Cooking quirky

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By alie

Pancakes: A delicious treat for any time of day!

If you’re in the mood for a tasty breakfast or a scrumptious dessert, pancakes are the perfect treat. Not only are they easy to make, but they’re also customizable and versatile.

Today, I’m sharing with you two amazing pancake recipes that you’ll love. They’re both gluten-free and quick and easy to make, perfect for any busy mornings.

First up, we’ve got the Quirky Cooking pancake. With just a few simple ingredients, you can whip up a batch of these fluffy delights in no time.

Quirky Cooking Pancake Recipe

Quirky Cooking Pancake

Ingredients:

  • 1/4 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/4 cup canned coconut milk
  • 2 tablespoons coconut oil, melted
  • 1/4 cup blueberries (optional)

Instructions:

  1. In a medium-sized bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a separate bowl, beat the eggs with vanilla extract and honey until combined.
  3. Add the coconut milk and melted coconut oil to the egg mixture and mix until smooth.
  4. Add the dry ingredients to the wet ingredients and stir until well combined.
  5. If using blueberries, gently fold them into the batter.
  6. Heat a skillet over medium heat and grease with coconut oil or butter.
  7. Scoop the batter onto the skillet, using about 1/4 cup for each pancake.
  8. Cook the pancakes for 2-3 minutes on each side, until golden brown and fluffy.
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Now, let’s talk about the Quick & Easy Pancakes – 3 Ways recipe. With three different options, you can mix and match to find your favorite combination.

Quick & Easy Pancakes – 3 Ways Recipe

Quick & Easy Pancakes

Ingredients:

  • 1 cup gluten-free flour
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 cup almond milk
  • 1 egg
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Classic Option: 1/2 cup blueberries
  • Banana & Nutella Option: 1/2 banana, sliced and Nutella
  • Cinnamon Roll Option: 1/4 cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons butter (for topping)

Instructions:

  1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract.
  3. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Divide the batter into 3 separate bowls.
  5. For the Classic Option: Stir in the blueberries to one of the bowls.
  6. For the Banana & Nutella Option: Heat a skillet over medium heat. Grease with coconut oil or butter. Scoop 1/4 cup of the batter onto the skillet. Place a few banana slices on top of the batter. Drizzle Nutella on top. Flip the pancake when the edges are cooked and the bottom is golden brown. Cook the other side until golden brown as well.
  7. For the Cinnamon Roll Option: In a small bowl, stir together the brown sugar and cinnamon. Heat a skillet over medium heat. Grease with coconut oil or butter. Scoop 1/4 cup of the batter onto the skillet. Sprinkle some cinnamon sugar on top of the batter. Wait until the bottom is golden brown and the edges are set. Flip the pancake, and cook the other side until golden brown. In a small saucepan, melt the butter and pour over the top of the pancake.
See also  delicious apple pie recipe

And there you have it, two delicious gluten-free pancake recipes to add to your breakfast repertoire. Enjoy!

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FREE RECIPE: DANI VALENT COOKING – Coconut Pancakes With Blueberry

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