Spiced Pumpkin Oatmeal pancakes

Ingredients:
1 cup of old-fashioned oatmeal
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 tsp of vanilla extract
1 tsp maple syrup
1 tbsp lemon juice
1 cup pumpkin puree
6 tbsp unsweetened almond milk
5 tbsp of water
2 tbsp of flaxseed meal

Instructions:
1. Dry blend oatmeal in Blendtec or food processor first. Pour fine oat flour into a bowl.
2. Next, sift together oat flour, baking soda, salt, cinnamon, nutmeg, allspice, pumpkin pie spice.
3. In a separate bowl, mix together water and flaxseed; set aside to thicken for 5 minutes.
4. Use blender to mix together flaxseed mixture, vanilla extract, maple syrup, lemon juice, pumpkin puree, and almond milk. Then additionally blend in dry ingredients. Allow mixture to sit for 10 minutes.
5. Scoop 1/3 cup of batter onto an oiled pan over medium-low heat. Flip after a 3-4 minutes, allowing the inside to cook thoroughly.
5. Top with maple syrup. Enjoy!

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Spiced Banana Oatmeal pancakes

Ingredients:
1 cup of old-fashioned oatmeal
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp of vanilla extract
1/2 cup greek yogurt
3 ripe bananas
4 tbsp of almond milk

Instructions:
1. Dry blend oatmeal in Blendtec or food processor first. Pour fine oat flour into a bowl.
2. Use blender to mix together bananas, almond milk, greek yogurt, and vanilla extract.
3. Next, blend in the rest of the ingredients including the oat flour.
4. Scoop batter onto an oiled pan over on medium-high heat. Flip after 2-3 minutes. Pancakes are ready when lightly browned on each side.
5. Top with maple syrup.

Note: I am in the process of refining this recipe.

Gobi (Cauliflower) Sabji

Ingredients:
1 cauliflower head (~2 lbs)
3-4 medium red potatoes
1 tbsp cumin seeds
2-3 tbsp of olive oil
2 medium red onions diced

Masala mix
1/2 inch square of fresh ginger
8 cloves of garlic
2 medium serrano peppers

Dry spices
3 tsp salt
3 tsp turmeric powder
1 tsp curry chicken powder
1/8 tsp red chilli powder

Instructions:
1. Cut cauliflower head into individual one inch florets. Wash and set aside to dry in colander.
2. Wash, peel, and chop potatoes into large pieces.
3. Sautée cumin seeds and onion in oil in a large pot on medium heat until onions are golden brown.
4. Grind masala mix in food processor and stir into pot. Add dry spices and stir to mix.
5. Stir in potatoes. Decrease heat to very low and cover but stir occasionally, allowing the potatoes to steam for ~10 minutes. Then stir in cauliflower and cover pot, allowing mixture to steam for ~20-30 minutes until cauliflower is soft.
6. Enjoy gobi sabji topped with yogurt or as a side with roti.

Blueberry Beet Oatmeal Pancakes

Serving: 6-8 pancakesIMG_8685
Ingredients:
1 ripe banana
3/4 of a small beet, chopped
1/2 cup of blueberries
1/2 cup of unsweetened almond milk
1 cup of old fashioned oats
2 tbsp chia seeds
5 tbsp water
2 tsp of cinnamon
2 tsp of vanilla extract

Instructions: 
1. Place chia seeds in water and set aside.
2. In a high-powered blender, blend oats into a fine powder then empty blender.
3. Blend banana, chopped beet, almond milk, chia/water mixture, cinnamon, and vanilla extract in blender. Next blend in oats. Then blend in blueberries.
4. Scoop batter onto an oiled pan over on medium-high heat. Flip after 2-3 minutes. Pancakes are ready when lightly browned on each side.
5. Top with fresh blueberries and maple syrup.

Mint Chutney

Ingredients:IMG_8664
3 cups of fresh mint leaves
1/2 of a medium tomato
thin 1/4 inch square of ginger
1/4 cup red onion
1 tbsp of lemon juice
1 tsp salt

Instructions: 
1. Puree all the ingredients in a food processor.
2. Enjoy it as a dip for your roti along with plain yogurt and your favorite daal/sabji.