Gluten Free Pancakes-Healthy and Whole Grain

January 4, 2018 Naomi Petrik

Making food a little healthier is what I love to do. These pancakes have oat and teff flour in them. Oat flour is high in fiber and iron. Teff flour is a complete protein and is high in fiber and calcium. There are lots of healthy whole grain flours and it's good to eat a variety of whole grain. There is also no dairy in these. I like using a variety of nondairy milks like cashew, almond and my new favorite for gluten free cooking, Ripple Milk. While I still do some organic dairy I do feel it's best to limit dairy due to it's high sugar content and the hormones/antibiotics etc. that are in regular milk. These pancakes were experimented with many times and these finally got 5 thumbs up from the kids and husband.

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by Naomi Petrik January-4-2018

Ingredients

1 cup All-Purpose Gluten Free Flour ( I use Bob's Red Mill 1:1 Baking Flour)
1/2 cup Gluten Free Oat Flour
1/4 cup Teff Flour
1/4 tsp Sea Salt
1 Tbs Aluminum Free baking Powder
1 Tbs Protein Powder (I use Bullet Proof Collagen Protein-unflavored)
2 Tbs Maple Syrup
2 Eggs
2 Tbs Oil (I use avocado oil)
1 1/4 cups Unsweetened Almond Milk

Instructions

1. Add all dry ingredients to a large mixing bowl. Stir to combine.2. Make a well in the center of the dry ingredients and add eggs. oil, and maple syrup. Beat until well combined.3. Add almond milk and stir to combine. 4. Grease and heat a large skillet or griddle to medium heat. Using a scoop or 1/3 cup measuring cup, pour pancake batter onto skillet or griddle. Cook until light to medium brown on both sides.4. Serve with nut butters, fruit, applesauce, or yogurt for a complete meal. I try to avoid syrup as much as possible or use very little.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 10-12 medium pancakes

Gluten Free Chocolate Maca Energy Bars

December 10, 2017 Naomi Petrik

Finding a healthy granola bar that is healthy and all my kids will actually eat is nearly impossible. But I finally succeeded!! I was tired of paying so much for bars that my kids didn't eat and that costs like a million dollars. I have made many, many batches of granola bars that were "too healthy" and my kids (and my husband) wouldn't touch them. (Ok, maybe trying to add powdered green was a bit ambitious). So I finally came up a recipe that will give my kids some nutrients and they will actually eat them. We all like these and they are great for a quick breakfast on the go, a hearty snack before sports. or even as a meal replacement bar. They are high in fiber and protein. They also have omegas, healthy fats, and Maca to increase your strength and stamina. I added the maca since I give these to my kids before sports and it gives them lasting energy. I wrap these individually and freeze them. I throw them in lunches or grab them on the way out the door. Easy to make! Great on the go! Full of nutrition!

Gluten Free Oat Nut Waffles

October 27, 2017 Naomi Petrik

Here's my hearty and healthy gluten free waffles. My kids love waffles and I wanted a waffle that was full of nutrition and not just empty calories. These are easy to make and nutrient dense. In my effort to use less rice flour (due to it's high arsenic content) I have been using more Sorghum flour. It has lots of fiber and iron and gives food a "whole wheat taste". I use these for snacks and school lunches also. They freeze well and can be popped in the toaster or microwave for a quick breakfast or snack.

Easy Gluten Free Pumpkin Muffins- Healthy and Delicious

October 26, 2017 Naomi Petrik

I am always trying to find ways to make recipes gluten free and healthier. Sometimes they are too healthy (according to my family) and I have to revise them so my family will eat them. So, after many attempts and failures I landed on these. These muffins are simple because they use Pamela's Gluten Free Non-Dairy Pancake Mix. It is made with sprouted grains and is high in fiber. I also used coconut sugar which is a lower glycemic and unrefined sugar. And I used unsweetened almond milk instead of regular milk. The pumpkin adds fiber and immune boosting antioxidants and the almond flour adds in protein and is high in the antioxidant Vitamin E.

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