Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.
Gluten free Chocolate Paleo Banana Pancakes

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

Chocolate Paleo Banana PancakesThis little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Chocolate Banana Paleo Pancakes http://glutenfreeskinny.netServe with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

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Like Away: Gluten-Free Breakfasts to Impress On Facebook, Pintrest and Instagram

During the week, I’m lazy- I grab a gf oatmeal or hit my trusted small pan to make 3 egg whites with a touch of Parmesan cheese.

But then, the weekend comes, and all of the sudden, I feel this urge to play chef. Waffles and pancakes were a great beginning, but now I want to be challenged!

Here my top 7 breakfasts recipes that are Pintrest ready and beautifully delicious.

No Monday Blues Blueberry Lemon Muffins

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I love to get into my baking mood on Sunday afternoon. For some reason or another, knowing that I will have sugary treats for at least the beginning of the week makes me happy.

Blueberries are in season now, and they are one of the most perfect snacks you are going to find out there. Full of antioxidants and with their unique sweet and tangy taste, they are even fun to eat – pop them in one at a time, or grab a mouthful!

I call these my Monday Blues Blueberry Muffins – the assonance is great and almost impossible to say aloud 5x in a row!

I didn’t use a cake mix for these, but an all-purpose flour mix. I really liked Glutino’s, as it is readily available in my local supermarket, and also left the muffins with an almost non-gluten free feel… they are spongy just enough, and just out of the oven, warm and ready to eat with a glass of almond milk.

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Ingredients

For 12 muffins

  • 1/2 cup butter, at room temperature
  • 1 cup sugar, plus 2 tablespoons
  • 2 tablespoons lemon juice
  • 2 eggs, at room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of almond milk
  • 3 ounces blueberries (fresh if you can)
  • Zest of 2 lemons, finely grated
  • 1 teaspoon vanilla extract

Directions

Preheat the oven at 350 degrees. Mix the almond milk with the lemon juice in a small bowl and put aside. Line the muffin tin with paper liners.

In a medium bowl, pour the flour, the baking powder and the salt, and mix well. Set aside.

Now get to the fun stuff… beat the butter and 1 cup of the sugar until it’s creamy and uniform. Turn the mixer to a lower setting, and add the eggs, one at a time, as you continue to beat the mixture. Add the vanilla, and now, the dry ingredients (flour, baking powder and salt), but only a little bit at a time. Pour a little bit bit of the almond milk with the lemon juice, then the flour, then the almond milk, and then the flour again. Make sure the mixer is always at the lowest possible setting. Continue mixing and adding the flour and the milk until everything has been combined. Carefully and with a spatula, fold in the blueberries. Then, pour into the muffin cups equally (fill each cup around 2/3).

Finally, and right before you stick the muffins into the oven, mix the lemon zest with the remainder of the sugar with your fingers until it forms a sort of lemon sugary crumble. Gently top each muffin with it, as if it were a glaze.

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The muffins will bake for 30 to 35 minutes, or until the tops are golden and a clean knife inserted in the middle comes out clean (grandma’s trick!)

Cool for 5 minutes and serve.

Recipe adapted to gluten-free from Taste of Home.

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Have It Your Way: Cornbread Cupcakes

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I am from Argentina, and usually fascinated (and craving) American breakfast and brunch staples. If you’ve poked around here, you probably noticed too many waffles and pancakes! Today, I decided to cheat on those and go straight for the gold: cornbread.

For this recipe, you need Glutino’s Cornbread Mix, which is incredibly fodmap friendly: just corn and rice flour pretty much. Xoxo Glutino!

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Ingredients:
As with any cupcake, you can pretty much add and have fun with whatever suits your mood. It was kind of a long day at work today, so hello bacon for me!
1/2 package of Glutino Cornbread Mix
1/2 cup of original Almond Milk
1/2 beaten egg
2 tablespoons of vegetable oil
1/8 cup of sugar
3 strips of bacon (fried to the goodness and crispiness of your choice)
1/2 cup of cubed cheese
3 egg whites
fresh basil
Diced tomatoes
Salt and Pepper

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Start by heating the oven to 425 degrees. I usually snack on cheese and rice crackers at this point. In a medium-sized bowl, mix well the first 5 ingredients. In or around this time pan fry the strips of bacon. Tip: use low to medium size heat for perfect crispiness. Remember the bacon will continue to cook in the oven, so I always keep it a little bit undercooked.

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Use a cupcake pan and fill in each of the cups up to 1/2 of the size with the mix. Put in the oven for 5 minutes.

Get cutting and dice the rest of the ingredients, which you will add on top of the muffins as they get into minute 6.

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Put the muffins with the toppings back into the oven for another 15 minutes.

Eat.
Enjoy
Pray as needed.

Wonderful waffles you can eat!

You will have breakfast at every meal with Namaste Waffle and Pancake Mix. With very few ingredients, and just a waffle maker and one mixing bowl, you will have an amazing breakfast staple on your table- and under 20 minutes.

For the basic waffle, mix in a bowl 1 cup of the packaged mix, 1 egg, 1 tablespoon on oil and 1/2 cup of water. You can replace the water by rice, almond milk or regular milk. You can replace the egg for flax seeds (read instructions on the back). Be sure to add vanilla extract and at least 1 tablespoon of sugar.

Use 100% maple syrup and some sliced strawberries and serve warm!

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Bob’s Red Milll Pancake Mix

This is a delicious alternative to bad, bad flour pancakes. It’s pretty natural and they almost taste great. I like to add chocolate chips and spread raspberry jam over them. I’m dreaming of making a really large one and stuff with egg whites and turkey bacon, too!

Here’s a recipe. 

What do you think?

Silver-Dollar Chocolate Pancakes that Taste like a Million…and gluten free, too.

I love my breakfast foods, and with with Bob’s Red Mill Gluten-Free Pancake Mix, I can have one of my favorite meals in under 20 minutes. You can find the mix in the right grocery store… but it is one of the most rare finds. You can always find it in Amazon, if you have the patience to wait a few days, and order a few at a time. You can click below and see more information!

Calories: ˜250 per serving (around 6 mini pancakes)

Servings: 2

Time: 20 minutes

Ingredients:

3/4 cup Bob’s Red Mill Pancake Mix

1 egg (or egg substitute)

1/2 cup almond milk

Vanilla Extract

4 tbsp sugar or 2 Stevias

Around 15 mini semi sweet chocolate chips

1 tbsp vegetable oil

Preparation:

Super easy! Mix all ingredients in a bowl. Heat a pan on medium to high heat, then pour around 2 tablespoon of the mix, making perfect circles. Flip when cooked on one side or when gold. (Note: when the first batch is done, lower the heat to low medium, especially in electric stoves). Use syrup or jam to taste. Makes around 16 mini pancakes.

Breakfast Spinach and Bacon Tacos

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I can eat some egg whites once in a while, and this one of my favorite recipes. To keep it low fodmap, I rely on fresh herbs to do most of my seasoning. Start a fresh herb garden, too!

Calories: around 350 per two tacos.
Servings: 1
Time: 20 minutes

Ingredients:
2 corn tortillas
2 slices turkey bacon
1/2 cup of pre-washed spinach
1 slice provolone cheese
2 egg whites
1/2 medium ripe avocado
Fresh cilantro
Lime juice
Salt and pepper to taste

Preparation
Start by cooking the bacon until crispy, over medium to high heat in a pan. I use cooking spray. I also like to cook the spinach in the corner of the pan, so it smoked up a little bit. Just make sure they don’t touch.

Once the bacon is crispy, pick it up and crumble it on the side. Add the two egg whites to the pan with the spinach, and lower the heat to low to medium. Add salt and pepper to taste.

Keep moving the egg whites so they don’t burn. Once they are almost cooked and very scrambled, add the cheese shredded. Once the cheese melts, continue mixing with the egg whites and the spinach. Retire from heat.

Warm your two corn (tortillas) microwave if you are feeling lazy, or use a clean pan to do it over the stove. Once they are warm, divide the egg mixture, sprinkle with bacon crumbles, add fresh and washed chopped cilantro. Serve with 1/2 avocado in wedges, with lime juice and pepper.