easy vegan sheet pan pancakes

 

I love the sheet pancake recipe I typically use but I needed a vegan recipe since one of my daughters is vegan and would be over for Christmas breakfast.  I found this recipe and it's great!  I actually gave my daughter one of the cookbooks the author of this recipe wrote.  I think she'll have fun with it.

easy vegan sheet pan pancakes (it doesn't taste like chicken)

2 1/4 cups all purpose flour

3 tablespoons white sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

2 cups plant-based milk

1 1/2 tablespoons lemon juice

6 tablespoons vegan butter, melted

1 teaspoon vanilla extract

optional toppings:  Banana slices, berries, vegan chocolate chips, peanut butter drizzle, chopped nuts, vegan sprinkles, etc.

Preheat oven to 425 degrees.  Lightly grease an 11x17 baking sheet (10x15 will work too).

Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.  Now add the plant-based milk, lemon juice, melted vegan butter, and vanilla extract and gently combine.  The batter will be lumpy and full of big bubbles.

Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula.

Decorate the top of the pancake with any optional toppings as desired.

Bake for 15 minutes until the edges of the pancake are lightly browned.  The top of the pancake will be pals, but it will be cooked, you can test it by lightly poking it.  Slice and serve with maple syrup or any desired toppings.

confetti egg strata

 

This breakfast casserole brings back good memories.  I had to text my friend Melissa to get it from her so I could make it for family when they were in town.  Melissa used to make it with ham but since I had just made a ham breakfast casserole I went with sausage this time.  Either way is delicious.

confetti egg strata (Melissa got it from Pampered Chef)

8 ounce (1/2 loaf) Italian bread, cut into 1" cubes

8 ounces ham, cut into 1/2" cubes (I used a pound of sausage this time)

1 cup fresh mushrooms, sliced

1 cup red or green peppers, chopped

1/2 cup green onions, sliced

2 cups shredded cheddar cheese

10 eggs, lightly beaten

3 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Cut, slice, chop and beat separate ingredients.  Grease 9x13 pan.  Layer half of bread, cheese, ham, mushrooms, peppers and onion in pan.  Repeat.  In bowl with eggs, whisk in milk and seasonings, blend well.  Slowly pour egg mixture evenly over layered ingredients.  Cover with aluminum foil, refrigerate several hours or overnight.  Remove foil.  Preheat oven to 350 degrees.  Bake 55-60 minutes or until strata is set and the top is golden brown.  Serves 12.  

chocolate chocolate chip waffles

 

This is a really delicious waffle recipe.  The batter even looked silky and delicious.  Highly recommend.

chocolate chocolate chip waffles (Costco magazine, February 2024)

1 1/2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsweetened cocoa powder

2 large eggs

1 1/2 cups milk

1/4 cup butter, melted

1 teaspoon vanilla extract

1 cup chocolate chips

whipped cream, fresh berries for topping

Preheat the waffle maker.  Combine flour, sugar, baking powder, salt and cocoa in a large bowl.  Make a well in the middle of the ingredients and set aside.

Separate the egg yolks from the whites.  In a medium bowl, beat the egg whites with a mixer until fluffy.  In another bowl, mix the egg yolks, milk, butter and vanilla extract.  Fold in the egg whites, leaving it lumpy.  Add the chocolate chips.  When the waffle maker is hot, spray with cooking spray.  Ladle batter, about 2/3 cup per waffle, into the waffle maker.  Cook the waffles until crisp.

Serve hot with whipped cream and fresh berries.  Makes about 5 waffles.

apple dutch baby

 

I woke up this morning with this recipe in mind and I've never made one or eaten one before.  This was a great recipe and made an excellent fall breakfast.  The family enjoyed it! 

(Next time I'll dust a little powdered sugar on top.)

apple dutch baby (leigh ann wilkes)

4 tablespoons butter

2-3 gala apples, sliced thin

3/4 cup flour

3/4 cup milk

1/2 teaspoon salt

1/4 teaspoon baking powder

1 tablespoon sugar

4 eggs

cinnamon topping

1/3 cup sugar (I used 1/4 cup)

2 teaspoons cinnamon

Preheat oven to 400 degrees.  Place butter into a 12" cast iron frying pan and place in the oven to melt butter.

In a bowl combine the flour, baking powder, sugar, salt, milk and eggs.

Place the sliced apples into the bottom of the pan on top of the melted butter.  Pour egg mixture over apples.

Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.

Bake in oven for 20-25 minutes until golden brown.

 

pancakes

 

This is my go-to pancake recipe and it's FINALLY on my blog.  I can stop taking out the Betty Crocker cookbook every time and instead pull it up my phone. Yay.  I like to add a little bit of vanilla and cinnamon to the recipe.

pancakes (Betty Crocker's 40th Anniversary Edition Cookbook)

1 egg

1 cup flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar (I usually use half that)

2 tablespoons vegetable oil

1 tablespoon baking powder

1/4 teaspoon salt

optional:  teaspoon of vanilla and generous sprinkling of cinnamon

Beat egg with hand beater in medium bowl until fluffy.  Beat in remaining ingredients.

Heat skillet to 375 degrees.  Grease griddle with butter.  For each pancake, pour 1/4 cup batter onto hot griddle.  Cook pancakes until puffed and dry around the edges.  Turn and cook other sides until golden brown.

egg-and-tater bake

 

My daughter gave me some recipes she'd like for me to make so I made this one.  It was a hit- and it's FULL of good veggies! 

egg-and-tater bake (Women's Day magazine Fall 2020)

1 pound (4 cups) frozen potato puffs

2 tablespoons olive oil

1 medium onion, finely chopped

kosher salt and pepper

1 red bell pepper, diced

8 ounces cremini mushrooms, halved

1 clove garlic, minced

3 plum tomatoes, cut into 1-inch pieces

1/2 bunch fresh spinach leaves, roughly chopped

8 large eggs

2 ounces extra-sharp grated Cheddar cheese, grated

Heat oven to 400 degrees.  Arrange potato puffs on baking sheet and bake 20 minutes.

Meanwhile, heat oil in large ovenproof skillet on medium.  Add onion, season with 1/2 teaspoon each salt and pepper, cover and cook, stirring occasionally, 5 minutes.

Add red pepper and mushrooms and cook, stirring occasionally, until just tender, 5 to 6 minutes.  Toss with garlic and tomatoes and cook 1 minute.  Fold in spinach and puffs.

Make 8 small wells in vegetable mixture; carefully crack 1 egg into each.  Sprinkle with cheese and bake eggs to desired done-ness, 15-18 minutes for slightly runny yokes.

healthy whole wheat pumpkin waffles

 

These waffles are top notch.  The aroma in the kitchen was incredible and these waffles were incredibly tasty with maple syrup.  We had them as part our dinner last night but I popped them in the toaster this morning to crisp the leftovers for breakfast.

healthy whole wheat pumpkin waffles (ambitious kitchen)

2 cups whole wheat flour

4 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 teaspoon salt

1 1/2 cups pumpkin puree

1 1/2 cups unsweetened almond milk or regular milk or coconut milk

2 eggs

2 teaspoons vanilla

4 tablespoons maple syrup

2 tablespoons oil

Preheat waffle iron.  Add dry ingredients to a large bowl and whisk to combine.

In a separate large bowl add wet ingredients and mix until smooth.  Add dry ingredients to wet ingredients, mixing until just combined.

Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions.  Makes 4 large belgian waffles (6 regular waffles for us).

hash brown waffles

 

When I saw this I had to make it!  I knew it would be a big hit.  My 13-year old asked me if we could have these on Christmas morning.  Of course we can!

hash brown waffles (idea from Taste of Home)

8 eggs, divided

1 package refrigerated seasoned hash browns

1/4 cup green chilies

2 tablespoons dehydrated onion (or chop up an onion)

1 tablespoon oil

Whisk 2 eggs in a large bowl.  Stir in potatoes, onion, oil and chiles.  Pour 1/2 cup hash brown batter into a hot waffle iron. Cook 8-12 minutes.  Place each one in the oven to keep warm as they all cook. (Makes 6)

Fry 6 eggs.

Assemble by placing a waffle on a plate with an egg on top.  Top with sliced avocado, guacamole, chopped tomatoes, salsa, etc.  Go crazy- you can even add some cheese!

whole wheat zucchini waffles

 

We love this recipe.  I love that they are full of zucchini but hidden behind the sweet flavor and aroma of cinnamon.

whole wheat zucchini waffles (gimmesomeoven.com) 

1 large zucchini, ends trimmed

1 1/2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon cinnamon

1/3 cup sugar (I used 2 tablespoons)

1 1/2 cups milk

2 eggs

1 teaspoon vanilla extract

Preheat waffle maker to 400 degrees.

Grate the zucchini on the large holes of a box grater.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar.  Stir together.

In another bowl, whisk together the milk, eggs and vanilla.  Add the dry ingredients and beat until smooth.  Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray.  Pour 1/2 cup batter into the  waffle maker and close the top.  Cook for 5 minutes or until the waffles are as crisp as you like.  Repeat with remaining batter.  Serve hot with your favorite toppings.

whole wheat zuchinni pancakes

 

These zucchini pancakes are AWESOME.  I love that they are whole wheat and I love that they contain zucchini, cinnamon and nutmeg.  Instead of syrup we put some light whipped cream and blueberries on top.  I kept pushing more blueberries than whipped cream. :) 

Note:  I reduced the sugar and omitted the fat.  Didn't need it at all.

zucchini pancakes (slightly adapted from two peas and their pod)

2 1/4 cups whole wheat flour

2 teaspsoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoons brown sugar

2 cups buttermilk

2 eggs

1 teaspoon vanilla extract

1 cup grated zucchini

Mix dry ingredients together.  Mix wet ingredients together.

Combine wet and dry ingredients.  Fold in zucchini.

Cook pancakes as you normally would.  I used 1/4 cup batter per pancake.

breakfast wrap

Look how good this looks!  I used a whole wheat tortilla and mine was so stuffed it was more of a fold-over than a wrap.  My other family members used huge white tortillas so they were able to wrap theirs.  These wraps were a big hit.  The sauce of course was what made them extra yummy. 

breakfast wrap
They're pretty easy so I'll just tell you what we put in them-
turkey bacon, baked (we love the kind from Trader Joes)

scrambled eggs
sauteed sliced mushrooms and sliced onions
wilted spinach (we used the microwave to it)
sliced tomatoes
cheese (we used sharp white Tillamook)
tortillas

sauce:  light sour cream mixed with your favorite salsa

Melt the cheese in a tortilla then stack it with delicious toppings.  Wrap it all up and enjoy!

vanilla crepes

This is my husband's recipe but I made them this morning since he was in a meeting and our kids have been asking for crepes for weeks.  They are wonderful and the kids never walk down to breakfast- they run!

vanilla crepes
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (yes, 2 tablespoons!)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons melted butter

Put all ingredients into a blender and blend until smooth.
Heat a medium sized pan over medium heat until hot.  Coat with butter or cooking spray.  Pour about 1/4 cup of batter into the pan and swirl around until the batter covers the bottom of the pan.  Once the underside is golden brown, flip the crepe and cook until golden.
Fill crepes with a variety of fruit and top with drizzled chocolate and powdered sugar or whipped cream!

"anything goes" crustless quiche

I love the crustless broccoli cheddar recipe I've been using and recently came to realize that I could substitute the broccoli and cheddar for just about ANYTHING.  It has become my go-to recipe for cleaning out my fridge!  For example, today I used leftover sausage, peppers and onions from a pizza bar we had days ago.  I added some spinach and green onions and presto!  You can put whatever you want in your dish, sprinkle with whatever cheese you want then pour the egg/milk combo over the top.  It's that easy.  I've used leftover steamed asparagus, ham, olives, etc.

"anything goes" crustless quiche
3 cups whatever you want- sausage, ham, asparagus, spinach, peppers, onions, etc.
1 cup grated cheese
2/3 cup milk
5 eggs
3/4 teaspoon salt
1/4 teaspoons ground black pepper

Preheat the oven to 350 degrees.  Spray a pie dish with oil.
Spread the "whatever you want" in the bottom  of the dish.  Sprinkle with cheese.
In a bowl, combine milk, eggs, salt and ground black pepper.
Pour the milk/egg mixture over the "whatever you want" in the dish.  Bake 35-40 minutes until the center is set.

no-flip pancake

My family LOVED these pancakes and I did too.  No more flipping?  That's brilliant!!!  If I ever flip pancakes again it will be because I forgot about this recipe.  Seriously!

no-flip pancake (my friend Lindsey M. who lives in Utah)
Preheat you oven to 425 degrees.  Coat a cookies sheet with a lip with cooking spray.
Prepare 3 cups of pancake mix according to package directions (I combined 3 cups mix with 2 cups milk- I started using milk because they taste even better!).  Pour the batter into the pan, spreading it into an even layer.
Top with your favorite pancake add-ins!  Above I used fresh blueberries, banana slices and mini chocolate chips.  Get creative!
Bake 12-15 minutes.

power pancakes

I got another breakfast recipe through the covid pandemic recipe exchange so thought we would give it a try.  They were a hit!  I think my family is loving having hot breakfasts almost every morning.  You could put anything on these power pancakes and they'd be yummy.  We went with strawberries and powdered sugar and also maple syrup.

power pancakes (Covid-19 recipe exchange, from Brianne T.)
6 eggs
1 1/2 cups dry oatmeal
1 1/2 cups cottage cheese
1/4 teaspoon salt
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 tablespoons sugar
1 teaspoon vanilla

Preheat pan to medium heat, about 350 degrees.
Combine all ingredients in the blender.
Blend until well combined.
Cook until golden brown on both sides.

german pancakes

I was asked to participate in a recipe exchange yesterday and I am so excited!  Yesterday afternoon I had already received three new recipes and this is one of them.  I had everything on hand so made it for breakfast and it was a huge hit!  I was so impressed I shared the recipe with a few friends and one of them said she doubles the recipe so another friend did that this morning and it looked awesome.  I'll do that next time.  I'll put a note at the end how to do that.
I love how food brings people together. :)

german pancakes (Covid-inspired recipe exchange, from someone named Chantel B.)
6 eggs
1 cup all purpose flour
1 cup milk
1 tablespoon vanilla
1 teaspoon salt
5 tablespoons butter (I used half that amount)

Heat oven to 425 degrees.  In a 9x13 pan melt 1 tablespoon butter in every corner and center.
Mix together the eggs, flour, milk, vanilla and salt.
Remove baking dish from the oven once the butter is melted.  Pour mixture over melted butter.  Place in oven and bake for 22-24 minutes.  Pancake will start out super fluffy but will settle after it has cooled a bit.  Cut into squares and serve with strawberries and powdered sugar or maple syrup.  Some like to serve with sour cream, strawberries and brown sugar.  I bet my kids would love Nutella!

To double:  All you do is double the ingredients and put it into the same sized pan.  Bake 10-15 minutes longer than indicated above.  Will be thicker and bigger.

citrus cream cheese pull apart rolls

HALL OF FAME!  I am re-posting these because they are so extremely fantastic.  We've been making them every 6 months for General Conference for a minimum of 5 years.  Today I used mini chocolate chips instead of cranberries and I think that will be a new tradition.  We love chocolate.  These are truly amazing.

citrus cream cheese pull apart rolls (Your Home Based Mom)
1 package frozen roll dough (25 ounces)
cooking spray
1/4 cup butter, melted
1/2 cup sweetened dried cranberries (I use chocolate chips today)
1 cup granulated sugar, divided
1 (8 ounce) block 1/3 less fat cream cheese, softened
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

Thaw roll dough at room temperature.
Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85 degrees), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size.
Note:  Sometimes I stop here and refrigerate the rolls overnight to bake the next day.
Preheat oven to 35o degrees. Bake for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

vanilla crepes with fresh blackberries

Last night my husband took our daughter on a walk in the neighborhood and they collected a bucket of fresh blackberries.  My kids were astonished when he came home pulled out his own cookbook full of recipes he's collected and started making crepes.  They filled the crepes with fresh blackberries and sweetened condensed milk then drizzled a little more on top.  On some, we even sprinkled a little cinnamon on top.  A wonderful dessert.

vanilla crepes with fresh blackberries (my husband)
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

fresh blackberries
sweetened condensed milk
sprinkling of ground cinnamon

In a blender, mix together the milk, egg yolks, and vanilla.  Add the flour, sugar, salt and melted butter.
Heat a crepe pan over medium heat until hot.  Coat with vegetable oil or cooking spray.  Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges.  When bubbles form on top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden.  Repeat with remaining batter.
Fill crepes with blackberries, sweetened condensed milk and a sprinkling of cinnamon.

mini pancake kabobs

I saw these and they were so cute I had to make them.  Next time I will replace the banana with a slice of peach or strawberry but the banana was all I had on hand this time.  The kids went crazy for them, even my husband. Wait!  I just saw on the blog I heart naptime that they used  Nutella and strawberries- I totally should've used that.  That's what I'm doing next time.

mini pancake kabobs (I heart naptime)
pancake batter (follow directions on package)
fruit
peanut butter or nutella
syrup for drizzling

There's not much to tell.  I made some Krusteaz pancake mix and used a teaspoon to drop the batter into the skillet.  I made the little pancakes then alternated pancakes, peanut butter and bananas on a fancy toothpick then drizzled some syrup on top.  Next time I will alternate pancakes, nutella and strawberries!

black and blueberry crumble

My friend Deon dropped this by one evening as a thank you for my husband going to scout camp.  We saved it until the morning and when my husband returned the family enjoyed it together.  This crumble was a big hit and the consistency was perfect.  It was like dessert for breakfast.

black and blueberry crumble (my friend Deon)
filling
3 cups fruit
2 tablespoons lemon juice
1 tablespoon sugar, optional

crust and topping
1 1/3 cups brown sugar
1 cup flour
1 cup oats
1/2 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon salt

Press crust into pan and bake for 12 minutes at 375 degrees.  Add fruit minus the juice.  Add topping and bake 12-15 minutes.  Should be golden and bubbly.