Berry Delicious Gluten-Free Oat Flour Waffles with Maple, Cinnamon, Banana, and Blueberry Syrup

I guess this month is my breakfast and brunch month. To commemorate my breakfast/brunch addiction I have continued my adventure by making WAFFLES or WOWffles because WOW (insert cheesy statement here).

You need a waffle maker or you can make your own (I do not know how, sorry). Many years ago my boyfriend, Paul, received a house-warming gift that has brought joy to our lives. One of his engineering friends, a kid at heart, won a bunch of tickets at Dave and Busters and instead of cashing for the big stuffed Yoda animal, he chooses a waffle maker. This selfless man gifted this beautiful waffle maker and since then I have become a lover of waffles.

Here is the recipe adapted by Girl Makes Food

Recipe for BERRY Delicious Gluten-Free Oat Flour Waffles with Maple, Cinnamon, Banana, and Blueberry Syrup

First turn on to heat your waffle maker, it may take 5 minutes.

  2 cups Rolled Oats (throw it in the food processor until it looks like flour) ~ 30 seconds - 1 minute

  1 cup of milk (I used almond milk)

  4 Large Strawberries (diced or chopped)

  2 tablespoons Pure Maple Syrup

  1/2 teaspoon salt

  1 tablespoon of Baking Powder

  2 eggs (I used egg whites)

  2 tablespoons of Coconut Oil (or oil of choice)

Directions for Waffles:

Mix/whisk all the waffle ingredients EXCEPT the strawberries together until it is close to uniform. Fold in the strawberries. Add waffle batter onto the waffle maker (depending on the kind of maker you have, the cook time may be different). 

Syrup

Heat a non-stick pan on med-low heat and gradually heat all the ingredients. Allow the blueberries to soften to release its delicious juices. After you are done heating the syrup just pour however much you like over the waffles. 

  1 tablespoon butter or a butter alternative 

  3/4 - 1 cup Blueberries

  1 Banana

  1/8-1/4 cup Maple Syrup (you can control how much you would like, I added more as I went on to accommodate the waffle load)

  1 teaspoon of Cinnamon (or more if you love cinnamon like I do!)

How do you fight a nasty pancake addiction? Make healthier pancakes! Chocolate Chip Oatmeal Pancakes

My breakfast downfall has always been pancakes. Ever since I moved to San Diego, I have become addicted to breakfast/brunch and there are many amazing brunch places here. Self-control is difficult when you have delicious fluffy pancakes that is the size of your face sitting in front of you. So, to curb my pancake addiction I have continued my journey finding healthier pancakes.

I bought a huge bag of rolled oats from Trader Joe's to make overnight oats...to fit into the overnight oats crowd. I decided to be less cool and turn those oats into pancakes. So, I found this delicious recipe.

Recipe adapted by Beauty That Moves

First, you need a griddle or a skillet that you can comfortably flip your pancakes on. 

Ingredients

2 cups rolled oats

1 1/4 cups milk (nut or raw dairy)

1/2 cup semi-sweet chocolate chips

1/2 teaspoon cinnamon (or more if you want

1 tablespoons pure maple syrup

1/2 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons baking powder or baking soda

1 egg (I used egg whites because I did not have an egg)

Coconut oil for coating the griddle 

Directions

Place all ingredients, except egg and cooking oil in a blender and blend until smooth. Add egg and blend a few seconds more.

Let batter stand for 10 minutes or longer to thicken batter/or you can throw it in the fridge for 5 minutes. I just threw mine in the fridge to speed up the process. You can pour milk into the batter if it becomes too thick. 

Heat oil on the pan

Pour batter about 1/4-1/2 cup into the pan and cook for 1.5-2.5 minutes on each side. 

Flour-less, GF, Healthy Swedish Pancakes!

So, I have a tendency to impulse buy ingredients from the "What's New" section at Trader Joe's and I have trouble integrating it into my everyday meals. It is a pretty bad habit...finally I have decided to sprinkle a little creativity with the ingredients I buy.

Anyways, lets get to the recipe. I woke up this morning craving pancakes. I opened the cabinet and I saw cashew meal glaring at me, "Use me, now!". I rubbed away the guilt from my eyes and grabbed the cashew meal. I used the cashew meal to make pancakes that turned out it looks like Swedish pancakes, hence the name "Flour-less Swedish Pancakes".  In my opinion they are healthy :) but it is up to interpretation. I am not a health expert!

What are Swedish pancakes? I would describe it as wide in diameter thin, delicate and tasty. Ja!

Recipe for Flour-less Swedish Pancakes 
Recipe adapted/inspired by Wellness Mama
Makes 4 large and thin pancakes 

• 1.5 cups Cashew Meal
• 3 eggs *I used 1 egg with yolk and 2 egg whites*
• 1 cup of milk of your choice or water *I used almond milk*
• Coconut oil to grease the pan
• Optional: spice of choice (cinnamon, nutmeg, vanilla, fruits or other flavors), flax seed/chia seeds or other fancy nutritional additives. *I added 1/2 teaspoon of vanilla and 1/2 cup of semi-sweet chocolate chips*
• Pure maple syrup
• Optional: Sliced fruits *I used fresh strawberries to top my pancakes*

Instructions

• Heat a non-stick griddle or large round pan on medium heat
• Combine the flour, eggs, milk and optional ingredient of choice in a medium bowl with a electric mixer (or manually by hand, blender etc.) until you get a desired consistency. *My batter was thin and milky looking, which will result in thinner pancakes*
• Add a little bit of coconut oil to coat the pan then add about 1/2 cup of pancake batter onto the pan. *I really didn't measure it out, it looked like 1/2 cup.*
• Cook pancake on each side for 30 seconds-1 minute *Longer if you like it darker. You can always poke the spatula gently under the pancake to see if it is cooked. Use your own judgment*
  
  Voila!