Gluten Free Pancakes {recipe}

gluten-free-pancakes-july-4th-firework-breakfast-blueberry-strawberryThis 4th of July firework pancake breakfast will be enjoyed by those who are GF, and those who are not. We have found some gluten free store-bought pancake mixes to be decent. Some are better than others. This homemade, gluten free pancake recipe is easy to make, and our favorite thus far on our gluten-free venture.

gluten-free-pancakes-july-4th-firework-breakfast-blueberry-strawberry

Gluten Free Pancakes

Ingredients:

  • 2% milk {almond milk can be substituted}
  • 1/4 cup butter {4 tablespoons}
  • 2 eggs
  • 1 cup gluten free quick cooking oats, ground {we use a Magic Bullet to grind it}
  • 1/2 cup Pamela’s gluten free flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 1 tablespoon ground flax seeds

Directions:

  1. In a medium bowl, add the dry ingredients, including flour, ground up oats, baking powder, salt, sugar and flax seeds.
  2. In a separate medium bowl, add two eggs and whisk.
  3. Melt the butter in a pan on the stove with the milk until butter melts.
  4. Stir the milk and butter into the eggs and whisk.
  5. Slowly whisk the wet ingredients into the bowl with dry ingredients.
  6. If the mixture is too thick, add more milk to make it a consistency you like.
  7. Pour and flip.
  8. To make the pancakes festive for July 4th, use a star cookie cutter to create star pancakes that can resemble fireworks.
  9. Spread butter on top, decorate your plate with blueberries and strawberries to make the stars look like fireworks, sprinkle powdered sugar on top and then pour maple syrup over the pancakes.

gluten-free-pancakes-july-4th-firework-breakfast-blueberry-strawberry

gf cookies for breakfast {recipe}

My dad has been known to eat cookies, pasta, pizza and even hamburgers for breakfast. Some of his genes were passed down to me {lucky lady} and I, too, like cold pizza and cookies for breakfast. Nowadays, I try to ‘healthify’ my eating habits {most of the time} and make healthy versions of the refined sugary foods I love for my family and me. Don’t get me wrong, I still can’t say no to a chocolate donut when presented with the opportunity to devour. These Breakfast Cookies are delicious and I don’t need to feel guilty having one or two, or four of these babies for breakfast.

breakfast cookies_jsorelle

Breakfast Cookie
recipe adapted from Sally’s Baking Addiction
makes 15-20 cookies

Ingredients
2 cups gf quick cooking oats
1/2 tsp salt
1 egg
1/2 tsp vanilla
1 tsp cinnamon
1 cup peanut butter
1/4 cup honey
1/4 cup almond butter
1 large banana, mashed
1/2 raw and shelled pumpkin seeds
1/4 cup ground flaxseed
1/2 cup dark chocolate chips or raisins {I made with the chocolate}

Bake it, girl
Combine all ingredients except chocolate chips or raisins in a medium bowl and use a mixer to blend well.
Add the chips or raisins and stir.
Line a cookie sheet with parchment paper. Grab a very large tablespoon size dough and place on cookie sheet. The cookies will not spread, so shape dough like an already cooked cookie.
Bake  at 325 degrees for 16 minutes or until the bottom is golden brown.

These are healthy and nutritious, and these moms {us} are giving you and your kids permission to indulge in cookies for breakfast!

breakfast cookies_jsorelle

{images via j. sorelle}