Posts Tagged ‘breakfast’

Cinnamon Coffee Cake (Gluten & Dairy Free!)

You know how they say time goes by so much faster the older you get? Maybe its the age but I think that its more the busy with kids and life that makes the time just fly by! I totally understand this now, because I just realized how incredibly long its been since I last posted. And I apologize to you and to myself! LOL I have missed blogging and baking and cooking and working with new recipes. 馃槮 I guess I have been in “survival mom” mode the last couple years! Now that baby #2 just turned one (again, how did that happen so fast!?) and baby #1 is about to turn 3… Ive pretty much stuck to a few basics… IE, things that are quick, easy and usually guaranteed to be eaten! But… now that my little man is a little eating champ, seriously a meat and potatoes boy after my own heart, especially since big sister is in that threenager full of spitfire refusing to eat anything stage! I’ve deemed its time to get back into the swing of things and start trying to make time to try new things and actually get them posted on here! This being said as I look around and see the hurricane disaster obstacle course that is now my living room thanks to my two little lovebugs whilst I post this long overdue post!

Ok, so on to the good part, you heard me, gluten and dairy free goodness! This coffee cake is one of my absolute favorites from way back when, when I was still able to eat gluten and dairy. Then, years later I was craving this and decided to find a way to have it again. Its amazing how far things have come in the gluten and dairy free food department! I actually found coconut milk yogurt! That is the key to this coffee cake being so moist and delicious. I’m a huge fan of coconut oil, milk, yogurt, etc. I don’t find it adds a coconuty flavor, but it sure makes food yummy! This cake doesn’t seem to dry out as quickly as other gluten free coffee cakes, though maybe its just because its so good it doesn’t last as long in our house! With the rainy, fall weather, this is the perfect way to start off your fall baking. It makes your kitchen smell divine as well! Hope you enjoy this one as much as we do! And with some much needed luck, you’ll be hearing from me again soon with some new stuff to try!

Cinnamon Coffee Cake (Gluten & Dairy Free)聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽 Printable Version

cinnamon-coffee-cake Ingredients:

2/3 cup coconut oil

2 cups sugar

2 tsp vanilla

4 eggs

3 cups gluten free flour

1 & 陆 tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups coconut milk yogurt

Topping:

2 Tbsp cinnamon

陆 cup chpd walnuts

戮 cup sugar

Directions:

In mixer, cream oil and sugar until fluffy. Add vanilla & eggs and beat well. Combine flour, xanthan gum, baking powder, baking soda and salt. Add alternately with the yogurt. Beat just enough after each to keep batter smooth. Spoon 1/3 of batter into a greased 10 in tube pan. In a small bowl, combine cinnamon, nuts & sugar. Sprinkle 1/3 of topping over the batter in the pan. Repeat layers 2 times. Bake at 350, for 70 min or till cake tests done. Cool 10 minutes on a cooling rack, then remove from pan to wire rack to cool completely.

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Maple-Bacon Muffins

I don’t know what it is about the combination of maple and pork, but it is soooo stinking good! These muffins are amazing! They’re sweet and meaty with chunks of caramelized bacon bits and maple syrup. Not only is there maple syrup in the batter, but you drizzle it over the tops of the muffins for an even more intense maple flavor. Caramelizing the bacon bits really enhances the flavor and adds a sweet kick to these! They’re moist and fluffy, and even the leftovers are really good! They do take a little work to make, but I took the lazy prego shortcut and used the pre-cooked bacon bits from Costco and just heated them up in a skillet with the brown sugar and caramelized them that way…whatever works right!?聽 So, if you have a meat-lovin’ man in your life, or favor the sweet & savory combo, these are really gonna hit the spot! They scored big points with hubby and are prego taste-bud approved, so give em a try and enjoy! 馃檪

Maple-Bacon Muffins (Printable Version)
Maple-Bacon-Muffins
Ingredients:
Caramelized bacon bits:
(6 slices of bacon+ 6 teaspoons of light brown sugar)
1 cup gluten free flour
1/2 teaspoon xanthan gum
1 Tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons canola oil
1/3 cup + 1陆 teaspoons pure maple syrup
1/2 cup almond milk + dash lemon juice

Directions:
Preheat oven to 375掳 F.

Make caramelized bacon bits:
Cut 6 slices of bacon into small pieces. Saut茅 over medium-high heat until half-cooked. Drain fat. Add 6 teaspoons light brown sugar. Stir and continue stirring over heat until bacon bits are cooked through. Set aside to cool.

Combine flour, gum, brown sugar, baking powder, baking soda, and salt. Make a well in the center. Add egg, canola oil, milk, and 1/3cup of the maple syrup. Whisk the batter until well blended. Fold in the bacon bits, reserving enough to sprinkle over the muffin tops.

Coat 6 muffin cups and top of muffin pan with non-stick spray. Divide batter among the 6 sprayed muffin cups. Sprinkle the reserved caramelized bacon bits over the top of each cup鈥檚 batter and drizzle 录 teaspoon of maple syrup on top of each muffin.

Bake 15 minutes (mini-muffins: 8 minutes) or until a toothpick inserted comes out clean.

Dark Chocolate Raspberry Oatmeal Banana Bread (Gluten & Dairy Free)

If you’re like me, you’ve got spotty black bananas hanging in the kitchen and an empty flour container in your pantry! Hmm….MUST make banana bread to use up those bananas, but don’t really want to run to the store to get flour. What’s a girl to do? Make her own oat flour! I’ve always got loads of oats on hand, thanks to Costco! This recipe is amazing, there is NO oil, no gluten or dairy, and it uses only oat flour, which you can blend up yourself! Its very easy to make, well, as long as you have a food processor or blender. Otherwise, you’ll find yourself making that trip to the store to hunt down some oat flour! LOL. I’m sure you could sub it out for regular gluten free flour and it would turn out fine, but I kind of like the extra oat texture. It makes me feel like I’m eating a little healthier too. I love banana bread, and I love that there are so many variations of it! This is a great example…. the combo of dark chocolate and raspberries is delicious, and mix that with the oatty texture and the banana bread flavor and well…..we’ve got a winner here! I dug into it while it was still warm, and it was melt in your mouth good…..so good that you just want to eat more or it, so just a warning, it will test your self control! Hope you’ll give this one a try. Enjoy 馃檪

Dark Chocolate Raspberry Oatmeal Banana Bread

Choc Rasp Oat Ban Brd

Ingredients: (Printable Version)

聽聽聽聽聽聽聽聽 Choc Rasp Oat Ban Brd.jpg2 cups oat flour

聽聽聽聽聽聽聽聽 1 tsp xanthan gum

聽聽聽聽聽聽聽聽 1 & 1/2 teaspoons baking powder

聽聽聽聽聽聽聽聽 1/2 teaspoon baking soda

聽聽聽聽聽聽聽聽 1/4 teaspoon salt

聽聽聽聽聽聽聽聽 3 ripe bananas, mashed

聽聽聽聽聽聽聽聽 1/2 cup dark brown sugar

聽聽聽聽聽聽聽聽 1 teaspoon pure vanilla extract

聽聽聽聽聽聽聽聽 2 eggs

聽聽聽聽聽聽聽聽 1 cup smashed raspberries

聽聽聽聽聽聽聽聽 1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Spray 9脳5 inch loaf pan with cooking spray.
  2. Make oat flour: Place 2 & 1/2 cups oatmeal into food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Combine flour, gum, baking powder, baking soda, and salt in a bowl & set aside.
  4. In a mixer, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes, then remove from pan and place on wire rack to finish cooling.

Cinna-Mini’s (Gluten and Dairy Free!)

Is it just me, or is time just flying by? I honestly hadn’t even realized that it had been almost 2 weeks since my last post! But…I have been a very busy girl, and it has paid off! It’s official! I finally have all my classes done, my state exam has been passed, I’ve paid my dues, and am now officially a Realtor! Tomorrow is my last day of work in my current job, and Monday I’ll be off and running selling houses! I’m going to apologize in advance, as it’s my first week, AND I’ll be out of town for a work conference most of next week, I’m probably not going to have time to post, much less cook! LOL Unless…….I create something new and exciting for Easter….so stay tuned! Ok, so on to the recipe…this one was SO worth the wait! These sweet, little scrumptious melt-in-your-mouth morsels are now one of my favorites. You all know by now that I have a thing for cinnamon roll anything! These are not only cute and bite size, but they’re actually easier than you think to make.聽 I will warn you, you better have a sweet tooth cause these are overwhelmingly sweet. You聽 might think about cutting the brown sugar cinnamon in half if you want less sweet. I have a major sweet tooth and even I could only handle one of these! LOL Alright, lots to do, so hope you give this one a try, have a wonderful Easter, wish me luck on my new adventure, and enjoy! 馃檪

Homemade Cinna-Minis (Printable Version)Cinna-Mini's

Ingredients:

1 cup gluten free flour

陆 tsp xanthan gum

1 tsp. baking powder

录 tsp. salt

1/2 cup 鈥 戮 cup almond milk

2/3 cup brown sugar, packed

1 录 tsp. cinnamon

3 Tbsp non-dairy butter, softened

For the glaze:

1 cup powdered sugar

1 tablespoon almond milk

陆 teaspoon vanilla extract

 

Directions:

Preheat the oven to 400掳 F. In a small bowl, stir together brown sugar and cinnamon. Set aside. Whisk the flour, gum, baking powder, and salt together in a large bowl. Stir in the milk and mix until just combined. The dough will be soft and moist. On a lightly floured piece of cling wrap, press the dough out into a rectangle that鈥檚 roughly 12鈥硏7鈥. Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end (one of the 7鈥 sides), roll the dough up into a tight spiral. Use a sharp knife to cut the roll into small spirals. Place the cinnamon buns into an 8鈥 or 9鈥 greased baking pan. Bake for about 12-15 minutes, until the buns turn a faint golden. While the buns are cooling, make the glaze by mixing powdered sugar with milk and vanilla in a small bowl until smooth. Drizzle the glaze over the cinnamon buns and serve immediately.

Home-Made McGriddles (Gluten Free)

It’s a beautiful Sunday morning, and what better way to celebrate sunshine and blue skies with an amazingly delicious breakfast!? I remember having this sandwich once from McDonald’s, but that was a very long time ago! But the unique blend of flavors of a breakfast sandwich combined with maple pancakes stuck with me!聽 I’m sure this isn’t exactly the healthiest option, but once in awhile its not gonna hurt right?! And in a word, this is perfect “Man-Food”!! As you can see i doubled up on the bacon. I only stole a bite of hubby’s cause I’m stayin away from eggs, bacon and cheese, but omg it was good! I stuck to just the maple pancakes with a sausage patty, and that was equally scrumptious! There’s just something about maple covered pig! LOL! The pancakes are loaded with maple flavor and then the whole sandwich is covered with maple syrup. To enhance the flavor (and the calorie count! Haha) you can put syrup on the bottom pancake before adding the layers. No matter what though, this sure beats McDonald’s in quality, flavor and calories, not to mention cost!聽 So, as some of you are just rousing from your beds (Ive been up since 7 cause no matter what i can’t sleep in. Boo! LOL) give this one a try and start your day off right! Or…ladies, make this for your guy on Valentines Day this week! You’re sure to end up with a very happy man!聽 I know mine was this morning! LOL Enjoy! 馃檪

Home-Made McGriddles (Printable Version)聽

Maple Pancakes:Home-made McGriddles

Ingredients:

1 c gluten free flour

录 tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c almond milk + 1 Tbsp lemon juice

2聽 Tbsp oil

1 egg

1-2 tsp maple extract

Directions:

Mix the almond milk with 1 Tbsp of lemon juice. Let sit for 10 minutes. Combine the dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil, egg and extract into the milk and then whisk聽 into the dry ingredients until聽 moistened. Heat a nonstick griddle to 350. Pour batter on griddle to desired size and flip when bubbles form.

McGriddle Directions:

Meanwhile, cook your bacon/sausage and fry your eggs while you make the pancakes. Once everything is cooked, layer your mcgriddle: pancake, meat, egg, cheese, meat, pancake and then top with maple syrup.

Cheesy Potato Breakfast Casserole (Gluten Free)

Yes i know…. another breakfast recipe! I can’t help myself though….i absolutely LOVE聽 breakfast food! I could literally eat it for every meal. In fact that’s why we have brunch and brinner! LOL There are so many options too! This one is especially nice because its a good hearty meal in and of itself! Its full of cheesy potatoes and sausage and the eggs kind of bake right into it! (yes i splurged and had eggs AND cheese even though I’m really not supposed to! LOL, Oops my bad right?! If you need dairy free, just use soy cheese instead!) But this dish is SO worth it! Oh, I also used green onions (not sauteed with the sausage) because that’s all i had, but either way its delish!聽 The only downfall (in my mind at least) is that is takes so long to make. You have to cook the meat and then cook the casserole, and if you’re anything like me in the morning, (or anytime really!) you’re starving and practically drooling when just the meat is cooked! Then it’s like, well now i have to wait another HOUR+ before i get to actually eat this deliciousness! LOL聽 Again…its well worth the wait! Who can resist such ooey gooey cheesy breakfast goodness!? I know i can’t! Paired with some fresh fruit on the side and a big ole glass of orange juice (yep, another splurge!) this will set your day off right! So reward your taste-buds and give it a try….i know you’re craving breakfast food now aren’tcha?! Enjoy! 馃檪

Cheesy Potato Breakfast Casserole (Printable Version)

Ingredients: Cheesy Potato Breakfast Casserole

  • 陆 lb Jimmy Dean Sausage, cooked
  • 1/4 onion, chopped
  • 4 eggs
  • 1/4 cup almond milk
  • 10 oz frozen Ore-Ida Diced Hash Browns
  • 陆 cup (+ topping) shredded Cheddar Cheese
  • Salt & Pepper to taste

Instructions:

  1. Preheat oven to 350.聽 Spray 8×8 glass baking dish with non-stick spray.聽 Set aside.
  2. Cook sausage and onions.
  3. In a large mixing bowl, combine all ingredients. Pour into prepared casserole dish.
  4. Bake for 45 minutes.聽 Remove from oven and top with reserved cheese.聽 Return to oven for 10 minutes. Make sure temperature reaches at least 160 degrees F.
  5. Allow casserole to rest for 10-15 minutes.

Cinnamon Roll Scones (Gluten & Dairy Free)

Step 1: Admittance. “I admit I am a cinnamon roll junkie!” LOL I think I have posted well more than my share of cinnamon roll inspired recipes! But……..can you blame me?! You really can’t beat that amazing, melt in your mouth cinnamon roll flavor! And the smell?! You know the one….like when you’re walking in the mall by the Cinnabon and within seconds of smelling that overwhelmingly delicious cinnamon scent, you’ve just gotta have one! Of course, having food allergies makes that impossible! So that’s where these come in! These seriously taste just like cinnamon rolls. The inside is moist and full of an intense cinnamon flavor. And the glaze…. sets these over the top! If you’re partial to raisins or nuts in your cinnamon rolls, then go for it! Throw some in there….whatever floats your boat! You could even spread some cream cheese frosting on these instead of the glaze. These are super easy to make…..I whipped up a batch for breakfast before work (and couldn’t help myself, I ate another one mid-morning for a snack, oh and then again later for a late-night snack! Oops! LOL)聽 WOW.聽 Admitting THAT makes me feel a little guilty after having said it out loud, not to mention documenting it on here for the whole world to know!! LOL聽 But at least they have oats in there….that cancels out the calories right?! Thankfully scones don’t actually have that much sugar in them! So, seriously…. go to the kitchen and make these now! Or… you can check out my other cinnamon roll posts, just search for cinnamon roll in the search bar (top left!) I’ve got some other (healthier) recipes coming, guess I’m feeling a little guilty for posting what seems like only sweets lately! Hope this helps kick off your weekend with a great start! Enjoy 馃檪

Cinnamon Roll Scones (Printable Version)IMG_3126

SCONES:
2 cups 聽gluten free flour

1 tsp xanthan gum
1 cup quick oatmeal, uncooked
1/4 cup + granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons non-dairy butter
3/4 cup almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract

2 teaspoons ground cinnamon

2 Tablespoons granulated sugar

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons water

Directions:

1. Preheat oven to 425掳F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, gum, oatmeal, 1/4 cup sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture.

5. Drop dough by 1/4 cupfuls (ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough water for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Yield: 8

Breakfast Baked Potatoes

I know, I know…..I did it again! I’ve been so terrible at keeping up with my posts! That is one of my New Years Resolutions though! LOL Maybe if I schedule blogging into my calendar, it will actually get done on a more regular basis?! That and clean out my closet… maybe I’ll tackle THAT for new years! Good luck ME! LOL

I really did have big plans this holiday season to bake all kinds of Christmas goodies…. and pretty much that never happened! LOL I did finally break down and make 1 batch of (the BEST!) sugar cookies, which will be showing up on here soon…. and some Chex Mix. Got my sweet AND salty……and I was set! The one great thing about food allergies is that it makes it reallllly easy to say no to all those holiday treats (you know the ones…. the counter full of Xmas goodies at work, the plates of cookies from friends, family and neighbors!) But… when you physically cannot have it or you get sick… its just plain common sense to say nope!聽 So sticking to just the one goodie this year was probably a good thing, cause I tend to eat my own stuff! I’m thinking if i can nip it in the bud and have the willpower to not even MAKE it, then I won’t have to depend on having that much needed willpower the entire next week of passing on devouring the treat! LOL

Ok then…..on to the recipe! These breakfast baked potatoes are the best! Just gonna tell ya up front though…. get the BIG potatoes!! I got up yesterday morning to make these and found a bag of small russet potatoes on my counter (thanks honey! LOL) and i thought how in the world is this gonna work! But…. i made it work….I’m awesome like that! 馃槈 And I’m not gonna say these don’t take some time, cause they do! Don’t you just love when you spend hours preparing a meal and then its gone in like 5 minutes! It had BETTER be much appreciated!! The other handy thing to know is when scooping out the insides of the potatoes, use a grapefruit spoon, you know, the spoon with the little knife ridges on it! Worked like a charm! Soooo much easier! Other than that you can’t really screw these up….even if the potatoes are too small and the eggs didn’t quite make it INTO the potato as planned, you just grab a spoon and scoop it up the best ya can!! Enjoy, and Happy New Year! 馃檪

Breakfast Baked Potatoes (Printable Version)

Ingredients:Breakfast Baked Potatoes
baked potatoes, slightly cooled (see below)
melted non-dairy butter
seasoning salt and pepper
shredded (soy) cheddar cheese聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽聽 eggs
additional fillings of your choice: saut茅ed vegetables, green onions, bacon, ham, etc.

Instructions:

Bake your potatoes:

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick each potato with a fork a few times. Rub each potato with olive oil and sprinkle with salt. Place on a foil lined baking sheet and bake for 45-60 min, or until tender.

Cool oven to 350 degrees. Slice a layer off the top of each potato. 聽Use a grapefruit spoon to gently scoop out insides, leaving a thin layer of potato against the skin. Reserve scooped potato for another use. Brush inside of each potato with melted butter and sprinkle with salt and pepper. 聽Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.) 聽Fill each potato about 3/4 full. 聽Crack one egg into each potato. 聽Sprinkle with a little more salt and pepper. 聽Top with additional cheese and toppings. Bake for about 30 minutes or until the eggs are cooked.

 

Apple Cinnamon Coffee Cake (Gluten & Dairy Free)

Ok, I have to admit, this cold is kicking my butt today. 馃槮 Between Day Light Savings and this cold….I’m feeling a little exhausted this morning. But….on the upside…..look what i got to have for breakfast?! LOL A delicious apple cinnamon coffee cake. Its really easy to make, although it feels like forever mincing up those apples, but after a while you just kinda get into the zone! Its got a nice crunchy cinnamon topping which melds nicely with the moist cake. Mmmmm, apple anything is the best, especially when you get to use fresh local apples! I was actually feeling pretty good yesterday聽 and made myself the BEST chicken noodle soup, so that one will be posted next. Just in time for cold season (blegh, what an excuse to make soup huh?!) or just because its finally fall and nothing beats a hot bowl of soup on a dreary autumn day! On a side note, its supposed to be 68 degrees here today and sunny, which is unusual. Usually we’re foggy and wet by now, but I will take it without complaint!!聽 Hope you all have a better start to your day than mine and enjoy! 馃檪

Apple Cinnamon Coffee Cake (Printable Version)

Cake Ingredients:

2 large apples, peeled, cored and minced
1-1/2 cups gluten free flour

3/4 tsp xanthan gum
1 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup non dairy butter, melted
3/4 cup almond milk
1 large egg, beaten

Topping Ingredients:
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup chopped walnuts or pecans

Directions:
Grease an 8×8 pan and preheat oven to 350 degrees. In mixing bowl, combine flour, gum, sugar, baking powder, salt and cinnamon. In another bowl, mix together the melted butter, egg, vanilla, and milk. Combine the wet and dry ingredients until just combined. Fold in the chopped apples.

Combine the nuts, brown sugar and cinnamon. Spread over the top of the batter. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

Apple Pie Pancakes (Gluten & Dairy Free)

Yep! That’s right….another amazing pancake recipe! I’m all over this fall thing! LOL Again, in the spirit of Autumn… I just HAD to try a tasty new fall recipe….and it certainly won’t disappoint! An American favorite….apple pie! I love love love apple pie, and I’ll get there! But in the meantime, lets just celebrate it in pancake form! Aren’t pancakes fun!? I love that there are so many different kinds…. and I’m always coming up with new kinds too! And the best part (other than it being both gluten and dairy free!) is that pancakes are about one of the simplest and quickest things to make. I bust out my big ole grill and cook em all up at once! Sometimes I’ll even get lucky and there’s leftovers! I don’t mind a day old pancake! I’m not that picky! Haha. The maple vanilla glaze on these is amazing! But leftovers warranted a drizzle of maple syrup and that was simply delicious too! They really do taste like apple pie! And you don’t have to worry too much about them being unhealthy cause they’re full of oats and apples! Can’t be THAT bad right?! Give it a try! Lots more on the way! Enjoy! 馃檪

Apple Pie Pancakes (Printable Version)

Ingredients:

2/3 C gluten free flour

陆 tsp xanthan gum
1/3 cup old fashion oats
1/2 tsp cinnamon

Dash of nutmeg
2 T brown sugar
1/8 tsp salt
1 heaping tsp baking powder
3/4 cup almond milk
1 TBSP oil
1 tsp. vanilla extract
1 cup minced apple

Directions:

Mix the dry ingredients in a bowl. In another bowl, mix together the wet ingredients. Then mix the wet and dry together until just combined and gently fold in the apples. Heat griddle to 350 F. Scoop the batter onto griddle and cook for 2-3 minutes on first side until bubbles rise and the edges are set, then flip and cook until golden. Drizzle with glaze or maple syrup.

Vanilla Maple Glaze

1/3 heaping C powdered sugar

2 TBSP pure maple syrup

1/2 tsp vanilla extract

3-5 dashes cinnamon

1-3 dashes ground nutmeg

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