When trying to create a healthy, allergy-friendly breakfast, pancakes are not ranked high on that list. Substituting dairy, egg, refined sugar, and gluten with much more nutritious ingredients, yet not compromising the taste and texture, is a must! This recipe does just the trick and will leave you feeling satisfied until your next meal.
I took a nice break from cooking and running and had an enjoyable evening with my man this week. What better way to spend our time together than watching Billy Joel perform at Madison Square Garden. He still has what it takes to get the crowd moving and the stadium was packed! Let’s call it a pre-birthday treat since the big day is next week.
I am back to cooking and it was time for a change in this house… at least in the morning. Although I did revamp my breakfast porridge, The Best Pumpkin Spice Oatmeal, by adding a little pizzaz with a seasonal favorite pumpkin and spice, but that that wasn’t enough!
We have to thank Mrs. Fall for all her lovely amber fruits and vegetables that are ever so inspiring and tasty, but most importantly nutritious. Who here doesn’t like sweet potatoes or pumpkins? Incorporating these delectable fall favorites with some non-inflammatory and nutritionally packed ingredients went over well with my boys!
Fortunately, the autumn vibe continues and by adding a twist to this all-American favorite, a new and loved breakfast treat was born. I decided to take this unhealthy dish and transform it into a protein-packed, allergy-friendly, tasty delight my whole family could enjoy.
When it comes to pancakes it is everything Kid 1 cannot eat all in one bite. I certainly did not let that stop me from working my magic. Eliminating butter completely, using almonds and oatmeal instead of traditional flour, substituting flax meal for egg, and my favorite of all, maple syrup instead of refined sugar gave this dish a high ranking as a super healthy breakfast.
The best part about these pancakes is that my boys couldn’t even tell the difference from the original recipe. Little did they know it is loaded with protein, fiber, vitamins and minerals and that leaves a mom feeling great about sending her kids off to school with a nice full belly and a big smile.
MEET THE CUTE CULINARY CRITICS – hear what they have to say about my latest recipe!
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Pancakes are not ranked high as a nutritious breakfast. After adding some flavourful, protein-packed substitutes, this recipe is an excellent way to start your day off right. This delicious dish will keep you fuller longer which is a great way to avoid unnecessary picking. The moist texture and wonderful spices makes it an excellent meal the whole family will enjoy.
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- 1 flax meal egg (1 tbsp. flax meal + 2 tbsp. water)
- 1 1/2 cups gluten-free rolled oats
- 3/4 cups almond meal
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/4 tsp. nutmeg
- 3 tsp. gluten-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 cup non-dairy milk unsweetened
- 1/2 cup pumpkin puree
- 1 tbsp. maple syrup or sweetener of choice
- 2 tsp. vanilla extract
- 1 tsp. apple cider vinegar
- coconut oil for pan
- To make the flax meal egg, combine flax meal and water in small bowl until it becomes a yolk-like consistency. Let sit for a few minutes.
- Place rolled oats in vitamix or food processor and pulse until it is a flour-like texture. The same can be done with whole almonds if you do not have almond meal.
- Add the rest of the ingredients including the flax meal egg and blend until it is a smooth consistency like pancake batter. You may need to adjust the recipe by adding more milk to make it thinner or allow the mixture to rest for a few minutes to make it thicker. If you let it sit too long it does thicken and you may need to add more milk to thin it out.
- On medium/low heat melt coconut oil in a cast-iron pan or skillet. Once melted, add the pancake batter and allow it to cook for about 2 - 5 minutes or until you see slight browning of the edges.
- Flip the pancakes over and cook them for an additional 2 - 5 minutes until it is golden brown. Cooking may vary, make sure the batter is cooked on the inside as well.
- Serve warm, topped with pecans and maple syrup if desire and enjoy!
HUBBA! YUM! 😀 Sweet Potato Pancakes with Coconut Flour are my favorite for sure – Pumpkin Pancakes a close second!!! I don’t actually eat breakfast though, so I would eat these for lunch!
I have to try that recipe! Sounds delicious. How do you survive by not eating breakfast?!! I wouldn’t be able to function!