fashioned oats - just pulse them a couple times in the food processor
• 1/4 cup brown sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup milk (almond or regular)
• 1/3 cup applesauce, unsweetened OR vegetable oil
• 2 eggs, beaten OR 2 flaxseed meal (add 1/4 cup water to wet ingredients)
• 1 tsp vanilla

What you'll do:

• Combine all dry ingredients in a bowl.
• Combine all wet ingredients in a separate (larger) bowl.
• Add dry to wet and combine until all moist.
• Let sit 3-5 minutes to let oats absorb some of the liquid.
• Spoon 1/4 cup of batter onto a hot (medium heat) lightly oiled skillet.  Let brown each side for about 3 minutes until done.

NOTES:

The flaxseed pancakes won't "bubble" like a normal pancake, so check it with a spatula, they are still fluffy, but a little more crumbly.