Category Archives: Breakfast

Gluten Free Teff Pancakes

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Gluten Free Teff Pancakes

Easy teff and banana pancakes made in a blender
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Course Breakfast

Ingredients
  

  • 3 cups Teff Flour
  • 3 cups unflavored almond milk or similar We use Malk usually
  • 4 Ripe Bananas
  • 4 tbsp Flax Seeds
  • 2 tbsp Baking Powder
  • 2 tbsp Vanilla
  • 2 tbsp Honey Substitute for vegan
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 3 tsp oil We use sunflower oil

Instructions
 

  • Preheat griddle or pan on medium low.
  • Blend flax seeds until powdery.
  • Add bananas, almond milk, vanilla, honey and 1 tsp oil. Blend until smooth.
  • Mix all the remaining dry ingredients together in a large mixing bowl and then add the blended mix.
  • Add some of the oil to the cooking pan. Scoop about 1/4 c onto the pan at a time and cook for 3-4 minutes until the top starts to look dull and bubbles begin to form. Flip the pancakes and cook for a minute or two.

Vegan & Gluten Free Blueberry Oat Muffins

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Blueberry Oat Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Ingredients

  • 1 cup GF Oats
  • 1 cup oat or nondairy milk
  • 2 TBSP apple cider vinegar
  • 1 cup GF flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, packed
  • 1/4 cup sunflower oil or melted DF butter
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375°F.
  2. Place 2 TBSP of apple cider vinegar in a medium-sized liquid measure cup, then fill will nondairy milk to 1 cup, add oats, and let stand.
  3. Line 12 muffins cups with liners.
  4. Combine the remaining dry ingredients in mixing bowl. Stir well to blend.
  5. Add oil or melted butter to oat mixture. Mix well. Add to dry ingredients, stirring just until moistened.
  6. Gently fold in blueberries.
  7. Fill prepared muffin cups.
  8. Bake for 25 minutes or until top springs back when lightly touched.
https://www.sinfultidbits.com/2018/11/blueberry-oat-muffins/

Apple & Oat Blender Pancakes

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1 1/4 cup rolled oats
1 TBSP ground flax seeds
1 TSP baking powder
1 TSP baking soda
1/2 cup nondairy milk (oat, quinoa or sunflower work best)
1/2 cup unsweetened applesauce
2 TSP apple cider vinegar
2 TBSP maple syrup
1 TSP vanilla extract

Coconut oil (sunflower oil works great, too)

1. Grind oats in a blender to make oat flour.
2. Add all other dry ingredients and mix with a spatula.
3. Add all the wet ingredients and blend until combined.
4. Heat coconut oil on a cast iron skillet over low-medium heat on a gas stovetop.
5. Pour 1/4 cup of batter into the pan. Cook for about 3 minutes on each side. Repeat until all batter is gone.

Top with your favorite pancake toppings and enjoy!

Vegan & Gluten Free Scones

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Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 scones

Serving Size: Four

Ingredients

  • 1 C Bob's Red Mill GF 1 to 1 flour (Blue Label)
  • 1 C Bob's Red Mill GF All Purpose Baking Flour (Red Label)
  • 2 TBSP Cane Sugar
  • 2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt
  • 1.5 TBSP Apple Cider Vinegar
  • 3/4 C Original Oat Milk or other DF milk (unsweetened/unflavored)
  • 1 stick Earth Balance Soy-Free Butter

Instructions

  1. Place apple cider vinegar in a liquid measure cup and add oat milk so that you have 3/4 cup of "buttermilk." Tip: Oat milk or Milkadamia works best.
  2. Combine all dry ingredients in food processor.
  3. Cut the butter stick into chunks and add to dry ingredients until the mixture is crumbly.
  4. On a low setting, slowly add the "buttermilk."
  5. Knead gently 2-3 times on a lightly floured piece of parchment paper.
  6. Pat out into a circle and cut into wedges with a pizza cutter and separate.
  7. Pick up the parchment paper and place on a baking sheet.
  8. Bake at 425 degrees for 13-15 minutes.

Notes

Variations: Add currents, chocolate chips, grated lemon, or orange rind.

https://www.sinfultidbits.com/2015/11/scones/

Pancakes

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Pancakes – Chocolate Chips Optional!

Prep Time: 10 minutes

Yield: 8 to 10 pancakes

Ingredients

  • 1 cup gluten-free all-purpose flour (I use Bob's Red Mill All-purpose Baking Flour)
  • 2/3 cups white rice, oat, or more all-purpose flour
  • 2 tblsps vegan sugar, cane sugar, or maple sugar
  • 2 tsps gluten-free baking powder
  • 2 tsps baking soda
  • 1/2 tsp salt
  • 3 tsps ENER-G Egg Replacer mixed with 4 tsps warm water
  • 1.5 cups of dairy-free milk (I like using oat, quinoa, sunflower, hemp, flax, or coconut)
  • 1/4 cup of rice or canola oil, plus 2 tablespoons for frying (I use coconut oil)
  • 1/2 tsp vanilla extract
  • OPTIONAL - Enjoy Life Mini Chips to taste!
  • NONVEGAN OPTION - replace dairy-free milk with cow's milk or water; replace ENER-G Egg Replacer with 2 large eggs; chocolate chips

Instructions

  1. In a medium-sized bowl, combine flour, sugar, baking powder, baking soda, and salt.
  2. In a small container, whisk egg replacer with water.
  3. Gently mix milk, oil, vanilla extract, and the egg replacer into the flour mixture until just combined.
  4. Heat two remaining tablespoons of oil in a skillet on low to medium heat (I sometimes use unscented coconut oil to make them slightly crispy).
  5. Add optional mini chips.
  6. Scoop 1/4 cup or less of batter into the skillet for each pancake. Cook until tiny bubbles start to form and the edges appear to be lightly browned. Flip and continue cooking until both sides are slightly browned.

Notes

I heat the skillet two and a half notches past the low setting on my gas stovetop. NONVEGAN OPTIONS: replace egg replacer with 2 eggs; replace dairy-free milk with cow's milk or water; use dairy chocolate chips

https://www.sinfultidbits.com/2014/01/pancakes/