Tag: #vegan

Banana Oat Pancakes

Banana Oat Pancakes Recipe

February 17, 2021

One of my favorite weekend things to do is to take my time and make a double batch of banana oat pancakes.  I got this recipes from my 21 Day Fix Fixate Cookbook.  I have very few cookbooks that I actually use; but this one is great because it uses clean ingredients, and it’s easy for me to substitute the ingredients for my allergy needs.

This recipe contains amazon affiliate links, but my opinions are my own.

Banana Oat Pancakes Are Allergy Friendly

I love this recipe because it does not use flour or dairy; and I can use an egg substitute for the eggs in the recipe and it comes out just as good!  I also add a little extra baking powder to my batch to help make the pancakes a little fluffier.

These gluten free pancakes are packed with 12g of protein per serving!  And the carbs are healthy complex carbs.  So you can have these with a lot less guilt than the traditional sugary, pancakes made with flour.

Banana Oat Pancakes Recipe

One great tip I’d recommend to you is to add all of the dry ingredients into an airtight container along with a card with the wet ingredients.  This way when you want to whip up a batch, you just need to pour everything from the container into the blender and add the bananas, milk and vanilla.  It’s super simple!

Banana Oat Pancakes

Banana Oat Pancakes

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 cup unsweetened almond milk
  • 2 large eggs  (or an egg replacement - I like Bob's Red Mills egg replacer or flaxseed meal)
  • 1 large ripe banana
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 dash sea salt
  • 2 cups old-fashioned rolled oats
  • 1/2 tsp extra virgin organic coconut oil
  • 3 cups fresh mixed berries

Instructions
 

  • This recipe is SUPER easy!
  • Add all of the ingredients into a blender and blend until smooth.
  • Heat a skillet with the coconut oil to medium-low heat.
  • Pour batter into the skillet.Wait about a minute for the batter to bubble around the edges.
  • When bubbling, flip the pancakes and cook for another 90 seconds.
Keyword dairy free, egg free, gluten free, pancakes, vegan

 

Freezing Your Banana Oat Pancakes

These pancakes are great to freeze and pop in your microwave for 60 seconds on each side to reheat.  I like to do this so I have easier grab-and-go healthy, gluten free options for my breakfast each day.  Whether its Bob’s Red Mill oatmeal or sausage with avocado and sweet potato puffs, I can grab something quick with no guilt.

Cookbook Giveaway

If you would like to make simple and satisfying real-food recipes, I am hosting a giveaway for the Clean Eating For Busy Families cookbook.  My kids also enjoy helping in the kitchen.  As they are getting older I want to encourage them to be more creative in the kitchen with snacks and dinner ideas.

Banana Oat Pancakes

a Rafflecopter giveaway

Will you make these pancakes?  I’d love to hear when you think of them when you do!

Fall Favorite Soup Recipes

Fall Favorite Soup Recipes

September 24, 2019

As the temps cool down, I love to heat up with my fall favorite soup recipes. One of my favorites is butternut squash. Since I can no longer have dairy or cream in my soup, I’m exploring other recipe options. I have a few to share that I found on Pinterest, and I can’t wait to make them!

Vegan Fasolatha Soup

I want to explore more with my cooking and soup recipes. Instead of the traditional butternut squash or pumpkin soup for fall, I want to try some new recipes. I came across this one and I think I’ll love it. Especially since it contains beans which are an additional source of protein. This easy recipe contains white beans, onion, carrots and tomato.

You can serve this soup up with olives, feta cheese, sausage or a nice rustic bread.

Vegan Corn Chowder

I like the idea of chowder with a twist. I love corn, especially fresh corn that was cut off the cob. To make the soup creamy you can skip the flour, cream and butter. You can use coconut flour, or a gluten-free all-purpose four, vegan butter replacement and/or coconut milk instead of cream.

To make the soup thicker, blend together one of the red potatoes along with some corn and the coconut milk.

Garnish the soup with some avocado, add some shrimp for protein or use fresh chives to top the soup.

Sweet Potato and Quinoa Stew

This recipe is a stew with cannelini beans and quinoa which is rich in nutrients. It’s easy to make in about 30 minutes. You cook everything in the pot and let add in the coconut milk and spinach in the last 5 minutes of cooking.

You can find more hearty root vegetable soup recipes from The Roasted Root’s web site.

Vegan Chili Recipe

One of my favorite fall favorite soup recipes is a big bowl of chili! In search for a high protein, vegan recipe I turned to Pinterest and found this amazing recipe. I haven’t made a meal with tofu yet and this recipe calls for tofu in place of ground meat. I look forward to trying this and seeing how I like it, and also seeing how my body responds to the tofu instead of the meat.

It’s best to service this chili with avocado, cashew sour cream, chives and vegan cornbread. I plan on making this over the weekend!

How To Thicken Soup Without Cream or Gluten

  • Put Rice in the bottom of the bowl before you dish out and serve the soup.
  • Cut up a potato and add it to the soup, then blend it with an immersion blender.
  • Add cornstarch. Mix it with cold water before adding it to your soup, warm water causes clumps.
  • Add arrowroot. If you’re looking to avoid dairy, arrowroot is an excellent choice! 

Do you have a favorite fall soup recipe to share? I’d love to hear what you like! Leave a comment below with your favorite! Or follow me on Pinterest!

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