Monday, March 2, 2015

.Guilt-Free Breakfast.

On Saturday I woke up at 6:30am, tossing and turning angry that I awoke so early on my day off. One of my favorite breakfast foods is pancakes - warm, fluffy, juicy pancakes with maple syrup and raspberries drizzled on top and all over. BUT given the fact that good ole pancakes don't really get right with my strict meal guidelines, I laid in bed and scavenged for a guilt-free pancake recipe I could make with ingredients I already had in the pantry - without running to Whole Foods and getting all fancy with coconut flour. And guess what? I found the best and easiest option, all thanks to this Pinterest recipe

  • 2 eggs
  • 1/2 cup greek yogurt (you can use 1/3 cup almond milk if you want dairy free)
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 2 tablespoons honey or agave
  • 1/2 cup + 1 tablespoon gf oat flour
  • 2 tablespoons coconut flour
  • coconut oil for griddle
  • Mix all ingredients in a bowl with a whisk until blended and there are no lumps
  • Heat non-stick pan/griddle for a minute and spray with either olive-oil cooking spray or coat with coconut oil
  • Take 1/3 cup of mix and pour on to griddle - wait about a minute before flipping on to flip side!
  • Repeat - recipe makes about 6 pancakes

For my recipe, I changed up a few things: I substituted Greek yogurt with almond milk, used 1 tablespoon of honey instead of 2, and used 3.5 tablespoons of this gluten-free flour from Trader Joes, instead of the coconut and oat flour listed in the recipe.

The pancakes turned out perfectly! One of the best pieces of advice from the recipe, though, was to "wait for small bubbles on top to form, pop, and close back up slowly, then flip and cook for another two to three minutes on the other side."


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