FixAte Pancakes
Sure pancakes are a staple for many in terms of breakfast but not every pancake was created equally.
Pancakes are typically heavy and leave you with a feeling of regret after you overindulge. In walks the pancakes with blueberry jam from the healthy cookbook FixAte. These pancakes started off as a healthy breakfast for mom and dad but we soon discovered that we were not the only ones who loved this tasty breakfast treat. Our toddler would scarf these little guys down... at his pickiest eating stage! They were nice because he would eat warm when fresh, reheated or even cold... which makes for a nice breakfast on the go too!
So enough with me bragging about how amazing these pancakes are and let me give you the recipe.
serves 7 (2 pancakes each) prep time: 15 minutes, cooking time: 14 minutes
1 1/2 cups all purpose gluten-free flour
3 tsp. baking powder, gluten-free
1 dash sea salt (or pink Himalayan salt)
1 1/2 cups unsweetened almond milk
1 large egg
1 Tbsp. pure maple syrup (or raw honey)
5 Tbsp. organic grass-fed butter (Kerry Gold is what we use), melted
1 tsp. pure vanilla extract.
1. combine flour, baking powder, and salt in a small bowl; mix well. Set aside.
2. combine almond milk, egg, maple syrup, butter, and extract in a medium bow; whisk to blend.
3. add flour mixture to almond milk mixture; whisk to blend until there are no lumps.
4. heat large nonstick skillet over medium heat.
5. pour 1/4 cup batter onto a skillet (I use a cookie dough scoop and make smaller pancakes for our family); cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.
6. continue with remaining batter
7. serve 2 (or if you make the mini pancakes 3-4) pancakes with 1 Tbsp blueberry jam for each serving.
Tips:
*If pancakes are too thick, add some additional almond milk.
*Leftover pancakes can be reheated in the TOASTER!! :)
Blueberry Jam:
1 cup frozen blueberries
1. place blueberries in small saucepan; cook, over medium heat, stirring occasionally, for 12 to 15 minutes, or until berries have broken down and liquid becomes thicker.
2. refrigerate, covered to cool.
Tip:
*This is a great technique that works with all kinds of fresh fruits to make delicious, healthy toppings. Try it with raspberries, plums, or apples. Cook times vary, but just make sure to keep stirring until fruit is soft and jammy and add more water if the pan gets too dry.
We typically serve with chicken sausage patties and they are a family hit as well!
http://alfrescoallnatural.com/products/breakfast-fully-cooked-chicken-patties?f=countrystyle
*If you want to make another twist, thinly slice some banana and as the pancake is cooking on the first side, put a slice or two of banana in the pancake.
(this recipe was found in Autumn Calabrese's cookbook FixAte: 101 personal recipes to use with the 21 Day Fix portion control program)
Pancakes are typically heavy and leave you with a feeling of regret after you overindulge. In walks the pancakes with blueberry jam from the healthy cookbook FixAte. These pancakes started off as a healthy breakfast for mom and dad but we soon discovered that we were not the only ones who loved this tasty breakfast treat. Our toddler would scarf these little guys down... at his pickiest eating stage! They were nice because he would eat warm when fresh, reheated or even cold... which makes for a nice breakfast on the go too!
So enough with me bragging about how amazing these pancakes are and let me give you the recipe.
serves 7 (2 pancakes each) prep time: 15 minutes, cooking time: 14 minutes
1 1/2 cups all purpose gluten-free flour
3 tsp. baking powder, gluten-free
1 dash sea salt (or pink Himalayan salt)
1 1/2 cups unsweetened almond milk
1 large egg
1 Tbsp. pure maple syrup (or raw honey)
5 Tbsp. organic grass-fed butter (Kerry Gold is what we use), melted
1 tsp. pure vanilla extract.
1. combine flour, baking powder, and salt in a small bowl; mix well. Set aside.
2. combine almond milk, egg, maple syrup, butter, and extract in a medium bow; whisk to blend.
3. add flour mixture to almond milk mixture; whisk to blend until there are no lumps.
4. heat large nonstick skillet over medium heat.
5. pour 1/4 cup batter onto a skillet (I use a cookie dough scoop and make smaller pancakes for our family); cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.
6. continue with remaining batter
7. serve 2 (or if you make the mini pancakes 3-4) pancakes with 1 Tbsp blueberry jam for each serving.
Tips:
*If pancakes are too thick, add some additional almond milk.
*Leftover pancakes can be reheated in the TOASTER!! :)
Blueberry Jam:
1 cup frozen blueberries
1. place blueberries in small saucepan; cook, over medium heat, stirring occasionally, for 12 to 15 minutes, or until berries have broken down and liquid becomes thicker.
2. refrigerate, covered to cool.
Tip:
*This is a great technique that works with all kinds of fresh fruits to make delicious, healthy toppings. Try it with raspberries, plums, or apples. Cook times vary, but just make sure to keep stirring until fruit is soft and jammy and add more water if the pan gets too dry.
We typically serve with chicken sausage patties and they are a family hit as well!
http://alfrescoallnatural.com/products/breakfast-fully-cooked-chicken-patties?f=countrystyle
*If you want to make another twist, thinly slice some banana and as the pancake is cooking on the first side, put a slice or two of banana in the pancake.
(this recipe was found in Autumn Calabrese's cookbook FixAte: 101 personal recipes to use with the 21 Day Fix portion control program)
Comments
Post a Comment