Turmeric Falafel & Vegan Matcha Waffles w/Crema de Jalapeño

Turmeric Falafel & Vegan Matcha Waffles w/Crema de Jalapeño


Who needs Chicken & Waffles when you can have TURMERIC FALAFEL & MATCHA WAFFLES W/CREMA DE JALAPEÑO? I’m so excited about this vegan meal! The falafel was amazing with the plant based waffles. And, the crema was the perfect compliment to this savory take on a classic. A quick dusting of za’atar & EB seasoning, and some greens & fruit on the side are all you need! Enjoy! Links to the products in this dish are below.

The recipe for the vegan waffles are here: Vegan Waffles

I used premade falafels from: http://www.afiafoods.com

I used vegan and nut free crema de jalapeño from: http://www.eatzubi.com

Vegan Waffles

Vegan Waffles

I was challenged to develop a vegan recipe for a project I was working on. I just love how these waffles turned out. I did not miss using egg in these waffles. They came out fluffy and yummy. And, this recipe is so versatile – with just a few tweaks they can go from sweet to savory. Definitely going to do more of this type of cooking! I hope you enjoy them as much as I did.

Vegan Waffles

Category: BREAKFAST, Pancakes & Waffles

Servings: 6 Servings

Vegan Waffles

Ingredients

  • 1 cup all purpose flour
  • 2 TBS turbinado sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • Dash sea salt
  • 1 tsp vanilla
  • 1 1/2 TBS ground flax seed, whisked with 1/4 cup filtered water
  • 1 TBS vegetable oil
  • 2 cups plant based milk (I used homemade almond milk)
  • Cooking spray

Instructions

  1. Heat waffle maker.
  2. Mix dry ingredients in a medium bowl.
  3. Add vanilla, flax seed mixture, vegetable oil and milk to the dry ingredients. Whisk together, thoroughly.
  4. Apply a small amount of cooking spray to the top and bottom of the waffle maker. Pour 1/3 cup of mix onto center of waffle maker to make medium size waffles.
  5. Top waffles with desired toppings. I topped mine with sweetened crème fraîche & powdered sugar, and served it with fruit on the side. Syrup would also be awesome!

Notes

– You can easily adjust this recipe to suit your needs. For instance, if you do not want to use nut milk, you can substitute oat milk, etc. – You can also make these waffles savory, by omitting the vanilla & reducing the sugar. – Matcha Waffles: I like to make this recipe by adding 1 tsp matcha powder. I love the green color!

http://michellesipsandsavors.com/vegan-waffles/

Carrot Cake Pancakes w/Cream Cheese Frosting

Carrot Cake Pancakes w/Cream Cheese Frosting

BREAKFAST

Happy Easter!! These pancakes were on the menu at our blended family Easter Brunch. I tested out these pancakes on the hubs last week and he loved them ~ they are loaded with shredded carrots, banana, coconut & pecans. I topped them with cream cheese frosting, syrup, more coconut and a Lindt mini chocolate bunny. Yummilicious!

Carrot Cake Pancakes w/Cream Cheese Frosting

Category: BREAKFAST, Pancakes & Waffles

Servings: 18 Pancakes

Carrot Cake Pancakes w/Cream Cheese Frosting

Ingredients

  • Pancakes:
  • 2 cups Bisquick Heart Smart Pancake Mix
  • 1 egg
  • 1 1/2 cups low fat milk or nut milk
  • 1 tsp vanilla
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup unstweetened shredded coconut
  • 1 large carrot, shredded
  • 1 ripe banana, mashed
  • 1/2 finely chopped pecans
  • Frosting:
  • 1 (8 oz) low fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 2 tsp vanilla
  • 2-3 TBS heavy cream
  • Garnish:
  • Unsweetened shredded coconut
  • Syrup (I use Tree Hive Maple Syrup + Honey)
  • Cinnamon
  • Lindt Chocolate Bunnies

Instructions

  1. Preheat griddle to 350 degrees
  2. Combine all pancake ingredients in a medium bowl. Set aside for at least 10 minutes.
  3. While pancake batter is resting, prepare frosting. Beat sugars and cream cheese until fluffy. Beat in vanilla and heavy cream. Refrigerate until ready to serve.
  4. Use a 1/3 measuring cup to ladle batter on griddle.
  5. Serve pancakes with syrup and a dollop of cream cheese frosting. Top with additional shredded coconut, cinnamon and a chocolate bunny, if desired.
http://michellesipsandsavors.com/carrot-cake-pancakes-w-cream-cheese-frosting/

Crepes w/ Carmelized Bananas & Almond Butter

Crepes w/ Carmelized Bananas & Almond Butter

BREAKFAST

These crepes were scary good! I stuffed them with carmelized bananas & almond butter, and topped them with Tree Hive Maple Syrup + Honey, chocolate sauce, cacao nibs & pistachios. They were decadent & delicious. I have posted about the German Pancakes before; the recipe for the carmelized bananas is here for ya!

Crepes w/ Carmelized Bananas & Almond Butter

Category: BREAKFAST, Pancakes & Waffles

Servings: 2 Filled Pancakes

Crepes  w/ Carmelized Bananas & Almond Butter

Ingredients

  • See recipe for German Pancakes
  • For Carmelized Bananas:
  • 1 banana, sliced in 2 pieces the long way
  • 4 TBS butter
  • 1/4 cup brown sugar
  • 1 oz rum
  • Garnish: Almond butter, syrup, chocolate sauce, cacao nibs & pistachios

Instructions

  1. Prepare crepes & set aside.
  2. Get 2 crepes ready by smearing a bit of almond butter in the center. Set aside.
  3. For the carmelized bananas:
  4. Heat butter in a saucepan. Once melted add the brown sugar.
  5. When the brown sugar is melted into the butter, add the banana, cut side down. Add the rum. It may flame up, so be careful. Once the alcohol burns off, the flame will extinguish. Spoon sauce over top of banana, while it sautés.
  6. Once the banana is lightly browned on the bottom, immediately place sliced banana on the prepared crepe. Pour remaining sauce over the banana.
  7. Garnish:
  8. Top with cacao nibs, more almond butter, a drizzle of chocolate sauce, pistachios & syrup.
http://michellesipsandsavors.com/crepes-w-carmelized-bananas-almond-butter/

 

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

BREAKFAST

These pancakes became a family favorite the first time I made them 5 years ago. They are fluffy, lemony and soooo tasty. And, they feel so fancy! I use low fat milk & ricotta to make these luscious, yet light, pancakes. My son asks for them everytime he is home for a visit! Serve them with fruit or just with syrup. 

Lemon Ricotta Pancakes

Category: BREAKFAST, Pancakes & Waffles

Servings: 12-14 Pancakes

Lemon Ricotta Pancakes

Ingredients

  • 1 1/2 cups flour
  • 3 1/2 TBS sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk (I use 1% milk)
  • 3/4 cup ricotta (I use low-fat)
  • 3 large eggs
  • 1 tsp vanilla
  • 1 TBS lemon zest
  • Juice of 1 fresh lemon
  • 1 TBS butter, melted

Instructions

  1. Preheat griddle to 350 degrees
  2. In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt
  3. In a separate mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended
  4. Add butter, lemon zest and lemon juice to milk mixture, until combined
  5. Pour flour mixture into milk mixture and whisk just to combined (batter should be slightly lumpy)
  6. Pour 1/3 cup batter onto griddle (or nonstick skillet) and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown
  7. Serve warm with maple syrup and fruit (blueberries, raspberries or strawberries are really nice compliments)
http://michellesipsandsavors.com/lemon-ricotta-pancakes/

German Pancakes

German Pancakes

BREAKFAST

Merry Christmas Eve! My mom always hosted Christmas Frühstück (Breakfast) for our family. I have kept up the tradition, adding & refining our menu, each year. A staple is & always will be her GERMAN PANCAKES. They are really like a crepe ~ very thin & light. I served these crepes w/plum compote, cherries & syrup. Fruit & jam are also lovely additions. You can find the plum compote recipe here: Gingerbread Pancakes with Ginger Plum Compote. Enjoy!

German Pancakes

Category: BREAKFAST, Pancakes & Waffles

Servings: 30-40

German Pancakes

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 TBS vegetable oil
  • 3 eggs
  • 3 cups milk (I use 1% milk)

Instructions

  1. Mix ingredients in large bowl. Place in refrigerator for 10-15 minutes before making pancakes.
  2. Heat a small sauté pan to medium-high. I use a non-stick pan so 6ag I do not need to grease the pan.
  3. Pour only enough batter to cover the pan in a thin layer. You will need to tilt the lan in a swirling motion to coat the entire bottom. Cook until bottom is browned and carefully flip with a spatula. Brown on other side for a few seconds and stack on a plate.
  4. Serve immediately, or store in the refrigerator covered with plastic wrap.
  5. Serve with syrup, fruit or jam - or whatever else sounds good to you!

Notes

These pancakes are great to make ahead. I always prepare them the day before and simply microwave the entire stack in the microwave a minute or so.

http://michellesipsandsavors.com/german-pancakes/

S’mores Pancakes w/Bananas & Marshmallow Whipped Cream Filling

S’mores Pancakes w/Bananas & Marshmallow Whipped Cream Filling

BREAKFAST

These pancakes are a perfect holiday treat! Stack ‘em high with marshmallow whipped cream & plenty of cacao nibs between each layer. The bananas & cacao nibs make thsee cakes taste just like you are sitting around a camp fire, except you are in the comfort of your cozy kitchen. Decadent & delicious. 

S’mores Pancakes w/Bananas & Marshmallow Whipped Cream Filling

Category: BREAKFAST, Pancakes & Waffles

Servings: 10 Pancakes

S’mores Pancakes w/Bananas & Marshmallow Whipped Cream Filling

Ingredients

  • Pancakes:
  • I used Bisquick Heart Smart pancake mix and followed the package directions
  • 1 banana, smashed with a fork
  • 2 TBS sugar
  • 1 tsp vanilla
  • 1/2 cup chopped pecans
  • Filling:
  • 2 cups of heavy cream, whipped until stiff
  • 1 cup marshmallow fluff
  • Garnish:
  • Cacao nibs
  • Sliced bananas
  • Syrup

Instructions

  1. Pancakes:
  2. Preheat griddle to 350 degrees
  3. Add the smashed banana, sugar, vanilla & pecans to the mix & incorporate well.
  4. Use a 1/3 measuring cup to pour batter on the griddle for each pancake.
  5. Filling:
  6. In large mixing bowl, add the marshmallow fluff to your prepared whipping cream & carefully fold in. Set aside.
  7. Assembly:
  8. Make a stack of 2 or 3 pancakes, by placing a large dollop of filling and cacao nibs between each pancake. Top with a marshmallow and roast with a kitchen blow torch, until golden brown.
  9. Top with more cacao nibs and sliced bananas. Drizzle with syrup.
http://michellesipsandsavors.com/smores-pancakes-w-bananas-marshmallow-whipped-cream-filling/

Gingerbread Pancakes with Ginger Plum Compote

Gingerbread Pancakes with Ginger Plum Compote

BREAKFAST

The Sugar Plum Fairy is in the house! Pancakes in the House! At least that’s what I was thinking of when I made this gingerbread concoction, this morning! You will L O V E these pancakes topped with warm Ginger Plum Compote! Created this recipe all by lonesome! 

Gingerbread Pancakes with Ginger Plum Compote

Category: BREAKFAST, Pancakes & Waffles

Servings: 6 Servings

Gingerbread Pancakes with Ginger Plum Compote

Ingredients

  • Pancakes:
  • Bisquick Heart Smart pancake mix.
  • 1/2 tsp each of ground cinnamon & ginger
  • Dash of ground cloves
  • 1/3 cup molasses
  • 1/4 cup sugar
  • Ginger Plum Compote:
  • Juice of 1/2 orange
  • 1/4 cup Ginger Liqueur
  • 1 TBS syrup
  • Dash of cloves & cinnamon

Instructions

  1. Pancakes:
  2. Heat griddle to 350 degrees
  3. Prepare pancakes according to box directions. Add ground cinnamon, ginger, ground cloves, molasses and sugar. Mix well.
  4. Use a 1/3 measuring cup to pour batter for each pancake
  5. Ginger Plum Compote:
  6. Place everything in small sauté pan. Cook on medium low until the liquid is thickened to a syrup consistency. Be careful not to stir too much so the plums don’t lose their shape.
http://michellesipsandsavors.com/gingerbread-pancakes-with-ginger-plum-compote/

 

 

Chocolate Waffles w/Balsamic Cherry Compote

Chocolate Waffles w/Balsamic Cherry Compote

BREAKFAST

My mom’s waffle maker has been calling my name ever since I got back from our trip to NYC. It’s a vintage Sunbeam that has to be at least 70 years old. It makes the best waffles! So, I made these CHOCOLATE WAFFLES WITH BALSAMIC CHERRY COMPOTE, this morning. Wow. Wow. Wow. I finished them with a dollop of vanilla yogurt, cacao nibs & a dusting of powdered sugar. Got my inspiration from Olive & Mango and it was well worth the effort. Made a few changes to the recipe to make it a little less complicated for me. (Took me 45 minutes, start to finish) You need to make these ASAP ~ this combo is beyond scrumptious.

Chocolate Waffles w/Balsamic Cherry Compote

Category: BREAKFAST, Pancakes & Waffles

Servings: 12 waffles

Chocolate Waffles w/Balsamic Cherry Compote

Ingredients

  • Waffles:
  • I used Betty Crocker Bisquick Heart Smart Pancake & Baking Mix & followed the waffle recipe on the back of the box. I reduced the amount of mix by 1/4 cup and added 1/4 cup unsweetened cocoa and 1/4 brown sugar.
  • Vanilla yogurt and cacao nibs for garnish
  • Compote:
  • 2 cups fresh pitted cherries
  • Strip of orange rind
  • Dash of cinnamon
  • 1/4 cup of balsamic vinegar
  • 3 tbsp honey
  • Pinch of salt and freshly ground black pepper

Instructions

  1. Waffles:
  2. Prepare waffles and top with compote and a dollop of vanilla yogurt & cacao nibs
  3. Compote:
  4. In a small sauce pan combine cherries, orange rind, cinnamon, vinegar, honey, salt and pepper
  5. Bring to a boil over medium-high heat, and stir well. Reduce heat to low & simmer for 8 to 10 minutes, until slightly thickened.
  6. Transfer to bowl and refrigerate until cool

Notes

Adapted from Olive & Mango www.oliveandmango.com

http://michellesipsandsavors.com/chocolate-waffles-w-balsamic-cherry-compote/

 

Pumpkin Ricotta Pancakes

Pumpkin Ricotta Pancakes

BREAKFAST

I’m just not ready for Christmas! I still want to smell pumpkin spice & enjoy my fall decor! I love this time of year so much that one year I lost my mind and made over 100 chenille pumpkins! Anyway, I digress. I made these gorgeous pancakes for breakfast & the fam loved ‘em! AND, I’m really proud, ‘cause I created this recipe all by my lonesome! This stack of hot pumpkin yumminess was, according to my daughter, was “just right.” The drizzle of Tree Hive Maple+Honey didn’t hurt, either. A perfect Thanksgiving week treat!

Pumpkin Ricotta Pancakes

Category: BREAKFAST, Pancakes & Waffles

Servings: 12 - 14

Pumpkin Ricotta Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup quick oats
  • 3 TBS brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/2 cup ricotta (low-fat or whole)
  • 3/4 cup pumpkin purée
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 TBS butter, melted

Instructions

  1. Heat griddle to 350
  2. Combine all dry ingredients in a small bowl and set aside.
  3. Combine all wet ingredients in a large bowl. Add in the dry ingredients and incorporate, but do not over mix. It should be lumpy.
  4. Pour 1/3 cup batter onto buttered griddle or skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown
  5. Top with a pat of butter & syrup
http://michellesipsandsavors.com/pumpkin-ricotta-pancakes/

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