Wednesday, March 23, 2011

Decadent chocolate chip cookies

Some friends and I headed to Bodrum on Saturday evening for a few days of rest and relaxation. For those who don't know, Bodrum is one of Turkey's most popular beach towns. During the summer, it's always packed and incredibly hot and gorgeous. However, the off season is also a favorite of mine because it means fewer people and more tranquility. 


The group I went with was a super talented bunch and everyone brought something to the table. A few sang and played the guitar, one friend was our director, orchestrating our meals and activities, and most everyone took great photos. 


But my friend Emrah took the best photos if you ask me, because he graciously offered to take some of these wonderful chocolate chip cookies I baked. 


I used this recipe here and made one batch following the directions to a T, and the other with half whole wheat flour and sugar replacer for my boyfriend. Now as I've mentioned before here, I'm never particularly optimistic about replacing sugar with alternative products, mostly because they rarely behave the way they should. This time, however, I was pleasantly surprised! The sugar-free half whole-wheat cookies turned out really great. Not as good as the original, but so good that once the normal once were finished, everyone continued eating the sugar-free ones. 
Delicious chocolate.


I used a new sugar called Diamant Diabetik Seker I've never used before that I found at Macrocenter the other day. I had seen it a couple times but figured it couldn't be better than Splenda or Stevia. Well, when it came to baking these cookies, it was much better. In fact, I might use this new sugar replacement from now on for all my baking. 


I did have to use one extra egg in the sugar-free version as the wet mixture looked too dry and not like the original version. This is why it makes sense to make the original recipe at least once the way written, before making any adjustments. That way, you know what the steps are supposed to look like, and you can make necessary adjustments if needed. 


Straight out of the oven. 
If you can't tell from the photos, these cookies were divine. Slightly crispy edges with a moist and fluffy interior. I also added chopped walnuts to half of each batter and everyone liked that version better. 



                            




All photos by Emrah Kavlak. 





These also keep well and were still just as delicious three days into our trip. I highly recommend them. 



Rating: 5/5

Friday, March 18, 2011

Headaches and dairy

Even though I'm no longer vegan, I've never felt better physically than when I was vegan. FACT.


Which is unfortunate, because I think we all deserve to feel our best every single day. No one should have to suffer from daily headaches. I do. 


Every day around 5 pm, sometimes earlier sometimes later, I get a headache. It's like clockwork. It's so consistent, in fact, that if I've been preoccupied with something and lost track of time, my headache makes me realize what time it is. 


Every time I tell myself I'm going to tough it out, because I don't like to take medication when I don't absolutely have to. And every time I succumb to Exedrin or whatever is nearby and promises to alleviate my pain. 


According to godairyfree.org, which I admit might not be the most unbiased source of information, dairy is one of the primary causes of migraines. 85% of people who were put on a strict diet that eliminated the primary causes of migraines (dairy, wheat, eggs, alcohol, packaged foods) reported a total absence of their migraines


Frankly, I'm at a loss. I don't want to suffer from these awful headaches everyday, but I don't want to give up dairy either...I must admit though, I have been indulging too much recently. 


This is one of the problems with being an all-or-nothing person like I am. I'm a Taurus, what do you expect? As much as I've tried to make myself be more gray and not so strict (or lenient), it just doesn't work for me. 


I bring this up because ever since I've become un-vegan, I've gotten a terrible habit of near daily cheese consumption! I love cheese, but I think I could live with eating it only when it's really good, expensive cheese and not just what's lying in the fridge, because it's there. 


Cheese also happens to be a trigger food for me. I don't know about you guys, but cheese is one of those foods that I find hard to resist once I've had a piece. It makes me crave more...and more. 


This, apparently, comes down to the fact that cheese has morphine in it! So it REALLY is addicting! 
Why do you treat me so bad when I love you? 
Bear with me here: Cheese has a protein called casein in it, which breaks down into casomorphins when digested, which produces an opiate effect. According to Neal Barnard, MD, “Since cheese is processed to express out all the liquid, it’s an incredibly concentrated source of casomorphins—you might call it dairy crack.” 


Because of my headaches and because of this most recent information, I think I'm going to try to limit my cheese consumption and see if I feel better. I've actually even been toying with the idea of getting an allergy test with my sister to see if there are other foods that could be causing my headaches. 


Do any of you have problems with headaches or feeling lethargic after eating certain foods

Sugar-free granola bars

I love granola bars. 
But most of them are way too sweet for me and much too calorie-dense for a snack if you ask me. 


That's why when Itaintmeatbabe's Jennifer posted a recipe for homemade granola bars with no added sugar, I knew I had to try it.  


Of course I played with the recipe a fair amount. I didn't want to use dates because my fiance is a Type 1 diabetic and can't have dried fruit (the sugar in them is astronomical, even if it is all natural). I also added some chia seeds because I had some lying around and I love them. Oh, and I added some almond butter, but to be honest you can't taste it much. 


As always, my prime taste tester, my sister, thought they weren't sweet enough. I'm still getting used to using Stevia and am always afraid of using too much, but next time I would double the amount of sweetener


All in all, it's a super easy and healthy recipe that I think we'll enjoy munching on in Bodrum, where we are heading tomorrow evening. A few friends are joining us for a weekend away and I'm quite looking forward to it. I miss being in nature and need a break from the city. 


Speaking of, while I'm there I'm sure we'll be cooking a fair amount at home, so hopefully I'll have some recipes for you guys when I get back. 


Also next week I'll be taking my second class at Mutfak Sanatlar Akademisi, a bread-making course, which I'm really looking forward to, and I hope it will be better than the cake-making class. 


Sugar-free almond granola bars


3 cups rolled oats
¾ cup finely chopped walnuts
½ cup almond butter
1 tsp cinnamon
½ tablespoon stevia sweetener (next time will use 1 tbsp, at least)
1 tablespoon chia seeds
1 tablespoon soy creamer
1 tsp vanilla extract
1 tsp salt
2 tbsp ground flax seed mixed with 6 tbsp warm water
2 1/2 cups organic soy milk
sliced almonds for topping

Directions: 
Heat oven to 350° (176° C). Combine flaxseed and warm water in a bowl. Let sit and then add almond butter, vanilla, soy milk and soy creamer. 

In another larger bowl, combine oats, chia seeds, walnuts, cinnamon, stevia and salt. 

Combine wet with dry and pour into a parchment-paper lined baking dish. 

Bake for an hour (or until bars appear cooked through). 

I quite liked this recipe, but if you prefer sweeter treats, you might want to add the dried fruits or even chocolate chips or something. 
Also, the soy creamer is not really necessary so if you don't have it, you can leave it out. 

I do think that these would make a nice pre-run snack...

I'll have a photo tomorrow morning, as it's dark out now. 

Tuesday, March 15, 2011

9-minute baked salmon

Delightful Martha. 
There are many reasons why I'm obsessed with Martha Stewart. There's the fact that she's good at everything. The uniform. Her voice, which is surprisingly low for someone who bakes cakes all day, but also very soothing. There's the fact that she's very detail-oriented and doesn't apologize for it- have you ever noticed her correcting a guest on her show? It's awesome. She has a page devoted to all things pets in her magazine. There's the fact that she featured her gay nephew and his husband in Martha Stewart Weddings. 




And then there's the fact that she inspires me to try to be a tiny bit like her. I think we need people in our lives who make us want to be better versions of ourselves. Martha does that to me. Luckily, I can feel a little bit like her every time I attempt one of her recipes. 


In the March 2011 issue of Martha Stewart Living, there is a wonderful piece on salmon recipes cooked in parchment paper. I had never tried cooking with parchment paper as my boyfriend and I always bake our salmon on the stove-top. However, I had heard great things, like the fact that baking in parchment allows all the flavors to meld together. 


Besides the fact that the salmon was a bit too oily, the recipe turned out quite well. 


The version from Martha Stewart Living. 
Salmon with Spinach and Chickpeas
Original recipe from Martha Stewart Living 
3/4 cup fresh flat-leaf parsley
2 garlic clove, chopped
1 tablespoon olive oil
2 boneless salmon fillets
1/2 teaspoon crushed red-pepper flakes
2 cups spinach, thinly sliced
1 cup canned chickpeas, drained


I modified the recipe a tiny bit. As for directions:
1. Pulse the garlic, parsley and olive oil in a food processor. 
2. Place 1/2 chopped spinach and 1/2 chickpeas on a piece of parchment paper. 
3. Put one salmon fillet on top. Smear with the parsley mixture and sprinkle some salt and red-pepper flakes. 
4. Fold over the other half of the parchment paper so as to cover the salmon fully. Curl the edges to close fully. 


Bake at 400 degrees F for 9-10 minutes. 12-13 if your fillets are huge (like mine were). 


Healthy tip: Protein should be the size of the palm of your hand. So even if your fillet is twice as large, that shouldn't dictate how much you eat. 


Recipe rating: 4/5
I thought this was a super easy and straight-forward recipe. The prep work was minimal and the cook time was even shorter, meaning I had dinner on the table in under a half hour! 
Mine's not as elegant...


Beware: Salmon is an oily fish. Thus, if you slather on TOO much of the parsley mixture, your already oily fish will be overly so. Thus I would recommend using just enough of the mixture to lightly cover the salmon. Next time I will try using half as much oil...


I served mine with quinoa, which was a fitting accompaniment. 

Wednesday, March 9, 2011

MSA class review: cake-baking

Today I attended my first class at Mutfak Sanatlar Akademisi, Istanbul's best cooking academy. I had been looking forward to this class for a long time, as I had heard only great things about MSA. Unfortunately, I was a little disappointed. I will also be attending a bread making course next week with my fiance, and a sushi making course the week after. I intend to write about those as well, so I can give you a more accurate review of the school. 


Let's go with the good stuff first though. Our teacher was enthusiastic and very sweet. He clearly enjoyed teaching the class and tried to be as clear and thorough as possible. Also, the facilities are really wonderful. They are clean and open and the classroom we were in had two glass sides, which allowed for natural light. I also thought it was smart of them to hand out questionnaires afterward as it shows that they want to improve and value students' feedback. 


                                                                                     Now for the bad news. First of all,  I was never told that we would be working in pairs. If I had known, I would have brought a friend along with me. Instead, I had to work with someone else, which meant sharing the baking. This was, needless to say, odd. We would take turns with the different steps, but I would have much rather done the whole thing by myself. 


Second, we were meant to make 4 cakes (German cake, banana hazelnut cake, maple walnut tart and apple strudel), but there just wasn't enough time. This meant our head chef was moving through the steps way too quickly and the final tart wasn't done by the time the 4 hours were up (in fact, the class went 38 minutes over).  I left even though my tart wasn't quite done. I was exhausted from standing up for that long and starving! 


The most important gripe that I had with this 120 TL class at MSA was the fact that I didn't like 3/4 of the cakes. Neither did the other students I spoke to. And it had nothing to do with my baking skills because we were allowed to try the ones baked by our teacher to compare. I couldn't believe it; the cakes I make at home, using my cookbooks are SO much better. The banana cake was dry and didn't have enough banana in it, the german cake tasted like bread with vanilla pudding slathered between and the maple walnut tart didn't have enough time to cook. The only one that was okay was the apple strudel. And I've made better at home. I guess this could be subjective though, as my sister says her roommate thoroughly enjoyed the German cake...


Apples cooking in butter and sugar. 
It's also too bad that the ovens were unreliable. Our oven baked a lot slower than the others, and when we asked about it, the chef said he constantly complains about the same problem. I'm sorry but if the ovens aren't reliable at a cooking school, what is? Isn't that one of the few things that needs to be perfect?  







                                                                                      All in all, I wouldn't recommend this MSA class as is. But I do believe that MSA can  improve by making a couple simple changes. 
1. Tell us beforehand that we will be working in pairs so we can come prepared. 
2. Figure out the ovens. 
3. Include fewer recipes and go slower. 
'German cake' with vanilla filling. 
4. Have students rate the dishes or discuss them while tasting and adjust the menu accordingly. 


Hopefully, the bread making and sushi classes will be more interesting. The fact that I'll be accompanied by my fiance already makes me look forward to it more. Also, I have yet to make bread or sushi on my own, thus I believe I will benefit more from those courses. 

Tuesday, March 8, 2011

My favorite healthy breakfast

It's no secret that I love all incarnations of breakfast food. French toast, pancakes, eggs, hash browns, Turkish 'tost', menemen (turkish breakfast dish consisting of eggs, tomatoes, peppers and cheese (optional), croissants and everything in between. 
But I like to enjoy these dishes in moderation (once a week, maximum), so as to keep it special and because I don't believe these are nutritionally sound dishes that should be consumed on a daily basis.


My favorite way to start the day is with a spinach saute. The dish consists of sauteed spinach + whatever else we have lying around. What's fun about this dish is that you can pretty much add any veg to it, depending on the season and it still tastes great. In the winter, we make it using spinach, sun-dried tomatoes, peppers (red or green) and a teaspoon or two of olive paste. In the summer, spinach, fresh tomatoes and olive paste. It tastes delicious every time and starting the day with something green sets a good tone (at least for me). 


The real deal.
On a separate note, I am totally obsessed with tomatoes. I have apparently been a fan ever since my father forced me to try one (it was that or bedtime, I think). As soon as the bright red, juicy flesh touched my lips, a smile spread across my chipmunk-like 5-year-old face. Even so, I have serious beef with being able to get tomatoes in the winter. We shouldn't be able to! I know, globalization and the changes in the food industry in recent years mean you can get anything you want, anywhere in the world, but why bother if it's not even going to taste good? 


The tomatoes you find at the market in winter are 'nominal tomatoes' as I think Micheal Pollan had said in 'Food Inc.'. They are only tomatoes in name and nothing else. This is why I try to refrain from eating them raw in the winter, and would rather wait out for the real deal in the summer. It's also more exciting to enjoy fruits and vegetables in season. If you allow yourself to have everything all the time, there is no anticipation, and then you won't look forward to the seasons changing as much. (Maybe this is also a good metaphor for life, too?)


Cooking directions: Saute two cups of frozen spinach in 1-2 teaspoons olive oil. Add chopped red peppers or sliced mushrooms and sun-dried tomatoes. Saute a few minutes until the veg are soft and spinach heated through. Finally add a teaspoon or two of olive paste and mix to combine. 

Healthy tip: The less you cook the vegetables the better, as longer cooking times reduce the vitamins and minerals

Monday, March 7, 2011

Flaxseed and replacing eggs

Flaxseed is one of my favorite things to bake with for a number of reasons. I first got into it after reading that it can help reduce your risk of certain diseases such as heart disease, diabetes, cancer and stroke. In particular, it is chock-full of Omega- 3 essential fatty acids, which are the 'good' fats that protect your heart, lignans, which have antioxidant qualities and fiber (both the soluble and insoluble kind). I initially would sprinkle it on my morning cereal or add a spoonful to a smoothie 


Once I figured out that flaxseed mixed with water is a perfect egg replacement in baked goods, I knew I had to try it out. I wanted to try to revamp a carrot cake muffin recipe I found on the NYTimes website over the weekend but was fresh out of eggs (and too lazy to head out, just for the eggs). 
Flaxseed meal; image: bobsredmill.com


After looking online a bit I found out that 1 tablespoon flaxseed mixed with three tablespoons water can replace one egg. It's even better if you can allow the mixture to set a bit (it thickens as it sits). Honestly, after I let the mixture sit for about a half hour, it was the exact consistency of a whisked egg! I was encouraged. 


I used the mixture in place of the 2 eggs called for in the recipe and they turned out well; in fact, I doubt you'd even know there weren't any eggs in the recipe. Keep in mind that replacing the eggs with flaxseed in a recipe won't work if you are using the eggs for a purpose other than binding. Or if its a recipe that calls for lots of eggs like quiche or souffle, I doubt this method would work. 


Note: I'm not sure where you can find Flaxseed Meal in Istanbul, but Bob's Red Mill  ships to Istanbul and since they've got lots of other cool products like gluten-free flour and xantham gum, you could order a bunch of stuff to make the shipping worth it. 

Friday, March 4, 2011

Mark Bittman's appetizing soups

I just finished reading an informative article on various soups by New York Times food writer Mark Bittman. 
Photo from Bittman's own website. Credit: Sally Stein. 


A little background on Bittman for those who don't know: In addition to the column he writes for the NYTimes, titled 'The Minimalist', Bittman has written a handful of books including  'How to Cook Everything' and 'How to Cook Everything Vegetarian'. 


What I personally find most interesting about Bittman is this idea he spearheaded called, 'Vegan before Six'. In order to consume fewer animal products and more fresh, healthy produce, Bittman follows a vegan diet for breakfast and lunch and eats a normal SAD (Standard American Diet) meal for dinner. 


While some vegans were up in arms about this diet ('the word vegan shouldn't be used in that context' etc.), I think it's a wonderful illustration of how we don't have to be so black and white, and how different lifestyles work for different people. 


Additionally, if you haven't watched any of Bittman's cooking videos, you should check them out. They're all relatively short and very easy to follow. 


What's nice about the soup article is that he shows you how to easily make four types of soup (creamy, brothy, earthy, hearty), and each one's cooking directions are maybe 2-3 sentences. Soup is hard to mess up, but even so, it's nice to know these are really no fail. And don't require a particularly long attention span either. 
From left: Creamy spinach soup, squash and ginger soup, curried cauliflower soup. 


The article can be found here

Thursday, March 3, 2011

Green detox soup

Today I spent most of the day at Koรง University, where I am taking a course on Nutrition and Health. Hopefully I'll learn some exciting things to share with you guys. 


Since I'm kind of beat, today's recipe is short, easy and perfect for this weather. This green soup recipe is inspired by a recipe I saw on GOOP, Gwyneth Paltrow's lifestyle website. What's nice about it, is that you can basically throw in whatever green veg you've got lying around and it'll taste fine. 


Green vegetables, especially leafy greens like kale, spinach and swiss chard, have lots of phytonutrients, vitamins and minerals. They're also rich in Vitamin K which can help prevent atherosclerosis (or the clogging of your arteries). It's much easier to consume the amount of recommended fruit and veg everyday in a soup, which is why I love them so much. The problem with many restaurant soups is that they're loaded with cream, milk or fat so be sure to ask when dining out. 


Detox green soup
2 heads broccoli
1 cup frozen green peas
2 stalks celery (with leaves), chopped
1 bunch arugula
1/2 onion, chopped
1 clove garlic, minced
2 teaspoons olive oil
4 cups water


Directions: Saute the onions in the olive oil until soft. Add the garlic and saute until just fragrant (you don't want to burn the garlic!). Add the broccoli and cook until bright green. Add 4 cups water (or as many as needed to completely cover the veg), celery (without leaves) and peas. Cook until soft (about 10 minutes). Add the arugula and celery leaves at the end. Puree until smooth. 


Note: This soup is not gonna be super smooth unless you have a very strong hand-blender. If you prefer, you can strain the soup once it has cooled, however, doing so will eliminate all the wonderful fiber, so I don't recommend it. And then it really wouldn't do the 'detoxing' we're looking for here, if you know what I mean. 


I like to enjoy mine with a sprinkling of nutritional yeast (I'll have a post on it later) and Sriracha. 

Wednesday, March 2, 2011

Miraculous Vegan, Whole Wheat, Sugar-free, (almost) no fat muffins!

You MUST make these muffins right now. Actually, wait till you finish reading this post, and then make them. But you must, because they are that good. 
And they are good for you as well. 

Seriously, I don't get overly enthusiastic like this often (well, maybe I do). But these muffins are miraculous because they are very healthy and deelish


The recipe is a riff on one of Itaintmeatbabe's vegan oatmeal muffin recipes, but I modified it to make it much healthier. Basically, there is only 1 tablespoon of oil in the entire thing, no sugar whatsoever and it's half whole wheat. And I added a bunch of add-ins like yummy cranberries and walnuts. 




Ingredients
makes 8 muffins
1 cup of raisin bran cereal (or oats or All-bran or any bran-y cereal)
1 cup of soy milk
1/2 cup whole wheat flour

1/2 cup white flour
1 tsp of baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 cup mashed ripe banana

1 tablespoon oil
1 tbsp ground flax seeds mixed with 3 tbsp water

1 tsp vanilla extract

1/4 cup crushed walnuts
1/4 cup cranberries


Heat oven to 300° F (148° C). 


1. Combine the flax seed mixture with the cereal and allow to sit. 
2. Combine and sift the dry ingredients (don't worry if the whole wheat doesn't sift completely, just dump the remaining bits into the mixture). 
3. Mash the banana, milk and oil together. 
4. Add the banana mixture to the dry mixture, combine and fold in the cereal mixture. 
5. Sprinkle the crushed walnuts and cranberries over the mixture. 
6. Do not overmix (overmixing will result in a rough texture). 


Place by heaping spoonful into a pre-greased muffin tin or into muffin liners. 
Bake for 20 minutes until golden. 


Also, my sister thinks these will be great with a thick glob of almond butter, and I have to agree. 


Nutritional Info
for 1 muffin
Calories 175.7
Total fat 5.9 g
Sat fat .6 g
Sugars 7.3
Protein 4.6 g
Fiber 3.9 g
(The fat and sugar are from the cereal; there is no added sugar or fat) 



Tuesday, March 1, 2011

Cookbook review 3: The Kind Diet

 by Alicia Silverstone


Background: Alicia Silverstone is a very devoted celebrity vegan who has done a lot for the veggie movement. After her first book was published, she launched a website, thekindlife.com, promoted it on the daytime talk show circuit, and has most recently started a book club on her blog. 


Tone: The book is informative without being too preachy. About half the book deals with the ethical issues behind veganism. Topics addressed include factory farming, the soy debate, bottled water vs. tap, testimonials from formerly sick people who went vegan, and insight from the top vegan-advocate doctors in the field including Dr. Dean Ornish and T. Colin Campbell. She also has a section devoted to frequently asked questions, where she debunks a lot of myths associated with veganism (like that you can't get enough protein!) 


Silverstone allows you to choose between three different levels of her plan: flirts, vegans and superheroes. Flirts try to move towards a more animal-friendly lifestyle without giving up animal products completely, vegans don't consume any animal products but still enjoy sugar and treats, while superheroes (loosely based on the macrobiotic diet) stay away from sugar, soy and limit fruit. The idea is that you will begin a flirt and eventually graduate to a superhero lifestyle. I read her readers' comments and many definitely appreciate that here are stages rather than having to go cold turkey. 


Recipes tested: So far I have only tested the Chocolate Peanut Butter Cups, which were incredible. The vegan 'Reese's' were super easy to make and didn't require any unusual ingredients, which was a welcome change from the rest of the book. The main reason why I haven't tested any of the other recipes so far is because I never have any of the ingredients on hand, and most are hard to find at normal supermarkets anyway. Here is a sampling of ingredients frequently used: seitan, white miso, Earth Balance (vegan butter), shoyu, carob chips, daikon, kabocha squash. Yes, I'm sure I could make substitutions, but I honestly can't get excited about a cookbook that requires so many expensive and hard-to-find ingredients. 


Accessibility: While the first half of the book is really well-written and would be very helpful for a newbie vegan, the second half (namely, the recipes) failed to impress me. They look good, but because they aren't accessible, I've only made one recipe so far. And in my experience, that does not a successful cookbook make. 


Rating: 3/5 

Vegan banana pancakes

When you start the day with banana pancakes, you know your day can only get worse. After all, nothing you do can possibly top those delicious fluffy not-too-sweet flapjacks. I didn't intend to make vegan pancakes this morning, but alas we were out of eggs and I was not about to head out into the freezing cold just for an egg. There are actually many great vegan pancake recipes online; in fact, I'd dare say you can find a vegan version of most any favorite dish. 

The recipe I used was one by Isa Chandra Moskowitz, from her cookbook titled 'Vegan Brunch'. I've yet to review this book, but it's a classic as well. Fans of breakfast should definitely think about picking it up. 

Wouldn't you say that there are two kinds of people- those that love breakfast and those that hate it? I think so. My fiance belongs to the former, while my sister belongs to the latter. I'm crazy about breakfast; I would rather have breakfast and not eat all day, than NOT have it. 




Anyway, on to the recipe! 


Ingredients

  • 1 1/4 cups Unbleached all-purpose flour 
  • 2 tsp Baking powder  
  • 1 tsp Cinnamon 
  • 1 tbsp Canola oil (or whatever you have) 
  • 1/3 cup Water 
  • 1/2 cup soy creamer mixed with 1/2 cup water (or 1 cup soymilk)
  • 1 tsp Vanilla extract 
  • 1 banana chopped

Now the original recipe called for 2 tablespoons canola oil, but I used just 1 and it was fine. Also, it calls for 1 cup soymilk but I didn't have any! So I just mixed 1/2 cup of soy creamer with 1/2 cup water, which also worked out just fine. I've learned to not be afraid of making little substitutions like this, as most of the time, you won't have exactly the ingredients called for and if you wait till you do, you'll never make anything! 

The real delicious addition I made was to add a chopped banana to the batter. This was awesome! If you coat the bananas well before pouring the batter, they won't burn. I highly recommended this addition, as it just adds a whole 'nother layer of goodness to your breakfast (plus you get 1 serving of fruit in that way). 

Normally, I like to add fresh or frozen fruit on top but I didn't have any so I just topped mine with some real maple syrup. Real pure maple syrup is all natural so it's better than something artificial or super processed, but agave would have been the better choice to not make my blood sugar spike so much. But, it's okay once in a while, and I don't eat pancakes everyday. 

This is a delicious and super easy recipe that doesn't call for a lot of ingredients. If you happen to have some different fun flours on hand like rice flour or even better whole wheat flour, I would recommend subbing half the white flour for that. It'll add depth of flavor and be a lot more nutritious than white flour. 

I really wanted to try this recipe by Londonfoodie, but it'll have to wait till next time. 
What's your favorite pancake recipe? 

About Me

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Istanbul, Turkey
Cookbooks and Cake is a blog about healthy cooking and feeling good from within. I'm very interested in disease prevention through diet and believe vegetarianism is a great way to be healthy and prevent disease. I also, however, love to bake, so you'll find delicious homemade treats on here as well. Being that I am looking to get a degree in Clinical Nutrition, I will also write about studies in nutrition that I find interesting. Enjoy!

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