Gluten-Free Pumpkin Pancakes

Pumpkin pancakes with apricot jam and pepitas.

I haven't made gluten-free pancakes in a long time. I am- typically- not a big breakfast person. A solo slice of golden gluten-free toast glistening with melting cashew butter and a big mug of hot coconut milk chai usually does it for me.

So what possessed me to change my routine? Why did I suddenly have a deep growling desire for pancakes?

In a word: pumpkin.

My favorite cucurbit.

I could wax ridiculously poetic about this humble gourd and what it brings to the grit littered landscape of gluten-free land. I could draw you a map of flavor that curves through a forest of cinnamon and nutmeg. I could don a teacher's cardigan and chart the impact of pumpkin's inherent cellular moisture on milled non-gluten grains. I could sport an orange baseball cap and pitch you a three act plot line where pumpkin is the hero rescuing the wan, deprived princess in the Kingdom of Celiac.

But instead? I'll just share the recipe.


Read more + get the recipe >>

Pumpkin pancakes with apricot jam and pepitas.

I haven't made gluten-free pancakes in a long time. I am- typically- not a big breakfast person. A solo slice of golden gluten-free toast glistening with melting cashew butter and a big mug of hot coconut milk chai usually does it for me.

So what possessed me to change my routine? Why did I suddenly have a deep growling desire for pancakes?

In a word: pumpkin.

My favorite cucurbit.

I could wax ridiculously poetic about this humble gourd and what it brings to the grit littered landscape of gluten-free land. I could draw you a map of flavor that curves through a forest of cinnamon and nutmeg. I could don a teacher's cardigan and chart the impact of pumpkin's inherent cellular moisture on milled non-gluten grains. I could sport an orange baseball cap and pitch you a three act plot line where pumpkin is the hero rescuing the wan, deprived princess in the Kingdom of Celiac.

But instead? I'll just share the recipe.


Read more + get the recipe >>

reade more... Résuméabuiyad

How I Learned to Make Pancakes

However, as I got older, I realized that they take a lot of work and it is no simple task to make them. Therefore, I asked my mother to teach me how to make this dessert so that I could make it for myself and so that I can make it for the entire family without having to ask anyone else to do it for me. I did not know what I was getting myself into.

First, I had to learn how to make the batter. This was not so complicated. By following the recipe to the letter, I had no trouble making the batter for the pancakes. I simply had to get all the ingredients in one bowl and stir properly. I think I should mention that I was about thirteen years old at that time and my hand-eye coordination was not so good. Therefore, I got myself a mixer and with its help, I was able to make that soft cream that was going to be turned into the best dessert on the earth.

I am sure that you have seen on TV those people that flip the pancakes without the help of any other instrument. They simply make a small gesture with the frying pan and they flip the pancakes in the air to turn them around. I have to admit that I was looking forward in mastering this art because it looked amazing and because it was one of the most interesting parts of the dessert making process. However, before I got to that I had to learn how long I should keep the pancake on one side in the frying pan in order for it not to burn. Of course, this was a bit of trial and error process, and after I burned a few of them, I finally figured out how long I should keep a pancake over the heat. I have to mention that my mother was very patient with me and she said that I had to make a mistake so that I could learn from it. Finally came the flipping of the pancakes. I have to say that we were lucky that we had a dog because much of the batter that I flipped in the air ended up on the floor. Without a patient mother and a very hungry dog, I would have not known how to make my favorite dessert today.

In conclusion, if you are going to teach your kids how to make pancakes, you have to have a lot of patience and you have to remember that they will make many mistakes before they get the perfect pancake from the frying pan. However, once they master this art, they will be able to make this amazing dessert.

If you want to learn how to prepare the best pancakes (or as the call them in Denmark - pandekager ) you can rely on Femina cooking tips to help you. Rate this Article

How I Learned to Make PancakesNot Rated Yet

James Bor has published 16 articles. Article submitted on August 15, 2013. Word count: 458

Years ago, the Italian mammas used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, taleteller and some other specialties for joyful events.

Written by: Thomas Ludwig

Not wanting to cook your pancakes because they stick to the pan every time you do? Not anymore. With a non-stick frying pan and several tips, you can now enjoy cooking them from the pan sliding freely to the plate. Follow them and you'll surely have that delicious pancakes for breakfast and snacks.

Written by: Marichu Coning

Banana nut bread is certainly a treat for those who love something sweet and tasty for breakfast, teatime or dessert. You can come up with a variety of this type of bread. Learn more about the fabulous ways to make banana nut.

Written by: Angelica Florin

Online recipes are Easy Recipes and quick to make and that's how they maintain to be popular constantly. Many recipes are so easy that even youngsters can make their own snacks by understanding the directions. Philadelphia Cheese Cakes is one of the conventional cuisines of Philadelphia.

Written by: Jacob Smith Cohen

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

However, as I got older, I realized that they take a lot of work and it is no simple task to make them. Therefore, I asked my mother to teach me how to make this dessert so that I could make it for myself and so that I can make it for the entire family without having to ask anyone else to do it for me. I did not know what I was getting myself into.

First, I had to learn how to make the batter. This was not so complicated. By following the recipe to the letter, I had no trouble making the batter for the pancakes. I simply had to get all the ingredients in one bowl and stir properly. I think I should mention that I was about thirteen years old at that time and my hand-eye coordination was not so good. Therefore, I got myself a mixer and with its help, I was able to make that soft cream that was going to be turned into the best dessert on the earth.

I am sure that you have seen on TV those people that flip the pancakes without the help of any other instrument. They simply make a small gesture with the frying pan and they flip the pancakes in the air to turn them around. I have to admit that I was looking forward in mastering this art because it looked amazing and because it was one of the most interesting parts of the dessert making process. However, before I got to that I had to learn how long I should keep the pancake on one side in the frying pan in order for it not to burn. Of course, this was a bit of trial and error process, and after I burned a few of them, I finally figured out how long I should keep a pancake over the heat. I have to mention that my mother was very patient with me and she said that I had to make a mistake so that I could learn from it. Finally came the flipping of the pancakes. I have to say that we were lucky that we had a dog because much of the batter that I flipped in the air ended up on the floor. Without a patient mother and a very hungry dog, I would have not known how to make my favorite dessert today.

In conclusion, if you are going to teach your kids how to make pancakes, you have to have a lot of patience and you have to remember that they will make many mistakes before they get the perfect pancake from the frying pan. However, once they master this art, they will be able to make this amazing dessert.

If you want to learn how to prepare the best pancakes (or as the call them in Denmark - pandekager ) you can rely on Femina cooking tips to help you. Rate this Article

How I Learned to Make PancakesNot Rated Yet

James Bor has published 16 articles. Article submitted on August 15, 2013. Word count: 458

Years ago, the Italian mammas used to make pasta by themselves. Nowadays (things have changed) they usually buy it for everyday use in the supermarket and used to make at home ravioli, taleteller and some other specialties for joyful events.

Written by: Thomas Ludwig

Not wanting to cook your pancakes because they stick to the pan every time you do? Not anymore. With a non-stick frying pan and several tips, you can now enjoy cooking them from the pan sliding freely to the plate. Follow them and you'll surely have that delicious pancakes for breakfast and snacks.

Written by: Marichu Coning

Banana nut bread is certainly a treat for those who love something sweet and tasty for breakfast, teatime or dessert. You can come up with a variety of this type of bread. Learn more about the fabulous ways to make banana nut.

Written by: Angelica Florin

Online recipes are Easy Recipes and quick to make and that's how they maintain to be popular constantly. Many recipes are so easy that even youngsters can make their own snacks by understanding the directions. Philadelphia Cheese Cakes is one of the conventional cuisines of Philadelphia.

Written by: Jacob Smith Cohen

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

reade more... Résuméabuiyad

How to Prepare Fluffy American Pancakes?

Do you like pancakes? Have you ever tried American pancakes? They are a little more thick and fluffy than the usual ones. I personally love them and will share a very nice recipe for them. You will definitely like it.

Here it is:

Needed products:

135g plain flour1/2 tablespoon salt1 tablespoon baking soda2 tablespoons caster sigar130 ml milk1 large or 2 small eggs, very lightly beaten2 tablespoons melted butter, plus some olive oil for cooking

Preparation:

Step 1: Take two large bowls. Put the baking soda, flour, salt and caster sugar into one of them. Mix the milk and egg in the other bowl, stirring carefully, and add the melted butter. Mind that the butter has to cool down a little bit before your add it to the egg and milk.

Step 2: Mix the milk mixture with the flour one and beat with a fork until you get a smooth batter. There shouldn't be lumps in the bowl, so do your best to beat the mixture well. Leave the batter for ten minutes to rest a bit.

Step 3: Take some kitchen paper and soak it with olive oil. Put a non-stick frying pan on the stove and heat it up over a medium heat. Rub the pan with the piece of kitchen paper, being careful not to burn yourself, and add a ladle of batter. The batter might look too thick, but that's how it should be. Cook the pancake until its top side starts bubbling and turn it over. Bake until golden brown on both sides. Each pancake has to rise to about 1 cm thick. Repeat the procedure until you're out of batter.

Step 4: Consume the pancakes while they are still warm, covered with maple syrup and some extra butter. If you want you can eat them with strawberry or other type of jam.

This is a wonderful recipe, but mind that the pancakes won't taste good if you cook them in a dirty kitchen or pan. They will absorb the odours from the room and will be awful. Fantastic Oven Cleaners recommend that you clean your kitchen regularly, if you want your dishes to look professional and to be delicious.

Try the recipe and see how tasty it is. Happy cooking!

John Atkinson is a part of Fantastic Cleaners London . His mission is to make people's lives easier. He provides information about all kinds of cleaning issues and cleaning methods. Check out his other articles about cleaning and home improvement.

Do you like pancakes? Have you ever tried American pancakes? They are a little more thick and fluffy than the usual ones. I personally love them and will share a very nice recipe for them. You will definitely like it.

Here it is:

Needed products:

135g plain flour1/2 tablespoon salt1 tablespoon baking soda2 tablespoons caster sigar130 ml milk1 large or 2 small eggs, very lightly beaten2 tablespoons melted butter, plus some olive oil for cooking

Preparation:

Step 1: Take two large bowls. Put the baking soda, flour, salt and caster sugar into one of them. Mix the milk and egg in the other bowl, stirring carefully, and add the melted butter. Mind that the butter has to cool down a little bit before your add it to the egg and milk.

Step 2: Mix the milk mixture with the flour one and beat with a fork until you get a smooth batter. There shouldn't be lumps in the bowl, so do your best to beat the mixture well. Leave the batter for ten minutes to rest a bit.

Step 3: Take some kitchen paper and soak it with olive oil. Put a non-stick frying pan on the stove and heat it up over a medium heat. Rub the pan with the piece of kitchen paper, being careful not to burn yourself, and add a ladle of batter. The batter might look too thick, but that's how it should be. Cook the pancake until its top side starts bubbling and turn it over. Bake until golden brown on both sides. Each pancake has to rise to about 1 cm thick. Repeat the procedure until you're out of batter.

Step 4: Consume the pancakes while they are still warm, covered with maple syrup and some extra butter. If you want you can eat them with strawberry or other type of jam.

This is a wonderful recipe, but mind that the pancakes won't taste good if you cook them in a dirty kitchen or pan. They will absorb the odours from the room and will be awful. Fantastic Oven Cleaners recommend that you clean your kitchen regularly, if you want your dishes to look professional and to be delicious.

Try the recipe and see how tasty it is. Happy cooking!

John Atkinson is a part of Fantastic Cleaners London . His mission is to make people's lives easier. He provides information about all kinds of cleaning issues and cleaning methods. Check out his other articles about cleaning and home improvement.

reade more... Résuméabuiyad

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
• 1/2 cup unsweetened almond milk, + more as needed 
• 1 teaspoons vanilla extract, optional
• 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)
• 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.

Enjoy!

Adapted from this recipe at Food 52

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
• 1/2 cup unsweetened almond milk, + more as needed 
• 1 teaspoons vanilla extract, optional
• 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)
• 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.

Enjoy!

Adapted from this recipe at Food 52

reade more... Résuméabuiyad

Best Gluten-Free Pancakes

Wonderful pancakes for a gluten-free diet.

Sunday Worthy Gluten-Free Pancakes

When I was small and clueless I ate the world in tiny bites. I chewed apologetically, counting each deliberate grind in time to the spiral beats of a song in my head that only I could hear. A tune not unlike a mosaic of bird calls, and the powdery flutter of wings feeding on the garden lit by young Mozart's star.

Colors were a mysterious and spiritual language infused with deep logic and meaning. A lime green Jello box invited tunneling and confusion, but the sweet brush of balsam as I sought asylum beneath its rooted symmetry petted my pining fatherless heart.

Trust is green and hard to paint, but so is betrayal.

Not only the betrayal by others. The betrayal you participate in. The hammering of your spirit self into propriety. The brittle, safe shell you construct and will curl inside for the rest of your life. You inhabit it sullenly. Sometimes willingly. Because sometimes it works. Mostly to fool them. Fool them into thinking you are someone else. Someone uncomplicated they can love. Someone like themselves.

In order to keep this armor snug you must give up on certain pieces of yourself. The ugly, muddy parts those in charge find distasteful or irritating or inscrutable. What no one tells you is, you end up missing these rejected quirks and knots. And spend the rest of your life searching for all those abandoned bits and wrinkles. The shining fragments of earlier music and jewels of petaled rain.

But if you are lucky you meet a painter.

A soul adept at conjuring a thicket within their non-judging arms. You learn about green and its secret origin. How to stir ivory black with cadmium yellow and a teaspoonful of cerulean. You dream of butterscotch pines and inhale and your spirit-body becomes too big for the worn out shell.

So you crack it.

Sideways at first. Sticking out fingers and elbows when no one is looking. Digging out fragments long forgotten. Rubbing off neglect and holding wobbly pale parts of yourself closer to the sunlight.

And you meet yourself for the first time in a long, long time.

In the rays escaping.

***

I use a stove top griddle across two burners on medium-high heat.

For the first time in a long, long time I made pancakes.

Because I craved a family Sunday with pancakes.

And The Beatles.

And lots of maple syrup.

Read more + get the recipe >>

Wonderful pancakes for a gluten-free diet.

Sunday Worthy Gluten-Free Pancakes

When I was small and clueless I ate the world in tiny bites. I chewed apologetically, counting each deliberate grind in time to the spiral beats of a song in my head that only I could hear. A tune not unlike a mosaic of bird calls, and the powdery flutter of wings feeding on the garden lit by young Mozart's star.

Colors were a mysterious and spiritual language infused with deep logic and meaning. A lime green Jello box invited tunneling and confusion, but the sweet brush of balsam as I sought asylum beneath its rooted symmetry petted my pining fatherless heart.

Trust is green and hard to paint, but so is betrayal.

Not only the betrayal by others. The betrayal you participate in. The hammering of your spirit self into propriety. The brittle, safe shell you construct and will curl inside for the rest of your life. You inhabit it sullenly. Sometimes willingly. Because sometimes it works. Mostly to fool them. Fool them into thinking you are someone else. Someone uncomplicated they can love. Someone like themselves.

In order to keep this armor snug you must give up on certain pieces of yourself. The ugly, muddy parts those in charge find distasteful or irritating or inscrutable. What no one tells you is, you end up missing these rejected quirks and knots. And spend the rest of your life searching for all those abandoned bits and wrinkles. The shining fragments of earlier music and jewels of petaled rain.

But if you are lucky you meet a painter.

A soul adept at conjuring a thicket within their non-judging arms. You learn about green and its secret origin. How to stir ivory black with cadmium yellow and a teaspoonful of cerulean. You dream of butterscotch pines and inhale and your spirit-body becomes too big for the worn out shell.

So you crack it.

Sideways at first. Sticking out fingers and elbows when no one is looking. Digging out fragments long forgotten. Rubbing off neglect and holding wobbly pale parts of yourself closer to the sunlight.

And you meet yourself for the first time in a long, long time.

In the rays escaping.

***

I use a stove top griddle across two burners on medium-high heat.

For the first time in a long, long time I made pancakes.

Because I craved a family Sunday with pancakes.

And The Beatles.

And lots of maple syrup.

Read more + get the recipe >>

reade more... Résuméabuiyad

Spelt & Oat Pancakes with Blueberry-Orange Compote

I saw this recipe from the Minimalist Baker and decided I have 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 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's like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Spelt & Oat Pancakes with Blueberry-Orange Compote

Ingredients

• 1 cup spelt flour (or 1 cup all-purpose or 3/4 cup whole wheat pastry flour)
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted

 Compote

• 1/2 cup blueberries (frozen or fresh)
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon 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!

Preheat griddle or pan to medium heat. Also place small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.

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.

Serve warm with orange-blueberry compote and pure maple syrup. Serves two generously.

Enjoy!

*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 pieces. They add a nice flavor and break up the wheat ratio.

I saw this recipe from the Minimalist Baker and decided I have 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 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's like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Spelt & Oat Pancakes with Blueberry-Orange Compote

Ingredients

• 1 cup spelt flour (or 1 cup all-purpose or 3/4 cup whole wheat pastry flour)
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted

 Compote

• 1/2 cup blueberries (frozen or fresh)
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon 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!

Preheat griddle or pan to medium heat. Also place small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.

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.

Serve warm with orange-blueberry compote and pure maple syrup. Serves two generously.

Enjoy!

*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 pieces. They add a nice flavor and break up the wheat ratio.

reade more... Résuméabuiyad

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.

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

Directions

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 !

You could also use this recipe without adding lemon zest or squeezed lemon and have a chia seed pancake with many different fruits of your choice...

here I served with mango, blackberries and raspberries. 

This is how I first thought of this recipe, I made it this way yesterday and this morning again adding the lemon recreating the traditional lemon poppy pancake. Glad I did, but both ways were good.

You may even eat them like a taco. :)

However you decide...happy nomming !

 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.

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

Directions

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 !

You could also use this recipe without adding lemon zest or squeezed lemon and have a chia seed pancake with many different fruits of your choice...

here I served with mango, blackberries and raspberries. 

This is how I first thought of this recipe, I made it this way yesterday and this morning again adding the lemon recreating the traditional lemon poppy pancake. Glad I did, but both ways were good.

You may even eat them like a taco. :)

However you decide...happy nomming !

reade more... Résuméabuiyad

Best Friends Forever 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.

Ingredients

• 1 cup whole wheat pastry flour, 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, optional
• 2 tablespoons coconut oil, optional***

Directions

1. 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. 
2. If using griddle preheat to manufactures instructions. 
3. Combine flour, salt, sugar and baking powder into a bowl or wide-mouthed pitcher. Add flax egg, milk and vanilla, mixing until combined. 
4. If using skillet, heat on medium heat and add oil if using oil. Place batter on griddle/skillet, cook until bubbles form on edges or top and flip. About 3 minutes per side, more or less.
5. 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 a thinner batter add more milk, for a thicker batter use less. 

*** Batters containing fat or oil can usually be cooked on an ungreased skillet/griddle. I don't usually add it 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 !

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.

Ingredients

• 1 cup whole wheat pastry flour, 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, optional
• 2 tablespoons coconut oil, optional***

Directions

1. 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. 
2. If using griddle preheat to manufactures instructions. 
3. Combine flour, salt, sugar and baking powder into a bowl or wide-mouthed pitcher. Add flax egg, milk and vanilla, mixing until combined. 
4. If using skillet, heat on medium heat and add oil if using oil. Place batter on griddle/skillet, cook until bubbles form on edges or top and flip. About 3 minutes per side, more or less.
5. 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 a thinner batter add more milk, for a thicker batter use less. 

*** Batters containing fat or oil can usually be cooked on an ungreased skillet/griddle. I don't usually add it 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 !

reade more... Résuméabuiyad