Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

Ingredients:
1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Directions:
Making Batter

1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
2. Warm your Ebelskivar pan over medium or medium-low heat.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
2. Fill each well half-full with batter.
3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
6. Remove from pan, cover with toppings, and serve!

Notes:

• Makes about 27 (just shy of 3 servings in my house).
• You need an Ebelskiver pan to make these. 

Irish Soda Bread in a Mug

For St. Patrick's Day, serve yourself a treat: Irish Soda Bread for breakfast. This bread doesn't get crusty in the microwave, although maybe you could bake it to make it so. I also removed the raisins, which is probably a definitive component of Irish Soda Bread. But, raisins ruin everything. I got this recipe from Happy Herbivore Meal Mentor.

Ingredients:
¼ cup (2-oz) almond milk 
1 tbsp white vinegar 
1 cup oat flour 
2 tbsp raw sugar 
1 tsp baking powder 
½ tsp baking soda
pinch salt 
1 cup applesauce 
12-oz yogurt 
¼ cup jam, flavor of your choice

Directions:

1. In a small bowl, whisk milk with vinegar so it curdles. Set aside. 
2. In a small mixing bowl, whisk oat flour, raw sugar, baking powder, baking soda, and a tiny pinch of salt. 
3. Stir in milk mixture and applesauce.  
4. Spoon batter into 4 microwave-safe mugs and microwave each separately for 90 seconds, or until firm. 
5. Top with a dollop of yogurt and jam. 
6. Eat remaining yogurt on the side.

Notes:
Serves 4
Per serving: 274 calories, 2.7g fat, 54.4g carbs, 3.4g fiber, 33.4g sugars, 8.0g protein

If you want the raisins, you can add 1/4 cup raisins after the applesauce step.

PB&J Oatmeal

This is probably one of the simplest and most obvious breakfasts of all time. I have Happy Herbivore Meal Mentor to thank for it. 

Ingredients:
½ cup dry rolled oats uncooked 
¼ cup applesauce 
jam or jelly 
peanut butter

Directions:

1. Cook oats in ¾ cup water (or more). 
2. Stir in applesauce until well combined.
3. Top with jam and peanut butter. 

Notes:

• Serves 1
• Per serving: 284 calories, 6.7g fat, 49.9g carbs, 5.6g fiber, 17g sugars, 7.6g protein, provided you limit jam to 1 tbsp and peanut butter to 1 1/2 tbsp