Sunday is hockey day at my house. I always feel like the Kid needs a slightly heartier breakfast when he is going to be skating his little tush off for 45 minutes and I am trying to stay away from the same old same old. He asked for pancakes last weekend and I was wondering if I could find something more creative than just regular pancakes. I had some walnuts left over from an awesome beet salad from earlier that week and a few apples in the fridge. Apple pie pancakes! Yes. Yes.
They were even more amazingly delicious than they look in this photo. Something about the combination of the warm, soft, cinnamon scented apples with the crunchy and toasty walnuts over the soft and fluffy pancakes. Yup. Kitchen win over here. I needed a basic vegan pancake recipe so I modified this one.
Here’s what you need:
1 tablespoon coconut sugar
2 tablespoons baking powder ( I know this sounds ridiculous but trust me, have faith)
1/8 teaspoon salt
1 cup almond milk or other milk alternative
2 tablespoons avocado oil
2 apples, sliced thin
So to cap off our family vacation in southern California we spent a weekend at my sister’s house near Burbank. One of her favorite places for brunch is Bea Bea’s. I had been there once before with her and the Kid and remembered it being pretty great, plus they had vegan pancakes. Don’t have to ask me twice.
The awesome thing about the menu is that any of the dishes (pancakes) could be made with the vegan pancake batter! There are like a trillion to choose from (okay, like a dozen) and they all looked SO good. Now I didn’t ask, but I am going to make an educated guess that the ones with super heavy dairy based toppings don’t actually work as vegan dishes. But there were so many that would work that it wasn’t really a big deal.
I decided on the apple cobbler vegan pancakes and they were ginormous and really tasty!!!
The Kid got the french toast (bigger than his head!) and the Hubs got some meaty thing with a side of french toast and everybody was pretty pleased with their dishes. They were also super kid friendly with colouring available and very reasonably priced options for the wee ones.
I do find that this is a major problem in Canada. Very few restaurants have kid’s menus and or kid’s sized portions available. My son is four. He is not a big enough eater to justify ordering him is own entree, however, he is big enough that I don’t want to share with him.
Canadian restauranteurs? If you’re listening, please add a kids menu. PLEASE.
Anyways, it was a super busy spot but it was worth the wait. Will go back to try the pumpkin pancakes. Yum…
This was our 3rd trip to Maui and our 3rd visit to The Gazebo. We discovered this little gem in a book by a local about Maui. The first time we visited I think we waited about ten minutes for a table. Last year we waited about an hour. Maybe longer. We were a table of seven mind you. This year we ended up going at lunch time even though it really is more well known as a breakfast join (but does have a full lunch menu) and we were gobsmacked when there was NO LINE. Holy moly. Lesson learned!!! Apparently it slows down quite a bit after noon and they close around two. We still got breakfast. Well me and the Kid got breakfast. The Hubs got both breakfast and lunch. You see, the Hubs is of the mind that if there are two really awesome things on a menu, you owe it to yourself to order both and take one with you for later. Makes sense…in a gluttonous way.
We shared the pineapple. Mostly because when you are in Maui it is a city bylaw that you eat as much fresh pineapple as humanly possible. Plus, look how cute it is!
The number one item in our opinion is the pancakes. They are just nice big fluffy pancakes but we get the banana, pineapple, macnut ones and they are covered in a special topping. This my friends is the key. The topping looks like some type of whip cream but it’s actually dream whip (cool whip for my Canadian brethren) with butterscotch and maple syrup. OMG. So good. Not vegan, but so so good!
The Hubs also gets the Hawaiian fried rice with eggs on top. Somewhat of a traditional breakfast dish over there and without the meat and eggs it wouldn’t be too bad. He lives for that stuff. He wanted to go back and get other order for take out to eat on the plane. No. Seriously.
You might notice that his also had white chocolate chips. Ya…
Anyways, if you are in Maui, check out the Gazebo. You won’t be disappointed.
A very talented friend of mine is a professional photographer. She’s amazing. Her son also goes to preschool with the Kid so I invited her and her kids over for lunch one day after school recently. The deal was, I would make us lunch and she would give me a super quick lesson on how to use my fancy dancy new SLR! I figured 3 kids under 4 couldn’t really complain about pancakes and fruit salad so I went in that direction. I saw this recipe and thought, perfect! I even had enough forethought to roast the sweet potato the night before. Amazing right?? Go me. Sweet potato? Good! Whole wheat? Good! Fruit Salad? Good.
Look how beautiful this photo is. She took this one of course.
Make these. They aren’t super sweet so I needed some good ol’ maple syrup with them, but I’m from Ontario. It’s sacrilege to eat pancakes without maple syrup. What can I say.
I wish I was able to make the compote, because it looks and sounds amazing. Make them with or without. Just make them! I made a few tweaks to make them a teeeeny tiny bit healthier. I like my changes, but I’m sure the original are just as yummy!
- 2 cups whole wheat pastry flour or white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons coconut sugar (maple sugar would also work well here)
- 3/4 cup unsweetened non-dairy milk (I used almond)
- 1 cup mashed sweet potato
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup sparkling water (all I had was club soda)
Whisk the dry ingredients together until well combined. In a small bowl, mix together the milk, sugar, sweet potato, vanilla and oil, whisk until smooth then pour over the dry ingredients. Pour the sparkling water over the mixture and mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery pancakes.
Lightly oil a pan or griddle and preheat to medium-low, when hot pour 1/3 or 1/2 cup scoop of the batter. After 3 to 4 minutes, when they start to bubble on top, flip over and cook for another 5 to 6 minutes. You may need to cook them longer due to the thick batter, check underneath before you remove them from the heat. Make them small. They are a lot of pancake even when small if you know what I mean!
The best friend and I took the kid to Heirloom for brunch this week. They are open everyday for brunch and we went a bit on the early side so it was pretty quiet. Best time to go with the kid of course! I got him a basic egg and whole grain baguette and he hoovered it. I got the vegan/gluten free pancakes that had bananas baked right in. It was served with a cashew creme, lavender fruit compote and maple syrup with some pom seeds. I was a bit hesitant to order this for fear it was going to be super heavy but was psyched when they arrived. Just sweet enough and fluffy! SO delicious! The best friend got the a hash that was full of quinoa, spinach pesto, spicyish red sauce, pumpkin seeds, zucchini, carrots and squash and eggs (that could be subbed for black beans) with a side salad. She loved it and I had a little taste and it was awesome.
Thanks Heirloom for another amazing meal. Never leave us. XOXO