Vegan Peanut Butter & Banana Pancakes

I’m not the best baker, in fact I’m pretty bad at it. It’s an exact science, you need to measure, have the exact ingredients. Just not how I usually operate in the kitchen. With baking, you are balancing acids with bases and when you miss a step, the whole thing falls apart. No thanks!

But you don’t get better at something unless you practice, right?! What better venue and day to do that then at home on a Saturday, one of my favorite days of the week! So I decided to try some vegan pancakes for breakfast…knowing I wanted peanut butter to add some protein punch. Well, they came out delicious & I followed my own recipe, that I actually wrote down, so am passing it on to you!

Enjoy!

Vegan Peanut Butter pancakes
Vegan Peanut Butter pancakes

Vegan peanut Butter Pancakes

2 ripe bananas

1/4 tsp baking soda

2 tablespoons raw coconut flakes

2 pinches of sea salt

1 tablespoon chunky, natural peanut butter (I use earth balance)

1/2 cup of wheat pastry flour

A sprinkle of cinnamon

1/4 tsp vanilla

2 tablespoons warm water

Pancake batter
Pancake batter

Mash bananas in a big bowl, add peanut butter, cinnamon, salt, vanilla, coconut, baking soda, flour. Mix with a whisk until blended. Add warm water and mix.

Get a pan really hot, grease with vegan butter/spray. Dolup about 1/4 cup cakes onto the skillet and cook 3-5 minutes per side.

Top with strawberries & coconut!
Top with strawberries & coconut!
Vegan pancakes: delicious!
Vegan pancakes: delicious!

Tofu Scramble with a side of Plank

Tofu Scramble
Tofu Scramble

Starting your day off on the right foot means getting after your veggies! And packing in the plant protein is super easy when you’re doing a Tofu scramble.

Ingredients:

1 Pack of firm Tofu, drained
2-3 tablespoons of olive oil
2 cloves of garlic
1 cup of spinach
3-4 tablespoons of onions
1 red pepper, diced

Put 1 tbls of olive oil into a frying pan. Heat and add the garlic & onions. Sauté for 4-6 minutes on medium. Add the pepper. Take the tofu and crumble it into the pan. Sauté together until the tofu is browned. Once browned, add the spinach in slowly. Yummy (optional) spice additions for tofu scramble: tumeric, onion powder, nutritional yeast, dijon mustard, curry powder, and cumin.

You’re ready for a plant-based, protein-packed breakfast to fuel you for the day.

Your Strength Yoga Challenge: Plank Series

Come into downward dog, then shift your weight and lower your tailbone, coming into high plank.
Come back into downward dog, lift your right leg & come back into high plank, with your leg raised. Lower into chaturanga, with your leg raised. Come back into down dog.
Repeat with your left leg.

When you’re done this series, come back into high plank.
Roll onto your right ankle and take your left hand high into side plank.
Stretch your left hand over your head, extending all the way through the left side.
Then lower your hips, dipping down and bring your hand to your side.
Flow with this dipping up and down 10 times. Repeat on the other side!

Check out Sarah & me (@clawrencester) on Instagram for pictures of this fabulous meal & our Strong Planks! Post your goodness and use #plantfueledyoga.

Namaste

Baked Banana & peanut butter Oats

Breakfast: the most important meal of the day, especially if you have an incredibly physical job, like Mike. Since we cut out land-animal protein, we are very mindful of getting enough plant based protein and good carbs, for energy. Especially when the day ahead is filled with demo, heavy lifting, and being on your feet!

Bathroom Demo

 

This is our upstairs bathroom – Mike is doing the whole thing himself, so get’s pretty hungry!

Bathroom PlumbingHere he is sweating the pipes. What a renaissance man!

I work at a desk all day, so loading up on protein/carbs isn’t a priority. So finding that balance can be a challenge…and by the end of the week, we’re low on groceries, so what the heck do I make that’s quick, protein/energy loaded and tastes good!?

Quick oats baby! Super good, filling, and versatile! Add different kinds of nuts, try different milk substitutes, top with fresh fruit….voila! My motto: #workhardcookhard (find me on Instagram!)

1 cup Quick oats
1 cup Almond milk (I’m sure regular, coconut, soy milk would be fine too!)
1 ripe-ish banana, mashed (you can mash with everything else, doesn’t need to be before)
A handful of walnuts (you can toast before hand in skillet or oven, but I didn’t -bake them at 375 for 7-10 minutes)
1-2 large scoops of peanut butter or any nut butter really (I use chunky, natural)

Combine all ingredients, except peanut butter, in a bowl, including banana. Put mixture into baking dish and cook at 350 for 30 minutes.

Top with peanut butter….right out of the oven it will be all warm and gooey, yum! You can drizzle with honey too and top with fruit. I used strawberries!

Happy Breakfast!