I just love these Gluten Free Banana Oat Blender Pancakes! Throw everything in the blender and pour them onto the griddle! Who doesn’t love pancakes for breakfast? But we don’t want to eat your typical wheat flour pancakes as gluten is what is making you all feel like you have no energy! There are so many delicious alternatives with no unusual ingredients!
These pancakes are naturally sweet and kid-friendly. Skip the sugary maple syrup and instead heat up some frozen organic berries for a naturally sweet moist topping. You can also cook up some sliced apples with cinnamon. Or just eat them plain! Yum!
Any kind of gluten-free oats will do. Here’s a tip: I buy lots of organic bananas at one time from Costco or Trader Joes. When a bunch ripens, I peel them and freeze them so they are ready to go for smoothies, muffins, and especially these pancakes! Since we are putting them in the blender, you don’t even have to defrost them!
Any blender will work fine, but my absolute favorite is the Vitamix, especially if you are making your own nut milks. This thing is a workhorse and nothing grinds food up better. It comes with a ten-year warranty, but I don’t think I can possibly kill this thing and believe me, I should have by now. I even have the grain attachment so I can grind up my own gluten-free flours which can be a big money-saver!
Store-bought granola is often considered a health food, but the truth is that it is usually loaded with sugar as well as hydrogenated oils which we want to avoid. It is also often dry and bland. Making it homemade, however, makes a great breakfast or snack as you can control the amount of sweetener and add some truly heart-healthy ingredients like fiber and prebiotics like what is in this Maple Walnut Granola w/Prebiotics.
What are Prebiotics?
You’ve probably heard a lot about probiotics, but do you know what prebiotics are? Probiotics are the good bacteria in your gut whereas prebiotics are a fiber that help the good bacteria grow. You can kind of consider it the fertilizer for your probiotics.
Probiotics are sensitive and can be affected by heat or bacteria. That is why it is important to always take your pro-biotic supplement with food, as it can not survive the stomach acid. It is also not a good idea to cook probiotics as the heat will destroy them. Prebiotics, on the other hand, are not affected by bacteria or heat, which makes them a great addition to this Maple Walnut Granola.
Inulin is a fiber found in thousands of plants, the most present in chicory. Dietary fiber has been shown to improve digestive health as well as contribute to heart health. When mixed with water, inulin forms a gel which can relieve constipation and help keep you regular. This gel will also help you feel full as it expands in the stomach. Inulin also has the ability to absorb cholesterol, toxins, waste, and fat as it passes through the body.
Inulin can also be used as a substitute for sugar as it is naturally sweet and has a low glycemic level. I have had great success in baking gluten-free bread with it (recipe coming soon). You can also add it to your hot beverage as the heat does not affect it. It’s a good idea to add it slowly, as some people can be sensitive to it if they have a sensitivity to FODMAPS.
I’ve added just a tablespoon to my Maple Walnut Granola Recipe.
Autumn is the time for pumpkin picking, and also a time to use that delicious pumpkin in recipes on crisp autumn days. These Fluffy Gluten-freePumpkin Pancakes are delicious. The addition of nutrient-packed pumpkin makes these pancakes super soft and moist.
Benefits of Pumpkin
Pumpkin is loaded with Vitamin A which is essential for eye health and helps prevent macular degeneration. It is also loaded with phytonutrients which helps lower blood pressure and prevent hypertension. A member of the squash family, pumpkin is also high in beta-carotene and antioxidants which gives it cancer-fighting properties.
Pumpkin is also very high in fiber which is great for heart health. It also helps us feel full, so we are less likely to overeat. By adding it to these pancakes, it not only makes them delicious but also makes it a hearty, satisfying breakfast on a cool morning!
Gluten-free flour blend
You can buy an all-purpose gluten-free flour blend, but I mix up my own big batch of whole grain gluten-free flours that I keep handy in a large jar to easily whip us recipes like these:
In a small bowl combine the almond milk with 1 tablespoon of lemon juice and let stand for 5 minutes.
In a large bowl, sift or whisk the flour, baking soda, baking powder, salt, and spices until combined.
Whisk the almond milk, pumpkin, eggs, coconut oil, and vanilla until combined.
Add the wet ingredients to the dry ingredients and whisk. Stir in nuts.
Heat a lightly greased griddle over medium-low heat. Drop the batter by 1/4 cup onto the pan. Cook for a minute or two until the bottom starts to brown. Flip and cook on the other side for another minute or two. Keep warm.
Despite its name, buckwheat is not wheat? It is actually considered a pseudo-grain from the rhubarb family and it does not contain gluten. It is very nutritious, containing magnesium, iron, protein, and fiber. It tastes best when ground fresh. Store it in the fridge or freezer because once ground it can go rancid quickly.
Buckwheat’s nutty, earthy flavor makes great pancakes and waffles. By whipping the egg whites in this Buckwheat Waffle recipe you will get a nice, crispy crust. Instead of sugary syrup, warm up some frozen berries for a topping instead!
Kefir is a fermented milk beverage that contains three times more beneficial bacteria and yeast than regular yogurt. The yeast in the kefir slowly works overnight to leaven this gluten-free batter giving this cake a wonderfully light crumb!
Benefits of Kefir
Kefir is a rich source of protein, calcium, and B vitamins. It is more powerful than yogurt. Yogurt contains beneficial bacteria, but kefir can actually colonize the gut. Remember, all disease starts in the gut, so we want to have beneficial bacteria growing there. Kefir’s strong antibacterial properties also protect the gut from various harmful bacteria.
Although traditional dairy products can cause inflammation in the body, fermented dairy products can potentially protect against cancer. Many people who are lactose intolerant can often digest kefir because it contains a lower amount of lactose and as well as enzymes to digest it.
Kefir can also be made from coconut water which works great in this recipe if you have a dairy allergy. It’s easy to make at home too.
Baking with Kefir, does kill some of the healthful bacteria, but most of the beneficial nutrients still remain.
Acorn squash in my oatmeal? Yup, that sweet nutty flavor is warming and delicious in oatmeal and a great way to add loads of nutrients into your breakfast to start your day!
Acorn squash contains powerful antioxidants and anti-inflammatory properties! It’s also packed with fiber, Vitamin C as well as magnesium and potassium. It helps regulate your blood sugar which helps keep the weight off and conquers those cravings! Winter squash has also been shown to have clear potential in the prevention and treatment of cancer.
My kids loved this hearty, filling breakfast. I may not have mentioned it was made of squash until after their plates were cleaned empty! They’re getting there…
This makes a hearty breakfast. No need for dressing as the yolk from the egg coats the nutrient- dense quinoa. The tomatoes add bright flavor that goes great the savory kale and rosemary! You can add a dash of hot sauce in the end to give it a nice kick!
The first time I had bread pudding was as a newlywed on vacation in Door County, Wisconsin. We stayed at the most beautiful pink Victorian Bed and Breakfast I have ever been in. Maybe my eyes were clouded with love, but no other place has ever compared to this inn.
They had warm chocolate chip cookies coming out of the oven any time of the day and cool lemonade on the sideboard. They served the meals on this adorable handmade Hadley pottery. The place made a such an impression on me, I collected Hadley pottery myself and now have a complete set which reminds me of my time there.
The inn served an original breakfast fare such as fruit soup and blueberry cream cheese stuffed french toast. One morning they put bread pudding before us and then poured half and half over it. I was sold on bread pudding forever!
The innkeeper told me that they simply use the leftover muffins or bread from the day before. and happily gave me the recipe. Of course, I don’t eat wheat anymore, but my gluten- free muffins and breads work just as well.
Of course, with five children in the house, I very rarely have leftover muffins, but since I was testing my Gluten-free Strawberry Rhubarb Muffin recipe, I had several samples to work with. Bread pudding is also a great way to salvage any recipes that might not turn out as you expected them:)
I love acai bowls! These nutrient-packed berries make a beautiful breakfast in a bowl that everyone will enjoy! Loaded with anti-oxidants, amino acids, and essential fatty acids, acai berries make a super-healthy start to your day.
Trader Joes just started carrying frozen organic acai puree at a great price, so these are even easier to put together. They are basically a thick smoothie in a bowl topped with your favorite toppings such as granola, fruit, coconut, or nuts. Rememeber, you want fat, fiber, and protein at every meal or snack, so simply follow this basic recipe and mix and match ingredients and toppings!
Mix and match ingredients. Try adding spinach or kale or different combinations of berries and fruit. Add a scoop of protein powder for a protein punch. You can make a chocolate acai bowl by adding a tablespoon of raw cacao.
Here’s an easy quick way to have breakfast ready for you in the morning with a no-cook overnight oatmeal! I take these on vacation with me, so I am always assured of a nutritious breakfast, no matter where I am. I simply bring my jars of dry ingredients, and some almond milk in a cooler and pour it in the night before.
Try different combinations of seeds, berries, or nut butters. If you prefer it hot, simply heat the oatmeal up in the morning for just a minute in a pot on the stove.