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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.