Eggless Pancakes

Ingredients:
  • 2 cups Bisquick pancake mix
  • 1 cup applesauce
  • 1 cup vanilla almond
  • 1 Tablespoon custard powder
  • 2 Tablespoons raw honey
  • Safflower or Grapeseed oil
Directions:
  1. Mix everything but your oil in a large bowl and whisk or beat with mixer till fully incorporated.  After you finish whipping the batter you can fold in any fruit desired or wait until they are cooked and add to the top… or both!
  2. Add oil to your pan on medium heat and allow it to heat.
  3. Pour desired size pancake batter into pan and allow to fully cook.
  4. Repeat steps 2 and 3 till batter is finished.
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Pumpkin Pancake Rolls

I love making these great rolls for a quick breakfast/snack during the week.
Ingredients:
  • 2 cups Bisquick (it’s vegan!)
  • 2 cups vanilla almond milk
  • 1 Tablespoon custard powder
  • 4 Tablespoons raw honey
  • 15 oz. can of pumpkin puree (not pie filling)
  • Safflower or Grapeseed Oil
  • Cream cheese
Directions:
  1. Incorporate all ingredients except oil and cream cheese into a large bowl using a whisk or mixer.
  2. Add a small amount of oil to a pan over medium heat.
  3. Pour the desired size of pancake into pan and cook thoroughly on both sides.
  4. Allow pancakes to cool completely and separately (I use parchment paper between pancakes while they are cooling so they don’t stick).
  5. Once cooled, add a layer of cream cheese to the pancake.
  6. Roll pancake cream cheese side in.
  7. Wrap roll with parchment paper or Press-n-Seal (I actually use both as I already have the parchment there and the Press-n-Seal keeps it for several days with no problems).
  8. Put in fridge and eat whenever!

Deven’s Dropped Basket of Eggs

Because I’ve had people tell me they worry about eggs not being thoroughly cooked, I do have a scrambled egg version and it’s less messy than the previous. =)

Ingredients:

  • Croissant triangle dough (prepackaged or handmade)
  • Scrambled eggs
  • Cheddar cheese
  • Options: salsa, bacon or sausage
Directions:
  1. Lay the dough out to fill the bottom of your muffin pan.
  2. Fill the dough with the scrambled eggs and any options you’ve chosen.
  3. Top the eggs with cheddar cheese (or any hard cheese of your liking).
  4. Wrap the “wings” of the triangle around the top of the egg mixture to encase it in the dough.
  5. Bake at 350 degrees F until a light golden brown (about 15 minutes).

Deven’s Egg Basket

This is my take on yesterday’s traditional Eggs in a Basket.   These are perfect to keep in the fridge during the week and pop in the microwave for a 15-30 seconds for a quick breakfast on the go.

Ingredients:
  • Croissant triangles (prepackaged or handmade)
  • Eggs
  • Cheese
Directions:
  1. Use the croissant triangles to line the bottom of a muffin pan (one triangle per indentation).
  2. Break an egg into the indentations (make sure dough keeps the egg from touching the pan).
  3. Top egg with cheese.
  4. Wrap sides of triangles over the top of the egg/cheese to seal.
  5. Bake in the oven at 350F until light golden brown (about 15 minutes).

Eggs in a Basket

This is the most basic recipe that I’m asked about often.

Ingredients:
  • Eggs
  • Butter
  • Bread
Directions:
  1. In a frying pan, add about a tablespoon of butter or enough to coat the bottom of the pan.
  2. Take a shot glass, measuring cup or any small diameter cup that you can use to remove a circle from the middle of the bread.
  3. Add the bread (with a hole in it) to the butter.
  4. Lightly brown on one side, add a bit more butter and flip to brown slightly on the opposite side.
  5. Crack open an egg and drop it into the hole in the bread.
  6. Allow the bread/egg to cook to your liking.  You can also flip the bread/egg to cook the yolk more thoroughly if you wish.  I also toast the cut out centers.