Tag Archives: healthy

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!

Healthy Cherry Crumble

Every week I take some time to take inventory of my fridge, freezer and pantry…really just to make sure I don’t buy what I may already have (BTW, this is a GREAT way to plan a weekly grocery list!).  So this morning I realized I had a bag of dark, sweet frozen cherries that I had initially bought to make smoothies, but decided to make this healthy cherry crumble.  This recipe is vegan, gluten free and AHH-MAZING!! It’s SUPER easy to make and truly delicious and made with minimal sweetener.  I love the texture of the oats against the cherries and then top it off with a bit of yogurt (if having for breakfast) or with some frozen yogurt (I used Sweet Scoops madagascar vanilla in this photo) or whatever your belly and heart desire.

Note: You can also use frozen blueberries but if you do, I would suggest adding some fresh lemon zest to brighten up the flavor a bit and add it right with the blueberries and cornstarch.  Also, if you don’t have coconut oil, melted butter also works.

Ingredients 

Topping

1 cup gluten free rolled oats (GF quick oats also works fine)

1/3 cup almond flour (I used Bob’s Red Mill)

1 1/2 tablespoons coconut oil

1 1/2 tablespoons pure maple syrup

1 tablespoon unsweetened applesauce

1/4 teaspoon vanilla extract (optional)

Filling

1-16 oz bag of frozen dark sweet cherries (I used Whole Foods 365 brand)

2 tablespoons cornstarch

Directions:

  1. Preheat oven to 375 degrees and spray a glass pie dish with cooking spray, set aside.
  2. In a bowl, combine the cherries and cornstarch.  Mix to combine and until the cherries are completely coated and cornstarch dissolves.
  3. In a separate bowl, combine the oats and almond flour, whisk to combine.  Make a well in the center. Pour in the maple syrup, applesauce, vanilla and coconut oil. Stir until fully incorporated.
  4. Transfer the filling a glass pie dish, and sprinkle evenly with the topping.
  5. Bake for 35-40 minutes or until the juice is bubbling at the sides of the dish.
  6. Allow to cool a bit and serve warm or completely cool and refrigerate.