This healthy, gluten free oatmeal pancakes recipe uses gluten-free oats and contains no processed sugar. They’re a great alternative to boxed or packaged pancake mixes, which usually contain wheat, sugar and lots of other toxic ingredients, and they’re incredibly easy to make!
Instead of maple syrup or jelly, you may also want to try topping them with your favorite fresh fruit. Strawberries and blueberries work really well. You could even buy frozen berries and heat them up in a small pot until they thicken into the consistency of a compote. Add a dollop of coconut whipped cream as well, for an extra dose of healthy fat.
Try making these for breakfast one day this week and let us know how they turn out in the comments below this post!
2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil or butter for cooking
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until it is fully incorporated.
Heat a large sauté pan (preferably ceramic or stainless steel) over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with organic maple syrup or organic jelly.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.
This coconut whipped cream tastes great topped with your favorite berries or fresh fruit. It also makes for a delicious topping on pancakes!
1 can organic full-fat coconut milk
pinch cinnamon1/8 tsp pure vanilla extract (no sugar)
Step 1: Place the can of coconut milk in the fridge for 2+ hours or overnight
Step 2: Scoop out all the thickened coconut cream. Note: There will be some water left over, but don’t discard it. Drink it or add it to your favorite smoothie for an extra dose of healthy fat!
Step 3: After scooping out the cream, add a little cinnamon and vanilla, and whip in a mixing bowl until mixture begins to thicken.
This black bean cake recipe is so good, you won’t even taste its not-so-secret main ingredient: black beans. Made with coconut sugar instead of processed white sugar, it’s the perfect healthy way to satisfy your sweet tooth.
Also, Instead of making frosting, I waited until the cake was cool and then sprinkled just a touch of powdered sugar on top (just enough to add a little sweetness). And then I made a side of chocolate whipped cream.
Try this black bean cake recipe out and let us know what you think in the comments below!
1 can of black beans (drained and rinsed) (540ml/19 fl oz)
5 large organic free range eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp Kerrigold butter or extra virgin coconut oil
3/4 cup coconut sugar
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water
1tsp pure mint extract (optional to add mint flavor)
1. Preheat oven to 350 degrees.
2. Grease a 9″ cake pan with coconut oil.
3. Place the beans, 3 of the organic eggs, vanilla, coconut sugar and salt into a blender or food processor. Process or blend on high until beans are completely liquefied.
4. In a small bowl, Mix together cocoa powder, baking soda and baking powder.
5. In a larger bowl, beat butter/coconut oil until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix.
6. Stir in cocoa powder mixture and water and beat the batter on high for one minute until smooth.
7. Pour batter into the prepared pan.
8. Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch.