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!

 

 

 

Biscuits

Take it from a girl from Kansas, where biscuits are pretty much a daily occurrence, these gluten-free biscuits are the bomb!!!!!! Warm out of the oven with a little butter and honey (or jam) and you will be in heaven.  They are flaky and moist with a beautiful golden brown top thanks to the melted butter you brush the tops with both before and after baking. These biscuits have also become a weekly staple in our house so that we can make breakfast sandwiches. They are a breeze to whip up taking only 20 minutes from start to finish. If you want to warm them up from room temp, just pop them in the microwave for 15 seconds or in the toaster on the lightest setting. Enjoy!!! nom nom
2 1/4 cup gluten-free all-purpose flour; I use the Cup4Cup brand
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon raw cane sugar
1/4 tsp salt
6 tablespoons cold salted butter  or vegan butter
2 tablespoons melted butter; divided
1 cup buttermilk or non-dairy buttermilk substitute
flour for rolling out dough; I use rice flour as the GF flour is more expensive
Preheat the oven to 450 degrees F.  Place a piece of parchment on a baking sheet
Stir together the dry ingredients. Cut butter into small cubes and cut into the flour mixture with a pastry cutter. Work in until mixture resembles coarse crumbs. Stir in buttermilk by hand.
Dust clean surface with rice flour. Roll out dough into a disk that is about 3/4-1 in thick. Cut out dough with a 2-in round cookie/biscuit cutter and place rounds on prepared baking sheet.
Brush the tops of the unbaked biscuits with about half the melterd butter, reserving the rest to use once they are removed from the oven. And sprinkle with salt.
Bake biscuits about 10-12 minutes, or until golden brown. Remove from oven and brush with melted butter. Serve warm.

Banana Oat Bread

Lately, we seem to always have overripe bananas laying around our house as my kids and hubby seem to be on some sort of cyclical banana eating pattern. As for me, I have a textural aversion to bananas and can only eat them in baked goods or pulversized in a chocolate smoothie. So with this weeks batch of overripe bananas I decided to try a recipe I had pinned from the Minimalist Baker blog. This banana bread is hearty with a mild sweet nutty flavor and paired perfectly with my afternoon almond latte. Enjoy! nom nom

Adapted from Minimalist Baker

4 ripe bananas

1 egg or flaxseed egg

2 TBS honey

1 1/4 cups GF oats

1/4 cup brown sugar; I use sucanat as an unrefined option.

1 1/4 cups almond flour

3 TBS coconut oil, melted

3 1/2 tsp baking powder

1/4 cup coconut sugar

1/2 tsp cinnamon

1 1/4 cups gluten free flour mix #1 or a store bought GF all purpose flour mix

3/4 tsp sea salt

1 tsp vanilla

3/4 cup almond milk

  1. Preheat oven to 350. Grease a loaf pan or 4 mini loaf pans with non stick spray or coconut oil.
  2. In a medium bowl, whisk the almond meal, flour, oats and baking powder together. Set aside
  3. Mash bananas in large bowl. Whisk in remaining ingredients. Add flour mixture and stir to combine. Pour into loaf pan or divide amone the 4 mini loaf pans.
  4. For the large loaf pan bake bread for 60-75 minutes; 40-44 minutes for mini loaves. The bread should feel firm and golden brown on top.
  5. Let it cool completely or it will crumble!!!
  6. Store in container for a few days. Freeze for longer storage.

Ham and Red Pepper Quiche

This quiche came to my mind as a result of having ALOT of leftover ham from Easter. It is super simple to assemble and is great for any meal of the day! Feel free to change the vegetable and even the type of cheese. This is a basic quiche recipe so almost any ingredients would work! The gluten free pie crust makes enough dough for two 9 inch pie crusts so I  usually make two quiches and pass one forward to someone in need of some good food. I wrote the recipe below for one quiche but if you want to make two just double all the ingredients!! You can wrap any unused dough in wax paper and can keep it refrigerated for a few days or freeze it for longer storage. Enjoy!! nom nom

gluten free / dairy free option

Makes 1 quiche using a 9 inch deep pie plate

Prep: 20 minutes

Cooktime: 15 minutes to par bake pie crust, 40-55 minutes for quiche

1 1/4 cups ham, 2 in thick, diced

1/2 red pepper, diced;

1 1/2 cups cups almond milk

3 eggs

1/4 cup grated parmean cheese or non dairy parmesan

2 cups shredded cheddar or non dairy cheddar

1/2 teaspoon salt

1/4 teaspoon pepper

Gluten Free Pie Crust; you will use half of dough for one quiche, save remaining dough for another use

Parbake Crust Instructions:

Once you have made the dough from the recipe above and placed it in the pie plate you will need to parbake it before adding in the filling. 

  1. Preheat oven to 425. Using a fork, poke 5-8 holes in the bottom of the crust.
  2. Place a piece of parchment over the crust and weight it down with pie weights or with a bag of beans spread evenly over parchment. side note: I didn’t have any beans when I made this so I used 3 mini oven safe ramkins as my weight and they worked great.
  3. Bake for 15 minutes or until crust is a light golden brown. Let cool completely before filling.

Quiche

  1. While crust is parbaking, Beat the eggs and almond milk together. Add salt, pepper and chedder cheese and whisk to combine. Set aside.
  2. Once crust is completely cool spread ham over bottom of pie crust. Sprinkle roughly half the parmesan cheese over the ham. Add peppers on top and sprinkle with remaining parmesan.
  3. Pour egg mixture over the ham and peppers. Place in oven and bake for 40-55 minutes until quiche is set, puffy and golden brown. There should be be a slight jiggle in the middle of the quiche. It will set completely as the quiche cools. If the crust is getting too brown, cover the crust edges with foil. Let set for roughly 10 minutes before serving.