What you'll need:
Adapted from The Kind Diet, p. 197
Ingredients:
- 2 cups whole wheat pastry flour (found at Whole Foods)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup safflower oil
- 1/2 cup almond milk
Directions:
- Preheat oven to 450 degrees
- Combine the flour, baking powder & salt in a large mixing bowl.
- Slowly pour in the oil, mixing with a fork until mixture is combined
- Add the milk and mix thoroughly
- Lightly flour a cutting board
- Gather the dough into a ball and place on the cutting board
- Kneed the dough about 25 times with your hands and then gather dough into a ball again
- Use a rolling pin the flatten out the dough until it's a 1/2" thick
- Use a biscuit cutter or the rim of a glass (I used a glass with a 2.5" rim) to cut the biscuits
- Cover a baking sheet with parchment paper and place biscuits on the sheet at least 1" apart
- Bake for 10 to 12 minutes until the bottoms are golden
- Serve with cookie butter (yum!), jam, or Earth Balance butter
I found this biscuit recipe in Alicia Silverstone's book "The Kind Diet". These are so easy to make and my boyfriend and I love having them for breakfast! They are so filling and yummy. We both love spreading cookie butter on them and sometimes I have them with jam. Enjoy!
What you'll need:
Makes 10 pancakes
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
- 1 cup oats
- 1/2 cup brown rice flour (found at Whole Foods)
- 2 tbsp arrowroot powder (found at Whole Foods)
- 2 tsp baking powder
- a pinch of sea salt
- 1/2 tsp cinnamon
- 1.5 cups + 3 tablespoons almond milk
- 2 tablespoons agave nectar
- 2 teaspoons pure vanilla extract
- 1 large ripe banana chopped
- Maple syrup for topping
- Olive oil spray
Directions:
- In a blender, blend the 1 cup oats on into a fine flour. Place into a large bowl. Whisk in the rice flour, arrowroot, baking powder, salt, and cinnamon.
- In a smaller bowl, whisk together the almond milk, agave nectar, and vanilla extract. Pour this onto the dry ingredients and whisk the batter until it's clump-free.
- Dice the banana and pour into the batter. Whisk until combined.
- Lightly grease a skillet with olive oil spray. Scoop 1/4 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until some bubbles appear and the edge looks deeper in color and more firm. Flip and cook for another couple minutes until golden. Adjust heat as needed. Repeat for the other pancakes. Spray the skillet with olive oil spray before each new batch of pancakes.
- Stack and serve with pure maple syrup!
I made these for my boyfriend and I for the first time today and we loved them! I admit, they aren't as fluffy as a traditional pancake but they delicious with hints of vanilla and cinnamon and the banana adds volume and makes them very filling! So go ahead and try these out as a healthier twist to your traditional Sunday morning pancakes :)!
