Adorable Snowman Pancakes / Christmas Breakfast Idea

BRING CHEER TO THE BREAKFAST TABLE WITH HOLIDAY PANCAKE CREATIONS MADE SIMPLE

It’s always fun to plan out a festive breakfast for the holidays.Snowman Pancakes are perfect for wintery days or Christmas breakfast. Both kids and adults will love these yummy pancakes. Invite your little ones to help decorate their snowmen and they'll jump out of bed in a hurry!

Ingredients:-

Your favorite Pancake batter ( Check at the end to see list of my favorite pancake recipes)

Decorations ( I used strawberries, chocolate chips, pecans, maple syrup , powdered sugar, see more options in Notes below)

Procedure:-

1) HEAT skillet over medium-high heat or griddle to 375ºF. Spray with no-stick cooking spray.

2) Using about 1/4 cup of batter for a snowman, pour 2 pancakes, one slightly smaller than the other, onto the hot pan or griddle with sides touching to resemble a snowman.

3)Cook 1 to 1 1/2 minutes on each side or until golden brown.

Remove from griddle & decorate as desired.

Notes / Tips:-

1)You can also use medium sized spring release cooking scoop to create the perfect size pancakes for making Snowmen.

2)Other things you can use for decoration:-Pretzel sticks, chocolate chips, dried cranberries and/or halved banana slices, apple hat, blueberries or raisin eyes or buttons, jam for scarf, carrot nose, coconut whipped cream,Chocolate syrup,Marshmallow

3)Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.( See below)

4)For even more fun, let the kids decorate the pancakes themselves!

5)Alternative Way to make ghost pancakes:- Pre-fill a squirt bottle with pancake batter. Squirt outline on hot griddle first, then fill in with more batter.Cook one side and then flip.


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How to Freeze Pancakes For Quick Breakfast

Pancake Recipes

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Roasted Vegetable Vegan Burrito ( Step By Step Pictures)

Roasted vegetables & spices fill these vegan burritos. Roasting vegetables intensifies their flavor.I suggest using whatever vegetables you can get for a good price.Burritos like these are a great option to feed picky eaters, since you can customize the filling.This sure is a yummy way to pack a bunch of veggies into a meal.

Ingredients:-

Veggies of your choice cut into cubes
Olive Oil:- 1/8 Cup
Salt
Garam Masala:- 1-2 Tbsp or as per your taste ( or any other spice mix you like garlic powder, onion powder, taco seasoning, Italian dried herbs mix, cumin powder etc)
Lemon Juice

Tortillas

Serve with the following optional additions:

your favorite salsa or pico de gallo
diced avocado or guacamole
vegan sour cream
vegan cheese
shredded lettuce
Diced seeded tomatoes
Hot sauce or sriracha
Corn

Procedure:-

HOW TO ROAST THE VEGETABLE

Preheat your oven to 400 degrees.

Chop the vegetables into bite-sized pieces.

Toss the vegetables with olive oil, salt & garam masala or any other seasoning mix you are using.

Spread the vegetables out over a large sheet pan ( cover the sheet pan with aluminium foil for easy cleanup) and roast for 30-40 minutes, stirring once half way through.

Take it out and squeeze some lemon juice on the top and mix everything well.

HOW TO MAKE THE BURRITO
( This is how i made mine but you can use/replace any ingredient with the optional additions list given above)

Warm your tortilla on a plate in the microwave for about 10-20 seconds.The tortilla should be warm and pliable.

Add Guacamole in the center of each open flour tortilla.

Add roasted vegetables, followed by salsa & cilantro over the top.

Fold/Roll the burrito.

Coat an 8-inch nonstick skillet with cooking spray; heat over medium to medium-high heat.Transfer the burrito to the hot skillet (seam side down ) and cook until light brown, carefully flip the burrito and cook the another side. ( this step can be skipped if you have cooked tortilla, mine was not cooked).

Wrap in foil if desired. Repeat with the rest of the tortillas.

Serve Warm ... Enjoy!

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More Vegan Recipes

Notes / Tips:-

Vegetables you can use:- zucchini, bell pepper, onion,sweet potato,carrot and mushrooms,brussel sprouts etc

You can store the roasted vegetables in an air tight container after it is cooled completely in the refrigerator for upto a week and use as you need it.

You can also add :-BROWN RICE OR PROTEIN-RICH QUINOA OR ADD LENTILS AND LEGUMES.

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables— with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.

To Freeze The Burrito :- See my post here for the complete directions and step by step pictures.The burritos can be heated in the microwave (remove plastic wrap), baked in the oven (smothered with enchilada sauce), crisped in a skillet, or grilled in a countertop grill or sandwich press .
(Grilling Directions – Thaw. Place burritos in foil on a hot grill and grill for 10-15 minutes, flipping occasionally & For Oven Heating– Thaw. Keep burritos in foil ( remove the plastic wrap) and bake at 350 degrees for 10 minutes.



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Indian Bottle Gourd Bread / Lauki Ka Paratha / Vegan

If your kids refuses to eat bottle gourd/ lauki ( like mine), then serve these parathas for their next breakfast and i promise they will never know what they ate in those delicious paratha..

Indian Bottle Gourd Bread / Lauki Ka Paratha / Vegan

Preparation Time:- 10 minutes
Cooking Time:- 15-20 minutes
Serves:- 4-6

Ingredients:-

Whole Wheat Flour:- 1 1/2 Cups
Gram Flour / Chickpea Flour / Besan:- 1/2 Cup
Salt
Bottle gourd/ Lauki:- 1/2 lb , grated
Carom seeds/ Ajwain:- 1/2 Tsp
Cilantro leaves:- 2 Tbsp, chopped
Red Chilli powder:- 1/2 Tsp
Turmeric Powder / Haldi:- 1/4 Tsp

Oil for cooking

Procedure:-

1) Sieve the whole wheat flour and gram flour with salt.

2) Add grated bottle gourd, carom seeds, cilantro leaves, red chilli powder, and turmeric powder.

3) Knead to make a dough, add water if needed. Keep aside covered for 5 minutes.

4) Divide the dough into balls. Dust and roll each ball slightly with a rolling pin, apply 1/4 tsp oil and fold into a triangle.(or any shape you like)

5) Dust and roll again to a 4" triangle.

6) Shallow-dry each paratha on a heated griddle/tawa with 1 tbasp of oil until light golden brown.

Serve hot with pickle ...Enjoy:)

Notes:- If you have any leftover dough then just wrap it in plastic food wrap and refrigerate for upto 2 days

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More VEGAN RECIPES

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