Banana Flax Pancakes: NO gluten, cow's milk, egg, soy or nuts

I LOVE Pancakes and so does the rest of my family. I make them on the weekends, when we don't have the usual morning rush. Banana makes these tasty and really takes over the role that eggs usually play in traditional pancakes. The flax meal is so good for you.  Flax seed meal has high amounts of omega-3 fatty acids as well as protein, dietary fiber and lignans. Studies show that flax meal may help in the fight cancer, lower cholesterol, and improve digestive health

I came up with this recipe attempting to make more pancakes so I could freeze them to eat during the week. The funny thing is, they all end up gone no matter how many I make. I'm going to just have to make two batches and get the second out of sight and in the freezer before the little hands in my household can get to them.

 

Banana Flax Pancakes: NO gluten, cow's milk, egg, soy or nuts

Makes 16 pancakes (1/4 pour of batter).

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Ingredients:

1 banana (or 1 cup of a fruit or veggie puree.)

1 tbsp. vanilla

2 tbsp. flax meal

2 tbsp. olive oil

2 cups So Delicious Coconut Milk

2 tsp. lemon juice

1/2 tsp. salt

1 tsp baking soda

2 tsp. baking powder

2 1/2 cups Bob's Redmill All Purpose Gluten Free Flour

(optional: Earth Balance for pan or for on pancakes.)

Directions:

Measure and pour ingredients in order listed above, from wet to dry in your blender and blend until smooth. You may need to blend some as you go with a regular blender. I am using a Vitamix here.

 

Once it's blended, you can put the batter in the fridge to chill or just set it on the counter while you heat up your frying pan to medium heat.

Here is what the batter will look like.

I put a little Earth Balance, about a 1/2 tsp. in the bottom of your non-stick pan for the first pancake. Once it bubbles, you know the pan is hot enough to start cooking your pancakes.

Pour 1/4 cup of batter in the non-stick pan per pancake. Wait until you see bubbles form before you flip the pancake with a spatula. If bubbles don't form, your pan isn't hot enough.

This is what your pancakes should look like when you flip them over. Cook on the other side until cooked though. You will get a feel for the timing after your first pancake.

WARNING: The first pancake is usually your tester to see if your pan is hot enough or to hot.

Serve immediately or refrigerate even freeze to eat later. Top with your favorite pancake toppings, syrup, jam, chocolate. I like 100% maple syrup. I've been known to use the pancakes to make a sandwich with Sunbutter and honey to pack in our kids lunch boxes.

Enjoy!

Pumpkin Muffins and Pumpkin Bread: Gluten, dairy, egg, soy, citrus and nut free.

Our kids have always loved baking Pumpkin Bread with us, even before we knew about Little D's food sensitivities. I'm happy we didn't have to give that up! Fruit purees, like pumpkin, make baking for people with food sensitive and food allergies much easier.
To make a gluten free, dairy free, egg free, soy free version, I started with a recipe from myrecipes.com for Pecan Topped Pumpkin Bread and made many, many alterations and embellishments from there.
You can also substitue the pumpkin for any pureed fruit or vegetable to make Banana Bread, Zucchini Bread or even Sweet Potato Bread with this recipe.
Most, if not all the ingredients that I used were organic. The flours and flax meal were by Bob's Redmill. These muffins make for a quick and delicious breakfast paired with fruit or a hearty snack.

Pumpkin Muffins or Bread
by Kendra (Mrs. Substitution)


Tools:

• Kitchen aid Mixer (or mix by hand in a bowl)
• Mixing bowl for dry ingredients.
• Sifter, I like to use my stainless steal mesh strainer to sift my dry ingredients.
• scraper
• measuring cups and spoons

Dry ingredients:

• 1 3/4 Sorghum Flour
• 1 1/2 Brown Rice Flour
• 1/2 c Garbanzo Bean Flour
• 1 tsp. xanthan gum 
• 1 tbsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tbsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. allspice
• 1/2 tsp. ginger
• dark chocolate chips, dairy, soy and nut free (optional) "Enjoy Life" is brand to try.

Wet Ingredients:

• 4 tbsp. Flax Meal mixed with 1/2 c warm water or 4 tbsp. Energ Egg Replacer mixed with 1/2 c warm water.
• 2 cup organic granulated sugar (you can also use honey or stevia)
• 3/4 c oil ( I used Canola. You could also use 1/2 c applesauce or Earth Balance.)
• 2/3 c apple juice or water
• 1 15 oz can of Pumpkin (or other fruit or vegetable puree such as banana, sweet potato, zucchini or squash.
• Cooking Spray (check ingredients list.)

Directions:

1. Preheat over to 350.
2. Combine all dry ingredients into a bowl. Sift dry ingredients into another bowl.
3. Start out the wet ingredients by mixing the flax meal with 1/2c warm water or Energ Egg Replacer mixed with 1/2 c warm water, in the mixer for one minute. This allows it time to thicken.
4. Add sugar, and oil or applesauce and mix.
5. Add apple juice or water and the pumpkin (or other fruit or vegetable puree) and mix until well combined.
6. Mix in dry ingredients with the wet and mix for 3 minutes.
7. Hand stir in chocolate chips if desired.
8. Scoop batter into muffin tins or a bread pan that you've sprayed with the cooking spray.
9. You can sprinkle sugar on top for added pizazz.
10. Bake on 350 for 10 - 15 minutes for muffins, (20 - 30  minutes for bread) or until a toothpick inserted comes out clean.
11. Remove muffins from tin and cool on a wire rack.
12. Store in a reusable container on the counter or in the fridge. These will also freeze well.

Enjoy!