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Pumpkin Pie Pancakes

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I told you that I would have at least one pumpkin recipe – here it is!

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I really do enjoy pumpkin! For as long as she made it, and I could eat it, I always loved my Grandmother’s Pumpkin Pie. It was nothing more than a store bought, gluten containing, crust and the pie directions on the back of the can of pumpkin puree, but it was pumpkin and it was good!

In my imagination I’ve had thoughts of making all sorts of pumpkin-pie-like desserts this fall, but the only thing that has come to fruition are these Pumpkin Pie Pancakes. See, dessert is not exactly a required meal of the day, so making a pie often seems less fun than, say, getting a full 8 hours of sleep. Breakfast, on the other hand, is totally needed before I go spend my day wrangling children and musical instruments. Putting pumpkin in my breakfast has been an easy way to enjoy the fall flavor without spending extra time baking something special.

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These pancakes are soft and melt-in-your-mouth, just like regular pumpkin pie. They are grain free, thanks to coconut flour, and easily dairy free if you use almond milk (which I do). I tried a few different sweeteners in these pancakes and maple syrup was the clear winner. It compliments the pumpkin perfectly! Of course, if you want to avoid refined sugar use 100% pure maple syrup (which is what I keep on hand and used each time I’ve made these pancakes).

I feel super cliche just mentioning this, but obviously I put pumpkin pie spice in these pancakes. As this awesome article from the Kitchn brings up, pumpkin and pumpkin spice are two different things. Us Americans have somehow been convinced to think that pumpkin tastes like pumpkin pie spices. It doesn’t.

I’m the I-do-what-I-want type of person and avoid cultural trends I don’t like or agree with. I don’t have a legit pair of skinny jeans or a personal facebook account. Proof enough right there. Pumpkin spice is not a trend I’m into. I’ve had zero pumpkin spice lattes, zero pumpkin spice oreos, and whatever other pumpkin spice this or thats are out there. I just like pumpkin pie. So, please, don’t think I’m trying to be all cool and trendy here, and come up with the greatest pumpkin spice recipe this year and be all Pinterest famous. No. I just like pumpkin pie, but don’t have time to make a pie, so I made pancakes instead.

Now that that is out of the way . . .

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With maple syrup and pumpkin pie spice I think these pancakes are perfectly flavored on their own – no syrup or toppings needed! This recipe serves 1 because I have a spouse that doesn’t like pumpkin. Bummer, I have to eat the whole batch of pancakes myself! Although I haven’t actually tried doubling (tripling, quadrupling, etc) the recipe I can’t imagine why it wouldn’t work.

One important thing to note before you start making these pancakes – most of my pancake recipe cook kinda like normal pancakes but for whatever reason these don’t. Cook them on a lower temperature for longer. It works best for me when my burner is on medium low. By the time the pancakes are finally cooked through the fresh pie-like smell will probably be driving you crazy, in a good way!

Pumpkin Pie Pancakes

Ingredients (serves 1)
  • 1/2 c pumpkin puree
  • 1 T coconut flour
  • 1/4 t baking powder
  • 1/4 t baking soda
  • 1/2 t pumpkin pie spice
  • 2 eggs
  • 2 T pure maple syrup
  • 3 T almond milk (or other milk of choice)
Directions
  1. Combine all ingredients in a bowl and stir until combined. The batter will be smooth, and a bit thick.
  2. Heat a nonstick skillet over medium low heat. Pour about 2 T of batter per pancakes onto the skillet. Use the rounded bottom edge of a spoon to smooth the batter into a cicle.
  3. Cook over medium low heat for about 5 minutes, or until the edges of the pancakes have set an the top of the pancake is opaque, not shiny.
  4. Flip and cook for another minute or two on the second side, until golden brown.
  5. Repeat with remaining batter.

 

 

Bacon, Egg, and Avocado Breakfast Wraps

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A 15 minute, warm breakfast. Well rounded, tasty, and fast enough for a weekday morning.
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If you’re already tired of Pumpkin Spice everything recipes then you are in the right spot today! Here’s a totally non-seasonal, no pumpkin in sight recipe. Not to say I don’t love pumpkin, because I do! I’m just saving my pumpkin recipes for next month 😉

I’ve been going on and on about these wraps on so many of my Gluten Free Weekly Meals posts. I figured it was about time to bring you the recipe.

Really, this is hardly a recipe at all. There are so few ingredients and the prep is so minimal. I guess that makes it the perfect recipe for anyone who isn’t looking to spend hours in the kitchen! Yeah, this isn’t as quick as grabbing a bowl of cereal in the morning, but about 15 minutes to a warm, whole foods breakfast is a good deal.

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Now, confession time: I actually never eat this with bacon. I just find bacon, well . . . disgusting. I’ll eat turkey bacon every once in a while, as part of a recipe, but not on it’s own. Greasy foods are not my thing. For me, this breakfast becomes a tortilla spread with mashed avocado (seasoned with lime, of course), topped with an over-medium cooked egg. I’m telling you, that right there is a really satisfying, well rounded breakfast. I actually served it this way for a while, and one day it dawned on my that Steve may enjoy some bacon with his breakfast. Against my better judgement I got some of that *real* bacon at the grocery store. I cooked up a few slices the next morning to go with this breakfast and it was a big hit. Apparently, like out of this world good. Like, telling his best friend about it over video games that evening good.

Eh, I still prefer my breakfast wraps without bacon.

Of course, you can, and should, make yours however you’d like!

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Bacon, Egg, and Avocado Breakfast Wraps

Ingredients
  • 8 slices of bacon (turkey bacon, regular bacon, any type of bacon you like)
  • 4 eggs
  • 1 – 2 T water
  • 4 corn tortillas
  • 1 avocado
  • 1 T lime juice (or more, to taste – sometimes I vary the amount depending on the size of the avocado)
  • salt, optional
Directions
  1. In a large skillet, preferably one that has a lid, cook the bacon over medium heat. (I don’t have the best bacon cooking technique BUT here’s how I do it: Turn my heat to medium and put the bacon in the skillet. Once the bacon starts sizzling I flip it every minute or so. Once the bacon starts “foaming” on both sides I transfer it to a plate lined with paper towels). Once the bacon has finished cooking drain out any excess fat from the pan.
  2. While the bacon is cooking mash the avocado in a small bowl. Stir in the lime juice. Sprinkle with salt, if desired.
  3. In the same skillet, still over medium heat, crack each of the eggs into the pan. Do your best to keep them separate, but if the eggs run into each other a bit it is okay. You can cook them in batches if all 4 eggs don’t fit into your skillet. Once you’ve cracker all the eggs into the pan add 1 T of water and cover. Cook for 3 – 4 minutes for over-medium eggs, or until you see the thin white layer from over top of the yolk. Watch the pan as you cook (I like to use a glass lid), and add the second tablespoon of water if the first cooks off. If you like your yolks cooked through, just add a couple minutes to the cooking time.
  4. Using a tortilla warmer, or just stacked on a plate, microwave the corn tortillas for 30 seconds.
  5. To serve, spread the mashed avocado on each tortilla. Add two slices of bacon and an egg to each tortilla. Fold or wrap up to eat. Or you can use a folk, I suppose.

 

 

Spiralized Hash Brown, Egg, and Bacon Bake

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Crispy potatoes and bacon topped with baked eggs and a sprinkle of mozzarella cheese. A hearty breakfast, brunch, or breakfast for dinner casserole!

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I really wanted to get this post up a week ago, but time was just not working in my favor. Seeing 600+ children a week with coughs and runny noses had me fighting off a cold. I had activities scheduled for every evening, and even had work events on the weekend. I tried to sit down and blog on Wednesday evening and nearly fell asleep at the computer! I really don’t want to give up writing this blog, so I’m going to try to stick with a short and sweet post this week. I’m sorry I missed out on getting this up last week!

Strangely enough, the last recipe I posted was also for a breakfast. You’d think that with getting up at 6am most days, then being at work by 7am, I would not be making many complex breakfasts. Somehow, that seems to be where most of my food creativity has been lately! Once it’s the weekend I just want a breakfast that isn’t as boring as the same old weekday stuff.

This “hash brown”, egg, and bacon skillet is definitely more of a weekend breakfast/brunch item. Maybe even breakfast for dinner type of food. It’s hearty and filling!

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This recipe started with me really enjoying using my spiralizer. I use it all the time for dinners, but less often for other meals. Sure, I could just use (and have used) a grater to make hash browns, but spiralized potatoes seem more exciting! I like this breakfast with a combination of white and sweet potatoes to keep the flavor interesting and include more nutrients than usual white potato hash browns.

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Add some diced bacon, eggs, and a handful of cheese to the cooked potatoes and you have an all-in-one meal. Just pop in the oven on broil for a few minutes to cook the eggs! Believe it or not this breakfast/brunch doesn’t take forever to make. It’s not quite quick enough for a rushed morning, but can easily be cooked from start to finish in under 30 minutes! Totally worth it for special weekend morning!

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Spiralized Hash Brown, Egg, and Bacon Bake

This serves 2 – 4, but is easily variable. Choose larger potatoes or crack a few extra eggs on top to increase the number of servings.
 
Ingredients
  • 1 small white potato
  • 1 small sweet potato
  • 4 slices of bacon (regular or turkey bacon both work)
  • 4 eggs
  • 1/4 c mozzarella cheese
  • cooking spray
Directions
  1. Spiralize both potatoes using the medium sized blade. Alternatively, you can use a julienne peeler or mandoline to cut the potatoes into thin strips.
  2. Generously spray an oven-safe skillet with cooking spray. Add the spiralized potatoes to the skillet, mix a bit to even out the two varieties if need, and then turn the burner on to medium heat. Let the potatoes cook for about 10 minutes on the first side. Use a spatula to peek at the bottom of the potatoes every once and a while to see if they are browned.
  3. While the potatoes are cooking, dice the bacon and sprinkle it over the cooking potatoes.
  4. After about 10 minutes, or once the bottom of the potatoes are browned flip them. The potatoes will have cooked together pretty well, but may still separate. Just do your best, and flip in a few smaller sections in you need to.
  5. Let the potatoes cook on the second side for another 10 minutes or so, until the bottom is just starting to brown. When you notice the bottom is getting crisp and light brown crack the eggs on top. Sprinkle the mozzarella cheese on top of the eggs.
  6. Put the whole skillet in the oven, on broil, for about 5 minutes, for soft yolks, or a few minutes longer if you want fully cooked yolks. I test egg-doneness by shaking the skillet a bit. You’ll be able to see how firm the eggs are by how much they move.
  7. Remove from the oven and cut into wedges to serve.

 

Sweet Potato Pancakes (Gluten Free, Dairy Free, Paleo)

Grain free, dairy free, refined sugar free, and paleo sweet potato pancakes. Just in time for fall breakfasts and brunches!

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I’ve been on the hunt for a good sweet potato pancake recipe for a looonnnggg time. This is that recipe I’ve been looking for!

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I found it over on Smile Sandwich (now, just saying, I seriously love that blog name. So cute!) after scrolling through at least one whole page of Pinterest in the “Food & Drink” catergory. Now, I’ve seen lots and lots of sweet potato pancakes on pinterest. Most sweet potato pancakes seem to fall into 2 categories. The first being “sweet potato” pancakes where there seems to be more flour or sugar in the recipe than sweet potato. This was not the type of recipe I was looking for.

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The second type of sweet potato pancakes are the paleo, organic, sugar free pancakes that are very … free form? … in shape. Do you know what I’m talking about? I really don’t have any problems with pancakes like this, really. You should see Grain Free Banana Pancakes when I make them NOT for a photograph. They are every shape but round. I’m a fan of perfection though, so I wanted at least the option of a perfect looking pancake.

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Well, right when I saw the perfect looking sweet potato pancake on Pinterest I knew I needed to try the recipe. I ended up making a few modifications and loved the results! Sweet Potato is the main ingredient! Rather than using sugar, I sweetened these a bit with pure maple syrup. Talk about a yummy fall breakfast: sweet potato + maple syrup!

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Scan the ingredient list below and you’ll also notice this recipe is dairy free, grain free, and can easily be egg free with modifications. And I’m sure you didn’t miss the pictures – these super healthy sweet potato pancakes still look perfect (and I promise, I didn’t totally rig it, like with those banana pancakes).

Do yourself a favor and try these pancakes some morning soon!

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Sweet Potato Pancakes

This recipe calls for mashed sweet potato. To quickly make mashed sweet potato: Peel the sweet potato and cut it into 1-2″ cubes. Add to a saucepan of water and bring to a boil. Reduce to a simmer. Pierce potato pieces every few minutes with a fork. Once softened (around 10/15 minutes), drain the water and mash the sweet potato cubes in a bowl.
 
Ingredients (serves 2)
  • 1 c mashed sweet potato
  • 2 T coconut flour
  • 4 eggs (replace with 2 flax eggs for egg free version)
  • 1/2 t baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 c pure maple syrup (more for topping, if desired)
Directions
  1. Add the eggs to a mixing bowl and beat with a fork.
  2. Add the remaining ingredients and thoroughly mix until a batter forms.
  3. Heat a nonstick skillet or griddle over medium heat.
  4. Add batter, about 2 T at a time (If you batter is thick, spread it out with a spoon. It will spread into a circle easily). Cook until the bottom of the pancake is set and the top is more opaque looking, not shiny. Flip, and cook another minute or two on the second side.
  5. Eat as is, or with additional maple syrup.

This recipe post is linked to the Gluten Free Wednesdays Carnival! Check it out at Gluten Free Homemaker, Easily Gluten Free, or Lynn’s Kitchen Adventures.

Toasted Coconut Baked Oatmeal

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Oatmeal Fan? Coconut Fan? You’ll love this clean eating, sugar free Toasted Coconut Baked Oatmeal.

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If you’ve been around this blog for a while you’ve heard me go on and on about this Baked Cookie Oatmeal. We consistently have it for breakfast once or twice a week and no one is sick of it yet! I got to thinking that it would be fun to have some other flavors of baked oatmeal, that we loved equally, so I could switch things up a bit. Enter my first flavor variation of what I’m sure will be many: Toasted Coconut Baked Oatmeal.

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I worked on this recipe for quite a while before it was exactly what I was looking for. I wanted it to clearly taste of coconut, but only be lightly sweetened. It wanted it to taste “summer-y”. The texture needed to be light and airy, and it needed to look pretty.

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The taste test: I was pretty sure the oatmeal tasted like coconut, and not a bowl of sugar, but I needed a second opinion. I let my husband try a bite one morning. He hates the taste of coconut. When he nearly spit out his mouthful of coconut oatmeal I knew the flavor was a success!

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The texture test: I messed around with a few options here, and finally found a combination that works. Coconut flour is naturally dense, and is usually used in conjunction with eggs. Something about putting an egg into my oatmeal just didn’t seem quite right. I found a bit of baking powder helped keep the oatmeal light. It ends up having a texture similar to cake. I’m cool with breakfast cake.

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After lots of testing and messing with the recipe I love this oatmeal. It is everything I wanted in a bowl of coconut oatmeal. I don’t find myself tired of the taste by the time I reach for the last few bites, but rather wishing I had more to eat!

So, what other flavor of baked oatmeal should I try next?

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Toasted Coconut Baked Oatmeal

 Ingredients (makes 1 serving)
  • 1/3 c unsweetened applesauce
  • 1/3 c coconut milk (I use the canned variety, and stored the extra milk from the can in the refrigerator)
  • 1 Tbs honey
  • 1/2 c gluten free oats
  • 2 Tbs coconut flour
  • 2 Tbs coconut flakes, divided (sweetened or unsweetened, depending on your preference)
  • 1/2 tsp baking powder
Directions
  1. Preheat the oven to 350° F.
  2. In a small ramekin (I use a 2 cup pyrex bowl) combine the applesauce, coconut milk, and honey.
  3. Add the oats, coconut flour, baking powder, and half of the coconut flakes and stir.
  4. Sprinkle with the remaining half of the coconut flakes.
  5. Bake for approximately 18 minutes, or until the top of the oatmeal/coconut is golden brown and just a bit crispy.

This post is linked to Gluten Free Wednesdays! Check it out at Gluten Free Homemaker, Gluten Free Easily, and Lynn’s Kitchen Adventures.

Sweet Potato & Egg Breakfast Skillet

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Three ingredient, make ahead breakfast with eggs and sweet potatoes. It’s simple, but not lacking in flavor. A great healthy start to the day!

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A few months ago I spotted this Sweet Potato Hash recipe on the Kitchn (one of my absolute favorite cooking blogs). Honestly, it didn’t look super appetizing to me, but it sounded like something I’d be happy to get up and eat in the morning. Breakfasts here were a little rough around the edges at that time. It was always a “what do you want to eat today” type of deal. Which seems pointless, looking back, because there were really only two things we were eating for breakfast; oatmeal and cereal. So, I got the ingredients for this new recipe, followed the directions to a tee, and it was just as delicious as I’d imagined it to be.

Comparing my version below, and the original recipe you can see a lot of changes have been made. Mostly, things have been simplified and “southern-ified” (avoiding turning on the oven as much as possible when the temperature is so high). Would I still make the full recipe for a brunch of special occasion? Absolutely! Do I like my version better for weekday breakfast? Yup!

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I always prepare the sweet potatoes ahead of time. I dice them, cook them, and then store in the refrigerator until I’m ready to use them for a breakfast (just use them sometime within a week!). The morning I want to make this breakfast skillet I pull out the already-cooked sweet potatoes and eggs and layer them in my Calphalon skillet. Bake for about 15 minutes and breakfast is ready!

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Have I mentioned before how much I love this calphalon pan? It’s oven safe, which makes it my go-to pan for this recipe. It’s also safe for use with metal utensils, which is a biggie for me. I hate having to use only certain things with certain pans. I’ve found that even though it’s not coated with teflon it’s still surprisingly nonstick-like. Just a spray of cooking oil and none of these eggs or sweet potatoes stick to the pan ONE BIT! And eggs are sticky – this is saying a lot! These pans are elegant looking, and clean up so quickly and easily (check out the pictures, that skillet looks brand new), so you can keep them in great condition. I’m all about buying quality products that last, not getting something cheap and then needing to replace it just months later. Plus, I’m a lot more likely to make a fancy breakfast like this if I know the clean up will only take 30 seconds!

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Anyway, back to the food.

The directions below will get you two separate breakfasts (If you’re making food ahead of time, why not make extra? More food, same effort!), but you can very easily make more or less, or even vary the egg to sweet potato ratio. I always cook this with over-medium eggs. If you prefer solid yolks, cook them a bit longer. Softer yolks, a bit less. Personally, I find a runny egg yolk over my sweet potatoes + a dash of salt to be one of the most perfect, savory breakfasts out there!

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Sweet Potato & Egg Breakfast Skillet

This recipe is written to make enough sweet potatoes for two breakfasts. I bake 4 eggs with each batch of sweet potatoes, which feeds two people. To serve more people, try adding extra eggs, or just baking all the sweet potatoes and eggs at once.
 
Ingredients
  • 2 lb sweet potatoes, peeled and diced
  • 2 Tbs olive oil
  • 8 eggs (4 eggs each, for 2 total breakfast skillets)
Directions
  1. Add the diced sweet potatoes and olive oil to a large non-stick skillet.  Cook for about 15 minutes, stirring occasionally, until the sweet potatoes are tender (I test using a fork – if the fork easily goes in, the potatoes are ready). Let the cooked potatoes cool before putting them in an airtight container. Store in the refrigerator for up to a week before using.
  2. The morning you want to serve, preheat the oven to 425° F.
  3. Spray an oven-safe skillet with cooking spray (I use misto). Add a layer of potatoes (about half of the total made in step 1). Crack 4 eggs on top, and sprinkle with salt and pepper.
  4. Bake for about 15 minutes. Check frequently near the end to see if the eggs are cooked. Serve hot.
  5. Save the remaining sweet potatoes and eggs to make another morning.

“2 Ingredient” French Toast Pancakes

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I’m loving these 2 Ingredient Pancakes. The recipe has been all over the internet lately. Pancakes with a banana and eggs?! Its a revolutionary new breakfast item! This version actually has 5 ingredients, but I think the extra measuring is worth the trade off for extra flavor.

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Although I still love Grain Free Banana Pancakes, this is my current favorite banana-based pancake. If you follow me on instagram and twitter than you know I’ve been eating these at least one a week. Why do I love these pancakes so much? Maybe it’s that they mix together quicker than any other pancake batter. Maybe it’s because they’re made with whole foods and clean eating ingredients. Maybe it’s because they taste like french toast. Maybe it’s because they taste like french toast AND aren’t just a plate full of carbs and sugar. Maybe it’s because I can eat the whole batch and still be under my allotted 350 – 400 calories for breakfast. Maybe it’s because I have so many extra calories that I get to add peanut butter to my stack of pancakes.

So many good reasons to love these pancakes.

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On a more practical note, these couldn’t be simpler to make. Mash a ripe banana and mix it with two eggs. Add some baking soda, vanilla extract, and cinnamon. Cook like any other pancake. Eat the entire plate full. Personally, I like to make mini pancakes, but you could always make full size pancakes. The one trick I have to offer is that I’ve noticed these pancakes cook a bit more evenly if you cover the pan while they are cooking. Once you’ve flipped the pancakes and they are cooking on the second side leave the cover off.

These pancakes are fun, tasty, impressive, and a great way to enjoy gluten free and grain free pancakes with little work!

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“Two Ingredient” French Toast Pancakes

Makes about 15 mini pancakes. Recipe easily doubles, triples, etc!
 
Ingredients
  • 1 ripe banana
  • 2 large eggs
  • 1/4 tsp baking powder
  • 3/4 tsp cinnamon
  • 1 tsp vanilla extract
Directions
  1. In a bowl, mash the banana.
  2. Using a fork, whisk the eggs into the banana to form a thin batter.
  3. Add the baking powder, cinnamon, and vanilla extract, and whisk again, until the cinnamon is evenly distributed throughout the batter (if the cinnamon is sticking to the sides of the bowl just keep scraping it off and stirring. Eventually it will blend in).
  4. Heat a non stick skillet over medium heat. When the skillet is hot, add batter to the pan using 2 tablespoons for each pancakes. Cover the skillet.
  5. When the bubbles on the top of the pancakes have popped and the batter looks more opaque than wet, flip the pancakes.
  6. Cook until the second side is golden brown, leaving the lid off of the skillet.
  7. Repeat with all remaining batter.
  8. If desired, top with peanut butter, syrup, cinnamon, etc.

Gluten Free Lemon Poppy Seed Pancakes

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Easy to make, health-ified, gluten free pancake recipe with a hint of lemon and poppy seed flavor.

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I’ve never been the kind of person to top my pancakes with anything. As a kid I only knew of plain, Bisquick pancakes. My grandparents would serve them with Aunt Jemima Maple Syrup, but I was content to eat my pancakes plain. Occasionally I’d put a little pool of syrup on my plate and dunk the edge of a pancake in.

Sometime in my teens my sister started making orange juice pancakes (the result of what happens when you want to make pancakes but have no milk in the house). These pancakes were tastier than the plain Bisquick version and had a slightly sweet taste.

And then I moved to the south, where there’s a Waffle House (not a Starbuck’s, like in the northeast) on every corner. I’ve never eaten a Waffle House pancake and probably never will, but my husband really loves getting a stack of pancakes and waffles covered in various sugary toppings and sauces. I’ve been on a quest to make healthy (or at least not horribly unhealthy), gluten free pancakes that can fill in for any regular pancake.

So, what does my life history of pancakes have to do with Lemon Poppy Seed Pancakes? Well, I’ve been trying out lots of pancake recipes lately, in search of an actual real pancake my husband will enjoy and I can eat without getting sick. One of the recipes we’ve enjoyed are these Sweet Zucchini Pancakes from Pinch of Yum. They tasted like a real pancake (so I was told), and fit my requirements for being gluten free and not totally unhealthy. I even made a few healthier substitutions and the pancakes were still good!

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When I had a major craving for lemon poppy seed something I  knew this pancake recipe could help me out! It’s light and sweet – a perfect fit for lemon & poppy seed. Again, I made a few modifications, and ended up with this recipe. A mostly healthy, gluten free, lemon poppy seed pancake recipe. It sounds too good to be true!

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But it isn’t. With just half a cup of gluten free flour, these pancakes get their bulk from shredded zucchini. But don’t worry, you can’t taste it. Some lemon juice plus a few tablespoons of sugar makes every bite taste sweet and lemony. The “bad” ingredients end with the sugar (I tried Stevia, but didn’t like it). No butter, no cream, no whatever other junk would be in pancakes – just real, gluten free ingredients. With the lemon juice and poppy seeds being mixed right into the pancake, these plain looking pancakes taste anything but plain!

Enjoy 🙂

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Gluten Free Lemon Poppy Seed Pancakes

Ingredients (makes 14 – 16 3-4″ pancakes)
  • 1/2 c all purpose Gluten Free Flour ( I use Bob’s Red Mill)
  • 3 T sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg (a flax egg will also work)
  • 1/2 c plain, nonfat greek yogurt
  • 2 Tbs unsweetened applesauce
  • 1 zucchini (I’ve used vastly different sized zucchinis in this recipe with good results, so any will do!)
  • 2 1/2 T lemon juice
  • 2 Tsp poppy seeds (plus extra for garnish)
Directions
  1. Grate the zucchini (I use the “fine” side on my box grater). When the zucchini is completely grated use a cheesecloth, thin towel, or even just your hands to squeeze out the liquid. It’s easiest to squeeze out the liquid in small increments, so just repeat with a few smaller batches of zucchini. The zucchini should end up noticeably drier, be clumped together, and have lost a significant amount of size. Set the zucchini aside.
  2. In a bowl, combine the first seven ingredients (GF flour, sugar, baking powder, baking soda, egg, yogurt, and applesauce). Stir until a smooth batter forms.
  3. Next, stir in the lemon juice. Finally, add the prepared zucchini and the poppy seeds.
  4. Heat a non-stick skillet over medium heat.
  5. When the skillet is warm, pour in about 2 tablespoons of batter for each pancake, fitting in as many in the skillet as you can, still leaving room to maneuver a spatula.
  6. When most of the bubbles on the top of the pancakes have popped and the batter is looking opaque, flip the pancakes.
  7. Cook for an additional minute or two on the second side. Remove when the bottom is golden brown (easy to check by lifting up gently with a spatula.
  8. Repeat until all of the batter has been used. Serve warm!

 

Baked Cookie Oatmeal

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This is the best breakfast you will ever eat!

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So, maybe that was a bit of an exaggeration, but only a little, teeny tiny bit! See, this is not ordinary oatmeal. I eat lots of oatmeal and try lots of oatmeal recipes. There are lots of flavor variations on oatmeal, but it all tastes like oats + toppings (not that this is a bad thing – I love oatmeal). This oatmeal tastes like a cookie. And, get this, no added sugar (except for what is in the chocolate chips – but there are substitutions, just keep reading)! Did you get that? Sugar free oatmeal that legitimately tastes like a cookie!

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Okay, okay, so let me mention a few practical things about this recipe. I found this recipe a few months ago on The Nutritious Kitchen. I made it, with a few convenient substitutions. I also misread the amount of honey – opps! Turns out increasing the honey is totally delicious, and I have to eat a tablespoon of local honey every day for my allergies anyway – why not get it in cookie oatmeal form?!

The base of this recipe is oatmeal and unsweetened applesauce. The cookie flavor comes from honey, peanut butter, and vanilla extract. Almond flour adds to the texture and provides a bit more sweetness. Admittedly, with the honey, peanut butter, and almond flour this recipe is a bit high calorie, even though it’s all clean ingredients. If you’re like my spouse and can eat whatever the heck you want and never gain a pound then go for the larger batch. If you’re like me, and need to be diligent about what you eat to maintain a healthy weight then make the smaller batch. Since this oatmeal is full of whole grains and protein you’ll be full until lunch even with the small batch.

Of course, there are lots of ingredient substitutions you can make. I’ve used all purpose flour instead of almond flour a few times – I prefer the almond flour, but a GF all purpose flour will lower the calories and price point for this breakfast. The peanut butter can be generic brand, all natural, or even any other nut butter. I use regular chocolate chips, but the Enjoy life chocolate chips will cut out all refined sugar from the recipe. Cacao nibs are totally sugar free options. Honestly, this would still be good without chocolate chips! Choose the modifications that suit your diet and health and then go make this oatmeal!

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Baked Cookie Oatmeal

Thanks a million times to Selena at The Nutritious Kitchen for the recipe inspiration!

Ingredients for larger batch (about 550 calories)
  • 1/2 c Gluten Free oatmeal (be sure to make sure you choose a brand that is certified GF)
  • 6 Tablespoons unsweetened applesauce
  • 2 Tbs peanut butter
  • 2 Tbs local honey
  • 1/2 tsp baking powder
  • 2 Tbs almond flour or almond meal
  • 1 tsp vanilla extract
  • 19 chocolate chips (yes, 19. That seems to be the perfect ration)
Ingredients for smaller batch (about 325 calories)
  • 1/3 c Gluten Free Oatmeal (be sure to make sure you choose a brand that is certified GF)
  • 5 Tbs unsweetened applesauce
  • 1 Tbs peanut butter
  • 1 Tbs local honey
  • 1/2 tsp baking powder
  • 1 Tbs almond flour or almond meal
  • 3/4 tsp vanilla extract
  • 10 chocolate chips
Directions
  1. In a small ramekin, mix the unsweetened applesauce, peanut butter, honey, and vanilla extract (I often mix this the night before, refrigerate, and have less to do in the morning).
  2. Preheat the oven to 350° F.
  3. Stir in the oats, baking powder, and almond meal/flour. Once all mixed, stir in the chocolate chips.
  4. Bake for 15 minutes.
  5. Eat and Enjoy 🙂

Gluten Free Overnight Oatmeal Pancakes with Nutella Swirl

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Don’t get thrown off by the long title! These pancakes are mixed the night before and could hardly be simpler to make. In the morning just swirl in some nutella and cook!

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It’s been about a month since I posted a recipe, and I’ve been busy in that time, but I’ve still been spending lots of time in the kitchen! Lately, I’ve really been enjoying making pancakes. I find it to be a nice, slow, calming start to the morning. I like watching for the bubbles to appear on the cooking pancakes, then pop. It gives me so much satisfaction to smoothly and perfectly flip each pancake, and then cook them to be perfectly golden brown.

My go to pancake recipe are Grain Free Banana Pancakes. They are quick and easy and loved by all who have eaten them. I hate getting into food ruts, so I throw in a new pancake recipe here and there. When I saw these Overnight Oatmeal Cinnamon Pancakes on Mel’s Kitchen Cafe I was about ready to go whip up a batch right then! Cinnamon and Oatmeal in pancakes? Plus Nutella?! Yum!

After a few batches I modified the recipe a bit to better suit GF ingredients. I loved spreading nutella on the pancakes before eating them, and then had the idea that warm, melty nutella inside the pancakes would probably be delicious, too! It was.

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The best part about this breakfast, though, is that you mix the batter the night before. The oatmeal softens in the refrigerator overnight. There’s no measuring, cracking eggs, or making a mess of the countertop first thing in the morning. Just get out the batter, heat a skillet, and cook!

Thanks to Mel from Mel’s Kitchen Cafe for the great recipe! I hope you enjoy it as much as I have!

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Gluten Free Overnight Oatmeal Pancakes with Nutella Swirl

Original Recipe from Mel’s Kitchen Cafe.

If using regular oats instead of quick oats, quickly run an immersion blender through the batter in the morning (before adding the nutella).

Ingredients
  • 1 c gluten free quick oats (see note above for using regular oats)
  • 1/4 c + 2 T all purpose gluten free flour (I used Bob’s Red Mill)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 Tbs honey
  • 1 egg (I’ve successfully used a flax egg, also)
  • 1/2 tsp vanilla
  • 1 1/4 c almond milk (or other milk of choice)
  • 2 Tbs  – 1/4 c nutella (choose how much based on your sweet tooth!)
Directions
  1. The night before you plan to make the pancakes combine all ingredients except the nutella in a bowl. Cover and let sit in the refrigerator overnight.
  2. In the morning, take the batter out of the refrigerator. Measure out the nutella and add it to the batter in small spoonfuls. Stir gently with a fork or knife. The idea is the spread the nutella out in the batter without totally mixing it in. You want to be able to see ribbons of nutella in the batter.
  3. Heat a skillet over medium heat. When it is warm, spray with cooking spray. Drop the batter into the skillet with a 1/4 c measuring cup (or make smaller pancakes, if you like). Let the pancakes cook for a few minutes on the first side. Watch for the air bubbles to appear. When most of the bubbles have popped and the edges of the pancakes are set flip the pancake.
  4. Cook for another minute or two on the second side. Check to make sure the second side is cooked through before removing from the skillet. Serve hot.

 

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