Carrot Cake Pancakes with Cream Cheese Icing (Gluten-Free)

pancake header

My kids love pancakes.  I love pancakes too, simply because I can hide fruit or veggies without the kids knowing its there.  When we had to go gluten-free last summer due to allergies, we sadly stopped eating pancakes.  Our breakfast routine became really boring – eggs and sausage, eggs and bacon, repeat.  My 6-year-old doesn’t even like eggs anymore because I’ve made them way too many times.

On a recent shopping trip at Costco, I got really excited when I saw this gluten-free flour mix.  I grabbed it with Christmas cookies in mind, which turned out amazing.  I’ve found this is a perfect replacement for standard all-purpose flour and therefore the glorious pancake has returned to our breakfast menu!

Amazing gluten-free flour blend!

I keep preparing vegetables for dinner, wondering if this will be the time my kids decide they like it and eat it all.  It is never that time.  So the other morning I had a surplus of steamed carrots in my refrigerator and decided to try out a carrot cake pancake and get them to eat all the carrots.  Thank God for food processors which enable me to get away with my sneaky health-food-mongering.

I feel like I hit the jackpot with this recipe, only because the taste of the cinnamon plus the cream cheese icing tastes like a freakin’ Cinnabon!  A healthy Cinnabon, are you kidding me.  Heaven has arrived on Earth.  It may just be my pregnancy talking, but anything that is clean, real food and tastes like a Cinnabon is worth making weekly.  My kids really enjoy this breakfast treat, and I hope your family will too!

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Carrot Cake Pancakes with Cream Cheese Icing (Gluten-Free) recipe

This recipe makes 15-20 pancakes.

Ingredients for the pancakes:
1 cup steamed carrots
2 eggs
1 tsp vanilla extract
1 cup almond milk (or milk of choice)
2 tbsp coconut oil (or grass-fed butter)
1 heaping cup of flour.  I used this gluten-free blend, it’s amazing!
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon, plus more to sprinkle on finished pancakes
1/8 tsp nutmeg
4 tbsp coconut palm sugar (I like this brand)

Ingredients for the icing:
3 oz. cream cheese
2 tbsp raw, local honey
a splash of warm water

Directions:

  1. Place all ingredients for the pancakes in a food processor.  Blend until smooth.
  2. Spoon batter onto a heated and greased pan.  Flip once the bottom edges begin to look cooked.  These pancakes are rather thick so press down on the cooked side with the spatula to help cook the inside of the pancake.
  3. To make the icing, place cream cheese in a bowl and blend with a fork until it becomes soft.  Add honey and blend thoroughly.  Add warm water and blend to desired consistency.
  4. Enjoy!
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Banana Oatmeal Cookies for Baby

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Another cookie recipe??  I promise this is the last one for a while.  I’m going baking crazy!

It’s been a short while since I stopped making baby food.  My youngest is almost two and eats pretty much everything now, with the exception for egg whites.  And poison.  I’m a good mom like that.

My nephew/god-son is almost a year old and my sister was looking for a recipe she could make for him, so I whipped up this modification of my Banana Oatmeal Chocolate Chip Breakfast Cookies, making it baby friendly.  The cookies are light and fluffy, just a touch sweet and absent of the top common allergens.

Parents have long been advised to avoid feeding egg whites to babies under one year old, as the proteins are large and difficult to digest.  Egg whites are one of the top 8 most allergenic foods.  Sometime last year, my pediatrician shared with me that due to this 2010 study conducted by the American Academy of Allergy, Asthma & Immunology, parents are now being advised that egg whites are okay as early four months old.  It kind of made me never want to return to her office.

My toddler has had eczema since he was born, and one of the triggers is undoubtedly eating egg whites.  Whether or not he has an allergy I do not know, we have not gone through the painful skin testing procedure for him.  But I definitely would not feel comfortable feeding any baby egg white, regardless of what one study concludes.

Long story short – this recipe uses egg yolk only.

I have also omitted the chocolate chips and coconut palm sugar.  The bananas provide just enough sweetness for a baby to enjoy.  Please note that this recipe is not recommended for babies until they are one year old.  I wrote a little about how babies are not able to digest grains in my post Why We Skipped Baby Cereals.  The necessary enzyme, amylase, is not present in the pancreas until the molars come in which is typically around 13 – 16 months.  I realize it is impossible to be perfect and often times baby gets a taste or two of treats which are less than ideal for a new tummy to handle.  These cookies are a much healthier option for a special treat so keep them on hand at your next get-together or party!

Allergy-free recipe for homemade healthy Banana Oatmeal baby food cookies.  Gluten free, soy free, dairy free, egg white free

Let me know how you liked them in the comments below!


Banana Oatmeal Cookies for Baby

Ingredients:

  • 1 cup oatmeal – ground in food processor or coffee grinder.  (You can sub 1/2 cup coconut flour to make this grain-free/ Paleo.)
  • 2 ripe bananas, mashed
  • 4 egg yolks
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
 Directions:
  1. Pre-heat oven to 350 degrees.
  2. Mix everything together really well.
  3. Spoon onto a parchment lined cookie sheet.  The batter was a bit runny, but it didn’t spread and they will fluff up nice when baking.
  4. Bake for 11-12 minutes.
  5. Allow to cool completely and enjoy!

Banana Oatmeal Chocolate Chip Breakfast Cookies

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Remember when I told you here that I get on a baking kick in the fall?  Well I wasn’t lying!  Maybe it’s the cool fall air, maybe it’s the notion of the holidays approaching, or maybe its the fact my 1st grader is away at school all day and I have a lot more time on my hands.  Seriously, how many times do I need want to mop the floor each week?  (In a house full of boys, I could be mopping endlessly.  Truth.)

My toddler was raised on meat, fruits and veggies until he was passed his 1st birthday.  Somewhere along the way, he started eating grains and of course, he loves them.  I think it was when he discovered these.  And now he loves his coocoos.  What’s a coocoo?  Well it’s a cookie, of course.

I am the evil mother that doesn’t like giving her kids processed sugar.  I am the even more evil mother that doesn’t buy store-bought sweets.  Every kid needs cookies though, and so I am always looking for creative and healthy cookie recipes which are low in processed sugar and free from gluten, soy and other ingredients we are allergic to.  When the little man was asking for coocoos yesterday, I had no choice but to whip up a healthy batch for him.  That’s because when I say asking I mean crying and whining.  ‘Terrible twos’ have come a little early.  I’ll do almost anything to make incessant whining stop.

I call these “Breakfast Cookies” because they aren’t that sweet.  Most of the sweetness comes from the bananas.   It’s kind of fun to break all the rules and have a cookie for breakfast, and it’s even better that these cookies won’t give you a sugar crash after eating a few of them.

I am minimizing how often I bake with this All-Purpose Gluten-free mix because it is made with garbanzo beans and is not so easy to digest.  TMI?  This time, therefore, I opted for a gluten-free oatmeal plus this coconut flour.  My six-year-old has some texture issues so I ground the oatmeal into a rough powder using my food processor before adding in the other ingredients.  A quick note on these soy-free chocolate chips I used – my son is allergic to soy and almost every brand of chocolate chips has soy lecithin.  If your kiddo has food allergies, always make sure you are checking the label on everything.  Recently he was looking a little sickly and I went through all of our labels, it turns out I was giving him frozen buckwheat waffles with soy oil in them.  So frustrating.  But since I have been more careful, he looks and feels a lot better!

Back to the cookies.  As an experimental recipe, it went really well.  The coocoos (cookies) are not too sweet and are an excellent option for a breakfast treat, if you like that kind of thing.  I recommend re-heating them before eating, they are much better warm than cold!

Banana Oatmeal Chocolate Chip Breakfast Cookies - Gluten Free, Dairy Free, Soy Free


 

Banana Oatmeal Chocolate Chip Breakfast Cookies

Ingredients:

1 cup gluten-free oats

1/2 cup coconut flour

3 eggs

2 ripe bananas

2 tablespoons coconut palm sugar (It’s low glycemic, yay for no sugar rushes!)

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup Enjoy Life Vegan chocolate chips

Directions:

1.)  Pre-heat oven to 350 degrees.  Line a baking sheet with parchment paper.

2.)  Grind the oats in a food processor as fine as you prefer.

3.)  Add all other ingredients except for chocolate chips and pulse to combine.

4.)  Remove blade and stir in chocolate chips.

5.)  Spoon cookies onto parchment paper and flatten slightly.  They will not spread at all when baking so make sure they look pretty as is.  🙂

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6.)  Bake for 12 minutes.  Enjoy!