Let's do a little comparison game, shall we? Pizza is round, pancakes are round. (Well, my pancakes at least slightly resemble a round shape. Most of the time they're more squarish or jagged on the edges. Character. Yes, it gives them character. ;) Pizza has toppings, pancakes have toppings. True, the toppings are quite different... pizza has tomato sauce and cheese, maybe veggies, pepperoni for many while pancakes have butter and maple syrup, or Greek yogurt and peanut butter (!!), possibly coconut butter (!!)... but still, a topping is a topping. Pizza is eaten for dinner, pancakes are eaten for dinner. Who wants to wait until the next morning for pancakes when you can have them that night? Um, not me. Now the most obvious similarity is, of course, the taste. Pizza is delicious, pancakes are delicious. And these two recipes are nothing less.
Sun-dried Tomato and Pesto English Muffin Pizza
Serves 1
Ingredients:
1 english muffin, cut in half (I used Rudi's whole wheat english muffins)
1-2 tablespoons basil pesto
About 3 sun-dried tomatoes, torn into small pieces (if using dried, soak in water for a few hours prior to making the pizza)
1 oz shredded mozzarella
Directions:
Cover a small baking sheet with a piece of aluminum foil or parchment paper. Set your oven to broil. Spread each muffin half with half to a full tablespoon of pesto (depending on how pesto-y you want it). Arrange the tomato pieces evenly on top of the pesto, and evenly sprinkle on the cheese. Make sure the tomatoes are under the cheese or your tomato pieces will burn. Put the pizzas on the baking sheet, and put the baking sheet in the oven. Broil for about five minutes or until the the cheese melts and begins to brown. Enjoy!
Serves 1
Ingredients:
1 english muffin, cut in half (I used Rudi's whole wheat english muffins)
1-2 tablespoons basil pesto
About 3 sun-dried tomatoes, torn into small pieces (if using dried, soak in water for a few hours prior to making the pizza)
1 oz shredded mozzarella
Directions:
Cover a small baking sheet with a piece of aluminum foil or parchment paper. Set your oven to broil. Spread each muffin half with half to a full tablespoon of pesto (depending on how pesto-y you want it). Arrange the tomato pieces evenly on top of the pesto, and evenly sprinkle on the cheese. Make sure the tomatoes are under the cheese or your tomato pieces will burn. Put the pizzas on the baking sheet, and put the baking sheet in the oven. Broil for about five minutes or until the the cheese melts and begins to brown. Enjoy!
The pizzas are so easy to make but are extremely yummy! You could even make lots of them and then arrange the pizzas on a big plate and take them to a party!
Side note: I ate the pizzas above with some raw snap peas and a package of spinach, steamed and then mixed with balsamic vinegar and garlic powder. Got my greens for sure!
Now for the pancake recipe. These aren't your basic light and fluffy pancake - they're much softer and denser. But as we've previously discussed, different pancakes are actually good! As long as they're cooked in a pan, I think they qualify as pancakes.
Side note: I ate the pizzas above with some raw snap peas and a package of spinach, steamed and then mixed with balsamic vinegar and garlic powder. Got my greens for sure!
Now for the pancake recipe. These aren't your basic light and fluffy pancake - they're much softer and denser. But as we've previously discussed, different pancakes are actually good! As long as they're cooked in a pan, I think they qualify as pancakes.
With coconut butter!
Double Banana Pancakes
Serves 1
Ingredients:
1/4 cup brown rice flour (or other flour of choice)
2 tablespoons rolled oats
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon chia seeds, ground (measure first and then grind) mixed with 3-4 tablespoons of water
1 banana, half mashed and half sliced
1/4 cup + 2 tablespoons almond milk
1/2 teaspoon pure vanilla extract
Sweeter, to taste (sugar, agave, maple syrup, or stevia - I used 2 drops stevia)
Directions:
In a small mixing bowl, combine the flour, oats, baking powder, and cinnamon (and dry sweetener, if using). In a separate bowl, combine the chia mixture, mashed banana, almond milk, and vanilla (and liquid sweetener, if using). Stir the wet mixture into the dry until well combined, but don't over mix. Spoon the mixture onto a pre-heated, non-stick skillet. Arrange the banana slices on top of the pancakes. Cook until both sides are lightly browned, flipping once half-way through. Enjoy!
Serves 1
Ingredients:
1/4 cup brown rice flour (or other flour of choice)
2 tablespoons rolled oats
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon chia seeds, ground (measure first and then grind) mixed with 3-4 tablespoons of water
1 banana, half mashed and half sliced
1/4 cup + 2 tablespoons almond milk
1/2 teaspoon pure vanilla extract
Sweeter, to taste (sugar, agave, maple syrup, or stevia - I used 2 drops stevia)
Directions:
In a small mixing bowl, combine the flour, oats, baking powder, and cinnamon (and dry sweetener, if using). In a separate bowl, combine the chia mixture, mashed banana, almond milk, and vanilla (and liquid sweetener, if using). Stir the wet mixture into the dry until well combined, but don't over mix. Spoon the mixture onto a pre-heated, non-stick skillet. Arrange the banana slices on top of the pancakes. Cook until both sides are lightly browned, flipping once half-way through. Enjoy!
Okay, so today I was down town with my mom (we went to this amazing Indian place for lunch <3), and we stopped at this cute little kitchen store called The Cupboard. I found the perfect cup in the sale section.
What I live by.
Just wanted to share that!
Questions:
What's you favorite variety of pizza? Of pancakes?
Questions:
What's you favorite variety of pizza? Of pancakes?
RSS Feed