Banana Hazelnut Pancakes (Grain & Dairy Free)

April 28, 2013 by 7 Comments
Twitt

banana, hazelnut, pancakes, grain free, gluten free, paleo, dairy free, breakfast

It’s finally Spring here in the mountains! It was a glorious, sunny 70 degree day today. All of us soaked in the much welcomed sunshine after a long winter. This weekend was just what the four of us needed. We went to a BBQ, planted seeds and flowers in the garden, hiked in the mountains, flew my daughters new kite…does tomorrow really have to be Monday?!

This is a new pancake recipe our family enjoyed this weekend. Hazelnut meal is a fun flour to play around with and has a unique and delicious flavor. I highly recommend some fresh jam or organic maple syrup on top of these pancakes…hits the spot!

Here’s to a fabulous coming week and a not so crazy Monday!

This was shared on Full  Plate Thursday, Sunday School, Whole Food Fridays, Fresh Bites Friday, Lunchbox Love, Simple Meals Friday, Pennywise Platter, Tasty Traditions, Frugal Days, Sustainable Ways, Real Food Wednesday, Healthy 2 Day Wednesday, Waste Not Want Wednesday, Gluten-Free Wednesdays, Allergy Free Wednesdays, Eco Kids Tuesday, Tasteful Tuesday, Hearth and Soul Hop, Slightly Indulgent Tuesday, Fat Tuesday, Melt in Your Mouth Monday, Better Mom Mondays, Natural Living Monday, My Meatless Mondays and Creative Corner.

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Banana Hazelnut Pancakes (Grain & Dairy Free)
Recipe type: Breakfast
Cuisine: Grain Free, Dairy Free & Paleo
Prep time: 
Cook time: 
Total time: 

Serves: 3-4
 

Ingredients
  • 1 cup hazelnut meal
  • ¼ cup coconut flour
  • 3 eggs
  • 2 medium size bananas, mashed
  • ⅓ cup almond milk (or milk of choice)
  • 1 Tbsp. coconut sugar
  • 1 tsp. flaxseed meal
  • 2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. cinnamon

Instructions
  1. Add all ingredients to a medium size bowl and mix with a hand or electric mixer for 3 minutes until blended well. Lightly grease a skillet or pan with coconut oil and set to medium heat. Drop ¼ cup scoops onto greased pan or skillet. Use a spoon to spread out the batter to be more thin and wide. Cook for 3 minutes or until edges are brown and flip and cook on other side for 3 more minutes.
  2. Makes approximately 9-10 pancakes.

 

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Coconut Cherry Muffins (Grain, Dairy and Refined Sugar Free)

May 28, 2012 by 8 Comments
Twitt

 

I never would have guessed it, but the combination of cherries and coconut taste wonderful together. These muffins are incredibly moist and have a superb taste. You can enjoy these as a snack or a nutritious breakfast as they are a good source of antioxidants, healthy fats, fiber and protein. [Read more...]

 Ingredients:

2 cups blanched almond flour

1/3 cup arrowroot

1 cup shredded, unsweetened coconut

1 cup fresh or defrosted frozen cherries

1 cup almond milk (or milk of choice)

2/3 cup coconut sugar

2 eggs

2 Tbsp. coconut oil

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. sea salt

 

Preheat the oven to 400 degrees. Line a 12-cup muffin tip with paper muffin liners (or grease lightly with coconut oil). In a large mixing bowl, add all ingredients together except the cherries. Blend with an electric mixer or wooden spoon for several minutes. Add in the cherries and mix for another minute. Fill the muffins to the top of the liner. Bake for 18-20 minutes.

Optional-sprinkle a pinch of coconut sugar on top of each muffin.

Makes 12 large muffins.

This is linked to Make Your Own Monday, Family Fresh Meals, My Meatless Mondays, Mix it up Monday, Anything Goes Linky, Friday Food Flicks, Fit and Fabulous Fridays, Fresh Bites Friday, Friday Food, Freaky Friday, Fight Back Friday, Thriving on Thursdays, It’s a Keeper Thursday, Full Plate Thursday, Tastetastic Thursday, Real Food Wednesday, Frugal Days, Sustainable Ways, WLWW, Gluten-Free Wednesdays, Whole Food Wednesday, Allergy-Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday, Hearth and Soul Hop, Monday Mania.

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Filed Under: Baking, Breakfast, Dairy-Free, Grain-Free, Muffins, Sugar-Free Tagged With: , , ,

Extraordinary Egg Scramble

December 11, 2011 by 6 Comments
Twitt

I am going to take my chances and guess that you’ve never had an egg scramble quite like this one before. Why? I add a secret ingredient to it.

I like to toss in vegetables here and there in recipes so that my children and husband get an extra dose of nutrients in their diet. In this case, the vegetables are visible, but not the seeds. I make this egg dish often and if I hadn’t told my husband I add in a superfood every time I make it, he never would have known :)

So what did I do?!  I sprinkled in hemp seeds. Yep, you heard me: Hemp seeds. These seeds are extremely, rich in omega 3 fatty acids, fiber and are an excellent source of protein.

But don’t worry-you can’t even taste the seeds in this dish. The seeds add in a boost of nutrition without any weird taste. My four year old even gobbles up this egg scramble in seconds.

This recipe would work great at breakfast time, but we often eat it for dinner.

Ingredients:
8 eggs
1/2 cup feta cheese
2 tomatoes
1/2 cup chopped spinach
2 Tbsp. shelled hemp seeds
1 Tbsp. Unsweetened Almond Milk (or milk of choice)
1 tsp. Herbamare
1 Tbsp. ghee

Melt the ghee in a skillet over low heat. Whisk eggs and milk together in a medium size bowl. Add in cheese, tomatoes, spinach, hemp seeds, and Herbamare into the bowl and whisk for several minutes. Pour the mixture into a skillet.

Cook the eggs over medium heat until they are thickened and soft. If you prefer drier eggs, cook the eggs a few additional minutes.

Serves 4.

Note: If you would like to make this dairy-free, you can use Daiya Cheese.


This was shared on Recipe of the Week, Pennywise Platter Thursday, Fight Back Fridays, Whole Food Wednesday, Gluten-Free Wednesdays, Slightly Indulgent Tuesday, Meatless Mondays, Real Food 101 , Monday Mania , Fat Tuesday, Traditional Tuesdays , Real Food Wednesday, Sunday School.

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Raspberry Pancakes (Gluten & Dairy Free)

November 19, 2011 by 14 Comments
Twitt

It’s no secret that my family loves pancakes. Most Saturday mornings you will find me making homemade pancakes with my daughter.

I haven’t cooked with teff flour before. I don’t know what took me so long to use this incredible grain!! I was truly impressed with the hearty flour. Indeed teff flour was a perfect addition to the pancakes.

Raspberries are rich in antioxidants, manganese, Vitamin C, fiber and folate.  Teff is the smallest grain in the world and native to Northeast Africa.  Teff is a good source of calcium, iron and protein. These pancakes are brimming with fiber and also happen to be delicious.

Happy Pancake Making!

Add to Vitamix or Blender:
1 cup fresh raspberries
4 eggs
2 Tbsp. whole ground flax seed
1/4 cup almond milk
1/2 cup coconut sugar
1 Tbsp. vanilla extract
1/2 tsp. liquid vanilla stevia
2 Tbsp. ghee

Blend ingredients until smooth.

Add in:
1/3 cup teff flour
1 cup blanched almond flour
1/2 tsp. baking soda
1/2 tsp. baking powder

Puree ingredients for several minutes.  Grease griddle with 1 Tbsp. ghee and then heat to 350 degrees. Pour 1/4 cup batter onto griddle per pancake. Cook 2 minutes and then flip pancake and cook for another 2 minutes.

Serve hot. I recommend sprinkling additional fresh raspberries on top and spreading some maple syrup and/or raspberry jam on top.


This recipe is linked to Things That Make You Say Mmm, Living Well Blog Hop, Show it Off Party, Get Your Craft On, Inspire Me Monday, Tasty Thursdays, Pennywise Platter Thursday, Tastetastic Thursday, Strut Your Stuff Saturday, Anything Goes Linky, Fresh Bites Friday, Lunchbox Love, Freaky Friday, Fight  Back Friday, Cara’s Cravings, Friday Food Flicks, Feature Friday, I’m Lovin’ It, Friday Favorites, Foodie Friday, It’s a Keeper Thursday, Transformation Thursday, Strut Your Stuff Thursday, Let’s Do Brunch, Tip Me Tuesday, Delicious Dishes, Traditional Tuesday, Tasty Tuesday Party,  More The Merrier Monday, Market Yourself Monday, This Week’s Cravings, Farmers’ Market Recipes, Sunday School., Melt in Your Mouth Monday , Real Food 101 , Monday Mania , Latest and Greatest Friday and A Gluten-Free Holiday.

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Blueberry Pancakes

November 6, 2011 by 6 Comments
Twitt

These hearty pancakes hit the spot for a weekend Brunch or an easy pancake breakfast. Blueberries are rich in antioxidants, Vitamin C, fiber and manganese. The quinoa flour in these pancakes adds plenty of B Vitamins, calcium and protein to the mix as well.

Ingredients:
1 cup quinoa flour
1 1/2 cups brown rice flour
3 tablespoons ghee, melted
2 eggs
1 cup fresh or frozen blueberries
1/4 teaspoon guar gum
2 teaspoons GF baking powder
1/2 teaspoon baking soda
1/3 cup coconut sugar
1 teaspoon vanilla extract
1/8 teaspoon vanilla liquid stevia
1 1/4 cup almond milk
1/4 teaspoon sea salt

In a medium bowl, mix eggs, melted ghee, coconut sugar, vanilla extract, stevia and almond milk. Add the flours, guar gum, baking soda and baking powder to a large bowl and stir with a wooden spoon. Pour the ingredients from the medium size bowl in to the large bowl and whisk for several minutes.

Using 1 teaspoon of ghee, lightly grease a nonstick griddle. Heat griddle to 350 degrees. Place 1/4 cup of batter onto the griddle and sprinkle frozen or fresh blueberries on top. Cook for 2-3 minutes per side and then flip with spatula.

Serve hot with maple syrup.

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