Coming up with a variety of quick and easy breakfast ideas, can be arduous.
Most stuff out of a box or frozen, has additives and preservatives, but… it’s convenient.
Most recipes I’ve found for breakfast staples like; muffins, pancakes, waffles are composed of refined sugar, dairy, white flour… all the things that are void of any nutrients.
What’s a Mom to do?!
Well, this Mom decided to play around in the kitchen and come up with a healthy alternative that meets our family food-goals.
And the result… these hot little hotcakes that are dairy free, sugar free, gluten free, yet they are loaded with flavor.
Here’s what you’ll need:
Power Packed Pancakes Ingredients:
- 1 c. gluten free flour (I use Bob’s Red Mills)
- 1 tsp. cinnamon
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1 Tbs. chia seeds
- 1 c. almond milk
- 1 tsp. alcohol free vanilla
- 2 Tbs. coconut oil
- 1/3 c. fruit- blueberry, strawberries, or chocolate chips (optional batter add-ins or garnish)
- First, basic rule of thumb, combine all the dry ingredients in a bowl: flour, cinnamon, sea salt, baking soda, baking powder, chia seeds. Give it a nice whisk. I find a wire whisk is ideal for breaking up the flour and getting everything nice and incorporated.
2. The chia seeds are definitely optional, but they gelatinize and blend in so easily, you (and your kids)won’t even realize they’re in there.
You *will* notice the nice little morning boost it’ll give you with fiber, protein and calcium.
3. Next, whisk in all your wet ingredients, one at a time. Mix in your vanilla, oil and almond milk. If you use coconut oil, you’ll want your almond milk close to room temperature, otherwise, the coconut oil may harden. This is also the time to add in your fruit or chocolate chips. Just fold it into the batter lightly.
4. Grab a 1″ cookie scoop and grease your pan with olive oil or a spray, and let your pan warm up. The cookie scoop will give you more even pancakes. You could also use a large tablespoon, just dole out the batter evenly in one spot.
5. As soon as you see a few bubbles in the batter you’ll know these flapjacks need a flip! Cook for a few minutes on that side then they are ready to eat. You’ll get 14-16 small pancakes out of this.
6. You can grab some fruit or walnuts to garnish, and drizzle a little maple syrup on top. I use an organic grade-b maple syrup. It’s a natural sweetener and actually boasts minerals and vitamins (manganese and zinc). Much better than highly processed syrups that are on the market.
If you’ve got kids, then a better plating option is berries in the form of a smiley face. I mean what kid wouldn’t want to dig into food that has a strawberry grillz smiling back at them?! #Grillz
And that’s it! A totally dairy free, sugar free, gluten free breakfast, loaded with vitamins and nutrients to get you and your kids energized and ready to take on the day! Go get em’ tiger!
*NOTES
*Tigernut flour is another great, gluten free flour and has amazing flavor. I’ve made these with 1/2 c gluten free flour and 1/2 c tigernut flour and feel they taste even better and rise a little higher. Try that for another alternative.
