Who knew quinoa could be so darn good in pancakes? I was shocked how well these came out. And my husband loved them so these are a keeper. I will never make regular pancakes again!
I did not develop this recipe, it is from Jeanette's Healthy Living. This woman must be a genius! I've got to give credit where it's due.
Almond flour is a great substitute for white or whole wheat flour and I love using it. I buy it from Trader Joes and keep it in a freezer bag in the freezer. It will go bad quickly and this way I keep it fresh longer. I just take out the amount I need for a recipe and return the rest to the freezer. You can grind the almond meal a little more to make it lighter like a flour but I used it they way it is and it was fine.
I also found out that when I blended the batter in the vitamix it was extremely thick and hard to blend. The reaction is to add more milk, but if you do the pancakes will be too thin, more like a crepe, and they are extremely hard to flip. So try to keep the batter a little on the thick side. I also cooked mine in Ghee although the original recipe calls for coconut oil. I just prefer my pancakes cooks in butter for the flavor.
I also served mine with a small amount of butter, hot syrup, and freshly sliced strawberries. Any type of fresh berry would be delish.
Ingredients for pancakes:
1 cup cooked quinoa
1 cup almond flour, or meal
4 tbsp coconut oil
2 eggs
1/2 to 1 cup almond milk
4 tsp baking powder
2 tbsp maple syrup
1 tsp vanilla
1/2 tsp salt
Other ingredients:
Ghee
butter
maple syrup
fresh strawberries
Put all the pancake ingredients into a blender or vitamix and blend until smooth. Lightly grease a hot skillet and pour 1/4 cup of batter for each pancake. Cook until brown, a couple of minutes, and very gently flip to other side and cook for about 1 minute more. Plate and top with butter, hot syrup and berries.
If you have issues with sugar, or are diabetic, serve without the syrup.
Focusing on nutrition means I'm constantly looking for ideas, especially for breakfast. I recently became addicted to black rice so making it for breakfast seemed like a great idea. I make this and have it in the refrigerator for several days. I simply take out a portion, heat it up, and it's ready to eat.
Black rice contains magnesium, iron, potassium, and zinc. It is packed with protein and is slow to release to help with energy. It is also high in amino acids and antioxidants. This is why it is thought to be helpful with fatigue.
1 cup black rice
1 can full fat coconut milk
1 1/2 cups water
1/4 tsp sea salt
1/2 vanilla bean, split
1 Tbsp maple syrup, or coconut palm sugar
1/3 cup coconut flakes, toasted
Almond milk to serve
Fresh fruit
Nuts
Rinse the rice well and drain.
In a medium saucepan combine and water, coconut milk, salt, vanilla bean and rice. Bring to a boil, then reduce to a very low simmer, with the lid ajar, and cook for 45 minutes or until the rice is fully cooked. Remove the vanilla bean. Add the maple syrup to combine. You could use coconut palm sugar in place of maple syrup.
Toast the coconut in the oven, or toaster oven, until only slightly brown. Add a sprinkling of it over the bowl of rice, pour on a little almond milk. I might also add some fresh fruit if I have it, like strawberries, and some nuts. I especially like pumpkin seeds.
If you want to bump it up some make some homemade almond milk for this. I recently tried it and gosh it was so good.
I've tried so many gluten free recipes over the past year. I'm sorry to say that most of them are not good. And some are worse, horrible! So when I made these muffins and they actually came out I knew I had to share the recipe with you.
For this recipe you will need to grind some rolled oats or buy a good quality oat flour. There is very little sugar in this recipe which is another reason why I like it so much. And with the addition of nuts they are especially satisfying.
Dry Ingredients:
2 cups old fashioned oats, gluten free
2 tablespoons ground flax seeds
1 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup chopped walnuts
Wet Ingredients:
4 very ripe bananas
1/2 cup unsweetened apple juice
1/2 cup unsweetened applesauce
1 1/2 tsp vanilla
1 1/2 tsp apple cider vinegar
Grind the oats into flour using a Vitamix or other grain grinder.
Put all dry ingredients into a large mixing bowl.
Puree the wet ingredients in a food processor just until smooth. Do not over blend.
Pour wet over dry ingredients and mix with a spatula. Do not over mix.
Fill muffin pan with papers, or use cooking spray, and fill 2/3 full. Bake at 350 degrees for 22 minutes. A toothpick inserted in the center of a muffin should come out clean when done.
Makes 12 muffins. These freeze well.
Options: you could also add some fruit to this recipe. Perhaps some fresh blueberries, or some finely grated green apple. You will need to increase the baking time however.
Original recipe from Forks over Knives.com
I love love love ice cream. I could eat it everyday. But I can't. And I miss it. So when I saw this recipe I went completely nuts and had to make it right away.
I've been playing with various combinations for the past few weeks so I thought that it was time to pass it along to you. It is the best kept secret for dieters, or diabetics, or those who don't eat dairy. It tastes like ice cream and is oh so satisfying. That's really the gift. The fact that when you eat it, you are satisfied, and you think you have had something bad. I mean how many dishes can you that about?
The basic recipe is 2 bananas and 1 cup of blueberries and a handful of walnuts. You will need to good blender or food processor. I have a vita-mix and it makes this so easy. Just throw it all in the blender, blend until smooth, poor into a freezer container and wait. Waiting is the hardest part :) And after a few hours you have mock ice cream. Tada!
I made this cherries instead of blueberries and it was delicious. I've used almonds and pistachios instead of walnuts. I added some raw organic cacao nibs to give it that chocolate chip taste. I used some coconut water as well and make it like a granita, where you scrap it into and ice type treat. You can add vanilla or cinnamon. The possibilities are endless. You could make this every week with different fruit and nuts.
The thought of this being available to me all summer makes me ecstatic!!!!!
I hope you enjoy. And if you do send me a message and share your experience.
