Spelt Pancakes


During our Engine 2 Challenge the meal plan called for Pancakes 3 out of the 4 Sundays. No complaints here! And to my surprise, no complaints from John either 🙂 We’re finished with the “challenge” meal plan now, but seeing that John did get results from participating in it he has been much more agreeable to following along with my new vegan diet.

Over the course of the last month we both looked forward to Sunday morning breakfasts because of the fluffy pillows of yumminess that awaited us each week-end (Sorry, too much Downton Abbey for me!). I don’t see why simply because we’ve finished following the Engine 2 meal plan that we can’t keep pancakes in our schedules on Sundays. I figured why not keep this ritual going and discover what new scrumptious pancake recipes we can come up every weekend!

The first week we made the suggested spelt pancakes, but we didn’t have strawberries so I substituted in dried cranberries with walnuts as a topping. The second week I didn’t think John would go for the lemon pancakes (I never knew John was such a picky eater until working my butt off to create vegan recipes that he wouldn’t complain about…) so, I just threw some non-dairy chocolate chips into the regular E2 spelt pancake recipe. The third week John asked me to add blueberries to the batter.. he has been very particular about each of the E2 recipes, and I was excited to tell him that the “real” E2 recipe called for blueberries!  Surprisingly, he loved it, and we had them for the last two weeks of the challenge in a row. This past weekend John suggested creating a topping with the blueberries, rather than mixing them into the batter itself. As delicious as all of the new vegan E2 recipes have been, I was pretty bored following most of them to the “T”, and I was up for a little bit of a challenge. I created a blueberry compote that was ah-may-zing! It was very simple and very delicious. I can tell you with confidence that it was good because John himself approved of it.


The first picture is of my fancy pants pancakes. The other two are plain pancakes with a silly spatula we got as a neat Christmas present 🙂

Spelt Pancakes (Found Here: E2 Spelt Pancakes.)
*I always make half a recipe, and it’s enough for John and I to save half for freezing/heating up as a weekday treat! This makes 6 thick puffy pancakes, but if you prefer thinner pancakes add about 1/4-1/2 cup more non-dairy milk, which will get you 8. 
1 cup Oat Flour
1 cup Spelt Flour
2 tbsp Flax Meal
1 tbsp Baking Powder
1/4 tsp salt
2 tbsp unsweetened apple sauce
1 tbsp pure maple syrup
1 tsp pure vanilla extract
1 1/4 cup unsweetened non-dairy milk

 Blueberry Compote
1 cup frozen blueberries
3 tbsp water
1 tsp arrowroot powder
1 tsp sweetener of your choice (I used coconut sugar)

For the pancakes:
1. Whisk the flours, baking powder, flax meal, and salt together in a large bowl.
Combine the wet ingredients in another bowl. (I usually just toss the wet ingredients directly into the well with combining in a separate bowl.. I hate dirty dishes!!)
2. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very thin, but it will thicken.
3. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp.
4. After the batter has rested, fold in blueberries.
5. Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes.
6. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
7. Cook until the batter begins to bubble and the bottom of the pancake is golden.
8. Flip and cook on the other side until both sides are golden (about a minute or 2).

For the Compote:
1. Add the blueberries to a small saucepan with the water and sprinkle in the sugar. Wait a bit for it to heat up a little — depending on your stove it could take up to a minute or so (I have a terrible stove…).
2. Once it’s a little warm sprinkle in the arrowroot, stir, and allow the mixture to bubble. Once it bubbles the compote will thicken.
3. Keep stirring so the compote doesn’t burn, and then turn the heat down to low to keep warm for your pancakes!

Cowboy Cookies


Sooo.. this isn’t exactly a recipe that I adapted into a Vegan version, but they are delicious none the less!

My boyfriend, John, was diagnosed as diabetic last year, and he has been quite unhappy with all of the new medical bills that came with it ever since. We have a couple of friends who told us about the Engine 2 diet and instructed us to check out the Forks Over Knives
documentary. John doesn’t like anything requiring much muss or fuss, but I watched the documentary, and I began eating a plant-based diet right away. I convinced him to follow the E2 28 day challenge (found on their website: Here) so that we could test if it would indeed lower his blood sugar. In result of this I hadn’t been too awfully adventurous in my cooking. I simply followed the meal plan, and I didn’t deviate from it in order for his blood sugar readings to be the most accurate. The good news is that his blood sugar levels have dropped by 60 points! He is quite the busy guy, and it’s tough to exercise much. We recently got him a new pair of running shoes, and we’re convinced that with this new style of eating combined with exercise will keep his blood sugar in check 🙂

Anyways, the point of this little story was to explain why this new blog has been so action-less since the holidays. This 28-day challenge is winding down, and I have a ton of ideas rattling around in my head for recipes I want to “veganize”.

These cookies are the first recipe in a long time that I played around with. There is actually a vegan bakery relatively close to where we live, but the owner isn’t all that friendly and that makes it tough for me to want to continue shopping there. I love supporting local businesses, but not so much when they act like a snot =/ Well, went off topic again, but the inspiration for these cookies was this local vegan bakery. Even when I wasn’t eating a vegan diet I loved the “Cowboy Cookies” that this bakery offered. The bakery is located right next to my old orthodontist’s office, and I would get a few every month! As the years went on, the owner became more entitled, preachy, and a lot less friendly and this seemed like the perfect time to create my own. I’ve finally done it, and here is the recipe for anyone else to enjoy!

 Vegan Cowboy Cookies
Adapted from “Vegan Cookies Invade Your Cookie Jar”

Wet Ingredients
1/3 cup apple sauce
1/3 cup almond butter
1/4 cup unsweetened almond milk or any other non-dairy milk
1 tsp vanilla

 Dry Ingredients
1 1/3 cups oat flour
1/4 cup whole wheat pastry flour
1/2 cup dry sweetener (I used coconut sugar)
1tbsp flaxmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

 Mix Ins
1/2 – 1 cup oats (I used 1 cup)
1/4 cup chopped pecans (toasted)*
1/4 cup unsweetened coconut flakes
1/2 cup semi-sweet or any other non-dairy chocolate chips (I used the mini Enjoy Life brand)


Preheat oven to 350 degrees

1.) Combine the almond butter, applesauce, and sugar until combined. Then toss in the vanilla, almond milk, and flax meal.

2.) Add the oat flour, baking powder, baking soda, and salt then mix. Once combined add the whole-wheat pastry flour and mix until combined.

3.) Add the oats, chocolate chips, toasted pecans, and coconut flakes.

4.) Once combined spoon cookies using a tablespoon or cookie scooper and place onto a foil/parchment/silpat covered cookie sheet. Press the tops of the cookies down just a smidge so that they resemble the shape of cookies. You could also roll the cookies into a ball then smoosh down into a puck-shape if you want them to appear more fancy. I made half of my batch using that method, but I liked the more rustic look of just throwing them down onto the sheet — it made them more rugged like a real cowboy!

5.) Bake for 10-12 minutes depending on how crispy you like your cookies. If there are left overs just place them in an airtight container for a couple of days or even in the freezer for about a month. Good luck with that though.. mine never seem to last through the night!

*Note: To toast the pecans I placed them on a baking sheet for 8 minutes with the oven at 300 degrees.

I hope that someone out there finds this, and they get to enjoy these yummy morsels!