September’s here, and back to the fall routine we go!
I had a fabulous summer, and hope you all did as well! I took a break from the computer because it was so fabulous, but I’m back and have a lot of recipes and adventures that I will be sharing with you!!
This first one seems to be fitting, given the time of year. I love pancakes! I have created this recipe after trying many different ways to do gluten-free pancakes. They are totally Yummy! Filling! AND… Good for you!
Hope you try them and enjoy!!
COCONUT, QUINOA PANCAKES with RASPBERRY SAUCE
You can add berries like I did or make them plain, either way delicious!
2 tbsp Coconut Flour
2 tbsp Quinoa Flour
2 tbsp Oat Bran
1/4 tsp salt
1 tsp Sugar ( I use Coconut Palm Sugar)
1/2 tsp Baking Powder
1 large egg
1/2 cup + a little more ( to get right consistency) coconut or almond milk
Coconut Oil, for cooking
Makes 4, 4 inch pancakes
In a bowl, add all dry ingredients together and mix well
In a large measuring cup add liquid and egg and mix well
Add dry ingredients into measuring cup with liquid and mix well, that way you can pour directly onto heated surface ( adjust liquid to pouring consistency)
Heat griddle or pan to med/med high heat
Add Coconut Oil and pour into 4 inch circles
Watch carefully and adjust heat
Cook until the top thickens and you see small bubbles
Flip, cook for a few seconds more (should be golden brown)
Plate and smooth with Butter, Berry Sauce or Maple syrup
1 cup or more Raspberries ( or Blueberries) fresh or frozen,
2 tbsp Butter
Maple syrup or Maple syrup Flakes, to taste
In a small frying pan on med heat, melt Butter and add Berries
Heat till the Berries are warm and start to fall apart, blending in with the Butter
Remove from heat and place in a bowl
Use to spread over and in between Pancakes and add a little Maple syrup
Top off with chopped Walnuts and enjoy a decadent Breakfast or Brunch!