This recipe is Vegan, however, if you are just making the transition or would like to try both recipes side-by-side, you can still make healthier choices: Instead of the Apple Sauce, you can use 1 large (local) cage-free vegetarian feed brown egg. Instead of the soymilk, you can also use Rice Milk (15% less calories), or low-fat antibiotic and hormone-free cow's milk.
♥ Karinna's Holiday Pumpkin Spice Breakfast Cakes ♥
1 c Whole Wheat Pastry Flour
2 tsp Baking Powder
1/4 tsp Salt
1/4 c Organic Applesauce
2 tbsp raw sugar, Stevia, or Organic Agave Nectar
2 tbsp Canola Oil
1 c Soymilk
1/4 c Golden Flax Meal1 tbsp Pumpkin Spice blend powder (cinnamon, nutmeg, star anise, ginger, lemon peel, cloves, cardamom, fennel, black pepper)
Earth Balance Vegan Butter Spread for pan
Preheat your griddle or pan. In a large bowl, mix together the flour, baking powder, spice blend and salt. In a medium bowl, mix together the milk, sugar, egg, and oil. Add dry ingredients to wet ingredients and mix until combined. Cook on heated griddle for about 2.5 minutes per side. Makes about 6 medium sized pancakes.
♥ Tasty Apricot Marmalade Grand Marnier Sauce ♥
1 c Organic Apricot Marmalade/Preserves
1/2 c Organic Orange Juice
1/2 oz Grand Marnier
1/2 oz Hennessy Cognac
Heat the Apricot Marmalade and orange juice in a saucepan for a few minutes, stirring slowly. Add the Grand Marnier and Hennessy, stir and remove from heat. Drizzle over your Breakfast Cakes and garnish with fresh organic Cranberries.
These pancakes will not be very fluffy, but they will be nutrient dense and delicious! Get creative and add sliced bananas, dried fruits, or vanilla, or shape your little cakes into hearts. Deliver to your loved one in bed with some freshly squeezed juice or coffee and enjoy the day!