Tag: pancakes

Easy & Delicious Gluten-Free Banana-Blueberry-Oat Pancakes

Easy & Delicious Gluten-Free Banana-Blueberry-Oat Pancakes

Hello Friends!

For today’s blog post I wanted to share with you my latest recipe for my gluten-free banana-blueberry-oat pancakes. I don’t know about you, but I find myself struggling to re-create that perfect pancake consistency. You know what kind I’m talking about – that good old box of bisquick pancakes that we used to devour as children every Sunday. I kid you not, my dad would make these every Sunday and it was as if it was a food eating competition to see who could take down the most pancakes – me vs. golden retriever(s) vs. rest of the family. I’d say we usually peaked around 20 or so cakes, yet somehow still managed to not blow up like a balloon! I digress..

I find this recipe to be reminiscent of those pancake eating Sunday’s. I swear you wouldn’t know the difference between these and ones loaded with sugar and butter. What makes this recipe also ideal is that the prep is under 10 minutes!! I swear. So here’s the quick and dirty on the pancake recipe…

Serving Size ~ 6-8 medium size cakes

What you’ll need:

  • 1/2 cup gluten-free oats (I use Bob’s Red Mill)
  • 1 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1 TBSP of ground chia seeds or flax seeds
  • 1/2 a large ripe banana (I used a little over a 1/2)
  • 1/4 unsweetened vanilla almond milk (or any other non-dairy milk)
  • 1 cage-free egg
  • Optional: Blueberries
  • 1 TBSP Fourth & Heart Madagascar Vanilla Bean Ghee (coconut oil or butter can be a substitute)
  • You’ll also need a food processor and non-stick pan!

Directions:


In a food processor blend the following ingredients: oats, cinnamon, baking powder, and the chia or flax seeds. Once those ingredients are well blended into powder form, transfer it to a larger bowl. Next add in your 1 egg, 1/2 ripe banana (it may help to smash this in the bowl before hand so that it’s easier to mix), and the almond milk. Mix these ingredients well so that it forms a thicker batter.

Meanwhile, begin to warm up your pan. I usually cook my pancakes on medium/low heat (~ 5-7). You can add your TBSP of ghee (I swear this is a life changer with pancakes – SO TASTY). Next using a 1/4 measuring cup, scoop your batter out and form about 6-8 medium size pancakes. Then add blueberries to each pancake if you’d like. Cook for about 3 minutes on each side. Typically the batter will start to slowly bubble, at which point check the bottom of the cake to see that it’s a golden brown.

Optional toppings could be…

  • more fruit like blueberries, raspberries, and bananas
  • bee pollen
  • goji berries
  • cacao nibs or dairy-free chocolate chips (enjoy life is my fave brand)!
  • organic maple syrup
  • honey
  • Blueberry “sauce” (simply warm up 2 TBSP of frozen blueberries in a microwave save dish for about 30 – 45 seconds for a sauce/syrup like consistency to pour over pancakes
  • organic almond butter or peanut butter
  • unsweetened shredded coconut flakes
Heavenly Nut Butter Flavor Combo’s from Jem Organics

Heavenly Nut Butter Flavor Combo’s from Jem Organics

You know a product is all that it’s made out to be, when you see every influential health & nutrition blogger post about it daily. The product I’m referring to today, is Jem Organics -handcrafted in Oregon, blending high-quality almonds from Spain into delicious and unique nut butter flavors for all to enjoy. Upon receiving the package, I opened it up to find the cutest little bite-size jars full of creamy nut butters. From Cinnamon Red Maca, to sweet & spicy Cashew Cardamom, to Superberry Maqui Camu, and their savory Cashew Curry Tahini – I was sold.

Those of you who know me well, know that I can’t keep my hands out of the almond butter jar. Obviously, these mini jars didn’t last too long in my kitchen, but they most certainly added a heightened flavor profile to each dish that was lucky enough to be drizzled by some Jem organics.

So how can you get your hands on one of these exclusively tasty jars of Jem Organics nut butter? Check out their website at Jem Raw and explore their flavor options! P.S. If you sign up, you get 25% off your first order – WOO!

Once you’re stocked up – try out some of the below recipe options for some EXTREMELY DELICIOUS and JAZZY nut butter layering.

Zoodles, Sweet Potatoes, Beets, Sauerkraut, a Fried Egg, Crispy Chickpeas, Avocado all topped with Jem Organics Cashew Curry Tahini
Coconut Yogurt topped with Caramelized Apples & Banana, Granola, Goji berries, Bee Pollen, & Jem Organics Cinnamon Red Maca Almond Butter

Goji Blueberry Modern Oats topped off with Jem Organics Superberry Maqui Camu Almond Butter
Chocolate Chip Coconut Pancakes layered with Jem Organics Cinnamon Red Maca Almond Butter

Vegan Blueberry Buckwheat Pancakes

Vegan Blueberry Buckwheat Pancakes

Happy Sunday Everyone! (Wish I could say I was actually happy for Sunday…but let’s be honest, who ACTUALLY enjoys Sunday…knowing that Monday is soon to follow…) Anyhow, I was REALLY craving pancakes this morning. Actually, I’ve been craving pancakes since I decided to go Vegan. I omitted from testing out eggless pancakes for a while now because I was certain they wouldn’t be the same and I just didn’t want to be disappointed knowing that I would never be able to have the same old fluffy pancakes I used to know and love. Heartbreaking, right? Well fast forward to this morning where I finally decided I was fed up with myself and my fear of giving eggless, dairy free pancakes a try. I was clearly being dramatic and there was NO need to be selfish and leave my food craving feelings aside. I’m a big girl, I can handle this.

Well, let me tell you all, these Vegan pancakes were a success in my book! All of this time, I was certainly missing out and depriving myself of my all time favorite breakfast food, just because I was afraid of a little eggless pancake action. Psh, what a silly reasoning looking back on it now…

ALright, let’s cut to the chase, whether you’re Vegan or not, these pancakes will leave you feeling all giddy and warm inside on a chilly Sunday morning, while wrapped up in an oversized sweater, with your LL Bean slippers, and a cup of joe in hand. I’m holding true to my girl scouts honor with this one, I promise.
photo 1
Here’s what you’ll need:
– 1/4 Cup of Buckwheat flour (I use the Bob’s Red Mill brand of Buckwheat flour, but anything will do!)
– 3 TBSP of unsweetened vanilla almond milk (I used tbsp because I slowly added more for consistency, so start with 2-3 tbsp’s and slowly add more to fit the texture of your batter)
– 1.5 soft medium-sized bananas (I put these in a bowl, into the micro and heated them up for 45 seconds to soften them even more so)
– 1/2 tsp of baking powder
– 2 drops of vanilla stevia (or 1 tsp of vanilla extract)
– 1/4 tsp of cinnamon
– 1 tsp of chia seeds
– 1/2 cup of fresh blueberries
– Coconut Oil Spray

Optional Toppings:
– Goji Berries
– 2 TBSP Frozen Blueberries (Warmed up in micro for 40 seconds to create a “syrup” like texture)
– You could also use greek yogurt, nuts, granola, cacao nibs, coconut flakes, pure maple syrup, sliced banana’s or apples, apple sauce, additional cinnamon, etc! >> Get creative!

Directions:

>> In a medium size bowl, heat up the bananas in the microwave (as mentioned above). Then add your buckwheat flour, baking powder, and stir that up well. Once the banana’s are well mashed and thoroughly mixed in with the flour, add the cinnamon, stevia, chia seeds and slowly add the almond milk until you reach the right consistency (this should be relatively thick, so not watery at all)!

>> On a non-stick pan, heat up on med/low and spray some coconut oil spray (or PAM, whatever you have will work). Then using a measuring cup, add about 2 tbsp worth of batter to each pancake. Flatter the batter out as it comes out a little thick. Then add your blueberries and let cook for a few minutes. You should easily be able to flip the pancakes without sticking once they’ve lightly browned on both sides. Your batter should serve about 6 pancakes, enough for 1 person!

>> Finally, serve pancakes with additional toppings and enjoy!

Calli’s House of Pancakes

Calli’s House of Pancakes

I have something to admit…I’ve been on a SERIOUS pancake frenzy recently and I definitely DON’T hate it. Something about pancakes, this time of year, is just so comforting, you can’t possibly go wrong. (Let’s pretend for the sake of fall and pancakes, we’re not in the midst of an Indian summer right now). The crisp fall air, the changing leaves, the plaids and flannels are great and all. But my pancakes would not be complete without the delicious fall fruits (and other seasonal flavors) that are just right this time of season! My fall pancakes more than often contain one or more of the following food necessities: apples, pumpkin, maple (syrup), cinnamon, nutmeg, pumpkin pie spice, honey, vanilla spiced chai protein powder, oats, sweet potato or butternut squash puree, and so on…I’m sure I’m forgetting something!

Anyway, with that, I’ll update you all on one of my more recent Protein Pancake Recipes! I introduce to you a flavorful fall explosion in your mouth!

Maple-Vanilla Spiced Chai Pumpkin-Apple Protein Pancakes:
photo (97)
Ingredients:
-1/4 Cup Organic Pumpkin Puree
-1 scoop of RAW Vanilla Chai Spiced Protein Powder
-1.5 TBSP of Unsweetened Apple Sauce
-2 Egg whites
-1 tsp of whole wheat pastry flour (optional)
-1 tsp of pure maple extract
-1/2 tsp of baking powder
-1-2 TBSP of unsweetened Vanilla almond milk (depending on the thickness)
-Cinnamon

Directions:
Mix all of all the above together in a bowl, then using a nonstick pan, add 1 TBSP of coconut oil, using med/high heat and pour your batter on, I usually use about 2 heaping spoonful’s per pancake. (FYI – my batter turned out a little too liquidy for me, so I would pour a small amount, then wait a second, and pour a little more on top to try and thicken the pancake so it didn’t run!)

For the Topping…mix the below ingredients together, warm in micro for 15-20 seconds and top)
-2 TBSP of unsweetened apple sauce
-1 tsp of pure maple extract
-cinnamon

Banan-illa Super-Food Protein Pancakes:
photo (95)
Ingredients:

-1 mashed soft banana
-2 egg whites
-1 scoop of vanilla whey protein
-2-3 drops of French vanilla stevia
-1 tsp of Flax Seeds
-1 tsp of Hemp Seeds
-1 tsp of chia seeds
-cinnamon

For the Topping:
-2 TBSP of Unsweetened Apple Sauce mixed w/ cinnamon
-Mixed berries
-Drizzle of Honey

Directions:
Mix all of all the above together in a bowl, then using a nonstick pan, add 1 TBSP of coconut oil, using med/high heat and pour your batter on, I usually use about 2 heaping spoonful’s per pancake. Make sure to let the pancakes cook for a good 5 mins first before flipping (or look to see when they begin bubbling and rising). If they’re still sticking to the pan when you try to flip, turn the heat down a notch and then wait a few more mins. Top with apple sauce and enjoy ☺
photo (96)
Be sure to check out my instagram @Eatrunandallinbetween for daily postings ☺


%d bloggers like this:
%d bloggers like this:
%d bloggers like this:
%d bloggers like this: