Vegan baked buckwheat banana pancakes

These pancakes are sweet and filling. I baked them as prescribed and will try frying next time, just because. :) Here is the link to the original recipe: http://detoxinista.com/2017/03/vegan-baked-buckwheat-banana-pancakes/  i LOVE this site!

using myfitnesspal.com these came out to about 100 calories each. I did only use 1 Tbsp of oil and 1 Tbsp applesauce or pumpkin puree instead of 2 Tbsp oil.

Author: Detoxinista.com

Serves: 2

 

These Vegan Buckwheat Banana Pancakes are naturally gluten-free, dairy-free, egg-free, and sweetened only with fresh fruit. Bake them to save time and get breakfast on the table faster!

INGREDIENTS

• ½ cup buckwheat flour (store-bought or ground groats)
• 2 very ripe bananas, about ¾ cup mashed
• 2 tablespoons olive or coconut oil
• 2 tablespoons water
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 2 teaspoons apple cider vinegar

INSTRUCTIONS

1. Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding. (86 grams of groats made 86 grams of flour - or half cup)
2. In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
3. To bake the pancakes, scoop the batter using a scant ¼ cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about ¼-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
4. If you prefer to pan-fry the pancakes, pour the scant ¼-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
5. Serve warm, with fresh fruit and pure maple syrup, if desired.

Here is how to bake them :)








Here are my pancakes. :) i think these would also be amazing as a desert. You could top them with cream and fresh berries and use as a shortcake.

SKILLET MUFFINS (gluten free, dairy free and vegan)

I LOVE biscuits! After learning I have allergies to gluten, egg, soy and dairy, finding this recipe was a life-saver.  The recipe is from www.forkandbeans.com. The pictures are mine and as you can see, they are substantial muffins :) the recipe says it makes 5 muffins but I was able to get 7 of these beauties. They are delicious toasted with vegan butter (like Earth Balance) and homemade chia jam.

I hope you try these as they are my new fav!!!!

INGREDIENTS

For the yeast mixture:
¾ c. warm water
¾ c. unsweetened non-dairy milk
2¼ tsp. dry active yeast
½ tsp. granulated sugar
3 Tbsp. ground chia seeds (I used white, you can use black too)
2 Tbsp. oil
2 tsp. apple cider vinegar


Dry ingredients:
2¼ c. Cara's All Purpose Flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt



INSTRUCTIONS
Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes. 

Once it has foamed up, mix in the chia, oil and vinegar.

In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter. 

Heat up a cast iron skillet (if you don't have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4" (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about ¾ of the way. It will take about 5 minutes or longer on each side. 

You will know when it's ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin. 

Repeat for each muffin.
You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.

NOTES
Add ½ c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin


NUTRITION INFORMATION (based on 5 muffins)

SERVING SIZE: 1 Muffin CALORIES: 260 FAT: 8g CARBOHYDRATES: 39g SUGAR: 2gSODIUM: 378mg FIBER: 5g PROTEIN: 5.4g CHOLESTEROL: 0mg

SKILLET MUFFINS (gluten free, dairy free and vegan)

Yeasted skillet muffins (xanthan gum free)

i love biscuits! This recipe is from www.forkandbeans.com. The pictures are mine and as you can see, they are substantial muffins :) the recipe says it makes 5 muffins but I was able to get 7 muffins. They are delicious toasted with vegan butter (like Earth Balance) and homemade chia jam.

I hope you try these as they are my new fav!!!!

INGREDIENTS

For the yeast mixture:
¾ c. warm water
¾ c. unsweetened non-dairy milk
2¼ tsp. dry active yeast
½ tsp. granulated sugar
3 Tbsp. ground chia seeds (I used white, you can use black too)
2 Tbsp. oil
2 tsp. apple cider vinegar


Dry ingredients:
2¼ c. Cara's All Purpose Flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt



INSTRUCTIONS
Combine the non-dairy milk, water, yeast and granulated sugar (yeast food!) and let it froth up for 10 minutes. 

Once it has foamed up, mix in the chia, oil and vinegar.

In a large bowl whisk together the dry ingredients. Dump the yeast mix into the flour and stir with a wooden spoon until well-combined. Cover and allow to rise for 30 minutes until doubled in size. Your batter will not be doughy but more like a very, very thick pancake batter. 

Heat up a cast iron skillet (if you don't have, use a regular skillet). Once it is heated up, add 1 tsp. olive oil and place a 4" (you can use a smaller size too) metal round cookie cutter in the middle. With a pourable measuring cup, place the batter into the middle of the cutter, filling about ¾ of the way. It will take about 5 minutes or longer on each side. 

You will know when it's ready to flip when you place a spatula underneath and it easily lifts up. Flip over and cook another 5-7 minutes. You want that nice brown hue on each side. Once ready, use a knife to cut along the edges to remove the muffin with ease. Please be careful! The metal cutter will be hot so use mittens when dealing with this part. That is, unless you have thick skin. 

Repeat for each muffin.
You want to toast these before eating or you can slice them and place them in an oven preheated to 375 degrees and bake for 5-10 minutes until nicely browned. Slather with non-dairy butter and jam.

NOTES
Add ½ c. dried cranberries and 3 Tbsp. brown sugar (packed) if you want a sweeter Skillet Muffin


NUTRITION INFORMATION (based on 5 muffins)

SERVING SIZE: 1 Muffin CALORIES: 260 FAT: 8g CARBOHYDRATES: 39g SUGAR: 2gSODIUM: 378mg FIBER: 5g PROTEIN: 5.4g CHOLESTEROL: 0mg

One Minute Chocolate Mug Cake

Found this by accident so decided to make it ! was very happy I did, it was soooooo good and hit the spot for the chocolate craving. My husband wanted one after he saw mine :) here is the link to the original recipe and a photo from the site.   
http://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/

I changed it a little to suit my gluten free, dairy free, egg free and soy free intolerances. 

I could not even wait to take a picture before eating it ! because I count calories, all measurements in weight are mine so i could put it in my fitness pal.

• 1 tbsp plus 2 tsp cocoa powder (11 g)
• 3 tbsp spelt flour (or white, or Arrowhead Mills gf) I used 2 tbsp sorghum flour (14 g) and 1 tbsp (7 g) of chickpea flour
• 1/8 tsp salt
• 2 tbsp plus 2 tsp organic cane sugar   (24 g)
• 1/4 tsp baking powder
• 2-3 tsp coconut oil or vegetable oil (Many commenters have said it still tastes good if you sub applesauce or mashed banana. I can't personally vouch for that substitution.) (I used about 3 tsp mashed banana)
• 3 tablespoons milk of choice (I used coconut milk from container)
• 1/2 tsp pure vanilla extract

Total Time: 5m

Yield: Serves 1

Mug cake recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either microwave 30-40 seconds OR cook in a 350F oven for about 14 minutes. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it). I had to microwave mine about 1min 20 to 1 min 30 in a small glass ramekin - it came out slightly gooey but I LOVE gooey!

For nutrition info, my serving came to about 210 calories. Next time I plan to top it with a frosting. i have two that I like; one includes ripe mashed avocado, cocoa powder and honey - the other is using sunbutter (or peanut butter if you have no allergies), with cocoa powder, milk and vanilla

Chocolate Tahini Brownie Cake (egg free - and single serving size)

This was sooooo good and hit the spot when I had a craving. Here is the link to the original recipe:

http://purelytwins.com/2013/07/12/single-serving-eggfree-chocolate-tahini-brownie-cake/

Ingredients

• 2 tbsp cacao (or carob powder for those cannot do chocolate)
• 1 tbsp coconut flour
• 1/2 tbsp chia seeds
• 1/4 tsp baking soda
• 2 tbsp banana puree
• 2 tbsp tahini

Directions

1. Place all ingredients into a bowl and stir together. Place in a lightly oiled ramekin or muffin pan (I flattened mine out as above). Bake at 375 for about 10 minutes.

Notes

For the banana puree - you can use avocado puree, pumpkin, or sweet potato.

Overnight Chocolate Coffee Chia Breakfast Pudding

This pudding is NOT just for breakfast! I have it when I'm craving a treat and just need that chocolate/coffee fix. Here is the link to the original recipe:  http://paleomg.com/overnight-chocolate-coffee-chia-breakfast-pudding/

The first pic is from the Paleomg website and the second is mine, in my individual serving containers. I know it doesn't look very pretty but the taste makes up for the look! hope you enjoy!

Serves: 2-4

Ingredients

• ½ cup brewed coffee (chilled)
• ½ cup full fat canned coconut milk
• 1 heaping tablespoon almond butter (or other nut or seed butter)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup or honey
• 1 tablespoon unsweetened cocoa powder
• ¼ cup chia seeds

Instructions

1. Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender.
2. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.
3. Place in refrigerator overnight or for at least 3+ hours.
4. Eat up. Breakfast is served.

Pesto - Dairy Free

I love pesto and have never made it until now. I purchased some basil plants at my local grocer and had to try this recipe.  Here is the link to the original recipe. 

http://againstallgrain.com/2013/04/05/dairy-free-pesto-sauce/

This was very tasty!! went beautifully on my zucchini pasta. Enjoy!!

Makes 1/2 cup

Ingredients:

·         ¾ cup packed basil leaves

·         3 tablespoons pine nuts (I used sunflower seeds and apparently you can also use hemp - or  probably any other nut)

·         1 garlic clove (i used 1 large and 1 small clove)

·         ¾ teaspoon lemon juice

·         ¼ teaspoon sea salt

·         3 tablespoons extra virgin olive oil

*** I also added about a Tbsp of nutritional yeast******

Instructions:

1.       Lightly toast the nuts in a skillet over medium heat for 5 minutes.

2.       Place all ingredients except for oil in a small food processor.

3.       Slowly incorporate the oil while the machine is running, until a smooth paste has formed.               Continue blending for 15 seconds to thin the sauce out.

4.       Alternatively, crush all of the ingredients in a mortar and pestle and blend until smooth.