Originally posed 6/1/13
Originally posted 5/8/13
My aunt told me she was enjoying making a recipe for protein pancakes and when I saw the recipe, I immediately knew that this was a recipe in dire need of a make-over. The egg whites, soy milk, protein powder, and artificial sweetener would all be replaced with nutrient dense whole food ingredients. My revision of Diane's pancakes is protein and fiber rich, gluten-free, sustaining, and delicious. These pancakes are so good and easy that they can become part of your weekly culinary routine without hassle or guilt.
In a bowl combine:
3 beaten eggs
2-3 C oatmeal (use gluten-free certified oats for gluten-free sensitivity)
2 T ground flax seed
2 T ground chia seed
1 T baking powder
In a blender process:
2 T hemp seeds
1/2 C water
1/2 C soaked almonds
Then add to the blender:
1 T honey or maple syrup or 2 dates
1/4 tsp sea salt
1 T vanilla
Mix egg oatmeal mixture and almond banana mixture. Mix in any optional add-ins. Wait five minutes for oatmeal to absorb some liquid. Cook pancakes in coconut oil in a frying pan. Wait until pancakes bubble before flipping. Pancakes will keep well for a few days. Store in the refrigerator.
Optional add-ins: sunflower seeds, pumpkin seeds, berries, dried fruit, spirulina.
VEGETABLE QUINOA STUFFED PUMPKIN
This recipe is great for Thanksgiving or for a party. It’s easy to make it vegan- just omit the cheese.
1 1/4 C quinoa
2 C water
8 inch diameter pumpkin
olive oil, salt, and pepper for pumpkin
1 1/2 T olive oil
1 medium onion, small dice
1 large clove garlic, minced
1 chile pepper (jalapeno, or pepper of choice), minced
1 medium large zucchini, small dice, about 2 C
1 frying pepper or bell pepper, yellow or orange, small dice
1/4 C packed fresh oregano leaves
1 tsp salt
generous black pepper
1/2 pound fontina cheese, cut into 1/2 inch cubes
1. Preheat oven to 350 F.
2. Put quinoa and water in a saucepan. Bring to a boil with the cover off. Turn heat to medium, cook 7 minutes, turn off heat. Cover. Let sit for 10 minutes
3. Wash the pumpkin thoroughly. Cut open the top of the pumpkin as for a jack o’lantern, leaving as much of the edge and still making it easy to clean out the pumpkin seeds. Clean out pumpkin seeds. (Discard seeds, or toss in olive oil and salt and roast at 350 for 30 min, stirring occasionally.) Place pumpkin in a dutch oven (or on a parchment lined sheet pan). Drizzle olive oil, salt and pepper on the inside of the pumpkin.
4. Saute garlic and onion and chile pepper in olive oil on medium low covered until caramelized, stirring occasionally.
5. In a large bowl combine, cooked quinoa, cooked onion mixture, zucchini, frying pepper, oregano. Mix and season with salt and pepper, adjusting to taste.
6. Stuff pumpkin with quinoa vegetable mixture and top with fontina cubes.
7. Bake for 2 hours with the pumpkin top on (If this does not fit in the oven, bake the top alongside the pumpkin.)
8. Remove from the oven. Let cool 15 minutes. Stir pumpkin stuffing, and taste again for salt and pepper.
9. Cut the pumpkin into slices and serve topped with stuffing (or serve the stuffing first and eat the pumpkin after).
Serves 6-8 as a main and 8-12 as a side.
After the filling has been stirred: