MERRY CHRISTMAS VIEWERS!
Let’s start this Christmas Day with a healthy breakfast right after a healthy yoga exercise.
Apple Chai Pancakes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Serves 2 (3 pancakes each)
Ingredients
1 cup chopped apple (any kind)
1 cup ground oat flour
2 tbsp of coconut flour
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
pinch of salt
1/2 cup unsweetened applesauce
3/4 cup of chai tea (1 cup of water with TWO chai tea bags or loose-leaf tea)
1 tsp vanilla extract
2 egg whites
Instructions
Boil water and steep tea for at least 20 mins. Use both tea bags. I used two servings of Kusmi loose-leaf chai.
Place chopped apple in a microwave-safe bowl and cover with plastic wrap. Microwave for 1 minute on high. Remove from microwave and set aside.
Combine dry ingredients and mix well.
In a separate bowl combine wet ingredients.
Add wet ingredients to dry and stir until well combined.
Stir in apple.
Let batter sit for 5 minutes to thicken. If too thick add a bit more chai tea.
Spray pan or pancake griddle with coconut oil or nonstick spray.
Over medium heat cook pancakes for about 3 minutes on one side and about 1.5 mins on the other side. Pancakes will be ready to be flipped once all bubbles have popped and the outer rim looks cooked.
Top with maple syrup, nut butter or preserves. Or a combination of all three!
NOTES
If you don’t plan to top with maple syrup, then add some to the batter for a bit more sweetness.
Eggs in Sweet Potato Apple Nests
Makes about 8
Ingredients
1 large Stokes Purple Sweet Potato (or other potato)
1/2 apple like honey crisp
1/2 onion
1 tablespoon coconut oil
8 eggs
Salt and pepper to taste
Instructions
Preheat oven to 350.
Cut the potato, apple and onion using the grater blade on a food processor or a handheld grater. Season with salt and pepper and mix with hands to ensure even distribution of ingredients.
Heat large pan over medium heat and add coconut oil. When warm, add the potato mix to the pan. Mix once and then allow to sit and begin to brown. Flip. Cook 10-15 minutes until mixture softens and just starts to crisp.
Spray a muffin tin with oil and then place about enough potato mix into each cup to have a thin layer on the bottom, as well as all sides. The nest will shrink when cooking so make sure to cover the sides to the top. Bake in the oven about 3-5 minutes until set and then crack an egg into each and return to oven. Cook until the white and yolk are set, about 10 minutes.
Cool slightly and serve.
Best Ever Vegan Breakfast Potatoes
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Simple, 3-step vegan breakfast potatoes with the crispiest brown edges ever! Just 5 ingredients and less than 30 minutes required.
Serves: 4
Ingredients
1 pound red potatoes, scrubbed clean and dried
3-4 Tbsp vegan butter (or olive oil)
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp ground black pepper
Instructions
Heat a skillet to medium heat, or an electric skillet to 350 degrees F (176 C).
“Bake” your potatoes in the microwave for 4-6 minutes total (flipping once halfway through) until they have a little give when squeezed. Alternatively, bake them in a 400-degree F (204 C) oven placed directly on the rack for roughly 20-35 minutes, depending on their size, until soft to the touch.
Cut cooked potatoes into bite-sized pieces (I usually quarter mine), and place vegan butter 1 Tbsp at a time onto the hot skillet. Only add enough to accommodate all of your potatoes.
TIP: Place potatoes, one by one, onto the skillet directly in the melted butter ensuring both exposed cut sides touch the butter. This will ensure all sides get crispy brown.
Once all potatoes are on the skillet, spray the top with canola or olive oil (optional) and season with half of the seasonings. Spraying them with oil helps the seasonings stick to the skin.
After about 4 minutes, use a fork or spatula to tip the potato over onto its other side to brown evenly.
After another 3-4 minutes, flip the potatoes on their backsides (skin side down) and season with remaining salt, pepper and garlic powder. Cook for another 2-4 minutes until crispy and golden brown on all sides.
Serve with hot sauce or Whiskey BBQ ketchup.
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