Dairy and Egg-Free Blueberry Pancakes

Dairy and Egg-Free Blueberry Pancakes

Ingredients

1 1/4 cup flour (can use whole wheat)
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoons salt
3 Tablespoons canola oil
2 Tablespoons Applesauce
1 1/3 cup almond milk (can sub soy milk or regular milk if no allergies) I've also made it when I am completely out of milk, with 1 cup of water and 1 T dairy-free margarine and it tuned out great!
1/2 cup fresh blueberrys

Directions

1.  Mix first 4 ingredients with a whisk until well combined. Add remaining wet ingredients and stir just until moistened and large lumps are broken up.  Fold in the blueberrys.

2.  Preheat an electric griddle or pan over medium heat until hot.  Brush lightly with canola oil. 

3.  Pour batter onto hot pan to form small pancakes.  Cook until bubbly and edges look dry.  Flip with spatula and cook until the underside is golden.  Keep warm in oven until ready to serve.

Oven Baked Bacon

Oven Baked Bacon

Once you try baking bacon, you will never ever go back to microwaving or pan frying!!!  The texture of the bacon is just so much better when it's baked and if you do it on foil, it makes clean-up a breeze!!!  Try it, you will be so glad you did!!!  I put a little fresh ground black pepper on the bacon because I was using it for a savory dish.  If I'm using it for breakfast, I sometimes like to brush a little pure maple syrup on the bacon before cooking... It will carmelize and makes the bacon taste soooo yummy!!

Directions

1.  Line a baking sheet with foil. This will make cleanup easier later.
2.  Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Turn oven on to 400°F (No need to pre-heat)
3.  Cook for about 17 to 20 minutes. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon.

4.  Let the bacon grease cool and harden, then you can just fold it up and throw in the trash can!! No need for a can of grease to dispose of!!

Strawberry Crepes with Whipped Cream Cheese Filling

Strawberry Sauce

1 qt sliced strawberries

1/4 cup sugar

1/4 cup water

1 Tbsp cornstarch

Zest of one lemon

1 Tbsp lemon juice

Add all ingredients to a saucepan. Cook over low heat until sauce thickens
 

Whipped Cream Cheese Filling

1 (8 ounce) package cream cheese 3/4 cup white sugar 1/8 teaspoon salt 2 teaspoons vanilla extract 1 1/2 cups heavy whipping cream

1.      In a small bowl beat whipping cream until stiff peaks form; set aside.

2.      In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. 
 

For the Crepes

2 eggs

1 1/4 cup milk

1 cup flour

2 Tbsp powdered sugar

2 Tbsp melted butter

1.      In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. (You can also put all ingredients in your blender and pulse until mixed)

2.      Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

To assemble each crepe, spoon on some of the whipped cream cheese filling and top with strawberry sauce.  Roll crepes and top with more strawberries and cream cheese (you can also top with fresh strawberrys as well)