Fluffy Pancakes

These are our favorite pancake recipe! The pancakes are easy to make and very fluffy!

This recipe is from Feasting on Fruit

Ingredients:

• 1/2 cup unsweetened applesauce
• 1 1/4 cup oat flour (can grind rolled oats in a blender)
• 1/2 cup unsweetened almond or soy milk
• 2 tsps lemon juice
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract

Directions:

1. Combine all ingredients in a blender and blend till combined. Don’t over blend.
2. Heat a non-stick skillet over medium-high heat.
3. Pour about 1/3 cup of batter into the pan and smooth it into a circle.
4. Cook for 2-3 minutes on the first side until small bubbles form on the outer edges and in the centers. When you can easily slide a spatula under, flip and cook for another 2-3 minutes.
5. Repeat until all the batter is gone.
6. Add your favorite toppings and enjoy!

Chef AJ’s Overnight Muesli

This is a great way to have oatmeal ready for breakfast as soon as you wake up.

Here’s the video where we got this recipe.

Ingredients:

• 1/2 cup gluten-free oats
• 2 Tablespoons currants (or raisins)
• 1 Tablespoon chia seeds
• 1/2 teaspoon apple pie spice (or cinnamon)
• 2 ounces apple juice
• 2 ounces unsweetened almond milk
• 1 teaspoon alcohol-free vanilla (optional)
• fresh apple

Directions:

1. Place gluten-free oats, currants, chia seeds and apple pie spice into a mixing bowl.
2. Add apple juice and unsweetened almond milk and alcohol-free vanilla, if using.
3. Grate fresh apple over the top of the bowl. Mix. Place in refrigerator overnight.

This recipe can easily be doubled, tripled, or even quadrupled to have breakfast ready to go for the entire family or for several days during the week.

Enjoy 🙂

Strawberry Banana Breakfast Smoothie

This smoothie is great for breakfast! It’s got your greens, fruits, oatmeal, and yogurt! This recipe makes one smoothie but can easily be doubled.

Ingredients:

• 1 banana
• 7 strawberries
• 1/4 cup rolled oats
• 6 oz plain yogurt (we make this in the instantpot with Westsoy brand unsweetened plain soy milk)
• handful of spinach
• 1-1.5 cups water

Directions: Combine all ingredients in a blender until smooth.

We recommend using frozen fruits for this recipe to make it colder and creamier, though fresh fruit works just as well. Add as much water (or non-dairy milk) as you would like for a thicker or thinner smoothie.  The amount of liquid may also depend on if you use frozen or fresh fruit.

The amount of each ingredient can be adjusted to your taste.  You can use different types of greens, not just spinach. Also, if you use more strawberries you can make a nice red smoothie color!

Enjoy 🙂

Banana Bread Muffins

This is Ashley’s favorite muffin recipe! She makes these all the time whenever there are enough ripe bananas, which is actually quite difficult with all the bananas we quickly go through.

This recipe was originally for banana bread.  But we found that the muffins baked better than a whole loaf of bread and it made it easier to make a grab-and-go snack that was already portioned.

Ingredients:

• 1 cup millet
• 1 cup rolled oats
• 2 tsp baking powder
• 5 bananas!
• 1/2 cup date paste (or 10 dates)
• 1/2 cup unsweetened applesauce (or 1 small apple)
• Optional: 1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350F
2. Combine millet and oats in a high-speed blender and process into a flour.  Transfer to a large mixing bowl.
3. Add baking powder and stir.
4. Blend together bananas, date paste or dates, and applesauce until well combined.
5. Add wet ingredients to dry ingredients and stir.  Add walnuts, if desired, and stir.
6. Pour into muffin pan (I use a silicon pan) and bake for 20-22 minutes.
7. Allow to cool and enjoy!