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Blueberry Pancakes

Blueberry Pancakes

This is the pancake that I feed my toddler every single morning.  I make a batch, then freeze.  He eats plain cut-up pieces and likes to make “dippers” in his green smoothie.  Todd thinks they’re yummy and I agree with him!  They are thick and fluffy.  He loves eating the whole organic blueberries (thank you, Costco!).  These are only banana-sweetened because I try to limit Todd’s sugar intake as much as possible.

BLUEBERRY PANCAKES

Dry Ingredients:
(combine in a large bowl)

3/4 C all-purpose flour
1/4 C organic cornmeal/corn flour
1/4 C oat flour
1/4 C quinoa flour
1 T baking powder
1 T ground walnuts
1 T ground flax
1 t cinnamon
1/4 t salt

Wet Ingredients:
(mash together on a plate or blend)

1 very ripe banana
2 T olive oil
1 C non-dairy milk
1/2 t vanilla extract (optional)

Berries:

1 C frozen organic blueberries

Oil for cooking:

Coconut

ASSEMBLY:

  1. Add wet ingredients to dry ingredients and don’t over-mix.
  2. Fold in the blueberries.
  3. Add a little more non-dairy milk or water to thin the batter, if needed.
  4. Heat an electric griddle or appropriate pan on the stove top (medium heat).
  5. Use a little coconut oil in the pan prior to each set of pancakes in your pan.
  6. Cook the ‘cakes!

Here is a snack cake (i.e. healthy cookie) that is gluten free (GF) and almost fully NSNG (No Sugar No Grains).  The little bit of sugar comes from the cranberry sauce.  Otherwise, they are just banana-sweetened.  I used my Pineapple Cranberry Sauce, but you can use any cranberry sauce.

These are moist when baked for 10 minutes.  The sweetness of the banana pairs nicely with the tanginess of the cranberry.  Another new recipe success!

Cranberry Banana Snack Cakes (GF)

Cranberry Banana Snack Cakes (GF)

INGREDIENTS

1/4 C ground flax
1/4 C quinoa flour
1/4 C garbanzo bean flour
1/4 C coconut flour
1/2 t cinnamon
1/2 t baking powder
1/4 t salt
1/8 t allspice

1 ripe banana
1/3 C cranberry sauce
1/4 C full fat coconut milk
1 t vanilla extract

ASSEMBLY

1.  Combine the dry ingredients in a medium bowl.

2.  Mash the banana with the rest of the ingredients on a dinner plate.

3.  Combine the dry + wet ingredients.

4.  Use a Silpat or parchment paper on a cookie sheet.  Make tablespoon size balls using a cookie scoop or spoon.  Roll them in your hands and flatten into discs.

5.  Bake for 10 minutes at 400 degrees.  Cool on a wire rack.  Makes 24.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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