pancakes

Peanut Butter Protein Pancakes!

peanut butter protein pancakes

This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband! 

I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon! 

These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun! 

Peanut Butter Protein Pancakes: 

Adapted from: The Pancake Princess

Makes 9-10 mini pancakes

Ingredients: 

3/4 cup gluten free flour mix (see recipe below) 

3/4 cup sweet rice flour

4.5 tablespoons peanut butter powder

1.5 teaspoons baking powder

3/4 teaspoon sea salt

1.5 cups coconut milk (or whole milk if you are not dairy free) 

3 tablespoons maple syrup

3 teaspoons vanilla extract

4.5 tablespoons natural creamy peanut butter (I like Adam's brand) 

Coconut oil for greasing the electric skillet

Instructions: 

1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.

2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.

3. Heat an electric skillet to about 350F. 

4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick. 

5. Measure out batter by the 1/4 cupful. Each one will make a small pancake. 

6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.

7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM! 

** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes. 

Apple Cider Cinnamon Oat Pancakes

Apple Cider Cinnamon Oat Pancakes

Fall is here and I am going crazy for apples! Fresh apples, cooked apples, apple cider, apple syrup- it is all so delicious! Don't you think? I love to eat apples all year-round but there is something really amazing about the fall apple harvest season. I see more varieties available and I love to combine them into my recipes. 

These apple pancakes are simply scrumptious! It really helps that breakfast is my very favorite meal of the day. I love to wake up early, have a great breakfast and then hit the ground running into my chores, tasks and activities for the day. What is your most favorite meal of the day? Do you look forward to breakfast with lots of anticipation? If so, these are for you! 

I encourage you to make a batch of these apple pancakes. You may choose to just make the pancakes, or to make the syrup and compote too- either way- you'll be pleased! 

Apple pancakes also keep really well in the refrigerator so you can make a batch and bring them out each morning to enjoy. Happy fall and happy apple tasting! 

Apple Cider Cinnamon Oat Pancakes

Makes about 10-12 small pancakes

Pancakes: 

1 3/4 cups coconut milk

1/4 cup apple cider

1 1/2 cups gluten free oats

1 cup gluten free flour mix

2 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon 

1/4 teaspoon nutmeg

1 teaspoon salt

2 tablespoons organic sugar

2 eggs, beaten

1/3 cup olive oil or coconut oil (melted) 

1 cup of the apple compote (recipe below) 

+ extra coconut oil for griddle

1. In a medium bowl mix together the coconut milk, apple cider and oats. Set aside to soak while you mix together the dry ingredients. 

2. Sift the gluten free flour, baking powder, salt, cinnamon, nutmeg, sugar and xanthan gum in a separate bowl. 

3. Add the olive oil (or melted coconut oil) and beaten eggs to the oat mixture. Stir well. Add in the flour mixture and mix together. Gently stir in the 1 cup of the apple compote into the pancake mixture. 

4. Heat up an electric frying pan/griddle or heat a frying pan/griddle on the stove over medium heat. Add in coconut oil to grease the pan. Make sure the pan is coated with the oil. 

5. Drop the pancake batter by 1/4 cupfuls onto the griddle/frying pan. Flip the pancakes over when bubbles appear around the edges. Cook until each side is golden brown. Top with a spoonful or two of apple compote and the apple cider syrup. Enjoy! 

 

Syrup: 

1 cup apple cider

1/4 cup pure maple syrup

1 teaspoon cinnamon

1 teaspoon tapioca flour (optional for thickening syrup) 

1. In a small skillet pour in the apple cider. Simmer on medium heat until the cider has reduced by about half. 

2. Add in the maple syrup and cinnamon. Simmer and stir until the mixture thickens a bit. At the end you may choose to add in 1 teaspoon of tapioca flour to thicken the syrup. If the flour forms little lumps in the syrup you can strain those out by pouring the syrup into a fine mesh strainer set over a small bowl. Set the syrup aside. 

 

Apple Compote: 

You can always double this recipe if you want large amounts of compote on top of each pancake/pancake stack. 

2 peeled and finely chopped apples (I like to use Granny Smith) 

2 tablespoons coconut oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

 

1. In a large skillet, melt the coconut oil over medium heat. Add in the apples, cinnamon and nutmeg. Cook and stir until the apples are quite soft. Cool, then add one cup to the pancake batter and save the rest for topping the pancakes. 

Enjoy! 

Cinnamon Roasted Sweet Potato and Carrot Pancakes

Cinnamon Roasted Sweet Potato and Carrot Pancakes

At the beginning of this year, at two different medical appointments I had a high blood pressure reading. This is not normal for me, so I was worried and perplexed. I wanted to make sure that I could remain healthy. So, I decided I was on a mission to find as many potassium rich, healthy foods as possible to help me lower my blood pressure back to healthy levels. I am a very healthy eater to begin with, but there is always room for improvement in all areas of life and I love to learn new ways of incorporating healthy foods into my diet and lifestyle. I discovered that there is a long list of potassium rich foods and sweet potatoes and carrots (well, carrot juice, but very close to just carrots I would say ;) ) were on the list. I actually love everything on that list and I will be sharing with you ways that I incorporate those foods into my daily diet. As well as potassium rich foods, I make sure to include a lot of cinnamon in my diet as well. Not only is it tasty- as in these pancakes- it also has so many health benefits! 

If you would like more information on the wonderful health benefits of cinnamon, Nutri Inspector has an amazing article about cinnamon here: 

http://www.nutriinspector.com/health-benefits-of-cinnamon/

Long story short, I decided to create these paleo pancakes using some potassium rich ingredients which also happen to be super delicious! This is a win-win-win! I get to enjoy these yummy foods and get healthier at the same time. I am happy to report that my blood pressure has lowered a lot since I decided to eat lots of potassium rich foods! I am so happy and my tummy is too! Yum! 

On another note, my son really loved these pancakes as well, they were a big hit with him. So, I will have to make more because I didn't get to eat many this time- ha ha! 

Cinnamon Roasted Sweet Potato and Carrot Pancakes

Makes 8-10 small pancakes

Bake: 

1 peeled medium sweet potato cut into small rectangular pieces

2 carrots, peeled and cut into sticks

2 tablespoons coconut oil, melted

1 teaspoon cinnamon

1. Heat the oven to 400F. 

2. Place the sweet potatoes and carrots on a rimmed baking sheet and brush them with the melted coconut oil. Sprinkle them with the cinnamon. 

3. Bake for 15-20 minutes until baked through and soft. Let cool. 

Puree: 

1. Place the sweet potatoes and carrots into the bowl of a food processor and process until smooth. You will have a bit of extra puree leftover to use in another recipe. 

Mix: Paleo Flour Mix

1 cup almond flour

1/8 cup coconut flour

1/4 cup arrowroot starch

Mix the 2 flours and starch together in a medium bowl using a wire whisk. Set aside. 

Combine: 

2 eggs, separated

2 tablespoons maple syrup

3/4 cup sweet potato/carrot puree

1 cup paleo flour mixture from above

1. In a medium bowl combine the 2 egg yolks, maple syrup, puree and flour mix. Mix together well. 

2. In the bowl of a stand mixer place the 2 egg whites. Beat with a wire whisk attachment until the egg whites are stiff. 

3. Fold the beaten egg whites into the puree mixture until combined. 

Bake on a Griddle: 

1. Heat an electric skillet to about 325 F. Melt some coconut oil in the skillet (around 2 tablespoons) 

2. Measure out batter by 1/4 cupfuls onto the griddle. Let the pancake cook for 2-3 minutes on one side, then flip to cook the other side. These are delicate, soft pancakes, so be careful when flipping them. 

Serve warm with pure maple syrup. Yum!! 

If you enjoyed this recipe, pass it on to a friend! 

Check out my gluten free/dairy free cookbook for sale now on Blurb: 

Recipes for a Cheery Life: Gluten Free Brunch: 

 http://www.blurb.com/b/7145096-recipes-for-a-cheery-life