The best thing about scooping your pancake batter into a muffin tin instead of a skillet is that these little gems will be ready to go for harried mornings—and you don’t have to man the stove to flip your flapjacks. Plus, they’re completely portable. The duo of sweet potato and blueberries provides plenty of natural sweetness. Eat them on the go or reheat and serve topped with a drizzle of maple syrup or a dollop of Greek yogurt.
For gluten-free pancake muffins, use oat flour labelled gluten free or use gluten-free all-purpose flour.
Silicone muffin trays have a few things going for them. Primarily, they are virtually nonstick so there’s no need for greasing or for paper liners. The bendable nature of silicone trays makes unmoulding a cinch, and being able to turn the cups inside out allows for easy washing.
In steamer basket set over 1 in (2.5 cm) of water, place sweet potato cubes. Bring water to a boil and steam sweet potato until very tender. Alternatively, place sweet potato cubes in pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup (250 mL). Reserve any leftover potato to pop into a salad or smoothie.
Whisk together flaxseed meal and 5 Tbsp (75 mL) water. Let stand for 5 minutes until mixture forms a gel.
Preheat oven to 350 F (180 C). In blender container, place milk, cooled sweet potato, and flax gel and blend until smooth. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Toss blueberries with 2 Tbsp (30 mL) of flour mixture. Stir sweet potato mixture into rest of flour mixture. Gently fold in blueberries and orange zest.
Scoop potato mixture into 12 greased standard-sized muffin cups and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let cool for about 5 minutes before unmoulding.
This recipe is part of the Make Ahead to Grab and Go collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.