In medium bowl, sift together flour, baking powder and salt. Add oats. In another bowl, mix together egg,
oil and liquid mixture. Make a well in flour mixture. Gently add liquid mixture. Fold in blueberries.
Add more liquid or flour for pancake batter consistency. Heat and oil frying pan or griddle. Fry pancakes til
golden brown on each side. Serve with applesauce, Maple syrup, sliced bananas, as desired.
hearty oat blueberry pancakes
Preheat oven to 375F. In mixing bowl, sift together flours, baking powder and salt. In another bowl,
mix together mashed banana, yogurt, egg and water. Make a well at center of dry mixture. Add banana
mixture and chocolate chips. Stir until blended and the dough is firm but not dry. Add more water,
flour or some oats as needed. On floured surface, shape the dough into a round, flattish mound. Cut into
8 triangular portions. Dust each scone with flour on all sides. Bake on greased baking sheet for about half an hour
or until scones are lightly browned.
makes 8 scones.
banana chocolate chip scones
Pre-heat oven to 350F. In mixing bowl, combine flour, bran,baking powder, baking soda, salt and cinnamon. In another bowl,
mix together eggs and grape juice concentrate. Add egg mixture to flour mixture and gently stir until smooth. IF mixture is dry,
add water, plain yogurt, applesauce, mashed bananas, boiled cider, or other ingredients as desired.
Fold in blueberries and chocolate. Grease muffin tin. Add muffin batter. Bake muffins for about half an hour or until done.
makes 8 muffins.
bran muffins with blueberries and chocolate
In mixing bowl, beat together Kefir and egg. Add flour, baking soda, and salt, blending well. Stir in coconut and peanuts. Add water or milk if needed to make batter a good consistency. Melt Earth's Balance spread in heated skillet. Ladle pancake batter onto hot skillet. Flip pancakes when bubbles form. Serve with Maple Syrup, blueberries, bananas, and other fruit as desired.
serves 4 to 5.
peanut coconut pancakes
Preheat oven to 350F.
In bowl, sift together flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine
yogurt, egg, optional sweetener, and cooled butter. Gently stir wet ingredients into dry ingredients. Add fruit juice
or good water if batter is too stiff. Grease muffin tin. Add half batter and then some jam into the middle
of the muffins, and/or you can place some jam onto the muffin tops. Bake for about 20 minutes or until the
muffins are cooked throughout. For a savory version, omit sweetener and jam.
Makes 7 to 8 muffins.
cornbread muffins baked with jam
Pre-heat oven to 400F. In bowl, sift together flour, oats, cinnamon, baking powder and baking soda. In another bowl, combine
eggs, applesauce, melted and cooled butter, milk, and berries. Gently add wet mixture to dry mixture.
Stir just until all is blended. Grease muffin tin. Fill with batter. Bake for about 25 minutes.
makes 8 large muffins.
oat berry muffins
In bowl, sift together buckwheat flour, all purpose flour, baking powder, baking soda and salt. In another bowl, combine eggs,
milk and/or water, and oil. Make a well in the dry mixture, and add wet mixture. Gently stir, adding more milk and/or water
until pancake batter consistency. Add blueberries as desired. Fry in oiled skillet until browned on each side.
Serve with Vermont maple syrup, plain yogurt, and butter.
Makes about 8 pancakes.
buckwheat blueberry pancakes
In mixing bowl, sift together flours, baking powder and salt. With fork, add vegetable oil until evenly blended.
Add buttermilk or yogurt. Combine until dough is no longer sticky. Roll onto lightly floured surface.
Cut into biscuit shapes using top of a jar or biscuit cutter. Bake at 375F for about 20 minutes or until golden brown.
Serve with choice of eggs, cheese, sausage, vegetarian sausage, and jam.
Makes 6-8 biscuits.
breakfast baking powder biscuits
In large bowl, combine flour, baking soda, baking powder, nutmeg, and cinnamon.
Sift a few times to blend well. In another bowl, mix egg, oil, applesauce, raisins,
and ginger pieces. Add wet mixture to dry mixture. Stir gently until just combined.
Butter a 12-muffin pan. Sprinkle with sesame seeds, so the bottoms and sides of the muffins
will be coated lightly with sesame seeds. Spoon batter into muffin pan.
Bake at 375F for about 25 minutes, until muffins are lightly browned.
Makes 12 muffins.
applesauce raisin ginger muffins
Combine dry ingredients and fruits in mixing bowl. Stir together apple juice, Maple syrup, water as needed, and oil.
Mix dry and liquid ingredients. Mixture should be blended but not too wet. If too wet, add more dry ingredients.
Lightly oil a baking sheet, and bake granola at 350F stirring occasionally, until lightly browned and not too dry.
Serves 6 to 8.
fruit and oat granola
In bowl, combine wholewheat flour, baking powder, salt and cinnamon. Sift until well blended. In another bowl, mix egg,
milk and water. Add liquid mixture to dry ingredients. Stir in oats. Make pancakes in hot buttered skillet. As first side
cooks, cover pancake with thin slices of banana. Flip pancakes and cook until done. Serve with applesauce and yogurt.
wholewheat banana pancakes
In mixing bowl, sift together dry ingredients until blended. Add cranberries and chocolate. In another bowl, mix together egg,
milk, and water. Add gently to dry mixture, and add more water or flour until the dough is blended. On a floured surface, kneed
the dough til all ingredients are blended. Cut dough in half, and make into two rounds. Cut each round into 6 to 8 triangles. Dust the
scones with flour. Preheat oven to 375F. Bake for about 30 minutes, or until lightly browned.
cranberry chocolate scones
Heat 2 cups of water in a saucepan until almost boiling. Add brown rice flakes and oats, stirring occasionally
until done. Top with chopped dried fruits and nuts, coconut chips, sesame seeds, banana, apples, and sweetener.
brown rice oat hot cereal