pancakes Archives -

Banana Oatmeal Pancakes| Gluten Free, Healthy & Extra Fluffy

on March 5, 2021March 8, 2021 By Kelley

There is something that has been helping me get through the blur and blah of pandemic quarantine- that is to mark the weekends with a special breakfast. Seems simple, but for me, it has a big impact. Making a special meal is fun and it feels like a celebration. It makes the weekend seem different than the week, even though lately it’s been like groundhog’s day!

Cooking brings me joy, plain and simple. And if I have learned anything during the past year it is that self-care equals making time to do the things that make me feel good.

Now as we are approaching the 1 year anniversary of COVID quarantine, I have been reflecting back on the past 12 months that somehow simutaneously seem like they went PAINFULLY SLOOOOOW and also so very fast… how is that possible?

I’ve had a few cycles of mild blah-ness, getting bogged down in the mundane stuck-at-home life, the challenges of homeschooling, keeping my art business afloat, being a mom, and on and on. Being everything for everybody, picking up the pieces, the laundry and the dishes, but still choosing to create time for myself, because if I don’t do that I run out of steam. Even though my meditation practice is almost non-existent these past few months, on the flip side, I have greatly increased my hiking and exercising. Moving my body and being active calms my mind. Being in nature feeds my heart.

Another challenge is my house mess and clutter (as I gaze up from computer it looms on the horizon), but Hunter and Benji are running around with their StarWars battleships having a blast. I take it in. It’s life. It’s challenging, far from perfect, and messy but there is beauty in it, in every moment. More time with the kids. More family pizza and movie nights. More converstation. More connection. More Love.

And more PANCAKES! These delicious fluffy and decadent Banana Pancakes are a quick and easy breakfast. Made in the blender with just a few ingredients and they taste divine. They are gluten free and super healthy as they are made with rolled oats, very little sugar, and no oil. Let me know what you think below!

If you love these pancakes you may also love some of my other gluten free pancake recipes such as my

COOKIE DOUGH STUFFED PANCAKES

and

CINNAMON BUN PANCAKES

Banana Oatmeal Pancakes- Gluten Free + Extra Fluffy

Super easy 5 minute Banana Oatmeal Pancakes made in a blender. Gluten Free, Healthy, and Extra Fluffy!

½ cup oat milk ((can sub any other milk))
1 egg
2 egg whites
1 ½ cups rolled oats (gluten free)
1½ tbsp brown sugar ((can sub coconut sugar))
½ tsp salt
1 tsp vanilla extract
2 tsp baking powder
1 banana

Combine all the ingredients in a blender and blend on high until smooth
Heat a non stick skillet on medium heat, can use a little cconut oil to grease the skillet if you'd like
Use a ladel to spoon the batter into the hot pan.
Cook 2-3 minuited each side or unitl golden brown in color.

Cinnamon Bun Pancakes

on March 21, 2016April 28, 2021 By Kelley 3 Comments

Cinnamon Bun Pancakes are the ultimate {secretly healthy} indulgent breakfast! The light and fluffy pancakes are smothered in sticky sweet cinnamon and sugar sauce then topped with a creamy icing syrup. They taste just like cinnamon buns, but they are easy, healthy, grain and gluten-free, and paleo! Packed with protein to provide energy, these decadent pancakes will be your new favorite weekend breakfast!

Ummmm cinnamon buns! Do you guys love cinnamon buns like me? They are truly a naughty indulgent treat! But somedays the guilt is worth the bite (or multiple bites ;))! I admit I still have some cheat days, and cinnamon buns is one of those items that I occasionally allow for, that is until I made these pancakes! These pancakes have all the sticky sweet cinnamon and sugar flavor, but none of the empty calories….cheers!

And there is nothing better to soak up that sweet sauce and icing syrup than these grain and gluten-free fluffy pancakes. I have tried sooooooo many paleo pancakes and have been like “ehhh,” I mean they are just o.k., but not great. NO more! These babies are perfect! Just like the real IHOP-type pancake deal! They have a phenomenal texture and taste just perfect.

I woke up this morning and decided to make these pancakes because I just couldn’t stop thinking about them. Cricket decided it was a good day to sleep in and wouldn’t wake up. As I whipped them up, she lay on the couch snoring away, and acting like it was a lazy Sunday morning. Just for laughs here’s a shot of the lazy pup:

Once the pancakes were ready she was up and out of bed and begging at my side. She loves to “paw” me repeatedly just so I know for sure she is there and wanting some of what I’m having. Haha. I swear she thinks she’s human!

Cinnamon Bun Pancakes

PANCAKES:

⅔ cup almond flour
2 tablespoons arrowroot flour
2 tablespoons tapioca flour
1 tablespoon coconut sugar
½ teaspoon baking powder
2 eggs
¼ cup cashew milk (or almond milk)
½ teaspoon vanilla
1 tablespoon coconut oil (melted)
½ teaspoon cinnamon
dash of salt
1/2-1 tablespoon grass-fed butter (ghee or oil of choice for pan)

FILLING:

2 tablespoon of grass-fed butter or ghee (can use vegan butter substitution if needed, melted)
2 teaspoons coconut sugar (or cane sugar)
1 teaspoon cinnamon

ICING GLAZE:

¼ cup coconut cream (use the cream from a can of full fat coconut milk, save water for another use)
2-3 tablespoons evaporated cane sugar (blend in high speed blender until very fine, can use coconut sugar but the icing will not be as white in color.)

To make the cinnamon and sugar filling: Melt the butter and mix well with the sugar and cinnamon, set aside.
To make the icing, melt the coconut cream in a saucepan over low heat and mix in sugar. Mix until the sugar is dissolved and set aside.
In a large bowl mix the dry ingredients: almond flour, arrowroot flour, tapioca flour, coconut sugar, baking powder, cinnamon and dash of salt.
Make a well in the middle of the dry ingredients and add the eggs, milk, vanilla, and coconut oil. Mix them well then incorporate into the dry ingredients to make a batter.
Over medium heat, grease a skillet with butter or oil and pour 4-5″ pancakes. Flip when bubbles are forming throughout the pancake. Adjust temperature down in they are getting to dark too fast.
To serve spoon cinnamon and sugar icing between the layers of pancakes and drizzle icing glaze on top!

Pumpkin Pancakes with Maple Coconut Butter Drizzle {Pegan-Paleo-Grain Free}

on November 23, 2015April 28, 2021 By Kelley 2 Comments

These fluffy and flavorful pumpkin pancakes are made even more delicious topped with a maple coconut butter drizzle. They are grain-free, pegan and paleo friendly, and of course healthy!

What is your go-to breakfast? My weekdays usually begin with an fried egg or two and sliced avocado, but by the time Saturday rolls around I am ready for somethin’ a little different… Something a little indulgent, sweet and celebratory. Enter- Pumpkin Pancakes (which happen to be delicious and grain free). Yes please!!

I have began a journey into a grain free diet, not due to any specific food allergies, but to improve my overall health. I have always loved all things gluten- fresh bread, pasta, fluffy cupcakes, cookies (…I can go on and on..)but when I eat them I can easily over indulge and I find myself feeling hungry not too long after my last bite. I want to enjoy my food but also have it nourish my body, be balanced with protein, healthy fats, and be nutrient dense.

These fluffy babies are made with coconut flour, which is tricky to cook and bake with, but I am slowly figuring it out and have had some recent success. I am so happy to share them with you today! I hope they make your weekend as special as they do mine!

Pumpkin Pancakes with Maple Coconut Butter Drizzle {Pegan-Paleo-Grain Free}

2 eggs
1/4 cup cashew milk
1/4 cup canned pumpkin
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/4 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
dash of Himalayan salt (or celtic sea salt)
butter or coconut oil to grease the pan

Drizzle:

3 tablespoons coconut butter
1 tablespoon maple syrup

Combine the dry ingredients in a bowl- coconut flour, salt, baking soda, spice, and mix.
Add the wet ingredients- eggs, pumpkin, maple syrup, vanilla, and mix into the dry ingredients until smooth.
Let the batter sit 5 minutes to thicken up (should be slightly thicker than regular pancake batter).
Heat a skillet over medium heat and add butter or coconut oil.
Pour about 1/4 cup of batter onto the skillet and cook until bubbles form throughout the pancake, then carefully flip an cook for an additional minute, or until golden brown.
Repeat with remaining batter.
Note- You may need to lower the temperature to medium low (and cook a bit longer) if the first side is getting to dark before the pancake is flippable.
To make the drizzle melt the coconut butter and mix in the maple syrup, pour over pancakes.

Cookie Dough Stuffed Pancakes {Indulgent & Healthy!} {Gluten-Free&Grain-Free Option}

on July 31, 2015April 28, 2021 By Kelley 8 Comments

Do you like eating raw cookie dough? I certainly do. In fact, I think I enjoy it more than the baked cookies! I also love sweets for breakfast, especially on a lazy weekend morning! My go to weekend breakfast is pancakes (not cookies, usually!) with sweet sticky syrup, but I often feel hungry about an hour after I finish my stack. Does that happen to you as well!? Well there is a reason for that- your everyday pancakes are make with empty white carbs leaving you with a brief carbohydrate and sugar rush, but no sustained energy. There really isn’t much in the way of nutrition in a stack of pancakes!

So I am here to save the day! I will let you have your pancakes, and eat them too, (with no guilt and sustained energy!)!!! AND I make them even better by stuffing them with cookie dough-yummy!

Light and fluffy, these grain-free and gluten-free pancakes taste just like the real deal. Then I stuff the pancakes with a nut butter-based cookie dough to give you a healthy dose of protein and healthy fats. Voila- dessert worthy, HEALTHY, WELL-BALANCED cookie dough pancakes!

Also the trick to making the “stuffing” part very easy is thanks to Nagi at RecipeTin Eats. She has a recipe for Nutella Stuffed Pancakes where she freezes the nutella to make it a much less messy endeavor!

These are my fav weekend no-guilt indulgence, and I think they will be yours too!

Why do I use coconut oil and coconut sugar in most of my recipes? Find out why HERE.

You can also purchase the brands I use and view other products I love and recommend HERE.

Here are the basic steps to stuff your pancakes:

1. Combine your dry ingredients. Make a well in the middle and add wet ingredients. Mix, but do not over mix!

2. Smear the cookie dough on a parchment-lined cookie sheet and stick in the freezer.

3. Once the pancake is cooked most of the way through, add your frozen cookie dough disk, cover with pancake batter, and flip!

AND if you like these you will also love my CARAMELIZED SUGAR WAFFLES! Check them out too!

Cookie Dough Stuffed Pancakes {Indulgent & Healthy!}

Chocolate Chip Cookie Dough Stuffed pancakes that are so indulgent you’ll never know they are healthy! Also includes a bonus gluten free recipe option!

PANCAKES:

⅔ cup almond flour
2 tablespoons arrowroot flour
2 tablespoons tapioca flour
1 tablespoon coconut sugar
½ teaspoon baking powder
2 pasture-rasied eggs
¼ cup cashew milk (or almond milk)
½ teaspoon vanilla
1 tablespoon coconut oil (melted)
½ teaspoon cinnamon
dash of salt
1 teaspoon of grass-fed butter (ghee or oil of choice for pan)

COOKIE DOUGH MIDDLE:

½ cup of natural cashew butter or almond butter
¼ teaspoon cinnamon
2-3 teaspoons coconut sugar
¼ teaspoon vanilla extract
2 ½ tablespoons of dark chocolate chips (Enjoy Life Brand, chopped)

Combine the nut butter, cinnamon, sugar, vanilla, and chopped chocolate chips, and mix well. You may need to soften the nut butter slightly (microwave a few seconds) depending on the consistency. Or if your nut butter is particularly thick you can add a little melted coconut oil as well.
Line a cookie sheet with parchment.
Smear 1 tablespoon of cookie dough with a spoon, making a flat disk. You should have about 8.
Place in the freezer to set while you make the batter!
To make the pancakes whisk together the dry ingredients: flour, coconut sugar, cinnamon, baking powder, and salt.
Make a well in the center and add egg, luke warm almond milk, and melted coconut oil.
Wisk all the ingredients together, it may be thick and a little clumpy, which is fine, but do not over mix the batter.
Heat a nonstick skillet over medium-high heat, and add a touch of coconut oil (or coconut oil spray).
Remove cookie dough disks from the freezer and remove them from the parchment paper.
Laddle pancake batter in the skillet (turn temp down to medium- no oil smoking!).
Allow pancake to set and you will see bubbles rising and the pancake with cook through (no wet batter). (*or for the lazy version make two pancakes and layer the cookie dough in between-it will melt between the pancakes, they just will not be officially “stuffed.”)
Check the bottom of the pancake to make sure it is not burning, if so, turn temp down.
Once there is no runny batter on the top, place a cookie dough disk on top and laddle just enough pancake batter to cover the disk, then flip pancake and finish cooking.
If you pancakes are too thick and not cooking through, dilute the batter further with additional almond milk.
Should make about 8 pancakes.