Tag Archives: pancakes

SRC: Angel’s Homestead’s Peanut Butter Banana Pancakes

Angels Homestead GF Peanut Butter Banana Pancakes-1 For November’s Secret Recipe Club, I was paired with April of Angel’s Homestead. April is the wonderful force behind the SRC and has a wonderful blog to boot! She recently became gluten free and primal, so there were lots of Bean-friendly recipes for me to look at! Tasty Recipes like: No-mato Sauce (I definitely passed this onto my brother who doesn’t like tomatoes), this Almond Flour Cornbread and these Baked Apple Chips.

After much pursuing, I decided to make her Peanut Butter Banana Pancakes using her Gluten Free Almond Flour Pancakes. For once, I didn’t actually change anything (gasp!) except that I have a feeling the original recipe used non-natural, smooth peanut butter, whereas I used natural, chunky stuff. They still turned out well!

Angels Homestead GF Peanut Butter Banana Pancakes-2

I tried making a small amount of the peanut butter syrup, where I learned that it’s best to use smooth peanut butter as the chunky stuff doesn’t look that good. Plus, I have a feeling it was also for non-natural peanut butter, so it definitely wasn’t as smooth as it could have been! That being said, peanuts and maple go surprisingly well together!

Syrup-on-Pancakes

In her instructions, she says to cook them on low heat – please do! I initially had my griddle at 325F and it was too warm, so the pancakes got quite dark. The next batch I cooked at 275F and they were much lighter coloured.

As I was making the pancakes, Mr. Bean was making bacon, which means: Elvis pancakes!

Angels Homestead GF Peanut Butter Banana Pancakes-3

In case you don’t know what Elvis pancakes are – apparently Elvis liked to eat peanut butter, bananas and bacon together and the combination is surprisingly tasty! Add a bit of maple syrup and you’re good to go!

Angels Homestead GF Peanut Butter Banana Pancakes-4

April, it was a delight to look through your blog! Thank you so much for all the work that you put into the Secret Recipe Club!

Please check out the rest of Group D’s recipes below!

9 Comments

Filed under Food

SRC: Enriching Your Kid’s Oatmeal Pancakes with Peach Avocado Salsa

For September’s Secret Recipe Club, I was paired with Shirley of Enriching Your Kid!

I ended up choosing her Oatmeal pancakes and a guest post of Peach and Avocado Salsa. I first tried to make these “Chila’s“, but my chickpea flour had gone bad, so that didn’t work at all.

I essentially used the same recipe for the salsa – I just used lemon juice instead of lime because I didn’t have any lime. With the oatmeal pancakes, I made half a recipe with almond milk as a substitute for the yogourt and water.

Unfortunately, the pancakes and salsa didn’t go very well together – but the pancakes went really well as a peanut butter and jam sandwich and the salsa went REALLY well with tortilla chips.

Please Check out the rest of the Secret Recipe Club’s Group D’s recipes here!

20 Comments

Filed under Food

Vegan Banana Almond Flour Pancakes

I think it’s safe to say that I’m not the only one who enjoys having breakfast for dinner. This weekend while Mr. Bean was away for work, I decided to whip up some pancakes for dinner.  Usually I use a recipe from the Celiac Teen (so good!), but I wanted to try something different. I recently acquired Elana Amsterdam’s Almond Flour Cookbook, so I thought I would try making a vegan version of her pancakes.  Instead of eggs I added a banana and an egg replacer and didn’t add any agave nectar as the banana is sweet enough. I tried my best to make 1/3 of the recipe – this makes four very filling pancakes.

I did discover something interesting: if you’re trying to reduce the amount of sugar you’re eating and don’t want the sugar rush that syrup gives you, try melting some frozen berries and using the juice as syrup! Just as tasty and way better for you! :)

Vegan Banana Almond Flour Pancakes

1 banana
1 tsp. egg replacer with 1 tbsp. + 1 tsp. rice milk, mixed until frothy
2 tbsp. water
1 tsp. vanilla extract
1/2 c. almond flour
Scant 1/4 tsp. baking soda
1 tbsp. tapioca starch
Pinch salt
Grapeseed Oil

  1. In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
  2. Add the dry ingredients and blend until well mixed.
  3. Heat up some grapeseed oil in a skillet or on a griddle over medium-low heat.
  4. Spoon a heaping tablespoon of batter onto the hot pan. Cook until small bubbles appear on the surface of the batter. Flip over and cook until browned. Note that since these do not have eggs and use almond flour, they will take longer than regular pancakes, so be patient and cook on low heat!
  5. Enjoy!

EDIT: Erin at The Spiffy Cookie baked these pancakes for roughly 15 – 20 min and they turned out really well and the centres set! Thanks Erin!

What’s your favourite breakfast for dinner?

Looking for some good recipes? Try looking at: Slightly Indulgent Tuesdays, Hearth and Soul Hop Volume 41 and Gluten-Free Wednesdays! (I’ve linked up this recipe at all of them!)

23 Comments

Filed under Food

Adopt a Gluten Free Blogger: The Mommy Bowl

I chose to “adopt” Deanna of The Mommy Bowl in this month’s “Adopt a Gluten Free Blogger” hosted by Lexie of Lexie’s Kitchen. Since I have found Deanna’s blog, I have been inspired to try experimenting in my baking and that following a recipe isn’t always needed. For example, when she makes cookies with her son, they start with a a base measurement of  fat (usually coconut oil) and add appropriate sweeteners and flours based on the consistency and flavours they want – isn’t that cool?  As an added bonus, pretty much all her recipes are gluten free and vegan – perfect for this hesitant to introduce eggs and dairy back into my diet girl. Plus, she uses lots of peanuts, which always goes over very well in the Bean household!

First I made her Kiddo’s killer banana pancakes. Apparently I made them on National Pancake Day – I can pretend that I made them for that purpose, but I really just felt like eating breakfast for dinner. They were really good with fruit and a bit of maple syrup. They were very soft and fluffy but they fell apart easily – most likely due to user error as I had never made a flax egg before and I don’t think that I let it sit for long enough.

Since I’m an overachiever, I wasn’t satisfied with making only one of Deanna’s recipes. Mr. Bean gave me some moose cookie cutters for Christmas and I REALLY wanted to try them out, so I made her Choco Nut Cut Outs. I was also quite excited to try these cookies as I had never used coconut or peanut flour* before! I only made half a recipe as we really don’t need huge amounts of cookies sitting around.

These cookies were very easy to make and turned out really well! Mr. Bean loved them. I had to ask him not to eat them all so I would have some left to take pictures of the next day!

See, as I mentioned in my shapes photography post, fondant cutters make really good cookie cutters!

Have you found a blog recently that has inspired you to try something new?

*I ended up making my own peanut flour by grinding up a bunch of peanuts in our Magic Bullet. I used the remaining peanuts to make peanut butter – yum!

16 Comments

Filed under Baking, Food

Shrove Tuesday Pancakes

Yesterday was Shrove Tuesday. Shrove Tuesday, at least in my family, means deliciously amazing pancakes. Not your average pancakes-from-a-mix pancakes, but wonderfully light yet heavy and not doughy pancake. Yum.

Gluten Free Shrove Tuesday Pancakes

For each egg, you need:

2 tbsp. rice flour
1 tbsp. oil
1/2 c. milk (can be dairy free milk alternative as well)
1/8 tsp. salt

  1. Heat a griddle to 325F (you can also use a frying pan if you’d like.)
  2. Separate eggs. Beat egg whites until firm (NOT stiff) and still fairly wet.
  3. Add flour, oil and salt to egg yolks with a bit of milk. Whisk together.
  4. Add the rest of the milk and whisk until combined.
  5. Fold in the egg whites. The batter should be about the consistency of thick cream + egg whites.
  6. Using a measuring spoon to pour batter onto heated griddle. The point is to make either circular or elongated shapes that are easy to roll.
  7. Carefully flip over the pancake once the side is gold brown. If it is not cooked enough, it will rip. This isn’t the end of the world as you just have smaller pancakes – like the pancakes in the picture below.
  8. Once the pancakes are cooked and golden brown on each side, sprinkle sugar and lemon juice on them and roll them up.
  9. Keep warm in oven until you’re ready to eat them. Enjoy!

Note: Mr. Bean and I used 3 eggs and we were very full.

Do you normally have pancakes on Shrove Tuesday?

6 Comments

Filed under Baking