Tag Archives: eggless

Flourless Vegan Pumpkin Pancakes

I love the Fall.  It’s my absolute favorite season and I’m all about those classic Fall flavors like apple, pear and of course, pumpkin!  Pumpkin is a food I use year round but definitely more often during this season-really because it’s just everywhere and I just can’t help but come up with new ways to use it!  These fluffy pumpkin pancakes were actually made as a little experiment to try creating an eggless batter and adding extra baking powder and apple cider vinegar for the fluffy factor and it worked like a charm! These healthy pumpkin pancakes are packed with fiber and protein from using oat flour (finely ground rolled oats) flourless, gluten-free, eggless and naturally sweetened with only one tablespoon of maple syrup for the entire batch!  Oh and did I mentioned they taste delicious!

They also freeze really well and make the perfect quick and easy breakfast.  Just be sure to cool completely and then wrap each individually (or lay them on a parchment lined plate or small baking sheet, covered and place in freezer for 1 hour or until hardened. This prevents them from sticking together while freezing).  Then you can put the pancakes in a freezer safe container.

What’s your favorite part about Fall?  What do you look forward to the most during this season?  I can’t wait to hear from you!

Ingredients

  • 1 cup oat flour*
  • 1/4 cup unsweetened almond milk or other dairy-free milk of choice
  • 1/2 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon baking powder
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup or honey
  • 1/2 teaspoon vanilla extract (optional but adds great flavor!)

*make your own oat flour by placing 1 1/2 cups (or extra) of gluten free rolled oats (or regular if no allegries/intolerances are present) in a blender and blending starting from low speed, gradually to high until a fine flour-like consistency is achieved (usually 1-2 minutes). Then measure out oat flour accordingly.

Directions:

  1. In a large mixing bowl, add flour, baking powder and pumpkin pie spice (and nutmeg if using).  Whisk to combine.
  2. In a separate bowl, combine pumpkin puree, almond milk, vinegar, syrup and vanilla (if using).  Whisk to combine.   Add wet mixture to dry ingredients.
  3. Let the batter sit for at least 5 minutes
  4. Preheat a nonstick pan over medium high heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
  5. Repeat for the rest of the batter.  To keep it totally sugarless, enjoy with vegan cream cheese, fresh fruit and/or a drizzle of almond butter!

Pumpkin Cinnamon Snails

How cute are these pumpkin cinnamon snails?  I know it’s been a while since I posted between  me and then Ethan getting sick.  My little Ethan had a rough week so I wanted to take this morning to make him something special for breakfast.  Here are my pumpkin cinnamon snails, think cinnamon roll but WAY healthier and has the addition of pumpkin!   I used agave nectar to sweeten the cream cheese filling.  Who else still has a few leftover cans of pumpkin in the pantry besides me? I really wanted to make some pumpkin recipes and immediately thought of this fun breakfast idea!  and besides, who said pumpkin was only for the holidays?!  Pumpkin adds a boost of Vitamin A and other nutrients to this recipe.  These rolls are quick and easy, no yeast required and no eggs! You can make this recipe totally vegan by using tofutti spread instead of cream cheese and vegan buttery spread to replace butter.  Needless to say, my kids loved having these for breakfast this morning!  Get creative and decorate these or get your kids involved! Enjoy!

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened 
  • 2 heaping tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 4 ounces light cream cheese
  • 1 tablespoon agave nectar
  • 2 teaspoons ground cinnamon
  • **make these vegan using tofutti spread instead of cream cheese and vegan buttery spread instead of unsalted butter.

Directions

  1. Preheat oven to 375°F.
  2. In a bowl, whisk together the flours, pumpkin pie spice, baking powder and salt.
  3. In a separate bowl cream together the butter, applesauce, vanilla and sugar, then mix in pumpkin puree. Add the flour mixture to the pumpkin mixture and stir to combine.
  4. On a well floured surface, roll the dough to a 1/4 inch thick rectangle about 16 x 12 inches.
  5. In a small bowl, whisk together the agave and cream cheese.
  6. Spread the cream cheese on top of the dough and sprinkle with cinnamon.
  7. Carefully roll up the dough, starting with the long side and cut into 1-inch pieces.
  8. Now take the cut ends and curve them outward to create the snail’s face.
  9. Place the rolls on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
  10. You can use a dot of black food coloring or a mini chocolate chip for the eyes.  Get creative and decorate these cute snails as you want or get your kids involved!

Vegan Chocolate ‘Peanut Butter’ Cupcakes

When I was younger, my favorite Halloween candy was peanut butter cups (anyone else with me?!).  Even on Easter, I would get so excited to have one of those peanut butter filled chocolate eggs.  That sweet combination of peanut butter and chocolate…amazing but I wanted to come up with an easy eggless option that included a moist cake instead of the solid chocolate and of course less sugar!  After some experimenting, I finally created this vegan chocolate cupcake with an ooey gooey naturally sweetened peanut butter center!  The cake is super moist and gluten-free!

Ingredients:

Cake

1 1/2 cups gluten-free all purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1/3 cup sugar

1/3 cup coconut or canola oil

1/3 cup chocolate chips (optional)

1 cup unsweetened almond, soy or coconut milk

1 teaspoon vinegar

Filling

1/2 cup creamy all-natural peanut butter

1 1/2 tablespoons honey

1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F.  Line a muffin tin with liners lightly sprayed with cooking spray.
  2. Sift together the flour, sugar, cocoa, baking soda and salt.
  3. In a separate bowl, whisk the oil, vanilla, vinegar and milk.
  4. Add liquid to dry ingredients and whisk until smooth.
  5. Pour into muffin liners and sprinkle with chocolate chips (2-3 chips per muffin is perfect). Bake for 18-20 minutes.
  6. In the meantime, whisk together the filling ingredients.  If the peanut butter is a little hard, microwave for 10-15 seconds until soft and easy to whisk.
  7. Once muffins are done, allow to cool completely.
  8. Carefully slice in half and spread peanut butter honey mixture.

 

 

Apple Cinnamon Oat & Flax Scones

Apple Cinnamon Oat & Flax scones, made with Greek yogurt!!! You could only imagine what my apartment smells like when I bake these.. fresh apples & cinnamon, ahh love the Fall season! Eggless, Gluten Free, low sugar 😋 I’m excited to share this recipe with you! I love scones with fresh fruits baked in, and these also include oats, ground flaxseed and Greek yogurt which provides a boost of protein and calcium. Perfect for an on-the-go breakfast. Great for kids! And they freeze really well! Can it get any better?!

Ingredients

1 large apple, peeled, cored and chopped

1 cup rolled oats

1 cup gluten-free all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons brown sugar

1/4 cup ground flaxseed

1 teaspoon vanilla extract

6 1/2 tablespoons cold butter

3/4 cup low fat greek yogurt

Topping:

1 tablespoon brown sugar

1 teaspoon cinnamon

milk or milk substitute for brushing

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl, combine oats, flour, flaxseed, baking powder, cinnamon, salt and brown sugar. Whisk well.
  3. Add the cold butter in pieces. Using a pastry blender or your hands, mash in the butter until flour resembles course crumbs.
  4. In a separate bowl, combine Greek yogurt and vanilla extract
  5. Add liquid ingredients to the dry ingredients and blend until combined.
  6. Fold in the apples
  7. Turn mixture onto a cutting board dusted with a little gluten free flour to prevent sticking and kneed about 5-10 times until all dry ingredients are incorporated well
  8. Shape in the a rectangle and cut one down the middle and across to form 4 squares. Now cut each of those squares diagonally
  9. Topping: brush scones with a little milk or milk substitute. combine brown sugar with cinnamon and sprinkle over each scone
  10. Bake for 18-22 minutes or until golden brown. Enjoy!