Buttermilk Pancakes

gluten-free – dairy free option – refined sugar free

Pancakes. Most definitely in my top 5 of all time favorite foods. They are (or should be) little golden mounds of fluffy, slightly sweet heaven. Which you can then drown in maple syrup, slather with jam or just throw on an ungodly amount of butter and eat until euphoria sets in.  I told you I like pancakes….. and without fail at every breakfast outing I would go on, no matter what else I might order, you were guaranteed to see a single pancake next to me. That is until I had to give up gluten (which can make eating pancakes out almost impossible). So, I had to put on my big girl panties and learn how to go without my beloved pancake. Sometimes I am lucky and the restaurant will have a GF option and I will literally have to fight myself not to get up from my chair, kiss the server and do a little pancake jig.

Pancakes are also a big deal in my house. They are pretty much a weekly occurrence since breakfast for dinner is one of the kids most requested meals. I won’t lie, it has been an uphill battle to find a gluten-free pancake recipe that my crew approved of.  I pinned and googled a ridiculous amount of recipes and we began our search. Unfortunately, we had many disappointing dinners where the pancakes were either to dense, to mushy, or simply not the pancakes of days gone by. So after a few failures, the lightbulb finally went off (sometimes it takes a bit ya’ know??) and I pulled out our pancake recipe from the days before allergies and sensitivities and we started to tinker around with it. We had a few false starts but pretty quickly we had the recipe you see now, and they were ok.

HA! Just kidding…but wouldn’t that be some shit???!!! If after reading this whole thing about my weird obsession with pancakes I just said they were “ok”?? They were better than ok, they were actually fantastic!!! Light, fluffy, slightly sweet and the perfect dessert for any breakfast. Enjoy!! nom nom

 

3 TBS butter or vegan butter; melted and cooled to room temp

2 cups of gluten-free flour; I use Cup4Cup brand

1/4 cup coconut palm sugar or other unrefined sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups buttermilk or non-dairy buttermilk* (see note below)

2 large eggs

1 tsp pure vanilla

mini chocolate chips (optional) I used Enjoy Life brand mini vegan chocolate chips

**If you want to make a dairy free buttermilk here is how you do it. This will make enough buttermilk for the pancakes. In a liquid measuring cup put in 2 TBS of apple cider vinegar. Add enough dairy free milk to the apple cider vinegar to equal 2 cups total liquid. Let stand for 5 minutes and whisk before using as the mixture will separate a little.

  1. Melt the butter and set aside to cool slightly
  2. In a large bowl, whisk all the dry ingredients together. In another bowl, whisk wet ingredients together.
  3. Pour wet ingredients in to the dry ingredients.Whisk gently until the dry ingredients are almost incorporated; stop before batter is evenly moistened.
  4. Add the cooled melted butter and mix until evenly moistened.
  5. Let the batter rest while the pan heats up.
  6. Lighlty oil the pan and pour 1/4 cup of batter per pancake into the pan.

*Not everyone in my fam wants chocolate chips in their pancakes (my hubby is a purist). So, I add the chocolate chips to some of the pancakes right after I put the batter in the pan!

 

 

 

Zucchini Patties

gluten free / dairy free option / vegan option

There are two words I would use to describe zucchini. The first is Prolific.. The other would be Huge. I assume you see where this is going and that it goes without saying…. I have a ton of zucchini in my house. Between my mom’s garden and a few friends I find myself staring at the zuchinni wondering how many different recipes I can create or find with zuchinni as the main ingredient. And since zuchinni bread is the poster child of Zucchiniville, and I like to walk off the beaten path whenever possible…. I decided to start off with a savory dish like the patties you see above.

These zucchini patties are crazy good!! And minus the shredding which can be a bit annoying, they are a breeze to make. Both my kids devour them and will even eat them multiple times in a week!!! I mean…that NEVER happens in my house…. not unless its chicken tenders or dessert. And they are super versatile. My hubby and I make BLT  or BELT stacks with them…..ridiculously good. We take one patty and give it a swipe of Veganaisse, top that with mixed greens, bacon, tomatoes and an occasional fried egg and you would give up sex for a month to get another one. I promise. They are also superb topped with a slow cooked pulled pork and creamy slaw or make them mini and use them as a base for your own version of salmon latkes.

I ALWAYS double the recipe so I can make one batch with regular cheese and one with vegan cheese….I live in a divided household when it comes to cheese. For true vegans….I have never made these completely vegan and removed the egg, But I assume a flax-seed egg or other egg alternative would work just fine.

Enjoy!! nom nom

Ingredients

1 1/2 cups shredded zucchini**

1 small onion shredded (grated)**

1/2 cup cheddar cheese, I use Daiya shredded cheese

1 egg or flaxseed egg

1/2 cup gluten-free bisquick (or regular bisquick if you are GF friendly)

salt and pepper to taste

**The quickest and easiest way to shred the zucchini and onion is with a food processor fitted with the shredding blade. Make sure you scoop out the seeds from the zuchinni before shredding. Once they are shredded, squeeze all the excess water from both the zucchini and the onion.

Instructions:

  1. Place all the ingredients in a medium bowl and stir until completely mixed together
  2. Heat enough oil to coat your skillet (I use grapeseed or canola) to medium heat.
  3. Drop mixture by the spoonful to make approximately 6 patties
  4. Let them cook on each side until brown, appx 5-7 minutes per side.
  5. Place on a paper towel lined plate to drain off the excess oil

 

Would love to hear of any awesome zucchini patty concoctions you come up with!

Fruit Cobbler

gluten free / dairy free option / refined sugar free

 

The top three reasons I love summer in order are; 1) warm weather 2) fruit cobbler 3) fresh produce, and trust me, the only reason warm weather comes before fruit cobbler is because without the weather we would not get the fruit. And that my friends, would be a huge bummer. Here is a little cobbler 101…….

Cobbler refers to a variety of dishes, particularly in the United States and the United Kingdom. They consist of a fruit or savoury filling poured into a baking dish and covered with a batter, biscuit, or dumpling before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobblers came into existence with the British American colonists because they were unable to make their traditional suet puddings due to missing ingredients and cooking devices. This particular recipe is my great grandmother’s and uses a simple pie crust as the topper. I significantly decreased the sugar in the filling, and also switched it to an unrefined sugar.

Cobblers are also great for beginning bakers! A fruit pie typically has two crusts and takes a little patience and dexterity to assemble. A cobbler only uses one crust and has a more rustic appearance to it, which makes it easier to hide any flaws in your pie crust. And trust me pie crusts can be tricky. You simply roll out one pie crust, lay it in the baking dish, pour in the filling and fold over the edges of the crust. Serve warm with your favorite ice cream!!  Our personal favorite is blueberry cobbler with a vanilla coconut ice cream.

Enjoy!! nom nom

Ingredients:

3 cups of sliced peaches or other fruit such as blueberries or blackberries

1/4 cup of organic natural cane sugar

3 TBS butter/ vegan butter

1 TBS.  gluten-free cornstarch

Gluten Free Pie Crust

  1. Combine all of the ingredients in a saucepan and cook over low heat, stirring occasionally, until the mixture has thickened. Set aside.
  2. Follow this link to make the  Gluten Free Pie Crust. Roll out the dough to be 1/8 inch thick.
  3. Place the pie crust into a 9×9′ baking dish. Make sure the crust in set down into the pan and the extra pie crust is hanging off the sides.
  4. Pour the filling into the crust. You can trim some of the dough that hangs over the side or you can leave it as is! Fold each side of the pie crust over the filling and make sure to pinch closed the corner flaps once all the sides are folded over.
  5. Brush the crust with milk (we use almond milk) and sprinkle with a small amount of sugar.
  6. Bake at 400 F for 30-35 minutes or until golden brown and bubbly

 

Side Note: If you roll the dough out to be an 1/8 inch thick you will have a good amount of dough hanging over the edges. If you decide to trim the pie crust, then here is what I do with the extra.

  1. Put all the scraps of dough together and form a ball. Roll out the dough, in can be anywhere between 1/4-1/2 inch thick. Cut into strips.
  2.  Melt 1 TBS of butter and brush both side of the pie crust twigs. Sprinkle each side with sugar and cinnamon. Throw them on a baking sheet and put them in the same oven as the cobbler. Bake for 10-15 minutes, flipping once in the middle. Remove them from the oven and either serve as a garnish for your cobbler or they are a slightly sweet treat all by themselves!