Gluten-free Pumpkin Pancakes
Gluten-free Classic Pancakes
Gluten-free Pumpkin Granola
2 cups gluten-free flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon salt 1 ½ cups milk (buttermilk, whole, skim) OR non-dairy (almond, soy, etc.) 1 cup pumpkin puree (not pie filling) 1 egg 2 tablespoons vegetable oil
2 ½ cups gluten-free flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoons salt 1 ½ cups almond milk (skim or whole if no dairy allergies) 3 tablespoons butter, melted (or canola oil if dairy sensitive) 2 eggs, beaten ½ teaspoon pure vanilla extract
4 cups gluten-free rolled oats (use regular oats if not gluten intolerant) 1 cup almonds, chopped (or nuts of your choice) 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon ¼ teaspoon nutmeg 3 /4 teaspoon salt ½ cup packed brown sugar ½ cup pumpkin puree 1/ 3 cup unsweetened applesauce 2 tablespoons maple syrup 1 teaspoon vanilla extract Optional 3/4 – 1 cup dried cranberries
1. Combine gluten-free flour, sugar, baking powder, baking soda, allspice, cinnamon ginger and salt in a bowl; mix until combined. 2. In a smaller bowl, whisk together the egg, milk, pumpkin and oil. Add wet ingredients to the dry and carefully combine, but be careful not to overmix. 3. Heat skillet/pan, spray with cooking spray. 4. Pour batter, about 1/8 to 1/4 cup onto the hot pan. It’s ready to flip once you see little bubbles at the top of the pancakes. 5. Cook until flip side is nice and golden brown.
1. Combine gluten-free flour, sugar, baking powder, and salt in a bowl; mix until combined. 2. In a smaller bowl, whisk together the eggs, milk, vanilla and butter (or oil). Add wet ingredients to the dry and carefully combine, but be careful not to overmix. 3. Heat skillet/pan, spray with cooking spray. 4. Pour batter, about 1/8 to 1/4 cup onto the hot pan. It’s ready to flip once you see little bubbles at the top of the pancakes. 5. Cook until flip side is nice and golden brown.
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1. Preheat oven to 325 degrees. 2. Line two baking sheets with parchment paper; set aside. 3. In a large bowl, mix together glutenfree oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined. 4. In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth. 5. Add wet (sugar) mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup. 6. Spread the granola mixture onto the prepared baking sheets--I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. 7. Carefully remove and mix for even baking. 8. Bake for an additional 18-20 minutes or until the granola looks nice and golden. Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving. 9. Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.
FOR MORE INFORMATION, GO TO HTTP://WITHSTYLE.ME/2011/11/07/ANNOUNCING-GROUPP/ HEALTH-COACHING/
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