For me, the beginning of September is always synonymous with school.
When you really think about it, who is NOT thinking about school? I mean, the ads on television, the lineups at supply stores, and all the sad (or maybe not sad) mommies and daddies out there.
Well, I’m old and am not going to school (although, I DID go back to school just before I turned 50 to finish my chefs papers, sooo). But when I think of September, the first thing I still think about (right after reorganizing my life…because I do that now and not in January) is school.
So, September is all about learning.
Learning comes in all forms, but for me, I do much of my learning in the kitchen.
Yup, even after all for these years, I learn new things all the time!
Want an example? Pancakes…
Seems like an odd thing to learn about, but my family swears I suck at making pancakes. I don’t know why. Maybe it’s because I’m doing a million things at once…or maybe they don’t know what good pancakes taste like…ooorrrr, maybe I really DO suck at making pancakes.
Regardless, I’ll let you in on a little secret.
I think I finally found a pancake recipe I love!
And, you make the whole thing in a blender…
Aaaaand it’s gluten free…aaand refined sugar free….aaaand dairy free.
Like, pretty epic, no?
I served mine with some of my friend Jenn’s homemade peach preserves and some fresh peach slices, but you could also toss some chocolate chips on them while they cook (before you flip them)…which, in both cases, would break a few of the healthy rules, but whatevs!
Seriously though, you need to make these because it takes like 2.4 seconds to whip them up (okay, maybe a tad longer), you can freeze the leftovers for those busy school mornings and there’s hardly any cleanup!
So, seriously…are you not curious?
The Fastest Gluten Free, Dairy Free and Refined Sugar Free Pancakes
- 1 1/2 cup oats
- 2 tsp baking powder
- 1/2 cup nut milk (you can use regular milk if you like)
- 3 eggs
- 1 ripe banana
- 2 tbsp maple syrup (plus more for serving)
- additional toppings like chocalte chips, coconut, fresh fruit, etc optional
- 2 tbsp coconut oil
- In a blender. place oats and baking powder together and whiz to make the oats into a flour (it's okay if it's not all pulverized): once there done, pour into a large bowl and set aside
- In the same blender add milk, eggs, banana and maple syrup and blender to combine/puree; add the oat flour mixture back in and blend to combine
- Heat a medium non-stick skillet over medium heat and add 1 tbsp coconut oil; add batter in 3 tbsp circles (you should get about 3 per pan) and cook until the bottom gets brown (a few minutes) and ten flip over and continue cooking.
- Once they are cooked, remove them to a platter, cover with foil and place in a low oven to keep warm.
- Serve with real maple syrup, fresh fruit, fruit preserves or even a dollop of yogurt!
- If you have leftovers, place in a large freezer bag and place in the freezer; when you are ready for breakfast, just take one or two out of the freezer, toast in your toaster and serve!!