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16 [Healthier] Gluten-Free Sweet Treats

You guys know how I always like to health-ify my baked goods, desserts and sweet treats in some way. I decided that it would be fun to do a little recipe roundup of some of my favorite recipes from the archives that will satisfy any sweet tooth.

1. [Grain-Free] Almond Coconut Mini Bundt Cakes with Chocolate Glaze

16 [Healthier] Gluten-Free Sweet Treats

2. [Vegan] Peanut Butter Chocolate Chip Cookie Dough Ice Cream

16 [Healthier] Gluten-Free Sweet Treats

3. [Grain-Free] Chocolate Donuts with Peanut Butter Maple Glaze

16 [Healthier] Gluten-Free Sweet Treats

4. Raw [Vegan] Chocolate Mousse Pie

16 [Healthier] Gluten-Free Sweet Treats

5. [3-Ingredient] Banana Nutella Cookies

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6. Chocolate Peanut Butter Chia Pudding

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7. Almond Butter Chocolate Chunk Cookies

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8. Healthy Chocolate Peppermint Bark

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9. [Healthier} Gluten-Free Cinnamon Rolls

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10. Cranberry Coconut Protein Balls

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11. Cranberry Lemon Cookies

cranberry lemon cookies

12. [Grain-Free] Cinnamon Banana Bread

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13. Mocha Protein Frappe

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14. Raw Brownie Bites

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15. Raw Coconut Cacao Almond Cookies

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16. Skillet Apple Crisp

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Raspberry Lemon Coconut Flour Pancakes

I think I’m on the verge of becoming a pancake connoisseur. Mainly because my husband demands lovingly requests pancakes pretty much every Saturday, and sometimes during the week for dinner. Breakfast/brunch is definitely our favorite meal, so I never oppose the idea of pancakes.

Raspberry Lemon Coconut Flour Pancakes

Almond flour and coconut flour are two of my favorite flours to bake and cook with, and today’s pancakes are heavy on the coconut flour. They are filling, slightly sweet, tart from the raspberries, full of fiber and other good-for-you nutrients, and are OH SO good.

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I have to admit, raspberries are not my favorite berry. I have never been a fan of just eating raspberries by themselves like I would strawberries or blueberries. I don’t know, I guess it’s the extra tartness that you get from them. BUT, when I eat them in pancakes or smoothies, I love them.

I know, I’m strange.

Raspberry Lemon Coconut Flour Pancakes

Coconut flour baked goods tend to become a little dry because the flour soaks up all of the liquids, so I decided to throw the raspberries right into the batter instead of just topping the pancakes with them. When they cook, they get soft, slightly caramelized and sweet, and give off some of their juices to the pancake.

Raspberry Lemon Coconut Flour Pancakes

If you love raspberries, then you will devour these pancakes. Let’s take advantage of all the summer fruits while we still can!

And remember, if you make these guys, don’t forget to snap a picture before you stuff your pie hole! Tag me on instagram and hashtag #thewheatlesskitchen. It totally makes my day when you guys make these recipes! Smile

 

Raspberry Lemon Coconut Flour Pancakes

Yield: Serves 2

Ingredients

  • 1/2 cup coconut flour
  • 1 tbsp coconut sugar (or organic cane sugar or stevia)
  • 1/2 tsp baking powder
  • 4 large eggs
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 1/4 cup unsweetened almond milk (more if needed to thin out the batter)
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • small pinch of salt
  • 3/4 - 1 cup fresh raspberries

Instructions

  1. Preheat a large skillet to medium heat. Spray with non-stick spray or melt some coconut oil in the skillet.
  2. In a large mixing bowl, add all of the ingredients except for the raspberries. Whisk until evenly combined, add a small amount of almond milk if the batter is still too thick.
  3. Add the raspberries and gently fold them into the batter with a spatula. Not too much because you don't want to break up the berries.
  4. Use a 1/4 or 1/3 cup measuring cup to scoop the batter onto the skillet. Cook for 3-5 minutes, until you see a few bubbles on the top, then flip and cook for another 2 minutes or so. They are very delicate, so flip carefully. The pancake should be cooked through, golden brown and fluffy.
  5. Top with more berries and maple syrup and enjoy!
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Almond Coconut Mini Bundt Cakes with Chocolate Glaze

You know how when you have food allergies, and you want some kind of baked good, you pretty much always have to make them yourself if you don’t want to take a chance on getting sick? No matter the occasion, sometimes even on your birthday. Oomph.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Good thing I like to bake, so it doesn’t bother me. I would never expect anyone to go out of their way to make me a gluten-free cake, especially if they don’t really know much about the cross-contamination part of it. So, of course I had to make myself a birthday treat! You have to eat cake on your birthday. Duh.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Today, I turn the big 2-5. Does 25 officially make you older and wiser? Probably not.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

I feel like I’ve learned the most within the past few years. Like…

– Worrying is dumb. Stop doubting yourself, sometimes you’re kind of awesome.
– Never judge a book by its cover.
– My relationship with God is THE most important thing.
– Toe socks are super uncomfortable, don’t waste your money.
– My husband is THE best person on the planet.
– Target is a black hole, be prepared to spend your life savings when you go in there.
– Always give an honest answer, even if the person doesn’t really want to hear it.
– Cherish your friends.
– Don’t worry about who sees you singing in the car. Just rock it.
– Preserve and take care of your body, it’s the only one you get.
– Always keep learning. Always do great things.

And so much more.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Aaaaanyhoo, I made you some cake. The cutest little mini bundt cakes, to be exact. You definitely need to make these on your next birthday. Or next Tuesday. These little guys are by far one of my favorite things that have gone on to the blog. They are the perfect texture, a little thick, but not too thick. A little sweet, but not too sweet. You can taste the little bits of coconut, which of course is my favorite part. And I made the easiest chocolate drizzle to go over top, because DUH. Chocolate + coconut = Heaven.

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Time for me to go hang out with the fam and enjoy a few little birthday festivities!

 

Almond Coconut Mini Bundt Cakes with Chocolate Glaze

Yield: Makes 4 mini bundt cakes

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tbsp coconut flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup coconut sugar
  • 3 tbsp coconut oil (melted)
  • 2 eggs
  • 3/4 cup unsweetened vanilla almond milk
  • Chocolate Glaze
  • 1/3 cup chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Preheat the oven to 350 degrees. Spray a mini bundt pan with non-stick spray.
  2. In a large bowl, whisk together all of the cake ingredients until well combined. If it seems too dry, add almond by the tbsp until it becomes a thick batter.
  3. Spoon the batter into the pan, filling the pan almost all the way to the top. This will fill 4 molds.
  4. Bake for 20-22 minutes, until golden brown and cooked all the way through. You should be able to stick a butter knife in and have it come out clean.
  5. Let the pan cool down for at least 10 minutes before you try to take the cakes out.
  6. Once cooled slightly, carefully invert the pan and let the cakes gently fall out onto a wire rack.
  7. When the cakes are cooling, make the chocolate glaze.
  8. In a small bowl, combine the chocolate chips and coconut oil and melt for about 30 seconds in the microwave. Take it out and stir with a fork until melted and smooth.
  9. Using a spoon, drizzle the chocolate over the top of the cakes.
  10. Serve and enjoy!
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[Gluten-Free] Mediterranean Flatbread Pizza

I made you guys some pizza, and you have GOT to make it this weekend! This is the perfect weekend meal. It comes together pretty quickly, is packed with good for you foods, and it OH SO delicious.

Mediterranean Flatbread Pizza

Kenny and I love my gluten-free flatbread recipe so much that I wanted to turn it into a pizza crust. And the first thing that comes to mind when I think of flatbread is Mediterranean. So instead of a traditional tomato sauce or pesto, I slathered a bunch of hummus on the crust, then topped with zucchini, cherry tomatoes and goat cheese. You can get creative and use whatever kind of spread and cheese you want, but trust me, the hummus and goat cheese are to die for on this.

Mediterranean Flatbread Pizza1

The crust is actually super simple to make. Like I said, I used my GF flatbread recipe, but I just rolled the whole batch into one big pizza crust instead of a bunch of smaller pieces. I also made this roasted garlic hummus, but you could always take a little shortcut and use store-bought hummus. I’m sure pesto would be amazing on this too, that will definitely be my next flatbread adventure.

Mediterranean Flatbread Pizza

Mediterranean Flatbread Pizza

Kenny and I may or may not have devoured almost the entire pizza. Oops. If you don’t judge our pizza eating abilities, we won’t judge yours. Power to the pizza.

Mediterranean Flatbread Pizza

And now that I’ve made this Mediterranean pizza, it makes me want to actually visit the Mediterranean. Anyone volunteer to take me with them?

 

Mediterranean Flatbread Pizza

Yield: Serves 2-4

Ingredients

  • 1 batch hummus (you will need 1/2-3/4 cup for the pizza)
  • 1 cup cherry tomatoes, quartered
  • 1 zucchini, diced into small pieces
  • 1/3- 1/2 cup crumbled goat cheese
  • 2 tsp dried basil
  • pinch of salt and pepper
  • Flatbread
  • 1 1/3 cup oat flour
  • 2/3 cup brown rice flour
  • 1 tbsp flaxseed, finely ground
  • 1 tsp sea salt
  • 6 oz warm water

Instructions

  1. Preheat the oven too 400 degrees. In a large bowl, whisk together the oat flour, rice flour, flaxseed and salt until combined. Slowly add in the water as you are stirring with a large spoon. When the mixture starts to come together, use your hands to incorporate it and knead it like you would regular pizza dough.
  2. Lay out a large piece of parchment paper and roll the dough into one big ball. Using a rolling pin, roll out the dough into one long oval shape (or whatever shape you want). Keep rolling until it is about 1/4 inch thick. Gently move the parchment paper onto a large baking sheet and bake for about 10 minutes. The crust should start to brown a bit and be pretty much cooked through.
  3. If you are not using store-bought hummus, make the hummus using this recipe while the crust is baking.
  4. Par-cook the zucchini a bit by adding the zucchini pieces and a tsp of olive oil to a small skillet over medium heat. Season with a small pinch of salt and pepper and the dried basil. Stir occasionally, and cook for about 3 minutes, until the zucchini just starts to soften.
  5. When the crust has baked for about 10 minutes, take it out and add the toppings. (The amount of toppings is up to you. It depends on how thick you want it.)
  6. Spoon a thin layer of the hummus all over the top. Next, add an even layer of zucchini, then tomatoes.
  7. Turn your oven to broil. When the broiler is ready, place the pizza on the middle rack and broil for 5-7 minutes. Be careful, everyone's broiler is a little different, so watch it closely. It will burn fast. Your oven may take less time.
  8. The pizza is done when the zucchini and tomatoes are slightly blistered. Top with goat cheese, serve and enjoy!
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Tips & Tricks for Baking Gluten-Free Bread

We all know that gluten-free baking can be a pain in the rear, especially if you are new to the whole idea. I’ve done A LOT of GF baking over the past couple of years, and I’ve learned so much through trial and error. Trust me, I’ve had some huge failures (and still do sometimes), and some great successes. It took me quite a while to finally perfect a sandwich bread recipe, and the same goes for things like muffins, cookies, and quickbreads. But, I think I’ve compiled a bunch of really great tips and tricks that will make your gluten-free baking endeavors a little bit easier.

Tips and Tricks for making gluten free bread

1. Work with room temperature ingredients. This goes for pretty much any kind of baking, because yeast likes a warm environment and will rise better and more quickly when your ingredients are at room temperature and not straight from the fridge. This does not just include the eggs, this also goes for the GF flours that are sometimes stored in the refrigerator to extend shelf life. Set the cold ingredients out on the counter at least and hour (preferably 2) before you begin baking.

2. Look for bread recipes that use eggs. I know that there are tons of vegans out there that are not too keen on this idea, but I’ve found that the bread rises better when I use eggs. Eggs are natural leaveners, so they help boost the volume of the bread. They also add moisture and protein to the bread. And of course, the best vegan alternative for eggs is usually flax eggs.

3. Use olive oil. Olive oil is full of healthy fats and adds a nice flavor to plain sandwich breads. It also adds moisture and extends shelf-life of your gluten-free breads.

4. The dough will be stickier than a regular non-GF dough. Gluten-free flours require more liquids than wheat flours to produce the same type of results. Your gluten-free bread batter should be too soft and sticky to knead but not as thin as cake batter.

5. Gluten-free bread batters need to be mixed much more than a traditional wheat batter. We are always taught to not overwork the dough, but you don’t have to worry about that with GF breads. There is no gluten to overwork. I don’t own a stand mixer, so I mix up this bread dough in a food processor with an S-blade, and it always comes out beautifully.

6. Xantham gum. If you want to have a traditional tasting bread, you need to use some kind of gluten substitute like xantham gum. It acts like the gluten in wheat flour.

7. Practice, practice, practice! It has taken me quite a while and countless baking failures to finally get the hang of gluten-free bread baking. It is not easy, but you can do it, especially if you are following a recipe exactly. Just be patient, and don’t give up if it doesn’t turn out perfect on the first try.

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Gluten-Free Sandwich Bread

Let’s start this week out with some good ol’ fashioned carbs, we need them on a Monday, am I right?

Gluten free sandwich bread

I really am a jerk for keeping this recipe from you for so long. Kenny and I have been making amazing sandwiches with this bread for so long now, and if I’m being truthful with you guys, I was just being lazy and putting off photographing it. I know, how rude. But don’t worry, I’ve finally perfected it. We can still be friends, right?

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GF Sandwich Bread

Remember this picture that I shared on Instagram 10 WEEKS (!!!) ago? Well, that was my first attempt at this whole bread-making business. I’ve made it several times since then, tweaking the recipe ever so slightly until I finally found what I was looking for. My main rule for this bread was that I did NOT want it to turn out to be one of those GF bread recipes that uses 27 different flours to make the flour mix. This one only has 2. Yessss. Mission accomplished.

Gluten free sandwich bread

Gluten free sandwich bread

I used brown rice as the main flour component, and arrowroot starch as a binding and softening agent. I have also used cornstarch and tapioca starch in place of the arrowroot, and both worked well. I just happen to like the texture and consistency that the arrowroot gave to it. And just like any average bread recipe, it is yeast-risen, which makes it a perfect bread for sandwiches. I decided to throw a little flax meal in there, and it totally changed the game. It gives it a little bit of a nutty flavor, and I love that you can see the little specs of flax running all through it.

Gluten free sandwich bread

It is super soft and a little bit dense on the inside, and has a slightly crunchy crust on the outside. It slices beautifully, and is amazing with just about anything spread on top. We’ve done everything from butter, peanut/almond butter, PB&J, honey, tahini, and my personal favorite, avocado and sea salt. Get crazy with those toppings, and by all means, make yourself an epic sandwich.

Did I just say epic? Oy. Don’t hate me.

Gluten free sandwich bread

But for real, I’m just going to go ahead and invite myself over when you are making PB&Js. Okay? Okay.

 

Gluten-Free Sandwich Bread

Yield: Makes 1 loaf

Ingredients

  • 2 tbsp active dry yeast (equal to 2 packets)
  • 1 1/1 tbsp coconut sugar (or cane sugar)
  • 1 1/2 cups warm water
  • 2 cups brown rice flour
  • 1 cup arrowroot starch (cornstarch and tapioca starch also work)
  • 1/2 cup flax meal
  • 1 tbsp xanthan gum
  • 2 tsp salt
  • 2 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 4 egg whites (at room temperature)

Instructions

  1. In a medium sized bowl or measuring cup, add the sugar to the 1.5 cups of water and stir to dissolve. Then add the yeast and gently stir. Let it sit for 5-10 minutes, it will rise and get foamy.
  2. While the yeast is rising, add the rice flour, arrowroot, flax, xantham gum, salt, oil, vinegar and egg whites to a large food processor with the S-blade attached.
  3. Add the risen yeast to the mixture and process for about 10-20 seconds, until the dough starts to come together. It will be a little more wet and sticky than your average dough.
  4. Spray a standard size loaf pan with cooking spray and pour the dough into the loaf pan.
  5. Cover with a kitchen towel, set aside and let it rise for 1 1/2-2 hours.
  6. When the dough is done rising, preheat the oven to 350 degrees.
  7. Bake for 38-40 minutes, until slightly golden on top.
  8. Let it cool in the loaf pan for 5-10 minutes before removing it.
  9. To finish cooling, carefully invert the pan upside down and let the bread sit in a cooling rack for at least 30 minutes.
  10. You could also slice it warm if you want.
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GF Tip of the Week–The Cost of Homemade vs. Store-bought

Is it just me, or does it frustrate anyone else that the store-bought gluten-free cookies, crackers, pastas, flours, cake mixes, breads, frozen foods, etc. are SO much more expensive than the non-GF kind? I mean, come on grocery stores, help a sister out. Some of us live a gluten-free lifestyle because we have to, not because we choose to, and it can be a little annoying when you have to pay special prices for your special items.

So, in order to alleviate our grocery bills a bit, we are going to talk about making more of these things at home instead of buying them. And besides, we all know that it can be much healthier to make your own homemade sweet treats or bread items even if you aren’t gluten-free. This way we know exactly what is going into our food, rather than seeing that the box of cookies I just bought has 56 ingredients in them (half of which you can’t pronounce). I’m pretty sure it doesn’t take 56 ingredients to make cookies.

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Making your own food is not as hard as you might think, and it is actually very rewarding. Here are a bunch of recipes (from me and some of my fav bloggers) that will help you make pretty much anything that you can buy in a box at the grocery store.

Cookies
{3-Ingredient} Vegan Banana Nutella Cookies
Cranberry Lemon Cookies
Flourless Pumpkin Pie Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Chocolate Black Bean Cookies
Grain-Free Oatmeal Raisin Cookies

Crackers
Savory and Sweet Crackers
Almond Poppyseed Crackers
Gluten-Free and Vegan Graham Crackers

Flour Mixes
Gluten-Free All Purpose Flour Mix
Gluten-Free Cake Flour

Bread
Paleo Herb Dinner Rolls
Homemade Corn Tortillas
{Healthier} GF Cinnamon Rolls
GF Flatbread
Grain-Free Sandwich Bread
Buckwheat Millet Quick Bread

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4th of July Recipe Roundup

Who’s excited about the food and fireworks that come with the 4th of July?! I am I am!! I’m going to be spending the 4th in Portland this year, on a little vacation with the husband, but that doesn’t mean that I’m not going to round up a bunch of my favorite recipes that would go perfectly with all of the July 4th festivities!

You guys have fun, be safe out there, and God bless the USA! Smile

4th of July recipe collage

Sweets
Raw Mini Berry Pies {Vegan, GF}
Blueberry Peach Crisp
Cranberry Lemon Cookies
Grain-Free Almond Butter Chocolate Chunk Cookies
Raw Coconut Cacao Almond Cookies
Raw Brownie Bites
Skillet Apple Crisp

Main Dish
Turkey Chili Verde
Loaded Nachos with Vegan ‘Cheese’ Sauce
Crispy Baked Chicken Wings {2 ways}
Crock Pot Turkey & Bean Chili
Kale and Apple Salad with Honey Mustard Dressing
Hot Italian Sausage with Roasted Broccoli and Carrots
Kale, White Bean & Sausage Stew
Quinoa Sausage Balls

Sides
Strawberry and Spinach Salad with Goat Cheese
Vegan Mac ‘n Cheese with Poblano
Summer Cucumber Salad
Roasted Patatas Bravas with Sriracha Lime Sauce
Warm Zucchini & Corn Salad
Roasted Potato & Green Bean with Dijon Vinaigrette

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Grain-Free Blueberry Lemon Pancakes

We all know that breakfast is my favorite. And I think I’ve found a new favorite pancake. Enter, blueberry lemon.

Grain Free Blueberry Lemon Pancakes

We eat A LOT of pancakes around our house. I’ve made everything from pumpkin spice pancakes, to basic cinnamon oat pancakes. And these little blueberry lemon flavored guys are definitely going to be in the rotation now. Kenny wasn’t super excited when I told what kind of pancakes I was making because he is not really a fan of the bluebs. Buuuut, being the good husband that he is, he pretty much eats anything I put in front of him without complaint. Good job on that one, honey.

I think I have officially converted him into a blueberry eater. Or at least when they are stuffed into delicious pancakes. I’ll take what I can get.

Grain-Free Blueberry Lemon Pancakes

When I was mixing up the batter, I got SO excited because it smelled just like lemon cake. You know that small lemon flavored sliced loaf cake thing that you can buy at the bakery of most grocery stores? Yeah, the one that is the farthest thing from healthy that you can possibly get. It is probably full of crazy ingredients and 18475634 grams of sugar. I used to love those back in the day. Don’t judge, you know you’ve eaten one.

Yeah, it totally took me back to that lemon cake, except this time it is totally healthified, but SO much tastier. And actually has real health benefits. Hallelujah.

Grain Free Blueberry Lemon Pancakes

Grain Free Blueberry Lemon Pancakes

I kept this recipe grain-free by using almond and coconut flour. I love cooking and baking with those two flours together, it always yields great results. I added the zest and juice of a lemon, which totally brightens up the flavor in the best way possibly. Throw in an ample amount of blueberries, and you are on your way to the best breakfast ever. They’re soft, fluffy, not too thick, slightly sweet, with a light and bright lemon flavor running through them.

Grain Free Blueberry Lemon Pancakes

They come out smelling so heavenly, like a blueberry muffin meets a lemon loaf, it was hard for me to get through this photo shoot without stuffing my pie hole with several pancakes. I even had to slap Kenny’s hands away, he came close to sneaking one for himself, but I caught him red handed. See below.

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Grain-Free Blueberry Lemon Pancakes

Yield: Makes about 8 pancakes

Ingredients

  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tbsp coconut sugar
  • 2 large eggs
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat a large skillet to medium-low heat.
  2. In a large mixing bowl, whisk together all of the ingredients except for the blueberries. Whisk until it is a smooth batter with no clumps.
  3. Add the blueberries and gently stir with a spatula. You don't wan't to break up the blueberries into the batter.
  4. Melt butter or oil onto the skillet, and using a 1/3 cup measuring cup, scoop the batter onto the skillet. Cook for 4-5 minutes on the first side, then flip and cook for another 1-2 minutes on the other side.
  5. Continue with the rest of the batter.
  6. Serve with your favorite toppings.
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Gluten-Free Cinnamon Oat Pancakes

Let’s start this week off with pancakes, shall we? I think it’s the only right thing to do, pancakes will always make a Monday better.

gluten free cinnamon oat pancakes

Any time I make breakfast, this is always the first thing Kenny asks for. These pancakes have been both of our favorite breakfast for quite some time now. They are thick and fluffy, soft and chewy, and have a subtle cinnamon flavor running through them. I love that they are light enough to not weigh you down if you eat a few, yet filling and satisfying.

gluten free cinnamon oat pancakes

This is a pretty basic pancake recipe, made with only oat flour. It is super simple, and I think once you have experienced these soft, syrup-soaked bites of goodness, you will not want to go back to any other kind of pancake. But I guess I’m a little bias.

gluten free cinnamon oat pancakes

TOPPINGS! I like to get crazy with the toppings to mix up the flavors a bit. Suggestions? Here goes. Syrup (duh), butter (duh), blueberries, strawberries, bananas, peanut butter, blueberry chia seed jam (this one is the bomb dot com), ground flax, honey, yogurt. I mean, I could go on all day. I love toppings.

gluten free cinnamon oat pancakes

Like I said, pancakes make Mondays better. So make yourself some pancakes at some point today, grab a cup of coffee and a good book, and all will be well with the world.

 

Gluten-Free Cinnamon Oat Pancakes

Yield: Makes 8 (4-inch) pancakes

Ingredients

  • 2 cups oat flour (I grind up my GF oats in a coffee grinder)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup unsweetened vanilla almond milk

Instructions

  1. Preheat a large skillet to medium-low heat.
  2. In a large mixing bowl, whisk eggs, milk and vanilla together. Stir in the oat flour, cinnamon, baking soda, salt and sugar until smooth and evenly combined.
  3. Melt a tbsp of butter onto skillet (or spray with cooking spray), using a 1/4 cup measuring cup to scoop the batter and gently pour it onto the skillet. Cook for 2-3 minutes, then flip and cook for another 1-2 minutes, until cooked through. Continue for the rest of the batter.
  4. Serve with your favorite toppings!
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