Healthy Banana Blueberry Pancakes (GF & Dairy Free)

I have not posted a recipe in a long time so I'm excited to finally share this one which I made for a 4th of July holiday breakfast today.  I've made variations of this several times but usually for dinner.  We are big fans of BFD (Breakfast For Dinner.)  The first time I made these pancakes I wasn't sure how my kids would react because these are not your usual pancake but they loved them!  Now it's the only pancake recipe I make.  I love the wholesome ingredients and the fact that no sugar is added.  My family just loves the way they taste!

Ingredients

1 cup gluten free flour of choice, I used Arrowhead Mills.  If you are not GF, use whole wheat flour.

1/2 cup rolled oats

1/2 cup almond meal (sometimes called almond flour)

2 teaspoon baking powder

1/2 teaspoon cinnamon

2 medium bananas

1 cup milk of choice, I used unsweetened rice milk

1 egg

1 teaspoon vanilla extract

1 cup applesauce

1 Tablespoon ground flax seed (optional*)

1 Tablespoon chia seeds (optional*)

1 cup frozen or fresh blueberries or mixed berries (I used blueberries today but have also used raspberries  or a mixture of the two.)

* Both the ground flax seed and chia seeds can be omitted or you can double one up and omit the other - i.e. 2 Tablespoons flax, no chia.

 Combine first 5 dry ingredients in a bowl and mix well.  In another bowl, mash the bananas and then mix in milk, egg, vanilla extract, applesauce, flax & chia seeds.  Pour liquid ingredients into dry ingredients and mix until smooth.  Gently fold in berries.  Warm skillet or griddle and coat liberally with cooking spray or butter, as these pancakes are a bit sticky.  Measure out 1/4 - 1/3 cup of batter and pour onto skillet.  The pancakes will not be round as the batter is rather thick.  You can shape them into nicer rounder shapes with a spoon if you like.  Cook until golden brown, about 2-3 minutes per side. 

Keep in mind that because of the banana and berries the pancakes will be slightly mushy in the middle.  If you like, put them on a baking sheet in the oven on medium heat for a few minutes to help dry them out.  I usually put the first batch in the oven while I cook the second batch.  This makes about 12 pancakes for me.

Some variations I have tried:

- Use only 1/4 cup almond meal and add 1/4 cup slivered almonds.  Makes them crunchier.

- Mash only one of the bananas.  Slice the second banana and add it when you add the berries.  Can make them mushier.

To makes these vegan, subsititue the egg with 3 additional Tablespoons of ground flaxseeds mixed with a little water.

 

Adapted from a recipe I found in the January 2012 issue of Self Magazine.  If you try my recipe I would love feedback.  Enjoy!!

I am linking up to Market Yourself Monday on Sumo's Sweet Stuff

Spinach Pomegranate Salad

I've been sick this weekend and spent most of the day yesterday alternating between watching the first season of Downton Abbey in bed and painting seascapes (I've started something I am very excited about, stayed tuned!)  My wonderful husband took our kids on a bird watching adventure so I could lay low.  I was drinking large amounts of tea, besides soothing my throat, Downton Abbey put me in tea kind of mood and I didn't eat much.  This delicious salad was from a few days ago, I was thinking I might save it for another 7 Days, 7 Salads series but it was so good I want to share it now.

Spinach Pomegranate Salad

1-2 cups spinach

1/4 cup microgreens (sprouts)

2 Tablespoons pomegranate seeds

1 tablespoon sunflower seeds (I prefer roasted & salted)

1 teaspoon chia seeds (optional but so good for you!)

1 Tablespoon balsamic vinaigrette (I used Trader Joe's Fat Free version)

Served with Mary's Gone Crackers Caraway flavor.