Breakfast
Take your gluten free pancakes to the next level with this buttermilk apple pancakes recipe. They’re dairy free and vegan too.
Ok, I know it’s not apple season yet, but I just can’t wait until fall to dig into some apples. I’ve been buying gala apples by the 5lb bag and can’t seem to make them last long enough. I cannot wait until we can go apple-picking and grab some fresh ones – hopefully we can actually make that happen this year.
Anyways, I’m all about some apple and these gluten free pancakes include it in not one, but three ways. Feel free to stick to just one, but why stop there when you can get triple the apple action? I may have called them “buttermilk” pancakes, but don’t be fooled – these pancakes are dairy-free and gluten-free too.
By adding apple cider vinegar {wait, does that mean there are apples FOUR ways?}, to the Almond Breeze Almondmilk, you can “fake” a buttermilk-like effect.
For super apple power, top these gluten free pancakes with chunks of apple {I like to sprinkle mine with lemon juice and cinnamon} and add a dollop of fresh homemade apple butter.
Apple Buttermilk Gluten Free Pancakes
by Heather Neal
Ingredients
- 1 1/2 cups gluten-free flour {I use oat flour}
- 1/2 cup gluten-free oats
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups Almond Breeze Almondmilk Original
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4-1/2 cup diced apples
- apple butter {store-bought or easy apple butter recipe here}
Instructions
Mix apple cider vinegar and almond milk together. Set aside.
Combine remaining ingredients except apples.
Stir in milk mixture.
Gently fold in apples.
Heat a skillet to medium; cook pancakes several minutes on each side. {Flip when you see air bubbles or the edges start to dry.}
Serve with extra apples & apple butter on top.
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For more recipes using almond milk, check these out –>
Funfetti Cinnamon Rolls
Vegan Queso Blanco
Green Monster Cubes
Chocolate Hazelnut Cinnamon Rolls
Toasted Almond Scones
Vegan Chocolate Chip Sticky Buns
This post was originally sponsored by Almond Breeze Almondmilk.
Breakfast
This is a sponsored post written by me on behalf of the American Egg Board.
The cereal aisle can be a daunting place. Amidst all the brightly colored boxes lies a serious choice: which cereal should you feed your family?
Unfortunately there’s no real winner – the “healthy” cereal options can have just as much – or more – sugar than the ones that are obviously loaded with the sweet stuff, it’s just not as obvious.
The point of breakfast is to start your day right and if you have kids, to get them ready for a day of school and learning. A bowl of sugary cereal won’t help that, but a high-protein, low-sugar breakfast can. Research shows that a protein-rich breakfast, such as an egg breakfast, improves appetite control and helps you feel full. This makes it easier for children to focus and learn in school.
As part of the American Egg Board’s Breakfast Swap Challenge, I switched my son’s breakfast to eggs for 10 days. A rather hysterical experiment given his flip-flopping, love-hate relationship with certain foods depending on the day. By the end of the 10 days he was pulling eggs out of the fridge for me –yes, there were a few disasters—and asking for them for breakfast. Of course, that doesn’t mean he always actually ate all of them. But I took care of the leftovers for him. 
In addition to being easy to make, eggs are the most affordable source of high-quality protein per serving, making them a great choice for families on a budget. I’m often shocked by the price on a single small box of cereal, and depending on the cereal, you may not be getting any great nutritional benefits from it.
I tried to mix up how I fixed eggs each day so we didn’t get bored. I was a big fan of the 3 minute breakfast hash, so I often turned to similar recipes. A favorite of the little man’s was my green eggs and ham variation of this 1 minute microwave egg cup. {Broccoli instead of cheese.}
I was also a big fan of this French toast recipe, which really mixes up the day to day variety!
Visit IncredibleEgg.org for more kid friendly breakfast recipes and tips.
Eggs provide a number of excellent dietary benefits, can be easily cooked in a variety of ways, and are very cost effective. The American Egg Board highlights the many benefits of eating eggs in addition to providing tips and delicious recipes. For more information, please visit http://IncredibleEgg.org/.
This is a sponsored post written by me on behalf of the American Egg Board.
What do you typically eat for breakfast? Your kids?
Breakfast
The Incredible Edible Egg
{you’re singing that now, aren’t you?}
This is a sponsored post written by me on behalf of the American Egg Board.
It’s hard not to get caught up in the excitement of back to school this year since I actually have a kid going back to “school”. Plus all the tax-free shopping signs at Target keep drawing me into the pens and paper aisle. I wish I had a reason to need all new notebooks!
I know most kids hate getting dragged out of bed in the morning, usually scrambling at the last minute to shove something down their throat and make it out the door on time for the school bus. Not me. I was always up early enough to down not one, but several giant bowls of cereal before I headed out for the day. Despite the massive amounts of cereal I went through, I was always starving a few hours later, with lunchtime nowhere in sight.
I don’t know why I never thought of eating something else for breakfast that might keep me full longer. Kabes is always hungry so I accepted the American Egg Board challenge of switching his breakfast to eggs for 10 days, since research shows protein-rich breakfasts help with appetite control {and focus in school to boot}. I’m a little nervous he’ll get sick of them. I’m a lot nervous I’ll get sick of them. But we’ll see how it goes!
I don’t have time to whip up elaborate breakfasts in the am, as I’m sure many of you don’t either, so I’m sticking with the fast and simple ones. That’s one of the reasons eggs can be a good back to school breakfast option- you can make them ahead of time, zap them in the microwave, or hard boil them to have breakfast on the go. Plus eggs are a cheap and fabulous source of protein: 6g of protein for 15 cents. Not bad.
For breakfast this morning I went with a simple pop-in-the-microwave meal of hashbrown potatoes, eggs, and salsa; the Microwave 3 Minute Breakfast Hash. Kabes scarfed it down like there was no tomorrow. I was rather surprised considering he’s not huge fan of eggs- it’s always hit or miss. Today was a hit!
We’ll see how the next 9 days go.:)
Like eggs?
Enter to win a 1-year supply of eggs, valued at $100. {Fulfilled as a $100 gift card to grocery store of your choice.}
- Enter by leaving a comment with your favorite easy egg breakfast.
- For bonus entries, tweet this post tagging @sideofsneakers or pin an image from this post tagging @heathern on Pinterest. Leave a comment you did so.
{US residents only. Contest ends 8.19.}
Eggs provide a number of excellent dietary benefits, can be easily cooked in a variety of ways, and are very cost effective. The American Egg Board highlights the many benefits of eating eggs in addition to providing tips and delicious recipes. For more information, please visit http://IncredibleEgg.org/.
This is a sponsored post written by me on behalf of the American Egg Board.
Breakfast, Recipe
Everything about this meal makes me want to run in the other direction. It couldn’t be less me. But for some reason, one day I made it. And then I made it 5 more days in a row.
I’m typically a carbs-for-breakfast girl: oatmeal, pancakes, etc. But no matter how many pounds of nut butter you stir into a bowl of oats, it just doesn’t keep you full for very long. Not me anyways.
I still have my morning carb fest, but then after my workout I’ll make a second, protein-packed breakfast to refuel and keep me going until lunch.
Surprisingly enough, it takes hardly any time to whip together.
by with a Side of Sneakers
- 1-2 eggs
- 1 apple chicken sausage
- 1 handful greens {I used spinach & arugula}
- 1/4 avocado, sliced {optional}
- black pepper, to taste
Heat pan or skillet over medium heat.
Add sausage & greens to hot pan and cook for ~1 minute.
Add egg{s} to pan and heat until whites are cooked through. Flip egg over sausage and greens. I like to keep the yolk slightly runny.
Season with black pepper and top with sliced avocado.
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Tastes pretty yummy smothered in hot sauce too. 
What’s your favorite way to get protein in the am?
Breakfast, Recipe
I don’t know about you, but I kicked off the new year the only way I saw fit: with coffee and pancakes.
I know I’m supposed to be making resolutions and statements of grandeur about how kick ass this coming year is going to be and how I rocked 2012, but let’s be honest: that’s boooooring. And except for having an awesome kiddo, I kind of let 2012 slide on by.
So instead I’m going to talk about what I know best. Pancakes. The best breakfast around. They’re not just for weekends anymore. More specifically, dairy free gluten free pancakes that actually taste worth eating.
These pancakes are gluten free, dairy free, and vegan. Here’s the thing about baking gluten free and vegan pancakes: they tend to end up heavy and dense, not light and fluffy. They get even heavier if you try to stick with more whole grains and less starch {the starch makes up for the lack of gluten}.
But after many {many} practice rounds {yes- I eat a lot of pancakes}, I came up with a fluffy alternative. Whole grain, gluten free, dairy free, and not disgusting. See, I told you it was good way to kick off the year.
by with a Side of Sneakers
- 1 1/2 cups whole grain gluten free flour blend: 1/2 cup each of buckwheat, brown rice, and millet
- 1/4 cup oat flour
- 1 T cornstarch
- 1 T flax meal
- 2 tsp baking soda
- 3/4c almond milk + 1/2 tsp lemon juice
- 1/4 c applesauce
- 1 T blackstrap molasses
- 1/2 tsp cinnamon
- Optional: pecans and dairy free chocolate chips
Prepare vegan/dairy free buttermilk by combining almond milk and lemon juice. Set aside.
Whisk together dry ingredients.
Stir in buttermilk, applesauce, and molasses.
Stir in optional mix ins. Let batter rest for a few minutes.
Pour pancakes onto medium hot griddle. Cook for a few minutes on each side- you’ll know it’s time to flip the pancake when the edges start to look dry and bubbles appear.
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How did you kick off the new year?!
Breakfast
I’ve sat down to write a post 431 times in the past few days, but no words have made their way onto that ominous blank white screen.
It’s not that I have something important to say and can’t figure out the best way to say, which is what usually causes such hesitation. It’s just been one of those weeks where I can hardly believe I used to have a brain that functioned. One that processed information, formed logical thoughts, and cooperated in any sort of useful manor.
Nope, instead I have a brain that is full of mush. It takes an act of Congressional proportions to communicate coherently. The rest of me isn’t much better off. I’m worn out; lacking drive and motivation. Once I put the babe down to sleep, what remains of the fumes I was running on fizzles into thin air. I immediately draw a blank on the running list of to-do’s I had in my head. When I finally get a moment to sit down in front of my computer and type, it’s gone. My head is empty and I have no idea what I was intending to write about.
So that being said, here is my awkward segue into my recipe for gluten free pancake muffins. There are many things I’m not these days, but one of those things is not hungry. I’m always hungry. The faster I can have food ready, the better. Especially when it comes to breakfast. I wake up all rage-y and Hulk-like shouting “Feed.Me.Now!” Only no one’s listening and breakfast doesn’t magically appear. Unless I’ve already made a batch of pancakes or slow cooker oatmeal or my latest fave, pancake muffins. They’re my grown up version of my 2 ingredient baby pancakes. With many more than 2 ingredients.
Oh and these pictures are less than stellar because I refused to wait until the sun came up {and let it’s glorious natural light shine} to dig in.
by with a Side of Sneakers
- 1 1/2 cups almond milk + 1 tsp lemon juice
- 1/2 cup brown rice flour
- 1/2 cup millet flour
- 1/3 cup almond meal
- 1 tbsp cornstarch
- 1/2 cup pumpkin puree
- 2 tbsp flax meal
- 2 tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice {or ground cloves or nutmeg}
- 1/4 cup dairy free chocolate chips
- 1/4 cup pecan pieces
Combine all ingredients. Pour into greased or lined muffin tin. Bake at 350 for 15 minutes.
Since we’ve acknowledged my brain power is less than stellar, enter another lame transition here.
Veteran’s Day isn’t just an excuse for a three day weekend. It’s an important day of remembrance and honor to those that have served our country and fought for our freedom and the rights so many of us take forgotten. I’m embarrassed to admit I didn’t even know Veteran’s Day was this weekend until I heard about Shutterfly’s Thank the Troops campaign on Facebook. I think it’s kinda cool. Just wanted to pass it along. They’re making it easy for us to say thanks:
Over 1.5 million troops serve our great nation. Many of them will be overseas, in harm’s way, and away from their families over this holiday season. Our mission is simple—to send a thank you card to every American hero. To succeed we need your support. Just select a card from our 4 different designs, add a personal message (or photo) and click send. Shutterfly will print and ship your card to the troops for free.
So Happy Veteran’s Day! And happy pancake-muffin eating. 
