These Blender Banana Oat Pancakes are hearty, gluten-free and tastes just like the gluten-free pancakes from our favorite breakfast restaurant. They take only minutes to whip up and use those ripe bananas that are always have sitting around.
A Pancake Tradition
I have a tradition with my girls of taking them to breakfast after orthodontist appointments. If your teens have had braces, you know these appointments happen often…about every 3-4 weeks for over a year!
Because of this, and the cost of braces, we staggered it and had our girls in braces just one at a time.
I loved using these ortho appointments as an opportunity to have a breakfast date with my girls, but wanted to send them to school with a belly full of healthy food and I didn’t want to pay too much for it!
Because of this, we found a local breakfast restaurant called The Egg and I, and ordered the same gluten-free oatmeal pancake breakfast every time, and split it.
The pancake was hearty and huge and would fill the entire plate, and it came with fresh berries on top and a side of eggs and sausage. We always asked for a double portion of scrambled eggs instead of the meat, and we would leave full and happy!
Yep, you read that right. Coconut bacon. It’s a thing–a very good thing! I have continued to be amazed at the genius recipes I find in the vegan world. Although I am no longer vegan, I still try to eat a ton of plants and use meat as a type of garnish or side dish. As far as meat goes, we really only eat fish, organic chicken and organic grass-fed beef. I will also buy organic, nitrate-free sliced turkey for my girls lunches on occasion.
It had been ages since I have bought bacon, but I recently bought some from Trader Joes that was nitrate-free & really enjoyed it on my salads. What I didn’t enjoy was the added cost to our grocery budget, and I really don’t want to get into the habit of buying bacon again.
I was recently scrolling through Bloglovin’ & came upon a recipe for Coconut bacon that stopped me dead in my tracks. I love coconut. I love bacon. I love anything salty-sweet, and I knew I would be making Coconut Bacon as soon as I possibly could.
As summer is coming to a close, kids are starting to go back to school and lives start to resume their normal stream of busy-ness. Instead of cramming your kids full of things they don’t love, why not try
to tempt them with these healthy gluten free treats? They are chalked full of nutrients (well, minus the pop tarts, but I couldn’t resist!) and are filling as well as energy boosting.
Chard and Peach Smoothie– This chard and peach smoothie is the perfect after school treat for the kiddos. It’s creaminess is due to the peanut butter as well as the frozen bananas that make up it’s base. Adults and kids alike will love this morning or afternoon treat!
Chia Seed Jam– We have fallen head over heels in love with this chia seed jam over at our house. It’s given us the ability to stop buying jelly, and start using fresh veggies and healthy sugars for our own jam! The chia seeds are nature’s energy kicker, and will give your kiddos the brain food they need to make it through their long school days.
Gluten Free Poptarts– I really can’t say that these guys are healthy, BUT they are gluten free!! Thanks to Pillsbury for finally coming out with a great gluten free pastry crust, you can make those pop tarts your kids have been missing. This would be a great Saturday morning treat for your family.
How is your family adjusting to the back-to-school craziness?
Do you have any go-to recipes that get you through the school year?
Don’t these cupcakes look scrumptious? They were. I can’t take credit for them, that goes to my amazing sister-in-law, Wendy. She had us over for dessert and I knew she would come up with something delicious…she always does. She has a son with Celiac disease and her desserts are always gluten free. I have found I am a big fan of gluten free desserts. They can tend to be a bit more dense than gluten desserts, and my palate LOVES that denseness and can never get enough of Wendy’s recipes.
These peanut butter filled cupcakes with fudgy frosting are actually a gluten-free cake mix, but the cream and frosting are both homemade. Wendy’s presentation was so beautiful and a major wow factor, and much easier than trying to get cream into each cupcake and perfectly frosting the tops. I thought they were just beautiful.
Are you drooling yet? Nothing like a cupcake that you must eat with a fork!
Isn’t her home and presentation of her desserts so pretty? I always tell her that when I come to her home, I could sit and stay forever. There are many reasons for this. Her home is beautiful, but never does one feel intimidated being in it. That is because Wendy is a beautiful person and just has a way of making those around her feel loved, cared for & wanted. She is a gift to me.
She also served angel food cake, with simple sliced strawberries and whipped cream. If you eat gluten free or have friends who need to eat gluten free, this is a great dessert to quick pick up at the market, slice some strawberries, sprinkle berries with a bit of sugar, and serve with cream. Easy!
Back to the cupcakes, they do not have to be gluten free if you do not have a gluten sensitivity. Any chocolate cake mix will do…but…when I make them, I will use a gluten free mix, just because the denseness really made me happy and stood up to the cream and frosting.
PEANUT BUTTER CREAM
2 cups creamy peanut butter 1/4 cup (1/2 stick) butter, softened 3-3 3/4 cups (16-oz. box) powdered sugar Beat peanut butter and butter until combined. Add powdered sugar until desired consistency. ……………….. PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY’S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
I am so excited to share my latest project with you all! Lacy and Meg GF is all about connecting the gluten free community with valuable information to help them live a healthy and happy gluten free lifestyle!
One of our biggest goals is to create a network of a gluten free community so that no one feels alone or without the information they need in their gluten free journey. We will be sharing delicious Recipes, Stories of fellow Celiacs living without gluten in their lives, Sound and reliable education shared from Lacy Wright, R.D., lots of free printables, and product reviews.
Our biggest accomplishment, Living Gluten Free: The Basics ebook is going to be released later this month! You can sign up for our e mail list to be notified AS SOON as it hits the interwebs!
This month’s dish is going to be super easy and super delicious. For those of you with dairy allergies, the pesto is 100% vegan, and this dish is naturally gluten free! It tastes great paired with some cooked greens, sweet potato fries, or roasted vegetables. Any way you pair it, this chicken is a dish that will keep your family coming back for seconds!!
Pesto ingredients: – generous 3/4 cup, chopped sun dried tomatoes – 2 garlic cloves, crushed – 6 TBS sunflower seeds – 2/3 cup extra virgin olive oil
Directions: 1. Preheat the oven to 400F/200C. To make the red pesto, put the sun-dried tomatoes, garlic, 4 TBS sunflower seeds and oil into a food processor and process into a coarse paste.
2. Arrange the chicken in a large, ovenproof dish or roasting pan. Brush each breast with the oil, then place a heaping TBS of red pesto over each breast. (The pesto recipe will make more than you will need for the chicken, so you will have some left over!)
3. Roast the chicken in the oven for 30 minutes, or until the tender and the juices run clear when skewer is inserted into the thickest part of the meat.
We are thrilled to be welcoming Meghan as our Health & Gluten Free Contributor here at New Nostalgia. Meghan will be here once a month on Saturday sharing her knowledge of all things gluten free, from tips to recipes. She has much to share in the area of health, and I know you will enjoy her warmth and knowledge as much as I do.
I am so honored and excited to be a part of New Nostalgia, and the New Nostalgia contributing team! Amy is such a blessing to me, as I know she is to all of you wonderful readers who stop by. I wanted to take a little minute to introduce myself, so you can know a little bit about me and why I am so passionate about eating a plant based, whole foods, gluten free diet.
My name is Meghan, and I write over at eat.live.make. After battling with sickness for many many years (and still am!) it was discovered that I have Celiac Disease. The only “cure” for this disease is by following a strict gluten-free diet. I also am allergic to casein, so our diet quickly changed from vegetarian to gluten free and vegan! Due to my health issues, I have also learned how to live a more natural and holistic lifestyle. I do not believe that everyone needs to/ or SHOULD adapt a gluten-free lifestyle, BUT I DO believe that everyone can benefit from a plant based and whole foods diet!! If you want to learn a bit more about me, you can do so here.
You have heard the word “gluten” more and more lately, and are most likely wondering what it is! By definition, gluten is “is the generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their derivatives. The good news is that all fresh fruits, vegetables, beef, chicken, fish, lamb, pork and dairy products are naturally gluten-free.” Source.
If you do not suffer from gluten allergies/intolerances or Celiac Disease, you most likely know someone in your life that does. If you suspect you may have an intolerance to gluten, you can find a great list of symptoms here.
The word “gluten” is being heard more recently because doctors are becoming more aware of its effect on people’s health, thus they are able to diagnose gluten intolerances and Celiac Disease now more than ever! Simply adhering to a gluten-free diet can eliminate almost all, if not ALL of the symptoms related to the disease. Pretty cool, huh?
It is not my mission to convert you all to eating a gluten free diet! By no means! Most people digest the protein found in gluten quite well, and should not take it out of their diets. In fact, gluten-free products have much more sugar and fats in them vs. their glutenous counterparts, so if you are looking for a weight loss diet this is not for you.
I do, however, think it is so important that all of us become more aware of a gluten-free diet, and the HUGE issue of cross contamination while cooking gluten free, because many of you may have friends and/or family members who must adhere to this diet! Meals are such an important part of community and our culture, and when people are not able to partake in corporate meals it limits their ability to take part in something beautiful. It is my hope to equip you with enough simple knowledge so that you will be able to cook and host those friends and family members who cannot have gluten in their diets- and you will be confident in doing so!!
The recipes I am going to be sharing with you are all gluten free and mostly vegan. The cool thing is that most of them can be made with gluten (if you do not need to adhere to the diet) and are all whole foods and plant based! I am not a baker, so you will not be finding beautifully baked gluten free products on here from me. I am actually a horrible gluten free baker and try to stick with as many boxed mixes as I can:).
Until next month, let me know if you have any questions (you can feel free to email me!) and I will try my best to answer them. I’ll be back next month with a tasty gluten free recipe.