Real Recipe: Gluten-free, Vegan Banana Pancakes!

pancakes

Alright, so I officially fell off the blogging every day bandwagon this week. But hey, life happens!

On Wednesday, I made these seriously delicious gluten-free vegan pancakes. I know that sounds like an oxymoron (I wasn’t a believer at first either!). But it’s not, and I’m here to prove it :)

As for the rest of the week, the “detox” slowly faded. Thursday I didn’t have time to eat lunch (after running from my coaches meetings to my haircut to the parade for the bf’s football team) and thus was beyond hungry once I got to the parade. I had even packed stuff to make a salad but didn’t get time to make it up. At least I had good intentions, right?! :) So I had a mint, a few tootsie rolls, and a mini Jimmy John’s sandwich they were giving out for free (I mean, it was free, after all. Besides I was sooo hungry at that point!).

That night after the parade we went out with a few other coaches and grabbed a beer (first drink of the week) and had the most insanely spicy pizza I’ve ever tasted. Like inedible spicy. So I had a few bites, and that was that.

Friday I was at a soccer conference all day, and had a veggie sandwich (as well as the cookie and chips and apple in the box lunch!). And for dinner that night, we went to a last minute bbq. We brought our own meat to grill, so I had a a chicken brat with feta and spinach from Whole Foods. The first piece of meat I had all week. Weirdly, I didn’t crave meat all week (or maybe not that weird, as I used to be a vegetarian for awhile!).

After that, all bets were officially off. I rang in the end of the week by polishing off a bottle of wine and indulging in a piece of mac n cheese pizza. Which was frickin delicious. Brought me back to college…bar close…waiting in a long line for a slice of the stuff. Mmm mmm.

So what did I get out of this mini “detox” week? Read on:

1) More energy. Like insanely more. Even after not sleeping great a few days this week (from the crazy dreams I had about soccer season starting!), I never felt like I needed a nap. And no mid afternoon crashes (except when I had that box lunch – surprise surprise).

2) Consuming more vegetables and whole grains. When you can’t eat processed bread, pasta, crackers, etc. you are forced to eat more whole foods. Which is awesome.

3) That being a bit hungry is ok. In our society we can be so afraid of hunger. Stuffing ourselves or eating more than we should because we don’t know when we will have time to eat next. It’s ridiculous! I know it’s not good to get too hungry (and thus binge on everything and anything around!), but not feeling completely full after meals is ok too.

4) Planning for meals takes a bit more work. This week took more than one trip to the grocery store and much more meal planning than usual. However, it was worth it!

5) New recipes. Gluten-free, vegan recipes that I would actually make again. Even when I’m letting myself eat those things. Because they were just that darn good (especially these pancakes!).

6) And finally, that I will definitely be doing this again. And not only that, I will be attempting to eat less processed (even if it is “whole grain”), gluten and dairy all of the time. I feel better, eat more whole grains and vegetables, and feel better about my choices. Win!

So yesterday morning, I made eggs for breakfast. The bf and I went out and shared some appetizers with friends (chicken wings, pub pretzels, tacos, nachos – the entire smorgasbord!). And we had a couple drinks to celebrate our “end-of-summer” (aka the start of fall football/soccer season).

However, even though I overly indulged this weekend, you can bet I’ll be a little more conscious about my choices from here on out. Especially when they make me feel soooo good.

Oh and the pancakes? Yes, I didn’t forget. These were beyond easy to make (I used my Magic Bullet to pulse the oats into a flour). And are seriously so good. Fluffy, moist, and full of flavor. Try them out! You might become a believer yourself :)

Gluten-free Vegan Banana Pancakes

(Recipe adapted from http://almondsandavocados.com/banana-bread-oat-pancakes-gluten-free-vegan/)

Ingredients:

1 cup oat flour (I made my own by putting oats in a food processor)

1 tsp baking soda

1/4 tsp fine sea salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 bananas

1/2 cup milk (I used hemp milk)

2 tsp ground flaxseed

2 tsp maple syrup

1/2 TBSP coconut oil

1 tsp vanilla extract

walnuts, optional

chocolate chips, optional

Directions: 

1) Heat butter or oil in large skillet

2) In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)

3) In a blender or food processor (I used the Magic Bullet), combine all other ingredients (from bananas through vanilla extract)

4) Mix wet ingredients into dry until just combined (fold in walnuts and chocolate chips if using)

5) Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown

6) Flip and continue cooking until finished, continue until all batter is used up

7) Serve with butter, pure maple syrup, sliced bananas, coconut flakes, or whatever else floats your boat!

pancakes

Gluten-free, Vegan Banana Pancakes!
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Fluffy, light gluten-free and vegan pancakes. A delicious, healthy must try!
Ingredients
  • 1 cup oat flour (I made my own by putting oats in a food processor)
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 2 bananas
  • ½ cup milk (I used hemp milk)
  • 2 tsp ground flaxseed
  • 2 tsp maple syrup
  • ½ TBSP coconut oil
  • 1 tsp vanilla extract
  • walnuts, optional
  • chocolate chips, optional
Instructions
  1. Heat butter or oil in large skillet
  2. In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)
  3. In a blender or food processor (I used the Magic Bullet), combine all other ingredients
  4. Mix wet ingredients into dry until just combined
  5. Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown
  6. Flip and continue cooking until golden brown on other side, repeat until all batter is gone
  7. Serve with pure maple syrup
Notes
Can also add chopped walnuts/chocolate chips to the batter

Real Recipe: Cornmeal Pancakes with Blueberry Compote

Cornmeal Pancakes

We got a snow day! I was awakened by a phone call from one of my coworkers this morning bringing the good news. We didn’t even get that much snow (not for Minne-snow-ta anyway), but hey, I’m definitely not complaining! I went to bed hoping for a snow day, but definitely not expecting it (as often happens in the wintertime when I don’t want to drag my butt to work!).

And it is still coming down out there. Maybe some kiddos are out playing in the snow, but not me. Perfect day for sitting inside, catching up on the blog. I’ll have to venture out eventually (we are in desperate need of groceries, and hot yoga always sounds amazing on cold, snowy, wintery days) so it’s nice to be cuddled up on the couch for now, watching the Food Network Channel, drinking my green smoothie, and writing on my blog. Seriously, life doesn’t get much better than this. Correction, winter doesn’t get much better than this. If only this apartment had a fireplace…

You know what would make this day even better? Pancakes. Delicious, fluffy, buttery pancakes. Made this recipe a couple of weekends ago, and it turned out better than expected as I am not much of a “baker”. I know I know, you technically aren’t baking pancakes, but it still falls into the same category for me. Something about making a batter from scratch. It’s never been my thing.

But these were marvelous (even the bf liked them!). This was the last one I made, with all the extra batter. It was huge! We didn’t end up eating this one, but I’m sure it would have tasted just as good as the others! It was only missing the compote…

20130210_125805

Here’s my recipe for some scrumptious (nothing boxed here!) pancakes. Enjoy!

Cornmeal Pancakes with Blueberry Compote

Serves Makes 16 pancakes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Child Friendly, Serve Hot
Light and fluffy cornmeal pancakes with a sweet blueberry compote. Perfect for a lazy weekend morning!

Ingredients

  • 3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 3 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs (preferably organic or local, separated and at room temperature)
  • 1 1/2 cup goat's milk (at room temperature)
  • 3 tablespoons unsalted butter (melted and cooled slightly )
  • 1/2 teaspoon pure vanilla extract
  • 18oz blueberries (preferably organic)
  • 1/4 cup sugar
  • 1 lemon (zest and juice)

Optional

  • 1/4 cup mint leaves (coarsely chopped )

Note

Can substitute 1 cup buttermilk and 1/2 cup milk for goat's milk

Be sure milk and eggs are at room temperature and you let the melted butter cool before adding. Otherwise your eggs will start cooking or your butter will harden up!

Directions

Pancakes
Step 1
Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda, and nutmeg in large bowl. Set aside.
Step 2
Whisk egg yolks with the milk, melted butter, and vanilla extract in small bowl. Add to flour mixture until just combined. Careful not to over mix!
Step 3
In another bowl, whip the egg whites until they hold soft peaks. Can also use an electric mixer to save time. Gently fold egg whites into batter with rubber spatula.
Step 4
Fold half of blueberries into batter.
Compote
Step 5
Combine remaining blueberries, sugar, lemon zest, and 2 tablespoons of lemon juice in medium saucepan over medium heat. Cook until sugar dissolves, approximately 2 minutes. Remove from heat. Stir in chopped mint if using. Keep warm on low heat.
Cooking
Step 6
Add a little butter to a hot griddle pan or nonstick skillet over medium heat. Using about 1/4 cup batter, pour onto skillet or pan. Make sure to leave space in between.
Step 7
Cook until bubbles break at the surface and undersides are golden brown. About 2-3 minutes. Flip and cook about 1 minute more or until both sides are browned.
Step 8
Transfer pancakes to plates, top with spoonful of compote and slab of butter. Enjoy!