Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. Enjoy!

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DF and GF Peanut Butter and Banana Chunk Pancakes

Today my morning consisted of a sprint workout, weights, yoga, laundry, and cleaning my entire apartment top to bottom SO yes I made the most massive breakfast of all time and YES I’m gonna eat every last bite cuz ya girl deserves it.

Breakfast is what motivates me to get through my morning every day (since I don’t eat until noon usually, check out my post on intermittent fasting for more deets on that) so this morning to treat myself I made scrambled eggs with avocado, sliced strawberries, and peanut butter banana oat pancakes. Breakfast. Of. Freakin. Champs. And it did not disappoint.

These pancakes, more specifically, were the actual bomb. I might make them again for dinner because yeah, I deserve breakfast for dinner too! Anyways, they’re tasty, filling, good for ya, and dairy, gluten, and refined sugar free so it doesn’t get much better than that!!

Happy Tuesday my peeps!

DF and GF Peanut Butter and Banana Chunk Pancakes

  • Servings: About 4 Pancakes
  • Difficulty: easy
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Ingredients

  • 1 smashed banana, still kinda chunky
  • 2 large organic free-range eggs
  • 1 tbsp all-natural peanut butter
  • ½ tsp vanilla extract
  • ½ cup gluten-free oat flour (plus more if batter seems runny)
  • ½ tsp baking soda
  • a pinch of salt
  • Extra peanut butter and/or banana for on top (optional)
  • Maple syrup for on top (optional)

Directions

  1. Pre-heat a large non-stick pan or non-stick griddle over medium high heat.
  2. In a medium sized bowl, add your banana, eggs, peanut butter, and vanilla together until combined.
  3. In another bowl, combine your oat flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Add the batter in your ideal pancake sized amounts to the pan or griddle and cook until there are lots of bubbles on top (about a minute) then flip and cook for another minute or so on the other side.
  6. Remove to a plate once the pancakes are fully cooked and add your toppings if you choose to. Enjoy!


Cinnamon Raisin Cookie Dough Balls

I may or may not be the only person in the world like this, but growing up (and to this day) I’ve actually always prefered cinnamon raisin cookies to chocolate chip…. Anyone out there crazy too or just me?

Anyways, not only is the actually cookie better in my opinion, but oh my… the cookie dough? MMMMMM. Impeccable. I can’t get enough of the stuff! So when I decided to make a healthy version of it, I was a little hesitant because I knew how dangerous it would be. I may lose all self control and start eating the stuff by the batch. Yikes.

When I was little I was the same way with cookie dough, I was always eating it by the spoonful at Christmas-time while Mom was doing her best to fend me off and make Christmas cookies. But one fateful day I actually got salmonella poisoning from eating raw cookie dough and had to be hospitalized for a week. Yeah, so now you know it’s not just some made up story parents tell you to scare you off. That stuff actually happens. And it is NOT a good time.

But nowwwwww, since this recipe is dairy, gluten, and refined sugar free (and egg free), I can eat all I want without having to worry about another trip to the hospital! TBH I’ve made this, not even bothered to roll it into balls, and brought it with me in a jar to a movie and I ate the whole darn thing. The only repercussion was I was very full. But that I can definitely handle.

Okay that’s enough rambling from me for one day, I’ll letcha get on with your lives. And I promise I’m working on a chocolate chip cookie dough recipe too for everyone out there who isn’t like me BUT do yourselves a favor and give this one a try too because it’s da bombbbbbb.

Cinnamon Raisin Cookie Dough Balls

  • Servings: 8 Balls
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • ¼ cup gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 Tbsp raw honey
  • 1 Tbsp MCT oil (or virgin coconut oil)
  • 1 Tbsp no sugar added applesauce
  • ½ tsp vanilla extract
  • 2 Tbsp raisins

Directions

  1. Add all your ingredients to a bowl and mix together until everything is thoroughly combined.
  2. Scoop out about 1 tablespoon worth of dough and roll into a ball. Repeat until all the dough has been used.
  3. Store in the fridge and enjoy!


Dairy, Gluten, and Refined Sugar Free Bananas Foster Waffles with Caramel Drizzle

I knew 100% as SOON as I saw Rachel’s Good Eat’s 5-Ingredient Healthy Salted Caramel Sauce what I would be putting under it. I had some bananas foster french toast with caramel drizzle once and ever since I’ve been hooked on the combo.

BUT. My only issue with this addicting combo? Yeah, good luck trying to find a dairy and refined sugar free caramel sauce – until now. So now I’m afraid all my inner caramel-drizzled obsessions will be coming out, so stay tuned for much, much more. But for now, you’re just gonna have to settle for these spectacular dairy, gluten, and refined sugar free bananas foster caramel waffles.

Okay I’ve gotta go now, just typing this has me craving more of these guys. Enjoy!

Dairy, Gluten, and Refined Sugar Free Bananas Foster Oats with Caramel Drizzle

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. Pre-heat your waffle iron and rub down with coconut oil if not non-stick already.
  2. In a bowl, combine your oat flour, baking powder, ½ tsp cinnamon, and pinch of salt.
  3. In a separate bowl, whisk together your eggs, cashew milk, 1 Tbsp MCT oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Add your mix to the waffle iron and let cook for about 1-3 minutes depending on your waffle iron size and shape. I used a small square waffle iron and the recipe made four waffles and took about 2 minutes to cook.
  6. Meanwhile, heat a small pan over medium-low heat and add the remaining MCT oil.
  7. Once the oil is hot, add the sliced bananas and cinnamon and fry for about 1-2 minutes on each side.
  8. Serve the waffles topped with the fried bananas, walnuts, and Rachel’s Good Eat’s caramel drizzle. Enjoy!


Quick and Easy Homemade Oat Flour

oat flour

You guys.

I LOVE oat flour.

I’ve been using it as a flour substitute for absolutely errrythang lately from Banana Pancakes to Dark Chocolate Dipped Peanut Butter Oatmeal Cookies to Dairy and Gluten Free Maple Glazed Donuts. Not to mention some recipes coming soon like Pumpkin Spice Donut Holes and Oatmeal Raisin Cookie Dough Balls (stay tuned for these bad boys).

I love the oat-y, nutty flavor that oat flour gives to things, but what makes it even better is how freakin’ healthy it is for you! Oats are packed with fiber, healthy carbs, a surprising amount of protein, and tons of other nutrients. Andddddd, it takes your body longer to break down oats which:

1. Helps you feel fuller longer

2. Won’t spike your blood glucose levels

3. Will give you long-lasting energy throughout your day

So yeah, I’m a big oat fan.

So why not use oat flour for everything?! AND you don’t need to be buying already made out flour from the stores because all they’re doing is jacking up prices for some blended up oats. No thanks. Just make your own!! It takes two seconds and all you need is a blender.

YOU GOT THIS.

And don’t forget to tag me in all your oat flour creations so I can try them too!!!! Have a lovely Monday y’all.

 

 


Quick and Easy Homemade Oat Flour

  • Servings: about 3 cups flour
  • Difficulty: easy
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Ingredients

  • 4 cups organic old-fashioned rolled oats (gluten free if you’d like)

Directions

  1. Add your whole oats to a high-powered blender or food processor and blend until your oats are a fine powder.
  2. This step is optional: If your blender isn’t super high-powered or you see little oat chunks in your flour, you can pass your oat flour through a fine sieve.
  3. Store the fine oat flour in an airtight container and store the chunks that your sieve catches in a separate container (hint: you can use these to make delicious instant oats!)