Posts Tagged ‘breakfast’

Quinoa Pancakes

Good Morning!

This morning I was craving something bread related. Over the last several days since giving up gluten, I haven’t really had any cravings (more on that in a second). But, this morning, while reading food blogs, I couldn’t resist making some pancakes. This is what you do on a Thursday morning when you have no job! Hey, I’m not complaining. In a couple of weeks. I will be getting up early to do baking shifts at 6am!

Back to the food. I have a quick pancake recipe that I use when I don’t want to get elaborate. It has 4 ingredients, takes about 10 seconds to whip up, and you are sitting down to vegan pancakes in no time. Here is how it all went down..

Quinoa Pancakes for 1

1/3 c. Quinoa Flour (if you don’t want gluten-free, I have used Whole wheat pastry flour and all-purpose as well!)

1/3 c.+1 TBSP Non-dairy milk (I used Trader Joe’s whole grain milk)

3/4 t. Baking Powder

1/2 t. Vanilla Extract

Pinch of salt, optional

Place non-stick pan over medium heat. Meanwhile, mix together flour, baking powder, and salt. Add milk and vanilla extract. Whisk together. The batter will be viscous, but if it’s too thick add a little extra milk. Pour batter into pan. This batter doesn’t bubble like most pancake batters, so flip when the pancake takes on a darker yellow color and more solid texture. Flip and cook an additional 30 seconds to 1 minute. Remove and repeat steps until batter is gone. Top with fresh fruit, maple syrup, vegan whipped cream, or pumpkin butter. Enjoy!

The Verdict

These pancakes aren’t perfect, they turned out a bit dry, but were super airy and light. It is a work in progress, but next time I would probably lessen the baking powder, maybe add some vegan yogurt in lieu of some liquid and possibly add a pinch of xantham gum (though I don’t know if it would have an effect, must experiment). Notice I did not add sweetener. I seldom add sweetener to my pancakes because my toppings usually take care of that, but if you desire, adding a bit of cane sugar or agave would moisten up the end result. As you can see, it is a work in progress! I will be back with a better recipe for these puppies soon!

And now, an update on my gluten-free progress…

I have noticed a huge difference in my cravings for baked goods. Surprisingly, I haven’t really had any. It has sucked a bit to figure out what I can and can’t eat. Being gluten-free and vegan has its drawbacks initially, but I have had a lot of fun finding recipes that work for me. The other drawback is living with people who are neither gluten-free nor vegan and being the main cook in the house! I have been quite intimidated in coming up with recipes that will not only satisfy the omnivorous tastes, but also the desire for bread, pasta, and baked goodies! I have made, but failed to properly picture, split pea soup with gluten-free cornbread, black bean and sweet potato tacos, grilled vegetable no-quesodillas, and salads with homemade “honey” mustard dressing.

I love a cooking challenge, so be assured you will be seeing some more creative recipes that suit many different tastes, all the while being healthy, vegan, and gluten-free! I am excited to see what comes out of my kitchen, I hope you are too!

A bit on the photography…My camera has decided to hate me, so I will have to figure something out right quick in order to get some pictures up! Sorry for the lack of professional looking shots!

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I LOVE apples!



Happy Monday!  I can’t believe it is already Monday. It seems like the weekend just flies by! My weekend was full of homework, work work, and hanging pictures (finally!). The weekend was also full of APPLES! I love Fall. We finally got a chill in the air here in Reno. Snow fell and all was right with the world! In mid-August, I start to really crave the coziness of Fall and Winter. I love bundling up with tea and a good book or movie. Seriously, nothing beats it!

For me, Fall is a time for apples! I absolutely adore the fruits of summer, but I eagerly await the apples that come this time of year. Cinnamon is one of my most favorite spices, and nothing goes better with cinnamon than a nice warm apple. This weekend, I made two dishes that focused on organic honey crisp apples.


Personally, I think that apples are amazing anytime. They are full of filling fiber and vitamins. The pectin, a soluble fiber, has been shown to even lower cholesterol! With only about 80 calories in one medium apple, it’s the perfect portable snack. And I haven’t even mentioned their sweet taste, satisfying crunch, and flavor variety. I use apples in everything. From warmed apples atop oatmeal or pancakes for breakfast, a great afternoon snack on the go, sliced on a spinach salad, or baked into desserts. Apples are so versatile; applesauce instead of oil in baking, apple cider, apple pie… I feel like I am starting to sound like Bubba (a la Forest Gump). Anyway, I digress. I had a big bag of honey crisps from TJ’s and wanted to use them up! Breakfast this weekend consisted of pancakes with mounds of warm cinnamon apples.

Apple Pancakes

Sauteed apples

1 honey crisp apple (although any baking apple would do well here)

1 TBSP Real Maple Syrup

Cinnamon, to taste.

Nutmeg, to taste.

A dash of Salt

Heat saute pan, you can add some oil or earth balance, I like mine without. Add chopped apples to hot pan and quick saute for 2 minutes with salt, or until apples start to turn slightly brown. Remove from heat. Add maple syrup and spices; toss to coat. Place back on the heat for a few more minutes to soften apples and warm syrup. Serve.

I like to put my sauteed apples on pancakes, waffles, oatmeal, or just eat them plain. I also like doing an apple saute with a more savory items. On a salad, with cranberries and pepper or a lemon vinaigrette.

Tune in tomorrow to see a delicious and quick apple and berry crisp!

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