Banana Flapjacks Gluten-Free

I'm trying to add in more gluten free recipes and this is a great addition to the breakfast list. These came out great with a nice mellow banana flavor. They puffed up nicely for being gluten free and had a nice golden color and soft center. This will happily be on the morning rotations. Feel free to substitute the flours listed with other flours of choice such as spelt, whole wheat or unbleached all purpose flours if your not following a gluten free lifestyle. Delicious and wholesome...a perfect way to start the day!

Banana Flapjacks - Gluten Free 

Ingredients (serves 2-3)

• 1 ripe banana, peeled and sliced
• 1/2 cup unsweetened almond milk, + more as needed 
• 1 teaspoon vanilla extract
• 1/3 cup gluten free all purpose flour or pancake mix (I use Bob's Red Mill)
• 1/3 cup almond meal/flour*
• 2 tablespoons flaxseed meal (ground flaxseeds), optional
• 1 heaping teaspoon baking powder
• 1/2 teaspoon cinnamon, optional
• pinch of salt
• 1 tablespoon coconut oil for the skillet/griddle if needed

In blender, process the banana, vanilla and almond milk until smooth (the magic bullet works great for this task). Alternately, using a small/medium bowl mash your banana until smooth, a few small chunks will be fine.

In a medium size bowl, combine the remaining dry ingredients. Add the wet ingredients to the dry ingredients and mix. Add additional milk to thin to desired consistency. (Adding extra milk will depend on the size of your banana and how much banana puree you will have. Add milk slowly until desired consistency. I usually have to add a tad bit more milk.)

Heat skillet/griddle on medium, add oil to grease if needed. Pour your pancakes to the desired size. I like to use just under 1/4 cup for each one. Cook until nicely golden brown on each side, about 2 minutes on each side. Serve with maple syrup and any other topping you may like.

Notes:

You can purchase almond flour or make your own at home by processing raw almonds in a food processor/blender until a flour/meal consistency.

You may like to add one tablespoon coconut palm sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if your banana is not fully ripened. Also a dash or two of cinnamon works nicely.

Adapted from this recipe at Food 52

Enjoy!

Spelt & Oat Pancakes + Blueberry Compote

I saw this recipe from the Minimalist Baker and decided I had to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges & lemons that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Sometimes it's good to change things up and this blueberry compote with the addition of oats to the batter was a welcome change!

Spelt & Oat Pancakes + Blueberry Compote

Ingredients

• 1 cup spelt flour
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 2 teaspoons baking powder
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted or grapeseed oil

 Compote

• 1 cup blueberries (frozen or fresh)
• zest of one lemon or orange
• 2 - 3 tablespoons lemon or orange juice
• 2 teaspoons sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Place small saucepan over medium heat. Add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.

Preheat griddle or pan to medium heat. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Makes about 8 small pancakes.

Serve warm with blueberry compote and pure maple syrup.

Serves two generously.

Notes:

If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller.

I have made the compote with lemon and orange juice and zest. Both ways were equally delicious!

Enjoy!

Lemon Chia Seed Pancakes

 I know I've been doing a lot of breakfast foods lately. Maybe it's because my daughter is getting back in school and I'm trying to do different things in the mornings. I can't believe how the time flies, summer is here and gone already...at least we have breakfast options, or dinner options for that matter. Pancakes are good any time of day. I have to say this is by far one of my favorites, and the Chocolate Nut Butter Syrup Waffle is way up there too ! Honestly, I've never had a lemon poppy seed pancake before but I'm sure this is as good...if not better. These were delicious. 

Chia seeds are a great healthy replacement for the poppy seed in this recipe. Not that poppy seeds are bad, but I like to add nutrition packed ingredients where ever I can and this fit nicely. We are getting extra nutrition and a little added crunch here and there. Chia seeds contain omega 3 (a great source for vegans) and it's a complete protein. They will help raise your energy level, as well as, expand with liquids to keep you feeling fuller longer. They contain a lot of nutrition in a little package. A serving has 60 calories, 5 grams of fiber and 3 grams of protein. Every little bit helps...a sprinkle here and a sprinkle there will go a long way.

Adding zesty lemon makes for a bright flavor anytime of day...

They taste as lovely as they look.

Lemon Chia Seed Pancakes

Ingredients

• 1 cup whole wheat pastry flour, spelt or flour of choice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons organic pure cane sugar
• pinch of mineral salt
• 3 tablespoons chia seeds
• 1 cup buttermilk (one cup non-dairy milk + juice from 1 lemon or 1 tbsp vinegar, white or apple cider)
• zest of two lemons
• 1 teaspoon vanilla, optional

Preheat griddle to manufacturer's instructions.

Start by making your buttermilk, combine milk and lemon, set aside. This allows them time to mingle.

Combine the flour, baking powder, baking soda, sugar and salt in large mixing bowl. Add buttermilk, lemon zest and chia seeds to dry ingredients and mix. 

Pour batter onto griddle, using oil if needed in between batches. I like to use a 1/4 cup measuring cup for scooping batter, this way they are uniform in size. Cook until bubbles form on top or edges, and flip...usually about 2-3 minutes per side, depending on your griddle/skillet.

Serve with strawberries and pure maple syrup. Serves two. If you happen to have any left overs, you can store them in the fridge or freezer for later. If frozen, let thaw and pop in the toaster oven and enjoy !

Make gluten free by using gluten free flour of choice.

Enjoy !

BFF Pancakes

Having kids pretty much means having pancakes as an alternative breakfast. This will be a best friend forever recipe. It's a nice basic pancake mix, animal and kid friendly ! 

You can top with any fresh fruit of choice, cashew sweet cream, pure maple syrup, maple nut butter syrup, 100% fruit spread or any combination to suit your taste. You could also add fruit or dark chocolate chips to the batter at the end of mixing. Maybe add some spices of your choice such as cinnamon, vanilla, lemon or orange zest....have fun playing with ingredients and coming up with new versions to keep it fun and fresh. I have mine topped with a cashew sweet cream, mangoes and pure maple syrup.

BFF Pancakes

Ingredients

• 1 cup spelt flour or flour of choice
• 2 tablespoons organic cane sugar or coconut palm sugar
• 2 teaspoons baking powder (this will make them nice and fluffy)
• 1 flax egg (1 tablespoon flax seed meal + 3 tablespoons water), optional
• 1 cup unsweetened almond milk, or non-dairy milk of choice
• pinch or two of salt
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, optional

Flaxegg: When using flax eggs in recipes it is always best to prepare that first so it has time to set, usually 10 min is good. Make your flax egg by combining flax meal & water in a small bowl and set aside. 

Preheat: If using griddle preheat to manufactures instructions. 

Make batter: Combine flour, salt, sugar and baking powder into a bowl or wide-mouthed pitcher. Add flax egg, milk and vanilla, mixing until combined. 

Cook: If using skillet, heat oil on medium heal. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip. About 3 minutes per side, more or less.

Serve with syrup, fresh fruit or any dessert sauce of choice.

Notes: 

You may like to try using 1/2 ripe banana instead of a flax egg. A very ripe banana will add a hint of flavor and increase sweetness. Also, you may opt to not use a flax egg or any egg re-placer and still have a great pancake, but the flax does add some extra nutrition.

For thinner pancakes add more milk. 

Batters containing fat or oil can usually be cooked on an un-greased skillet/griddle. I don't usually add oil to mine but the option is there for you to try to see which works best for you.

Make gluten free by using gluten free all purpose flour or other gluten free flour of choice.

Enjoy!