Whole Wheat Oatmeal Apple Pancakes

With another morning without my bananas, came another morning experimenting with a new recipe. These pancakes have a lot of good fiber, protein, and flavor!

Ingredients

• 3/4 c. oats
• 3/4 c. water
• 1 c. soy milk
• 3/4 c. whole wheat flour
• 1 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 tsp. salt
• 1 Tbsp. egg replacer with 3 Tbsp. water or 1 beaten egg
• 2 Tbsp. Earth Balance or butter
• 2 tsp. brown sugar
• 1/2 apple diced very small

Directions

Soak oats in the water for ten minutes.

Add 1 tablespoon of Earth Balance to a skillet.

When the "butter" is melted add diced apples and brown sugar.

Stir occasionally and keep on medium-low heat

In a large mixing bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Stir in Egg Replacer, 1 tablespoon Earth Balance,  soy milk, and oat mixture.

Stir very well until smooth mixture is formed.

Add cooked apples to the batter.

Pour batter onto a hot skilllet and cook until both sides are browned.

Once browned and firm, they are ready to serve!

Enjoy with some 100% maple syrup :)

Scramble!

After my morning workout, I came to the realization that I couldn't make my usual morning oatmeal because we had run out bananas! For a minute I was stumped, I had no idea what I wanted to eat instead. I started thinking about what was available and decided I could utilize the eggs that my mom had brought home from a friend that raised healthy free ranged vegetarian chickens in her backyard. So my mind was set, egg white omlete it is. As I started gathering veggies I came acrosss some of our tofu and decided that there was no problem in adding some more texture and protein to my breakfast! So that left me with a yummy aray of ingriedents that created a tofu scramble as well as an eggwhite omlet. Yum!

Serves One

Ingredients:

• Egg whites from 2 eggs
• About 3oz firm tofu (pressed and crumbled)
• Handful of spinach
• Four baby tomatoes (cut in smaller pieces)
• 1/4 small onion (diced)
• 3/4 tsp. nutritional yeast
• vegetable oil
• salt
• pepper

Directions:

Start off pouring a little vegetable oil in a small pan on medium high heat.

After oil is warm, add spinach, onion, and tofu.

When the spinach has wilted and onion is tender, add the tomatoes.

Stir the mixture around the frying pan while adding the nutritional yeast, some salt, and some pepper.

After about 5 minutes the scramble will be ready.

Remove from pan and place into a small pan near by.

With the pan still being warm, add the eggwhites.

Once the egg whites look cooked throughly, add some of the scramble to one side of the eggwhites.

With a spatula, fold the other side on top.

Add salt on top, and you are finished!

Enjoy

Nutrional Value

Calories: 220

Fat: 10 g (1 Saturated, 3 polysaturated, 6 monosaturated)

Carbs: 4 g

Sugar: 2g 

Protien 16g