Single Serve Gluten & Dairy-Free Protein Pancakes

Sometimes on the weekend I am left to fend for myself, Daniels filming a wedding, I get home late from work and there’s nothing left to do in the day except eat dinner! Since I am definitely not an introvert the first thing I usually do is call my mom or sister, and while I chat to them I make myself some dinner! Sometimes it’s leftovers, but on days when I am really feeling breakfast for dinner I will whip up a short stack pancakes!

Now I make a LOT of pancakes and I almost never use the same recipe so I always try to write down what I do as I go so I can bring these delectable recipes to you, and ahh also make sure I test run all of the bad recipes so you don’t have to.

And so without further interruption I bring you the single serve, gluten & dairy free, protein, pancake stack!

Ingredients

• 1 egg

• 1 Tbsp almond milk

• 1 Tbsp yogurt (I used cashew yogurt)

• 1/4th cup oat flour

• 1 Tbsp pea protein

• 1/4th tsp baking powder

• 1 tsp coconut sugar

• pinch of sea salt

Instructions

1. in a bowl whisk together all of your dry ingredients

2. add in your egg & almond milk and whisk together

3. Heat up a skillet and spray with coconut oil.

4. pouring about 1/4th cup batter onto your skillet wait until your pancake starts to bubble and the edges are cooked through, you should be able to easily flip the pancakes.

5. cook on the other side until golden brown

6. serve with nut butter, maple syrup, fresh fruit or yogurt, and enjoy!

Paleo Banana Bread French Toast

This morning, Daniel and I had a very serious discussion as to whether or not it’s okay to put ketchup on your french toast. I swiftly voted no and he swiftly voted yes. The disappointment that this conversation brought was immense because now I married a man who puts ketchup, THE BEST condiment in the world, on both french toast and macaroni & Cheese…the word disappointment can’t even begin to describe how I feel about this.

Thankfully, the disappointment didn’t last long as I turned back to making french toast…

This recipe came about because my two staple breakfasts just weren’t fancy enough for Sunday brunch, plus I figured, we’re quarantined right now so why not change things up!

I looked around my kitchen and noticed a half-eaten loaf of Paleo Banana Bread I had made the other day and figured, Banana French Toast was the best way to go.

Makes 2 servings (about 4 slices)

All you need is...

• Your favorite banana bread! I used a paleo banana bread from @ambitiouskitchen

• 1 Egg

• 1/4th cup Almond milk

• 1tsp cinnamon

• 1/2tsp vanilla

• coconut oil

Directions

Heat up a pan on low to medium heat

Mix together the milk, egg, cinnamon, and vanilla in a pie plate.

Place the banana bread in the mixture for about 20-30 seconds on each side.
Melt your coconut oil in the pan to coat the bottom and then add in the french toast. Making sure to cook each side until it's crispy but not burnt!
Top with your favorite goodies! I used agave, blueberries, cinnamon, and sunflower butter.
Enjoy!

Here’s the Link to the paleo banana bread!

https://www.ambitiouskitchen.com/almond-flour-banana-bread/

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FLUFFY OAT PANCAKES // GLUTEN FREE & DAIRY FREE

I don’t know about you but when it comes to pancakes, Daniel and I mean business. We even have a weeknight dubbed pancake Saturday, where I come home from work, we make pancakes and watch a movie. Our favorites being Harry Potter and Lord of the Rings!

Every week it seems that I try a new recipe for myself since Daniel makes his perfect gluten and dairy-filled pancakes. He guards the secret family recipe with his life so don’t ask…sigh*

Anyway, each week I make my pancakes and have always faltered between near perfection, and pancake scramble that might sometimes taste like baking soda…I decided it was time to change so I gathered myself together and went to work!

My criteria for the pancaked were that they would be accessible for everyone, gluten & dairy-free, and if you don’t have allergies can be made with normal ingredients. I wanted the pancakes to be on the hardier side as well to keep you full and satisfied while maintaining that fluffy texture!

For the flour, I chose oat because it’s cheap, easy, and easy to make! All you have to do is blend up your gluten-free or non-gluten free oats in any blender until a fine powder forms. If there are some larger pieces left that’s okay too! Just get it to the finest flour for the best results!

For the Dairy-free yogurt, I use an almond-based one. It is thicker than a lot of coconut yogurt, but feel free to either replace the dairy-free yogurt with regular yogurt, or even apple sauce. They will have a different flavor with the apple sauce of course and won't be as fluffy, but still very good!

Now all you have to do is combine all the ingredients and cook on a skillet at medium heat. This batch makes about 6 medium-sized pancakes. (I used a 1/4th cup measure).

Now without further delay, here is the Perfect Pancake recipe!

Time 30 MInutes

Serving Size: 2

Makes 6 Pancakes

Ingredients

• 1 cup oat flour

• 2 Tbsp. coconut sugar

• 1 tsp baking powder

• 2 eggs

• 1/4th cup dairy-free yogurt

• 1/4th cup plant-based milk

• 1 tsp vanilla

• coconut oil for the pan

Directions

Whisk together the dry ingredients and then add in all of the wet ingredients. whisk until fully combines.

Grease a skillet and turn stovetop on medium heat. Let warm before pouring pancake batter onto skillet. Once bubbles begin to form and the edges of the pancakes are cooked about halfway through flip them.

Continue until all of your pancakes are cooked.

Serve warm with maple syrup, banana, chocolate chips, and almond butter for a breakfast/brunch/dinner you won’t forget!

Enjoy!

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Homemade cinnamon vanilla granola // Gluten free & Dairy free

I don’t know about you, but when it comes to giving gifts around the holidays, I tend to lean towards making huge batches of granola to share! When I do this I like to add in a lot of fun bits and pieces that add extra texture and sweetness.

I came up with this recipe because I had mixed up my own trail mix for my husband and me to snack on while we put up our Christmas decorations up this past Sunday. Even though he didn't love some of the components, when eaten together we were both big fans!

I had used a combination of dried cherries, coconut chips, walnuts, chocolate chips, and man oh man was it delicious! When I woke up the next day I was craving some more and decided it needed a little bit of a crunch! What better way to make that happen then to mix it with granola!

The minute I thought of this I knew that this would make a perfect Christmas gift! SO here we are now, with a simple recipe that will have everyone asking for more!

Ingredients

Granola

• 3 cups gluten-free oats

• 1 tsp cinnamon

• pinch of salt

• 1/2 cup agave

• 1/4th cup coconut oil

• 1 tsp vanilla

• 1 egg** (Vegan option below)

Trail Mix

• 1/4th cup walnut pieces

• 1/4th cup coconut chips

• 1/4th cup dried cherries

• 1/4th cup dairy-free chocolate chips

Directions

preheat your oven to 350 F and line a baking sheet with parchment paper.

In a large bowl mix together the oats, cinnamon, and salt, then mix in all of the wet ingredients.

Spread evenly on your baking sheet, making sure the mixture is less than 1/2 inch thick.

bake for 12 minutes, take out of the oven and mix with a wooden spoon. Making sure to re-spread the oats as they were before.

Bake for another 12-15 minutes, making sure the granola does not get too dark, instead it should be golden brown when it is finished.

Let cool and then combine in the trail mix ingredients. Once you are done seal into individual ball jars for a cute Christmas gift, or just enjoy it right there!

• **If you are a vegan feel free to omit the egg and instead up the coconut oil from 1/4th cup to 1/3rd cup coconut oil.

Enjoy!

Psst…before you go here are the items I used for the trail mix!

Bare Toasted Crunchy Coconut Chips 1.4 oz

Sunrise Fresh Dried Fruit Company No Sugar Added Dried Dark Sweet Cherries, 16 oz. Bag

Nature's Eats Chopped Walnuts, 32 Ounce

Enjoy Life Semi-Sweet, Dairy Free, Nut Free Vegan Chocolate Chips, 10 Ounce (Pack of 6)

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On the Go Raspberry Baked Oatmeal

I don’t know about you, but when it comes to breakfast whatever is quickest or easiest isn’t that appealing. And with the start of school and mornings getting busier and busier I decided it was a good time to create a simple fun and delicious on the go breakfast that both you and the whole family will enjoy!

These raspberry baked oatmeal bars are a super easy option as you make them the night before, store in the fridge and serve as bars in the morning. You can use them as an on the go breakfast, snack, topping for yogurt, or even with a little vanilla ice cream for dessert!

Not to mention that if you’re giving this to little hands in the morning it’s not a crumbly dry bar so the mess in the minivan is minimal! It is also a recipe that can be tweaked to match your taste! I use raspberries in this recipe, but you could easily switch it out for blueberries, blackberries, or your favorite dried fruit!

I use chocolate chips in this recipe, but you could sub for cacao nibs! The amount of honey is also optional! I find that feeding it to little ones it’s better to keep the honey and mini-chocolate chips in, but as an adult, I don’t mind having them be a little less sweet.

SO now that we have established how awesome these bars are here is the recipe!

Ingredients

· 2 cups Oats

· 2/3rd cup chopped dates (about 5 dates)

· 1/4th cup honey

· 2 eggs

· ½ cup nut butter

· ½ cup nut milk

· ¼ cup Chia seeds

· 1/3rd cup cacao nibs or mini chocolate chips

· 1tsp baking powder

· 1 cup raspberries (I used frozen raspberries)

· Pinch of salt

· 2 tsp Cinnamon

Instructions

Pre-heat the oven to 350 F.

Mix all of the dry ingredients, including the raspberries and dates.

In a separate bowl whisk the eggs and milk together and then combine with the dry ingredients.

Add in the honey and nut butter and mix until combined.

Pour into a 9x9 pan and bake for 30-35 minutes.

Let cool, cut into squares and serve, or wrap individually for an on the go breakfast or snack!

Enjoy!

Thank you again for stopping by!

-Sonya Peacocke