Gluten free pancakes made with oat flour (the perfect weekend breakfast)

Pancakes are a holiday staple around our house, but they always make me feel a bit sluggish—even gluten free ones. I discovered that oat flour doesn’t have that effect on us and this recipe is a little bit indulgent with the almond extract and salted butter.

Ingredients:

  • 1.5 cups oat flour
  • 4 tablespoons sugar (or coconut sugar)
  • 1/4 tsp. Sea salt
  • 1 tablespoon baking powder
  • 1.5 teaspoons cinnamon
  • 2 eggs
  • 2 tablespoons avocado oil
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Salted butter (for the griddle)
  • Pure maple syrup (for serving)

Directions. Combine all of the dry ingredients thoroughly in a batter bowl. Add the wet ingredients and mix. Batter will be slightly lumpy. Pour four-inch circles of batter onto a hot griddle or pan, flip when batter becomes bubbly. These will cook just a minute or two, depending on your pan. I used a cast iron griddle and biscuit forms to make these perfectly round, but any pan will do.

Luxurious breakfast: Gluten free mascarpone muffins with dark chocolate

Something about Sunday morning just screams “muffins” around here. The kids always need a project and, well, we all love muffins. I’ve been craving something with mascarpone in it and there was a bag of dark chocolate chunks in the pantry calling my name, and so these muffins were born. Next time I try it I may add some orange zest and vanilla, but these were a nice and simple little morning treat (an espresso finishes it off nicely).

Ingredients:

  • 1 cup gluten free flour blend (I used this kind). Make sure the blend you use has xantham gum.
  • 1/2 cup oat flour
  • 1/2 cup organic, coarse sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 container or 4 oz. mascarpone cheese
  • 1 egg
  • 5 tablespoons butter (grassfed always!)
  • 1/2 cup applesauce (I used one I made myself)
  • 1 tsp. almond extract
  • 1 cup dark chocolate chunks

Directions: mix all dry ingredients together except for the chocolate. Mix the wet ingredients together, but let the mixture stay lumpy (this keeps the muffins moist). Fold the dry ingredients into the wet ones. The mixture will be thick. Add the chocolate chunks, then divide the mixture into a 12-cup muffin tin. Sprinkle some more of the coarse sugar on top of each muffin. Bake at 350 for 22 minutes, or until a toothpick inserted into a muffin comes out clean.

Gluten free mascarpone muffins with dark chocolate

Something about Sunday morning just screams “muffins” around here. The kids always need a project and, well, we all love muffins. I’ve been craving something with mascarpone in it and there was a bag of dark chocolate chunks in the pantry calling my name, and so these muffins were born. Next time I try it I may add some orange zest and vanilla, but these were a nice and simple little morning treat (an espresso finishes it off nicely).

Ingredients:

  • 1 cup gluten free flour blend (I used this kind). Make sure the blend you use has xantham gum.
  • 1/2 cup oat flour
  • 1/2 cup organic, coarse sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 container or 4 oz. mascarpone cheese
  • 1 egg
  • 5 tablespoons butter (grassfed always!)
  • 1/2 cup applesauce (I used one I made myself)
  • 1 tsp. almond extract
  • 1 cup dark chocolate chunks

Directions: mix all dry ingredients together except for the chocolate. Mix the wet ingredients together, but let the mixture stay lumpy (this keeps the muffins moist). Fold the dry ingredients into the wet ones. The mixture will be thick. Add the chocolate chunks, then divide the mixture into a 12-cup muffin tin. Sprinkle some more of the coarse sugar on top of each muffin. Bake at 350 for 22 minutes, or until a toothpick inserted into a muffin comes out clean.

Gluten free oat flour pancakes

Pancakes are a holiday staple around our house, but they always make me feel a bit sluggish—even gluten free ones. I discovered that oat flour doesn’t have that effect on us and this recipe is a little bit indulgent with the almond extract and salted butter.

Ingredients:

  • 1.5 cups oat flour
  • 4 tablespoons sugar (or coconut sugar)
  • 1/4 tsp. Sea salt
  • 1 tablespoon baking powder
  • 1.5 teaspoons cinnamon
  • 2 eggs
  • 2 tablespoons avocado oil
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Salted butter (for the griddle)
  • Pure maple syrup (for serving)

Directions. Combine all of the dry ingredients thoroughly in a batter bowl. Add the wet ingredients and mix. Batter will be slightly lumpy. Pour four-inch circles of batter onto a hot griddle or pan, flip when batter becomes bubbly. These will cook just a minute or two, depending on your pan. I used a cast iron griddle and biscuit forms to make these perfectly round, but any pan will do.

Broccoli and pancetta frittata: the easiest and best breakfast

Frittatas are so easy and so good. Recently I discovered that you can cook them in one pan too, which is a game changer over here (I’m all about less cleanup). I use a seasoned cast iron skillet similar to this one for this recipe. I used broccoli, pancetta and goat cheese for this because that’s what I had on hand. You can use any veggie and meat combo, though (bacon and potatoes? Ham and bell peppers? The options are endless). This will make four to five small servings or two to three larger breakfasts.

Ingredients:

  • 5 eggs
  • One onion, chopped
  • About a cup of broccoli florets, chopped
  • One 4 oz package of diced pancetta
  • Three tablespoons of grass fed butter
  • Salt and pepper, to taste
  • Two cloves of garlic or a half teaspoon of garlic powder (optional)
  • About 1/4-1/2 cup goat cheese crumbles (optional)

Melt the butter in the pan, then sauté the onion until it is soft. Add the pancetta, then the broccoli, and cook about three minutes, stirring frequently. Add the garlic, if you are using it, and let it cook for about a minute. Whisk the eggs with the salt and pepper, and pour the mixture over the veggies in the pan. Allow the pan to sit on medium heat for about 90 seconds, then add the cheese evenly on top. Place the whole pan in the oven (preheated to 350) for ten minutes. Allow to cool for about five minutes before serving.