Gluten-Free Sprinkled Pancakes

I had a hard time getting out of bed this morning (starting at 27 weeks exactly my body seems to be expanding and aching like crazy.  Hopefully this is just a good sign the twins are growing healthy and strong!)  Instead of making it to my usual Tuesday morning routine of aqua aerobics and 30 minutes of lap swimming, I decided to have a healthy breakfast and walk the dogs.  I did in fact have a very healthy breakfast--sweet pea greens and leafy greens with snap peas and an egg with broccoli....and then half an hour later I was sheepishly whipping up a very birthday-ish breakfast: pancakes with sprinkles!

Why not?  Though they look and taste decadent, they are a healthy pancake option and the only sweetness comes from applesauce and the bit of sprinkles (I highly recommend the gluten-free vegan organic kind without nasty artificial colors and sweeteners).  They are also super light and fluffy thanks to the lemon-nondairy milk mixture which imitates buttermilk nicely.

For a fast, yummy and fun breakfast (I'm adding this to my list of fun kid friendly food for when our girls are older), try this recipe!  Kids and adults will love this, and I do think it would be a great holiday, birthday or hey, random Tuesday treat! 

Gluten-Free Sprinkled Pancakes
yields 8-10 small pancakes

Ingredients:

1 cup gluten-free oat flour (aka finely ground gf oats)
1 tablespoon baking powder (corn-free like this Hain Pure Foods Featherweight Baking Powder, 8 Ounce)
sprinkle of sea salt
2 teaspoons fresh lemon juice + enough coconut or almond milk to make 3/4 cup
1 egg or egg substitute for vegan version ( Ener-G Egg Replacer or chia mixture)
2 tablespoons unsweetened applesauce
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
2-4 tablespoons gluten-free organic sprinkles

Directions:

1.  Squeeze lemon juice (approximately 2-3 teaspoons) into a measuring cup and fill with nondairy milk until it totals 3/4 cup.  Stir and set aside to thicken slightly.

2.  Finely grind gluten-free oats in a food processor or coffee grinder until it resembles flour.
3.  Add baking powder and sea salt to oat flour, whisk and set aside.

4.  Mix egg or egg substitute of choice into "buttermilk" followed by applesauce and extracts then pour this into the dry mixture, stirring until combined.

5.  Gently fold gluten-free organic vegan sprinkles (I love Let's Do Organic Sprinkelz Organic Confetti Sprinkles) into pancake batter.

6.  Heat a griddle or pan, spritz with oil of choice and portion out 1/4 cup of batter per pancake.
Once bubbles form and it is set, flip and cook another two minutes, until pancakes are golden and fluffy.

7.  Serve plain, with syrup, honey or applesauce and additional sprinkles.

Dairy-Free Gluten-Free Fluffy Pancakes

Happy Independence Day!  Sleeping in and pancakes seemed like the perfect start to a holiday Saturday, and so, my newest recipe was born.

I usually don't like pancakes very much; I usually pull out the waffle iron instead.  I often make the mistake of making my pancakes or waffles "too healthy" too.  I'm known for attempting little too no flour, and many times have screwed up batters by adding too much chia seeds or pumpkin and I end up with a healthy but soggy or gummy breakfast.  So basically, I do not claim to be a pancake expert beyond my simple banana and egg protein pancakes.

This morning though, I woke up craving pancakes.  I wanted the decadent, restaurant style fluffy pancakes I vaguely remember having when I was young (and didn't know yet why I felt sick all the time.  Yup, turns out no gluten or dairy for me!)  So when my husband eagerly said "yes!" when I asked if he felt like pancakes, I decided to forgo my usual habit of sneaking in as healthy ingredients as I can, and instead looking for a simply airy and fluffy pancake that we both would enjoy.

I took inspiration from this blog and tinkered it to my tastes and thus, the best. pancake. I've. ever. had.  Read below to make your own easy perfect-texture fluffy pancake.  Enjoy, and let me know what you think.  I'm pretty sure I ate twice as many as my husband and I still feel great.  And so happy.  I think the perfect pancake will do that to you.  Now for a bike ride and short run!  Happy 4th of July, friends!!

Dairy-Free Gluten-Free Fluffy Pancakes
Yields 10-12 pancakes

Ingredients:

3/4 cup coconut greek yogurt (I used So Delicious; any type of greek yogurt should be great)
3 eggs
1-1/2 teaspoons pure vanilla extract
1/4 cup coconut or almond milk
3/4 cup + 2 tablespoons oat flour*
1 tablespoon coconut flour
2 tablespoons brown rice flour
2-1/2 tablespoons granulated honey or palm sugar**
3/4 teaspoon baking soda

Directions:

1.  Whisk yogurt, eggs, vanilla and milk well.
2.  Stir in remaining dry ingredients.
3.  Heat pan on stovetop on medium and spritz with avocado oil or coconut oil.
4.   Spoon about 1/4 to 1/3 cup batter for each pancake onto pan.  Cook until set and flip, about 4 minutes on the first side, 2 on the other, or until set and lightly brown.

5.  Serve plain or with additional honey or yogurt and fresh fruit if desired.

Tips:
*Grind oats until fine in a coffee bean grinder or food processor for inexpensive oat flour; be sure to use gluten-free oats for a gluten-free pancake.
**You may use regular honey or maple syrup instead of granulated honey or sugar; just reduce the nondairy milk to 2 tablespoons.
If your batter is a little thick, add a little nondairy milk until the desired consistency is reached.

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