noBOLOGNA

Vegan Chocolate Peanut Butter Pancakes

It’s always a good Tuesday when it involved pancakes!!  I used to not be a fan of pancakes – crazy, right?!  The problem was that they lacked nutrition and made me feel sick to my stomach within the hour and then hungry again within the next 2 hours.  Since I’ve learned to make healthy pancakes that are packed with nutrition, I’ve grown to enjoy them a lot more.  For one, you can use one bowl, so the cleanup isn’t bad.  Secondly, you can freeze them and eat later for a quick and healthy breakfast or snack.  Another thing I love about pancakes?  Variety.

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Lately, I haven’t been able to make pancakes without throwing in some peanut butter and chocolate.  Who doesn’t love peanut butter and chocolate?  Crazy people.  That’s who.  I’ll admit, it’s no Reese’s Peanut Butter Cup, but it’s delicious nonetheless.

VEGAN CHOCOLATE PEANUT BUTTER PANCAKES

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I started out with some Mickey Mouse pancakes to get me in the pancake spirit, they were delightful.  So I jotted down some recipe information and tested the recipe out for a second time to make sure it was ready for y’all and I do believe it is!

One tip for pancakes on the skillet: Low heat.  I made that mistake at first and they turned out a little burnt and gooey inside.  Obviously, I should have thought about that, but for some reason I didn’t.  When I adjusted the heat, they turned out great!

delicious-pancakes

Vegan Chocolate Peanut Butter Pancakes
Recipe Type: Breakfast
Cuisine: Vegan
Author: No Bologna Blog
Prep time:
Cook time:
Total time:
1 bowl pancakes, no oil, no dairy. Delicious!
Ingredients
  • 1 Flax Egg (1 tbsp Flax Meal + 2.5 tbsp water)
  • 1 tbsp apple sauce
  • 1 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/4 cup almond milk
  • 1/4 cup whole wheat pastry flour
  • 3/4 cup oat flour
  • 1/2 cup quick oats
  • spoon full of peanut butter
  • 3 tsp cocoa powder, loosely measured
Instructions
  1. Make flax egg in bowl and set aside for 2 minutes.
  2. Whisk in applesauce, maple syrup, baking powder, baking soda, and sea salt.
  3. Whisk in almond milk.
  4. Stir in whole wheat pastry flour, oat flour, and quick oats.
  5. Stir in peanut butter and cocoa powder. Be sure not to work the batter too much.
  6. Set batter aside for 5-10 minutes to thicken up and settle.
  7. Lightly heat the pan and flip when you see the edges cooked and the batter bubble.
  8. I like to flatten my spatula against the pancake to help thin them out, but that’s subject to preference.
  9. Serve with vegan butter and maple syrup! Enjoy!

 **This recipe was adapted from Minimalist Baker’s Whole Grain Vegan Pancakes

This food blogging is no joke.  One of my resolutions is to post more recipes.  I have a lot of admiration for food bloggers out there because it takes a lot of dedication and hard work to get a recipe post ready to submit.  I look forward to learning more about this side of blogging – food photography (obviously, I need some work!), recipe building, recipe testing, recipe writing, and so much more!  I just added the easy recipe wordpress plugin and it helps create a clean look to the recipe.  There is so much more for me to learn and improve on – I’m very excited about it!

Let me know if you give these pancakes a try!

Linking Up with: Tuesday’s Recipe Swap, Two Cup Tuesday, Try a New Recipe Tuesday, and Tasty Tuesday

Favorite Things #6

Good morning!!  I hope you all are having a great week so far – it’s Wednesday, so we’re half way to the weekend.  Hang in there if things are a little tough this week, you’ll get through it!  I have some fun favorites to share with you today.  I plan on doing  a quarterly recap of my 2015 goals at the end of the month to help me stay on track and if I’m not reaching any of them, at least I know I’ve been on top of my Favorite Things posts!  Success.

I don’t usually post serious stuff on the blog because I want to keep things light and fun around here, at least that’s been my overall goal since converting to No Bologna, so if my post on Monday was uncomfortable (McAlister’s, we’re breaking up!), I’m not going to apologize for it because it was something I truly believe in, but I will promise not to get that serious for at least another few months!  Now let’s roll right into our Favorite Things, shall we….

I’m about to toot my own horn for a split second because it’s just so dang exciting for little ole’ bloggers like myself.

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I WAS FEATURED IN MISSISSIPPI MAGAZINE!!!!!!! Okay, I’m calm now. It was truly an honor and a blessing to be featured by one of the most prestigious magazines in Mississippi.  They wrote a beautiful article about the reasoning behind my blog and why I chose to become a vegetarian as well as tips I would provide someone who may be interested in a vegetarian lifestyle.  I definitely feel like it was a huge milestone for me and the blog.  I’m hoping to increase my local traffic – so this was surely a big step in the right direction.

One way to increase local traffic is to post directly on your personal face book page.  I’ve never been good about that because it makes me nervous.  I can’t really explain it, but I’ve always steered clear of my personal page and when I accidentally sent some blog posts to my personal page while I was vacationing in Jamaica, I may have definitely freaked out at first.  I realized though, that if I’m wanting to grow, then it’s logically the next step – so if you’re here from face book, WELCOME! 🙂

  • Raw Apple Crisp

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I’ve been eating a lot of this raw apple crisp lately.  It was one of my favorite go-to recipes when I did the Health Starts Here diet, but for some reason I didn’t even consider making it during the Engine 2 diet.  As I was meal prepping last week, I came across the recipe again and made a batch.  I love the crispness and freshness of this delightful treat!

  • Chili… lots and lots of chili!!!!

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I have been on a chili frenzy lately!  Not so unfortunately, the weather is finally starting to warm up, but that hasn’t stopped me from making chili.  I think the biggest reason for that is because it’s easy to make and makes excellent leftovers for lunch at work.  Nick and I made this batch of chili last Saturday night and it turned out delicious!  It was filled with vegetables and we made a vegan sour cream to go on top!

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It was so simple to make this sourcream – cashews, water, lemon juice, apple cider vinegar!  I’ll come up with a more solid recipe soon and share that with y’all.  This is a delicious sour cream alternative and it doesn’t have the unhealthy aspects to it.  Win in my book!

  • Weekends in Starkville, of course!

This past weekend was filled with lots of quality time with Nick and my sisters.  It was just what I needed!  Friday we hung out with my sisters and split a free pizza from Papa Johns – it was a pineapple, jalapeno, and mushroom pizza.  Odd combination, but it turned out delicious. Nick and I spent a good chunk of time at Starbucks planning an upcoming trip to Orlando.  My work has a conference for people in my position and this year it’s being held in Orlando, so I’m going down for the conference and while I’m at the conference, Nick can hang out with his brother and sister-in-law at Disney.  I’ll be done with my conference that Thursday, which also happens to be my birthday, so I’ll meet up with them afterwards and celebrate my 26th birthday at Disney!  We selected all of our fast passes and made 2 meal reservations, so we’re really excited!  The rest of the weekend didn’t have much going on, but it was enjoyable nonetheless!

  • This pleather skirt

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I would have never expected to like this skirt, but I loved it when I tried it on, so I bought it!  I haven’t had a chance to wear it yet, but I’m excited to see what all I can do with it.  I think it’ll be long enough for work, so I can pair it with some nice black heels and a button up shirt.  It’ll also be a fun “outing” skirt!  You’ll probably see this around the blog a lot this summer.  In this same shopping trip, I bought somewhere near 1,000 (ok, maybe just 4) solid color tee’s to wear this summer too.  Can you tell I’m ready for warmer weather and lighter clothes?!

  • What are you looking forward to most this summer?
  • What’s your favorite meal currently? 
  • How are you keeping up with your 2015 resolutions/goals?

Engine 2 Stuffed Bell Peppers

Helllloooo There!  How is your week going so far?  Mine has been pretty great, my Monday wasn’t a typical Monday – I didn’t have any “oh, it’s just a Monday!” thoughts and we weren’t overly busy at work and I was able to get some other things done that I usually post-pone at work.  After work, I headed to the Chiropractor and he said I’m looking good with my knee and he can tell that I’m taking initiative to strengthen it up (my sore muscles can certainly attest to that!) and he said I don’t have to come back for 2 weeks and then we’ll spread it out to once a month.  I’ve been seeing him twice a week and then once a week, so I’m making improvement!  Once I feel stronger, I’ll be able to slowly start running again on my own.  After my appointment, I headed straight over to the 4th week of the Engine 2 Diet Meet-up!  The topic was on fitness, so I enjoyed that a lot.  I love incorporating healthy eating and fitness into the same discussion.  The speaker mentioned a Reformer Pilate’s class at our local Y and it sounded really cool, I’m definitely putting that on my list of classes to try – I’ll go check out the schedule after this post.

I have a deliciously healthy recipe for y’all today that is Engine 2 Diet approved and full of flavor!  I’d like to also mention that it was quick & easy to make!

stuffed-bell-peppers

Servings: 2 Stuffed Bell Peppers

Ingredients

  • 2 Bell Peppers
  • 1 Tomato, chopped
  • 1/2 cup of frozen corn
  • 1 cup of cooked brown rice
  • 2 Poblano Black Bean Burger
  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • 1 tbsp Sea Salt
  • 1 tbsp Pepper
  • 1 tbsp Paprika

Directions

**Preheat oven to 350 degrees**

1. Start by cooking your brown rice.  I did 2 cups of water to 1 cup of dry rice and it simmered for 30 minutes.

2. While the rice is cooking, prep the rest of your stuffing – defrost the black bean burgers and chop, chop the tomato, core the bell pepper and flatten the bottom so it stands upright.

3. Mix all stuffing ingredients together – vegetables, black bean burger, and spices

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4. Overstuff the pepper because it will cook down just a bit and once you start eating, you’ll have plenty of bell pepper to eat with the excessive stuffing.

5.  Bake the Pepper for 20 minutes.

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ENJOY!  I was very impressed with the flavors & the texture of these Engine 2 stuffed bell peppers.  Look how beautiful and vibrantly colored this dish turned out!  I have an intense love for bell peppers – I’d never had an orange bell pepper, but it was just as delicious as the green or red.  I will add bell peppers to just about any dish, so I love making it the star of the show in this simple recipe!

  • What would you have stuffed in this bell pepper?
  • Have you tried Pilate’s Reformer?  Thoughts? Tips?

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The views and statements expressed on No Bologna are my own. You are reading No Bologna at your own risk and I am not providing any type of professional advice. Unless otherwise noted, all material on No Bologna may not be used, reprinted, or published without my consent. I do occasionally have affiliated links on my blog - this does not raise the price of the product, I simply get a very small commission from the regular retail price if something is purchased using an affiliated link on my site. I appreciate any support by you in regards to affiliated links.