Oatmeal Pancakes

Here’s a quick and easy pancake recipe with only 3 ingredients!

This recipe is from The Soulful Veganista.

Ingredients:

• 3 cups of rolled oats
• 1-2 bananas
• 1-1.5 cups of soy or almond milk

Directions:

1. Blend the oats for about 30 seconds until it becomes its own flour.
2. Add in the soy or almond milk and bananas to the blender with the oat flour and let it run until it turns into a thick batter.
3. Transfer 1/3 cup-sized portions of the batter to a medium-heated skillet. Toss in some sweet spices (like cinnamon) and cook on both sides until done.
4. Top the pancakes with some fresh berries and additional banana slices!

You can add in different spices and top the pancakes with different fresh fruits for a variety of flavors! A Fall favorite is to add some pumpkin and pumpkin pie spices!

Enjoy 🙂

Frittata

We can’t remember where we first found this recipe, but it is a favorite. It is great eaten right out of the pan, or make it into a breakfast burrito!

Ingredients:
6 cloves garlic, thinly sliced (or minced)
1 bunch of red chard, rough stems removed, chopped well (about 4 cups) OR spinach
2 teaspoons dried oregano
1 pound extra firm tofu
1 tablespoon tamari or soy sauce
1 teaspoon mustard
1/4 teaspoon turmeric (we add a bit more)
several dashes fresh black pepper
1/4 cup nutritional yeast flakes (we add a bit more)

sun dried tomatoes (optional, but highly recommended)

mushrooms (optional)

Directions:
1. Preheat oven to 400 F.
2. Preheat a large heavy bottomed pan over low-medium heat.  Add a bit of water and garlic and cook for about 3 minutes, stirring occasionally. (add a bit more water as needed).  What you’re doing is “blonding” the garlic; it’s ready when it’s turned a light amber color.
3. Add chard or spinach, oregano, and turn heat up to medium high (add mushrooms here if using).  Saute for about 5 min., until chard/spinach completely wilted.  Add splashes of water if needed to get chard/spinach to cook down.  Turn heat off.
4. While the chard is cooking, prepare your frittata base.  Give the tofu a squeeze over the sink to remove a little of the water.  Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 min).  Add the remaining ingredients to the tofu and mix well.  When your chard is ready, incorporate it into the tofu.  Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu.  (Add sundried tomatoes to the mixture if you desire)
4. Lightly grease an 8-inch pie plate and firmly press in your frittata mixture.  Bake for 20 minutes until firm and lightly browned on top.  Let cool for 3 minutes and then invert onto a plate and serve.NOTES:  You can add mushrooms to the chard/spinach when it is cooking.  You can add in some sundried tomatoes to the tofu mixture if desired.