Gluten Free Oatmeal Coconut Pancakes

Go Gluten Free With These Amazing Pancakes

These scrumptious gluten free oatmeal coconut pancakes are great for that craving you have for pancakes when you have cut wheat out of your lifestyle!

These oatmeal coconut pancakes are so easy and nothing special goes into them. You need a blender to make the oats and coconut into a flour consistency, that way you aren’t buying the expensive gluten free flours on the market today.

 

Oatmeal Coconut Pancakes Gluten Free
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free
Serves: 6-10
 
Delicious gluten free pancakes.
Ingredients
  • 1 cup gluten free oatmeal
  • ½ cup unsweetened coconut
  • 2 table spoons honey or a sugar substitute you like
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 egg
  • ¾ cup milk ( I love cashew milk in these)
  • 2 tablespoons vinegar (white or apple)
  • 2 tablespoons melted coconut oil
Instructions
  1. Place oatmeal and coconut into a blender or food processor and blend till flour like. Place your milk In a bowl and add 2 tablespoons of vinegar let stand 5 minutes. Mix flour (oats & coconut) baking powder,baking soda ,salt in a separate bowl. Add to milk mixture egg, melted coconut oil, honey whisk together. Fold the dry ingredients into wet and stir till blended -do not over stir. Heat your griddle to medium and poor ¼ cup of badder or desired amount for pancake size you like. Wait for bubbles to form before flipping. Enjoy with maple syrup and fresh fruit.
Notes
Depending on size pancake you make this recipe makes 6-10 pancakes. It feeds me and my boyfriend very well and sustains us well into the afternoon!

Rich Creamy Carrot Soup

This Vegan soup recipe is so creamy you won’t believe not one drop of cream is used making this! Choosing more vegan recipes in 2015 has kept me out of dairy land and this one makes me feel like I’m not missing a thing!

 

Rich Creamy Carrot Soup
Author: 
Recipe type: Vegan Soup
Serves: 5-6
 
Creamy Carrot Soup
Ingredients
  • 3 large carrots peeled
  • 1 sweet potato peeled
  • 2 red potatoes peeled
  • 5 stalks celery hearts
  • ½ yellow onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons olive oil
  • ½ tablespoon sea salt
  • 2 -2½ cups vegetable broth
  • Avocado for garnish
Instructions
  1. Chop carrots , sweet potato ,red potatoes ,celery, and onion in bite sizes
  2. mince garlic
  3. grate fresh ginger
  4. In large saute pan or pot place vegetables and oil and saute for 10 minutes on medium heat
  5. add the 2 cups of vegetable broth and salt, bring to a simmering boil and reduce heat to medium low
  6. simmer till vegetables are tender about 15 minutes
  7. let cool about 15-20 minutes before processing as it can be dangerous to blend hot liquids! I found out the hard way when I was blending a squash soup once,ouch!
  8. Process in blender or food processor till creamy, add extra vegetable broth for desired consistency
  9. depending on vegetables water content. I almost always add another ½ cup in the winter months when veggies are not as fresh.
  10. You can leave it as my girls call it "baby food" consistency like in my pictures and garnish with avocado, salt and pepper to taste. I love it a bit thicker because it feels a little more substantial for a main course, and is very filling too!

 

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Snow Pea Salad

Today at Happy Healthy Living we have a snow pea salad with peppers and mushrooms. This is a very easy healthy recipe that combines well with many different main dishes. This Salad is especially good with grilled chicken or fish. It is a combination of a few salads that I liked and has a bit of an Asian influence.

 

Snow Pea Salad
Author: 
Recipe type: Appetizer
Serves: 6-8 servings
 
Snow peas, peppers and mushroom salad.
Ingredients
  • 2 cups snow peas
  • 2 large red, green, yellow or orange peppers, sliced into rings
  • ½ pound fresh button mushrooms sliced
  • ½ cup walnut oil
  • 2 tablespoons champagne vinegar or white wine vinegar
  • ½ to 1 tablespoon sugar or a sweetener of choice
  • 1 tablespoon fresh squeezed lemon juice
  • Toasted sesame seeds
  • Fresh ground pepper & Himalayan salt to taste
Instructions
  1. Blanch snow peas 1 to 2 minutes. Drain. Rinse with cold running water to stop cooking. Let cool.
  2. In a large glass bowl, combine snow peas, pepper rings, and mushrooms.
  3. In a small container, combine oil, vinegar, sugar and lemon juice.
  4. Just before serving, toss vegetable mixture with oil mixture. Sprinkle with sesame seeds on top, salt and pepper to taste.

 


 

Thai Eggplant Salad

 

Thai Eggplant Salad
Author: 
Recipe type: Appetizer
Cuisine: Thai
Serves: 10 servings
 
Thai food has exciting flavors, is easy to prepare and is almost always low in calories. This dish for example has only 33 calories per serving, it's low in fat and it encourages you and your family and friends to enjoy good health!
Ingredients
  • 2 medium eggplants
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh chopped cilantro
  • ½ to 1 teaspoon crushed hot red pepper flakes
  • ¼ cup fish sauce
  • ½ cup fresh lemon juice or about 1 lemon
  • 2 tablespoons fresh lime juice or about 2 limes
  • ½ teaspoon grated lemon peel
  • ½ teaspoon grated lime peel
  • 2 green onions, finely chopped
Instructions
  1. Peel eggplants; cut into 2 x3/4 x ¾ inch strips. Steam them in vegetable steamer over boiling water 7-10 minutes or until tender. Let cool to room temperature.
  2. Place shallots ,garlic,cilantro and red pepper flakes on a cutting board. Mince, then mash to a paste with side of a chef's knife. Releasing the oils of these ingredients.
  3. In a large mixing bowl, combine cooled eggplant strips , shallot mixture , fish sauce , lemon juice, lime juice , lemon peel and lime peel. Let stand at room temperature for 20 minutes to allow the blending of the flavors. Transfer to a serving dish and serve at room temperature.