COZY Breakfasts with Pamela Salzman

One of our favorite #glowmamas Pamela Salzman brings us COZY morning recipes. Pamela is the one who taught us how to make our favorite Cauliflower Crust Pizza, so when it comes to recipes we trust her healthy twists whole-heartedly. We recently spent a lovely day at her home, where she taught us some of her favorite morning recipes. She's a cooking instructor, so being in the kitchen with her is always an informative and fun experience!

This time we made the ultimate in cozy morning recipes, which include: Buckwheat-Oatmeal Pancakes, Sweet Potato and Date Muffins, Baked Morning Glory Oatmeal, and Spelt and Almond Pulp Cinnamon Apple Waffles. Each of these are great morning options during the holidays or simply a relaxing morning in. We love the creative flour substitutes and other health-packed ingredients that will keep you full first thing in the morning, all while tasting special and indulgent. The time commitment varies for each recipe so just pick which ever matches your morning mood! Just remember to always stay glowy and cozy.

Check out the VIDEO of our cooking session with Pamela. // Other recipes by Pamela: Fish in Parchment, Almond Butter Blondies, Cauliflower Crust Pizza

BUCKWHEAT-OATMEAL PANCAKES SERVES 5-6

INGREDIENTS:

  • 1 cup oat flour (look for certified gluten-free, if necessary)
  • 1 cup buckwheat flour  (or substitute whole wheat pastry flour for all or part of the oat and buckwheat flours)
  • 1 teaspoon fine sea salt
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • pinch ground cinnamon or more (optional)
  • 2 cups buttermilk*
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 1 cup COOKED oatmeal (preferably steel-cut)
  • 4 Tablespoons unsalted butter, melted
  • Melted, unrefined coconut oil for brushing the griddle

DIRECTIONS:

  1. Preheat a griddle to 400 degrees or medium heat.
  2. Combine the flour, salt, baking powder, baking soda and cinnamon in a large mixing bowl.
  3. In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup, melted butter and oatmeal until well blended.  (Or combine all wet ingredients except oatmeal in a blender and process until combined.  Add oatmeal and process just until oatmeal is distributed.  Do not puree oatmeal.)
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle.  Add blueberries, chocolate chips or diced banana to the surface, if desired.  When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done.  Maintain the heat on medium-low or 400 degrees.

*No buttermilk?  Sub half unsweetened yogurt and half whole milk.  Or use 2 cups regular milk or unsweetened hemp milk, omit the baking soda and use 1 Tablespoon baking powder instead.

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SWEET POTATO AND DATE MUFFINS MAKES 12 MUFFINS

INGREDIENTS:

  • 2 small sweet potatoes or one medium sweet potato, about ¾ pound total

Dry mix:

  • 2 cups whole wheat pastry flour
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 6 large Medjool dates, pitted and finely chopped
  • ¼ cup diced crystallized ginger
  • 8 pieces of turkey bacon, cooked and chopped (optional)
  • 1 cup buttermilk
  • ½ cup plain whole yogurt
  • 4 Tablespoons (1/2 stick) unsalted butter (cold or room temp)
  • ½ cup pure maple syrup (Grade A or Grade B) or coconut sugar or sucanat
  • 1 large egg

DIRECTIONS:

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and roast the sweet potato for 1 to 1 ½ hours, depending on their size, until they are tender when pierced with a fork.  The bottoms should be dark, even burnt-looking, and the juices beginning to caramelize.  Set a side to cool, then peel and leave whole.
  2. Lower the oven to 350 degrees.  Line a 12 –cup muffin tin with unbleached parchment liners.
  3. Combine the dry ingredients into a large bowl.  Add chopped dates, ginger and bacon and mix until coated. 
  4. In a small bowl, whisk together the buttermilk and yogurt.
  5. Add the butter and sugar to the bowl of a standing mixer.  Attach the paddle and mix on high speed until the butter and sugar are light and creamy, about 3 minutes.

Using a spatula, scrape down the sides of the bowl.  Add the egg and half of the sweet potato and mix on medium speed for about 1 minute, until thoroughly combined.  Again, scrape down the sides of the bowl.

  1. On low speed, so the flour doesn’t go flying everywhere, add the dry ingredients and mix until partly combined.  Add the buttermilk mixture and mix until combined.  Add the remaining sweet potato and mix until barely combined.  You want to see pieces of sweet potato in the mix.
  2. Scoop batter into muffins cups (an ice cream scoop does a good job of this.)
  3. Bake for 35-40 minute or until tops of the muffins spring back when pressed.  Take muffins out of tin and place on a rack to cool.  Best when served warm. 

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BAKED MORNING GLORY OATMEAL SERVES 6

INGREDIENTS:

  • 1 teaspoon aluminum-free baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon fine grain sea salt
  • zest of 1 small orange (optional)
  • 2 cups old-fashioned rolled oats (look for gluten-free oats to make this a gluten-free recipe)
  • ½ cup walnuts, almonds or pecans, chopped, divided
  • ¼ cup shredded unsweetened coconut
  • ¼ cup unsulfured raisins
  • 1 apple, unpeeled and shredded
  • ½ cup diced pineapple (fresh or frozen)
  • 1 cup (about 2) carrots, peeled and shredded
  • ¼ cup 100% pure maple syrup
  • 2 cups whole milk, unsweetened hemp milk or almond milk
  • 1 large egg
  • 1 ½ Tablespoons unsalted butter, unrefined coconut oil or organic Earth Balance, melted and cooled slightly, plus more for greasing baking dish
  • 2 teaspoons pure vanilla extract

DIRECTION:

  1. Preheat oven to 375 degrees. Butter an 8-inch square or 9-inch round baking dish.
  2. Combine the baking powder, cinnamon, nutmeg, sea salt and orange zest in a large bowl. Stir in the oats and ¼ cup nuts.  Add the coconut, raisins, shredded apple, diced pineapple and shredded carrots and mix to combine.
  3. Transfer the oat mixture to the prepared baking dish.
  4. In a separate bowl, whisk together maple syrup, milk, egg, melted butter, and vanilla.  (You can also combine these ingredients in a blender.)   
  5. Pour wet mixture into the pan over the oats and spread evenly.  Sprinkle the remaining ¼ cup nuts over the top.
  6. Bake for 35 minutes or until the oat mixture is set and wet ingredients are absorbed.

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SPELT AND ALMOND PULP CINNAMON APPLE WAFFLES SERVES 4-5

INGREDIENTS:

  • 1 ¼ cups whole spelt flour*
  • 1 ½ teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • pinch of ground nutmeg
  • ½ teaspoon fine sea salt
  • 2 cups buttermilk**
  • ¾ cup of well-squeezed almond pulp (from 1 cup of almonds used for almond milk)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 4 Tablespoons unsalted butter, melted
  • 1-2 apples, diced
  • Melted, unrefined coconut oil for brushing the waffle iron

DIRECTIONS:

  1. Preheat waffle iron to desired heat level.
  2. Combine the flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl.
  3. In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, almond pulp, eggs, vanilla, maple syrup and melted butter until well blended.  (A blender can do this easily, too.)
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Brush the inside of the waffle iron with coconut oil and spoon about a scant ½  cup of batter onto the middle.  Add diced apples to the surface.  Close the waffle iron and follow the manufacturer’s directions for cooking the waffles.

*Or you can use GF flour blend, such as oat flour, buckwheat flour and brown rice flour.  Millet flour can also be used.

**No buttermilk?  Sub half unsweetened yogurt and half whole milk or hemp milk.   Or use 2 cups regular milk or unsweetened hemp milk, omit the baking soda and use 1 Tablespoon baking powder instead.

Check out other recipes by Pamela Salzman: Fish in Parchment, Almond Butter Blondies, Cauliflower Crust Pizza

Recipes by: Pamela Salzman Photography by: Sasha Young

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