Today’s breakfast: Apple cinnamon pancakes.
1/2 cup white flour
1/2 cup wheat flour
1/2 cup dry oats
1/4 teaspoon of salt
Tablespoon of brown sugar
Tablespoon of baking powder
1 cup milk
2 tablespoon of applesauce
1/3 cup of protein powder
Cinnamon to taste
Mix all ingredient in a bowl until evenly mixed.
Make in a pan/ griddle
Cook each side for 2 minutes at low medium heat
Makes about 8 pancakes 6 inches
* you can store the left over batter in fridge for at most 2 days.
This recipe was adapted from Pinterest 🙂 overall it was yummy, however the next time we make it we would add more vegetables and less meat. These spring rolls are easy to make.
Yield: About 10 spring rollsPrep Time: 30 minCook Time: 25 min
1 Tablespoon minced garlic
2 teaspoons ginger powder
1 teaspoon sesame oil
1 Tablespoon olive oil, plus more for brushing on rolls
1 pound ground chicken
1.5 cup finely shredded green cabbage
2 scallions, finely chopped
1 cup sliced shitake mushrooms
4 Tablespoons store-bought hoisin sauce
10 square (7-inch) spring roll wrappers
Sweet chili sauce
Preheat the oven to 400ºF.
Sauté garlic & ginger in the oils in large sauté pan set over medium-low heat.
Add the ground chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked.
Add the mushrooms to the pan and sauté until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl and let it cool for 10 minutes.
Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward.
Arrange the spring rolls in a single layer on a baking sheet lined. Bakethem for 10 to 12 minutes, rotating after 6 minutes, until they’re golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with the sweet chili sauce.