Gluten-Free Whole Grain Raspberry Lemon Pancakes

Gluten-Free Whole Grain Raspberry Lemon Pancakes

  Provided by Laura Lea Bryant,

a Certified Holistic and
Health Supportive Chef in Nashville
llbalanced.com
 
 
Yield: approx. 4 pancakes
 

 

 

 

 

 

Ingredients:

  • 1 chia “egg” (1 tablespoon of chia seeds mixed with 3 tablespoons water, allowed to set for 10 minutes) 
  • 2 tablespoons freshly-squeezed lemon juice 
  • ½ cup almond milk 
  • ½ teaspoon almond extract 
  • 1 tablespoon maple syrup, honey or coconut nectar 
  • ¼ cup plus 2 tablespoons gluten-free rolled oats (or a generous ¼ cup gluten-free oat flour) 
  • ¼ cup plus 2 tablespoons brown rice flour (you could try subbing whole wheat pastry flour, spelt flour or another gluten-free flour) 
  • ½ teaspoon lemon zest 
  • ¼ teaspoon baking soda 
  • ¼ teaspoon sea salt 
  • 1/3 cup frozen organic raspberries, plus more for garnish (you could use fresh) 

 

Instructions

  1. Combine wet ingredients (chia egg through extract) in a medium-sized mixing bowl and whisk to incorporate.
  2. Combine dry ingredients (rolled oats through sea salt) in a separate smaller mixing bowl and whisk ...

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Posted Tuesday, Oct. 15, 2013 by Christa Gonzales in Recipes, Breakfast

 
 
 

Kid-Friendly Bunny Pancakes

Kid-Friendly Bunny Pancakes

 

Prep Time: 10 minutes

Yield: 4 servings     Serving Size: 1 bunny pancake

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Ingredients

  • 4 Fresh or frozen pancakes
  • 8 thin slices of cantaloupe
  • 8 blueberries
  • 4 strawberries, halved
  • Maple syrup
  • 8 mini marshmallows

Instructions

  1. Cook pancakes according to recipe or package instructions. Arrange pancake and fruit on plate to look like a bunny.

 

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Posted Thursday, March 28, 2013 by Michael Gonzales in Recipes, Breakfast

 
 
 

Pumpkin Pancakes

Pumpkin Pancakes

 

Prep Time: 5 minutes     Cook Time: 18 minutes    
Total Time: 23 minutes
Yield: 8-10 Servings     Serving Size: 1 Pancake    
Calories per serving: 133     Fat per serving: 6.2g

 

 

 

 

 

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup flax meal
  • 1 tablespoon of stevia
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • pinch of ground cloves
  • 1 cup 2 percent milk (can substitute skim milk)
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoons canola oil
  • 1 egg

Instructions

  1. In a large bowl whisk together all the dry ingredients.
  2. In a separate bowl, stir together milk, pumpkin puree, oil, and egg.
  3. Fold wet mixture into dry ingredients.
  4. Oil a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with toasted pecans and maple yogurt.

Notes

modified from Fitsugar.com

 

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Posted Tuesday, Dec. 4, 2012 by Michael Gonzales in Recipes, Breakfast