Gluten-Free, Protein Packed, Multi-Grain Pancakes

It’s recipe time again. 🙂

I first made these pancakes a few weeks ago, and they tasted so good that I hardly changed anything in the recipe since my first try. When making these, I wanted to make a multi-grain pancake that was healthy and delicious – with enough protein in it for my morning and tasty enough that I didn’t need to add anything to it so I could easily grab it on the go if I needed to.

This recipe makes about 8-10 4-inch pancakes, or about two servings.

  • 4 eggs
  • 1 1/2 tbsp coconut flour
  • 3/4 c quick oats
  • 1 tbsp flax seeds
  • 2 tbsp chia seeds
  • 1/2 c milk
  • 2 tbsp sunflower oil
  • 1 1/2 tbsp maple agave syrup (I like syrup in my pancakes, not the other way around, so these are a little sweeter than some other pancakes)
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla

My ingredients. I was all out of chia seeds, so I used 3 tbsp of this seed blend instead.

I personally like to use sunflower oil because it’s packed with Vitamin E, but feel free to substitute another type of oil for it. Also, be aware that the chia seeds absorb moisture and turn into gel, so don’t add more than the called for amount. If you want to have a lighter pancake, add less chia seeds and more flax seeds.

First, whisk the eggs until they are smooth.

Add in coconut flour, oats, and seeds with a rubber spatula.

Slowly pour milk into mixture while continuing to stir (with the rubber spatula).

I love it when he helps me bake. ❤️

Add in oil, syrup, vanilla, and baking powder. Stir until well blended.

Use cooking oil spray (I used olive oil) to coat a pan and heat it up. When it is very hot, pour some batter into the pan to make a 4-inch pancake (I pour directly from the bowl). Note that since I used a seed mixture with less chia seeds, my batter was thinner and therefore spread a bit more, so you may need to account for that.

I love this red spatula for flipping pancakes!

After about a minute, or when the top of the pancake starts to form some bubbles, flip the pancake. Cook for another minute or so.

For those who are unaware, this is what it looks like when the pancake is ready to be flipped.

Eat right away or snack on them throughout the day. You can also store them in an airtight container and refrigerate or freeze and enjoy them at a later time.


Happy brunch!

 

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Gluten-Free, Vegan, No Added Sugar Breakfast Muffins

I love to bake with my older son, Joshua. Last winter, when there was a newborn in the house and the weather was too cold to go out, Joshua and I would spend some quality time with each other and bake. 

I loved scouring the Internet for recipes, but it came to the point where I didn’t know what I wanted to bake anymore. We would mix together random ingredients and hope for the best (although any goodness that came out of the oven was mostly an added bonus).

At some point after that, I decided to make my own recipes, trying my best to put in healthy ingredients wherever I could. These muffins are one of those recipes. I love how painfully simple they are to make and they are perfect for grabbing on busy mornings! Here’s what I used:

  • 2 ripe bananas
  • 1/2 c unsweetened applesauce
  • 2 tbsp peanut butter
  • 2 c quick oats
  • 1/4 c Trader Joe’s Super Seed and Ancient Grain Blend
  • 1/4 c flax seeds
  • 2 tsp baking powder 
  • Pinch of salt
  • Cinnamon (for sprinkling, or 1/2 tsp to mix in batter

1. Mash bananas and blend with applesauce and peanut butter 
(Make sure to use really ripe bananas to make mashing them easier – you can still see the chunks in mine 😣

2.  Add in oats, seeds, baking powder, salt, and (optional) cinnamon. Mix until everything sufficiently sticks together, but not so that it’s too firm. Honestly, this recipe is so easy, a 3-year-old could do it! 😉 I love using a small rubber spatula to blend all the ingredients. 

3. Add mixture to muffin cups, about 3/4 full.This recipe makes 12 muffins.

4. Bake in preheated oven at 350° F for 18-22 minutes, or until the top starts to get a little golden and a toothpick comes out clean from the center.Enjoy the muffins! I think a fair serving size is 2 of these guys. Store in a sealed container to be enjoyed in a few days or freeze for later.