Gluten Free Pancakes

These pancakes taste even better if you make them the night before and let the flours soak overnight. Gluten free pancakes tend to taste a little grainy compared to the regular ones. Allowing the mix to sit in the fridge overnight helps the grains to soften up and taste more like regular pancakes.

Ingredients:

2 tsp ground flax meal

2 tsp baking powder

1/2 tsp baking soda

1/4 cup coconut flour

1/2 cup arrow root starch

1/4 cup brown rice flour

Optional* 1 tbsp cocoa powder

1/2 tsp salt

6 eggs separated

2/3 cup kefir or buttermilk

2 tsp vanilla

5 tbsp butter melted and cooled slightly

2 tbsp honey or sugar (I used coconut sugar)

Preheat a skillet to medium heat.

Mix all dry ingredients well in a large bowl. 

Mix egg yolks with kefir and vanilla in a small bowl. 

Separately, whip egg whites with a whisk until frothy. 

Add yolk mixture to dry ingredients and mix until incorporated. Add honey and butter, mix well. Next, blend in egg whites until fully mixed. 

Add about a tsp of coconut oil or butter to preheated skillet. Scoop or ladle about 1/4 cup of mixture at a time, allowing it to brown a few minutes before flipping. When it is ready to flip,  you will see bubbles starting to form around the edges, as shown in the picture below. The second side should only take about 1 to 2 minutes before ready. Enjoy!

Scrambled Eggs, Veggie Style

Add some spice to your morning routine! We are trying to incorporate veggies into all our meals and this is a great way to start off your day with them. Of course, you could try different veggies. This is just one example how you can add veggies to breakfast.

Ingredients
6 eggs
4 tbsp milk or water
1 tbsp olive oil
2 tbsp sun dried tomatoes
2 cups fresh spinach, chopped
Salt and pepper to taste

Start off by preheating a cast iron skillet or other skillet to medium heat.
In a medium size bowl, about 4 tbsp water or milk and eggs. Whisk well.
Add the sun dried tomatoes and olive oil to skillet. Allow them to heat about 30 seconds and then add eggs. Stir eggs as they cook. Once almost cooked, add chopped spinach and mix well. Remove from heat.  Add salt and pepper to taste. Serve immediately.

Apple Cinnamon Muffins

Good Morning! These sweet muffins make a perfect morning snack! They are light and have a nice aroma of cinnamon and sweet apple taste. There are options listed to add a little more health- added carrots or raisins if you would like. Sometimes simple is better, and that's how we enjoy these muffins !

Ingredients
1 1/3 cup whole wheat pastry flour
1/2 cup sugar- (We use coconut sugar, but you can use regular sugar here)
Optional- 1/2 cup natural brown sugar (not needed if using coconut sugar)
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
2 eggs
1/3 cup butter (melt half way and stir well so its not too hot)
1 tsp vanilla extract
1 green apple, cored, peeled and diced into small pieces
1/4 cup dried shredded unsweetened coconut

Optional:
1/2 cup chopped nuts- walnuts or pecans are good in this recipe
1/2 cup grated carrots
1/2 cup raisins

Preheat oven to 325 degrees. In a large bowl, mix flour, sugar, brown sugar if using, baking soda, cinnamon and salt. Break up any lumps.
In a separate bowl, whisk together eggs, butter, and vanilla. Add to flour mixture, stir gently until just combined. Do not over mix. Add apples and coconut. (you may now add nuts, carrots or raisins if using). Again, stir gently and carefully not to over mix.
Spoon batter into about 12-16 lined muffin cups(depending on if you add optional ingredients) until 2/3 full. Bake 25- 30 minutes until fully cooked. Toothpick should come out clean.