Wholesome Whole Wheat Vegan Pancakes or Waffles via 

This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and optionally Refined Sugar-Free. You could probably make them gluten-free with your favorite All-purpose gluten-free flour blend and a touch of xanthan gum (1/2 to 1 teaspoon I am guestimating).

• 1 Cup Whole Wheat Pastry Flour
• 1 Tablespoon Baking Powder (Note: I made these pancakes at high altitude (6500ft), where everything gets a little extra “lift.” If you are at 3000 ft to sea level, I recommend increasing the baking powder to 1-1/2 Tablespoons. Yes, it may seem like a bit, but it helps to replace the lift that usually comes from eggs!)
• 1/2 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Salt
• 1 Tablespoon Sweetener (I used Palm Sugar, but you can use Sucanat, Brown Sugar, Maple Syrup, etc.)
• 1 to 1-1/4 Cups Milk Alternative (I used Unsweetened Coconut Milk Beverage)
• 1-1/2 Tablespoons Oil (I used melted coconut oil*, but extra-light olive oil, grapeseed oil, or your favorite baking oil will do)

In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.

In a measuring cup, combine the sweetener, 1 cup of the milk alternative, and the oil. Whisk in the reserved flour mixture.

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

Prepare your skillet with some cooking spray, and preheat it over medium heat.

Pour the batter into the skillet to create your desired size of pancakes (I make dollar-sized ones because I am so bad at flipping the bigger ones!). Cook over medium heat, reduce heat to medium-low if the skillet gets too hot (I have this problem with our electric stove).

The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.

Repeat until all the batter is used up, and you have a few plates of scrumptious pancakes!

Pancake Topping

I sautéed 1 small apple in 1 teaspoon of earth balanace dairy-free / soy-free margarine, and added 1/4 teaspoon ground cinnamon (could use just 1/4 t). I kept half of this apple mixture for myself, and added just 1 teaspoon of maple syrup for a sweet and moist touch. I placed the apples on my pancake stack, and sprinkled it all with some ground flaxseed.

mywaist:

Craving ice cream? Try this instead: Freeze some of your favorite fruits over night (I used an assortment of berries and a banana.) Then, toss them all in the blender the next day and add just a little bit of skim milk (almond or soy milk works too) and blend it until it has a thick consistency. Add the milk a little at a time. A splash here, then blend. A little more, blend again. It’s sort of like a chunky smoothie you eat with a spoon. I just made some today and it really does satisfy for very few calories (just don’t add too much milk.)

skinnykidseating:

Healthy chocolate chip cookie dough dip (it’s made from chickpeas). Recipe from Chocolate-Covered Katie.

Growing up, I used to have a thing for Dairy Queen Blizzards. The Chocolate Chip Cookie Dough Blizzards, in particular, were my go-to indulgence during the summer when I needed something cold and creamy, especially after hours of running around at softball practice. This version is much healthier and contains real food ingredients! I actually think it tastes better than the real thing. Who needs High fructose corn syrup and polysorbate 80, anyway? via