Fluffy, gluten free Pancakes
On the weekends I treat myself with pancakes for breakfast.
It took me a while to get the perfect mix of flours to get fluffy pancakes.
Gluten free flours are so different in results.
I worked all gluten free flours out, but only 2 gave me the results I love.
Topped with fresh banana and mixed berries, maple syrup,... this is the perfect
weekend treat for me. YUM.
This pancakes are also fat free. Well, not complete, because oats contain natural fats.
But these are healthy fats, so don't worry about it. On 100g oats you get 5g of fat.
This pancake recipe contains 60g oat flour. So we are looking at about 3g fat.
Divided with 7 pancakes,... you look at about 0,43g fat per pancake.
I also do my own vanilla sugar.
I mix 2 whole vanilla pots with about 4 tbsp organic coconut sugar in my Nutribullet for a couple of seconds.
It is great, I love it. With the skin,... I cut in small pieces and add to a bit of coconut sugar in a little jar.
The sugar will turn to vanilla sugar as well. And I use the skin pieces for my porridge.
But feel free to use whatever vanilla sugar you like.
For me this works the best.
For this pancakes
you need:
1 non stick frying pan
1 bowl
1 wire whisk
To make 7
middle sized pancakes
you need:
60g gluten free oat flour ***
30g millet flour
3g Tapioca starch
1/2 tsp (2g) baking powder
4g vanilla sugar
1,5g cinnamon
140g filtered water
*** I make my own oat flour with my Nutribullet.
To get a great result for my pancakes, I do not over process the oats.
I figured out, when I make a to fine flour, the pancakes turn kind of mushy from the inside.
When the flour is just processed for a couple of seconds and a bit more rough, I get the best result!
Directions:
1. add all ingredients into a bowl and mix with a wire whisk until smooth.
Set aside for 5 minutes and heat your frying pan in that time.
My stove has heat direction from 1-10 (induction stove) --- and I always heat my pan up with a 7.
2. add batter into the frying pan and fry on each side for about 3 minutes.
3. remove from pan and plate up with whatever fruits you like.
I recommend banana and mixed berries.
Finish with maple syrup and enjoy.
Recommendation:
I mostly have leftover pancakes.
I store them in a Tupper container in the fridge.
I love to toast them up in my toaster and top with some homemade jam.
Perfect afternoon snack for my coffee or tea :-)
Toasties
*Crispy toasted Breakfast Slices*
Through a leftover pancake, I got into this breakfast option idea.
I had a leftover pancake. The next day I simply put it into my toaster to crisp it up.
And I was amazed, how much it crisped up.
Wow. I haven't had such a good crunch in my mouth for month!
And I sure miss a good crispy option for my breakfast, or dinner.
This Toasties are also a great option for your dinner sandwich.
They are so easy to prepare in advance.
Easy to store in the fridge. And quick to toast for a crispy delight.
Happy days :-)
You only need a couple of ingredients.
No fat
No sugar
No gluten
Yes!
To make 9 Toasties you will need:
100g Besan flour
10g Tapioca Starch
5g Bi-Carbonat
1 pinch of pink salt
1 dash of organic cinnamon***
200ml filtered water
***be careful with non organic cinnamon. It is much more intense in flavour.
And when you want to also topp your Toastie with savory toppings, add less cinnamon, or leave it complete.
Direction:
1. Sift the besan flour through a sieve into a bowl.
2. Add all other ingredients and mix well to a smooth batter.
3. Leave for a 15 minute rest.
4. Heat a non stick frying pan. Add the batter and fry on both sides.
Remove from pan when done and go on until your batter is finished.
5. Cool down. Store in a container in the fridge until needed.
6. Just add into your toaster until really crispy.
7. Top with whatever you like.
8. Enjoy :-)
Blueberry-Quinoa Porridge
with
Banana & Maple Syrup
Because it was so cold this morning, I felt like to have a warm porridge for breakfast.
To change a little bit with porridge, I simply added wild bluerberries to the porridge when I cooked it.
Nice! Specially the colour - everyone who knows me knows, purple is MY colour :-)
Topped with fresh banana and maple syrup, this was an enjoyable start into my day.
Very easy and quick to prepare. I am unsure if you should eat it when you want to heal from strep.
Please first check that with your MM group or practicioner of your trust first.
I think it is ok to eat, but I read some people say it should not be consumed when you want to heal from strep.
So I am unsure. But at the end it of course is your decision.
I go for it from time to time and feel ok with it. No troubles.
This recipe is for 1-2 serves.
Depends if you are a big eater in the morning or rather a small eater.
Preparation time approx. 10 minutes
You need:
1 cup of wild blueberries - best already defrosted
1/2 - 3/4 cup of quinoa flakes
250ml filtered water
1/2 a vanilla pot
1/2 tsp cinnamon
1 or 2 bananas to top with
As much Maple syrup as you like
Direction:
1. Defrost blueberris
2. Heat the water, add the quinoa, vanilla and cinnamon and bring it together.
Add blueberries and simmer for 5 minutes. Turn off the heat.
3. Slice your banana. Plate the porridge into a bowl or plate, top with banana and finish with syrup.
ENJOY
Winter Babaschmatz (Porridge)
Babaschmatz, hihi - that is how my sweetheart calls it.
He says it is a typical east German name for "Porridge".
Where I come from, Berlin, we call it "Haferschleim".
I actually like the east German name much better, haha.
We always enjoy this in winter.
Not everyday, but at the weekends we love this kind of breakfast.
Specially enjoyed outside in the cold.
There are gluten free oats available at my local organic store.
But somehow I hesitate to buy the product. I actually love oats.
Oat porridge often was cooked at my home for breakfast, specially at my grannies place.
But anyway, I thought about a different option.
I first gave it a go with Quinoa, but it didn't work for me at all.
Very grainy and I didn't like the taste. I am actually not a huge Quinoa lover.
But I found Quinoa flakes at my organic store and thought to give it a go.
Brown rice flakes work as well, but to cut down on rice prodcts as well, I had to give this flakes a go.
And it worked! I really, really like it --- and when I enjoy it more often, I am sure I will turn to "I love it".
With the cold season, I also decided to have more solid foods in the morning.
The juice and smoothy alone makes me not happy. And I always was the kind of person,
who rather enjoys to eat her fruits instead of drinking them.
With all the drinking all day, I already feel like I lost my teeth, haha.
So I turn to more solid food in the morning at the time.
For me this is the perfect way to get fruits into my body.
And the Babaschmatz itself provides me with minerals and nutrience.
I mixed it up with other goodies, so for me, this is a great winter breakfast :-)
For one serve I used:
Babaschmatz:
300ml filtered water (or activated almond milk if you are not on an active cleanse part)
1/2 cup of organic Quinoa flakes
3/4 tbsp flaxseeds (if you are NOT on an active cleanse month)
1/2 tsp chia flour (this actually is the thickener and works great)
3/4 tsp organic cinnamon (or 1/2 tsp dutch cinnamon)
1/4 vanilla pod
Topping:
1 banana
1 mandarin
1/2 small papaw (papaya)
1/4 cup wild blueberries (or more if you like)
10 roasted plain almonds (only if you are NOT on an active cleanse month)
Finish:
as much Maple syrup as you like :-)
Direction:
1. add milk, vanilla quinoa flakes and flaxseeds into a pot and heat up.
When warm also add the chia flour and cinnamon.
2. Bring to the boil for 5 seconds and turn down to a low simmer.
Cook for 10 minutes and turn off the heat.
3. Plate up and top with the fruits and almonds.
4. finish with the maple syrup and enjoy
Tip:
Of course you can add whatever fruits you want to add.
Also dry fruits like apricots are a nice option.
Savory Breakfast Pancake
I am a savory person in the morning. I struggle with sweet things a lot.
So the MM program what offers mostly sweet things, is a little challenging for me.
After all this month, I am still not used to the sweet things in the moring.
I am totally fine with the celery juice, because it is savory. I actually enjoy my celery juice :-)
My morning smoothie as second drink in the morning. Well, I got used to it now.
But, after that, I want something savory. To continue with sweet fruits and things,
I don't like it. And I struggle with that.
I often have some homebaked bread with a homemade savory spread. Or I make some savory pancakes.
l love fried mushrooms, spinach and scrambled tofu in the morning. For the program I leave the scrambled tofu and replace it with a savory pancake. Spread with whatever I have available. From a homemade Hommus to a sweet potato spread or cashew cheese. Whatever is in my fridge.
Topped with fried mushrooms and spinach --- finished with some lemon juice and sprouts,... NICE!
For the pancakes I use my non stick frying pan. I specially bought them for fat free frying.
For my breakfast pancakes I do not use any oil. Just the batter in my pan, thats it.
Works good. Of course I would like it more crispy and fried with some olive oil,
but as we know, no fats in the morning to support the liver.
This morning I made one of this pancakes. So the amount for the batter is just for one pancake.
But just use more of the ingredients when you want more. It is easy to make, so play around.
I used:
1 tbsp besan flour
1 tbsp red lentil flour
2 tbsp tapioca starch
1 tbsp brown flaxseed flour
1 tsp fresh thyme
1/2 tsp hungarian paprika powder
1/2 tsp black himalayan salt (kala namak)
approx. 150 ml water
When the batter is to thick, just add more water. If to liquish, add more besan or lentil flour
I also used 4 big organic champignons and a handfull fresh spinach.
And 2 tbsp of my homemade spread. I do not have the recipe for this yet.
But you can use the sweet potato spread I already published. I know it will be perfect for this pancake.
You also can use Hommus or if you are brave in the morning, hehe --- Tzatzicci!
Please check on my Sweet potato spread here:
anges-kitchen-veggieart.weebly.com/dips-and-spreads.html
Direction:
1. Add all ingredients for the batter into a bowl and make a smooth batter.
2. clean and slice mushrooms
3. Heat a non stick frying pan and fry the mushrooms first.
That will give the pan already a nice aroma for the pancake batter.
Remove from pan when browned and slightly crips.
4. add the pancake batter and fry from each side until golden, remove from pan.
5. Add the spinach and return the mushrooms. Fry for 2-3 minuts and turn off the heat.
6. Spread your pancake with whatever you like and top with the mushroom/spinach.
7. Finish with a squeeze of lemon juice and top with sprouts.
8. ENJOY :-)