How’s that for a title? Lengthy!…you might say. And then I would laugh at your candor.

Hello everyone! Can you believe August begins on Wednesday?? This summer is flying by! Every year, I look forward to October, cool temperatures, and (most of all) Halloween!

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Yeah, you know that store that busts out with the Christmas decorations in July? That’s totally up my  Halloween alley. Expect to be bombarded. Just sayin’. I was in a dollar store the other day, and they already had Thanksgiving paraphernalia out. Most scoff. I applaud. I loooooove the holiday season!

The weather here has still been wet, off and on, so it’s been really humid, but a bit cooler…particularly at night, which makes it great running weather! I’ve taken a gym hiatus in favor of running lately. What often really gets me moving is if a good song comes on my mp3 player. I’m sure this is common, but it got me wondering about what music pumps other people up? I find myself feeling my endorphins start to kick in with a wide range of music, depending on my mood. Some of my favorites are The Offspring, Def Leppard, Mozart, Enya, and the Halloween theme song…go figure.

Ok, let us commence discussing today’s recipe.

I think this may be one of my best recipes to date. Appearance, texture,….check, check. Low sugar, low-fat, gluten-free….check, check, check. Flippin’ amazing taste…CHECK!

Here ya go!

GLUTEN-FREE BUTTERMILK PANCAKES

1 c. gluten-free flour mix, minus 1 tablespoon (I used this DIY one from my previous post)

1/4 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 t. sucanat

1 egg, separated

1 c. buttermilk** (see below for instructions on how to make your own)

1 T. coconut oil

1 T. applesauce

Make your buttermilk. Mix dry ingredients. Whisk egg white and buttermilk in one bowl. Mix egg yolk, oil, and applesauce in a separate bowl. Mix all wet ingredients. Pour onto dry mixture and stir just until it all comes together (DON’T OVERMIX). Heat a non-stick skillet. Add some type of fat (coconut oil or butter). Dollop a few tablespoons of the mix onto the pan for each cake. Let fry 2-3 minutes, flip, and let fry another 2 minutes. Repeat with the entire batch.

**In a measuring cup, add 1 tablespoon of apple cider vinegar or lemon juice. Add enough milk to equal 1 cup of liquid. Mix and let sit 5-10 minutes to curdle.

And if you want it to look like this…

Make this….

CHEESECAKE ICING

1/2 c. cottage cheese (if vegan, try an alternative plain yogurt, such as coconut or almond)

1/4 c. light coconut milk

1/2 t. vanilla

2 t. honey or maple syrup

7 drops stevia

pinch baking soda

In a food processor, mix the cottage cheese and coconut milk until smooth. Add the remaining ingredients and pulse until combined.

This literally is the ‘icing on the cake’….LOL! This would be great on a number of different items…muffins, oatmeal, ….. a spoon….hey, just trying to help.

You’re welcome.

What kind of music/song gets you motivated to work out?

What’s your favorite pancake topping?

Shared with: Healthy Vegan Fridays

 

 

Tagged: Breakfast, Gluten-free, Healthy, High protein, Pancakes