Amazingly Delicious Pancakes {allergy-friendly, gluten-free, dairy-free, egg-free, breakfast}

They're here! Finally, I'm publishing my hubby's amazing pancake recipe. These are a family favorite on the weekends around our house. He even included the specific ingredient brands we use and love for those who are interested. We served these for breakfast recently when we had overnight guests and everyone was surprised to learn they were allergy-friendly!! We top them with real maple syrup, fresh fruit, powdered sugar or jam, you name it, it's delish. Make a double batch and keep them in the fridge (or freezer) to enjoy throughout the week! Enjoy!


...click here for the recipe!

Pumpkin Buckwheat Pancakes {Gluten Free}

My hubby made some dee-licious pumpkin buckwheat pancakes!  They are such a fun fall variation on plain old pancakes.  The pumpkin puree made them so tasty, moist and fluffy and the mix of warm spices were perfect.  You can buy organic pumpkin puree or make your own.  Check out our pumpkin pie bread recipe to see how we made our own puree.  The buckwheat adds some great nutrition too, it's high in protein, iron and fiber.  Despite the name, buckwheat is not related to wheat and it IS gluten free.  Enjoy!

Recipe: (makes 18-24 pancakes)
Ingredients:
1/2 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground ginger
2 tablespoons sugar
1 cup rice milk (or you can use skim milk instead)
1/3 cup plus 2 tablespoons organic pumpkin puree (~7 oz)
1 egg
1 tablespoon canola oil

Directions:
1. Combine all the dry ingredients in a large mixing bowl, whisk together.  Next, in a separate smaller bowl, combine the wet ingredients (rice milk, pumpkin puree, egg, oil) and stir until well mixed.
2. Make a well in the center of the dry ingredients and slowly pour a small amount of the wet ingredients into the well, stir gently.  Continue to add the wets to the dry, mixing slowly so the batter stays aerated and fluffy.
3. Once fully combined let sit for a couple minutes while you heat up your griddle over medium-high heat.  Pour batter by the 1/2 cup onto the grill pan and cook as you would any other pancakes.  We generally flip when tiny bubbles appear around the edge of each pancake then cook an additional 1-2 minutes on the second side until done.  Serve hot with syrup, powdered sugar and fresh fruit. ...click here for the recipe!

Crepes with Apple Filling

What a wonderful treat!  My sweet hubby let me sleep in on Saturday and made a delicious breakfast with our 3 year old son.  We had a ton of fresh Organic apples, more than we could have eaten so he decided to make apple filled crepes...awesome idea!!  He is always impressing me with his gift of patience and his cooking is no exception.  He and our son took the time to peel and slice up some apples and make a special breakfast treat together.  Here is his recipe, I love that he used non-fat yogurt and flax.  Enjoy!

Whisk dry ingredients in a bowl:
1 1/2 cups all-purpose flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
1 tbsp flax meal

Whisk wet ingredients in a separate bowl:
1 cup fat-free milk
1 cup water
1/2 cup plain nonfat yogurt
2 large eggs
1/2 tsp vanilla extract

Slowly mix dry ingredients into wet using a whisk. Batter consistency should be much thinner than pancake batter. Let the batter sit for 15 minutes (if you can wait).

Now for the filling. This time we tried apples. Any organic apple should work, just use them when they are almost ripe so they still have some tart flavor to them. Why organic? Organic fruits and vegetables have much more flavor than standard produce. This way the apple adds flavor as well as texture. Mix the following into a pot and cook over medium heat until apples are tender and yummy:
5 small organic apples peeled and thinly sliced
1/3 cup sugar
1/3 cup water
1 1/2 tsp cinnamon
1 1/2 tbsp butter
pinch of salt

As the apples cook let's get back to the crepes...

Heat up a large flat pan on medium-high heat and spray with canola oil or lightly grease with butter. Pour 1/2 cup of batter in the middle of the pan and quickly swirl the pan to spread the batter evenly around the pan. Make them as thin as you can but keep a consistent thickness so it cooks evenly. Flip the crepe once the it has changed color and is lightly browned on the under side. Lightly spray the top of the crepe with canola oil and flip. Once both sides are lightly browned put the crepe on a plate and place some filling in it and roll up.

Dust with powder sugar and enjoy.
...click here for the recipe!

Homemade Pancakes

These pancake's are easy to make; they are light and tasty.

Recipe:
Mix dry ingredients together:
1 1/2 cups All purpose flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons flaxseed meal
1 1/2 Tablespoons sugar
5 tablespoons buttermilk powder

Mix wet ingredients together (in a separate bowl):
1 1/4 - 1 1/2 cups water
1 egg (1/4 cup Egg Beaters)
3 tablespoons of plain nonfat yogurt

Add wet and dry ingredients and mix together just enough to get them to combine...too much mixing will make them lose their light fluffy texture. Let stand for 5 minutes (also helps with the light texture).

Spray a nonstick pan with Canola oil and pour batter onto a hot grill (medium heat). Now is the time to drop a few blueberries in to each pancake and gently push them in. Just before flipping over, spray the top of each pancake lightly with more oil. This will give them a nicely browned finish on each side. Remember, there is no oil in the pancakes so a little spray is needed.

Enjoy with real maple syrup drizzled on top.

-J (Dad) ...click here for the recipe!