Short Stack of Pancakes

My goodness, when was the last time I blogged about a recipe?! That’s something I should change in the new year for sure! But, its a little early for New Year’s Resolution’s if you ask me.

I have been experimenting with a lot of new foods lately, as I have some new dietary restrictions. Its very hard to label, and it doesn’t really require a label, but i’m basically a Gluten Free Vegan who happens to eat fish, butter, and cheese way more often than I should.

Let me tell you, going gluten free has been the best thing for me! Through a food sensitivity test, my doctor and I figured out that I have a gluten sensitivity ( very thankful to hear that I don’t have Celiac’s Disease).

After about a month of cutting back on all of my favorite gluten rich foods… bread, real pasta, BEER ect I noticed a dramatic difference. I had little to no joint pain. It feels amazing! The price you have to pay for health.

Over the past few months I have realized that pancakes are one of my favorite breakfast foods. I like them with butter and no syrup.

During Pumpkin season Trader Joe’s had an amazing GF pumpkin pancake mix. I also tried Hungry Jack GF Funfetti Pancake Mix… Not for me.  They wernt’t fluffy, or sweet.

Yesterday morning I decided to make my own pancakes from scratch!

My go to gluten free four is Bob’s Redmill 1to1 All purpose GF Flour. I use it for everything including savory cooking. They have another GF all purpose flour but it has garbanzo flour in it, and i am not a fan. It has a very distinct potent taste.

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During my health quest I  have discovered a few new “milks” that I enjoy. I’ve tried hemp milk, I like it, but I don’t buy it that often. I’m currently obsessed with hemp seeds. I add them to my salads, and yogurt in the mornings. Very high in protein!  The milk substitute  I use the most is flax milk… sounds delicious huh? I was less than thrilled when my nutritionist suggested it, but now I go through a gallon about a gallon a week.

I have a love hate relationship with eggs. I love them, but they don’t love me. Sometimes I’ll still slip them in when I make a cake for myself or something but my favorite egg substitutes are unsweetened apple sauce and mashed banana.  Chia seeds, and flax seeds can also be great as egg replacements.

I hope some of these tips and tricks help you in making my pancake recipe!

let me know how yours come out!

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Ingredients:

2 Ripe bananas mashed

4 tablespoons of melted vegan butter ( or coconut oil)

3/4 cup of milk substitute ( I used vanilla soy milk)

1 and 1/4 cup of GF Flour

4 Tablespoons sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup vegan chocolate chips

Directions:

In a medium mixing bowl take peeled, ripened bananas and  mash them with a fork until moderately smooth. Add in melted butter or oil, and milk. Whisk together. Add flour, salt, sugar,baking powder, and chocolate chips.  Mix until incorporated.

On medium high heat heat up your frying pan. Spray with preferred pan spay ( i used coconut).  spoon batter onto hot frying pan, flip when you begin to see brown edges.

should make about 8 5 inch pancakes.

Enjoy!

let me know how yours turn out!

 

 

 

 

 

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