Tag Archives: chocolate chip

Gluten Free Samoa Pancakes

I’ve got something I am pretty excited to share with you this weekend.

How about some pancakes? How about some pancakes that don’t weigh you down and make you feel all blah? How about some pancakes that are actually hearty and keep you full for longer than an hour? How about some pancakes that taste like Girl Scout Cookies?

Well, come on over here and let fix you some!

Now don’t be all weirded out by the whole gluten free thing. This is absolutely no different than making regular pancakes, except that we are going to make our own fancy pants healthy “flour” first. You could by all means buy your own oat and coconut flours at the store, but I assure you this is a much cheaper way to go. Trust me, this takes about 60 seconds and then you are off mixing up a pancake batter.

Measure out 1 1/2 cups of old fashioned oats, and 1/2 cup of dried coconut (NOT the shredded, unsweetened stuff that you find in your baking aisle. Regular shredded coconut has too much moisture still in it to be ground into a flour. What you want is DRIED or DESSICATED coconut. It is a bag of really small dried flakes of coconut. You are probably going to have to walk over to the health foods area of your grocery store, but it is worth it. So go find it!). Now all you do to make the flour is dump the oats and coconut into a food processor and pulse until it is the consistency of cornmeal.

See? Nothing to it.

Then we simply proceed like normal pancakes. We mix all of the dry ingredients together in one bowl. Then the wet in another. Then mix them all together. Now at this point, you are probably going to notice that the batter is pretty runny and you might feel inclined to mumble a bad word or two to me about how this pancake batter looks more like a crepe batter and you knew this gluten free thing wasn’t going to work out. Well to that I would say, “Hold your horses! And please go pour yourself another cup of coffee, because you are kind of cranky this morning!”

You definitely need to let this batter sit for at least 5 minutes before you start to fry them up. You need to give the oats a chance to do their oat thing where they start soaking up the liquid in the bowl and get all thick and gluey. So seriously just give it a minute. Set your pan to preheat, warm up your coffee, and straighten up the kitchen, then come back and get started on the pancakes.

Turn your pan to medium low heat and then cook them for 3 minutes. Right before you are about to turn them, sprinkle on a few chocolate chips. Flip them over and cook for another 2 minutes. At this point, I like to place them in a pan that I have sitting in a 200 degree oven to stay warm until all of the pancakes are made.

Look at this. I kind of blew The Dude’s mind when I busted out a stack of cookies, and a plate of pancakes.

Hahaha. Poor kid. I tried to be fast so she could get in there.

These pancakes are moist, and slightly chewy from the coconut. They are slightly rich from the coconut oil and dark chocolate chips. I don’t know how else to convince you to make these. They taste like Samoas!!!

Totally irresistible.  I am kind of in love.

Gluten Free Samoa Pancakes

1 1/2 cups old fashioned oats

1/2 cup dried or dessicated coconut

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut milk

1/2 cup milk

1 teaspoon vanilla

1 1/2 tablespoons maple syrup

2 tablespoons coconut oil, melted

2 eggs

1/3 cup dark chocolate chips

Preheat oven to 200.

In a food processor or blender, pulse oats and coconut until a coarse powder (similar to cornmeal) has formed.

Pour flour mixture into a bowl with baking powder, baking soda, and salt. Stir to combine and set aside.

In a separate bowl combine milks, vanilla, maple syrup, and coconut oil.

Whisk in eggs.

Add the dry ingredients to the wet and let sit for at least 5 minutes to thicken.

Spoon the batter onto a pan at medium/low heat. Cook for 3 mintues. Sprinkle on some chocolate chips, and flip over. Cook for 2 minutes more.

Keep pancakes warm in a 200 degree oven until ready to eat.

Ding Dong!

Saturday Selections: Peppermint Bark Snack Mix

This time of year is very special to me.

It is the time of year where I get to watch football and enjoy my Christmas decorations at the same time.

It is totally nerdy, but I really enjoy sitting around my Christmas tree and having fun football games to watch. I love it whenever ESPN gets all holiday-fied and has the little snowy college football logos. And just last night I sat around listening to my sister try to come up with all of the ways that you could change around the lyrics to classic Christmas songs to make them Alabama related. Yule tide carols became Roll Tide carols. Santa became Saban. Reindeer became Richardson. You get the idea.

It’s the little things in life, right?

Little things like this snack mix inspired by peppermint bark.

Such a great snack for watching football games this time of year. It is a fun, salty-sweet snack mix with all of the flavors of peppermint bark.

The pretzels give it a wonderful salty crunch and cut down on the sweetness of the peppermint and white chocolate.

All you do is grind up the peppermints into dust in your food processor. You can leave a few little chunks of course, but you want it to really cover all of the pieces of pretzel, Chex, and chocolate chips.

You can eat it right away, but I really thought that this was better after it sat in a Ziploc overnight. It really let the peppermint infuse all of the other ingredients.

Merry Football!

Peppermint Bark Snack Mix

20 peppermints

3 cups broken pretzels twists

4 cups rice Chex cereal

1 cup dark chocolate chips

1 cup white chocolate chips

Pulse peppermints in food processor until it is a fine dust with only a few small chunks remaining.

In a large bowl combine peppermint dust with remaining ingredients.

…oh and here is a little early Christmas present to all of you from my sister, The Hubs, and me. You’re welcome.

(and I am so sorry Trent…I love you…don’t hate me.)

Richardson the Bad-Ass Running Back

Richardson the bad ass running back

Had some really crazy hair

And if you ever saw him

You might even stop and stare

All the opposing D-lines

Used to talk trash all day

Thought they could stop poor Richardson

From making any touchdown plays

Then one foggy Saturday night

Saban came to say

“Richardson with your hair so tight,

Won’t you make some plays tonight?”

Then how the Bama fans loved him

As they shouted out with glee

Richardson the bad ass running back

You’ll go down in history

Chocolate Chip Banana Bread Cookies

Shhh….come over here and let me tell you a little secret…

These cookies are…vegan!

What?!

Look, Ma! No dairy!

Yep. You are scared now aren’t ya?

Don’t be. I have totally been inspired by these healthy cookies that I have been making lately from Mama Pea and Joy the Baker. I love the idea of letting The Dude have a cookie whenever she wants, not worrying about how terrible it is for her, and actually getting something healthy in her as a bonus. We have been enjoying these cookies so much lately that I decided it was time to try to whip one up of my own. And I really like the results.

If you just give these a try I think you will really like them too. They really are somewhere in between banana bread and a cookie. Soft and slightly chewy. I am kind of on the fence as to whether or not to call these healthy because they do have a good bit of sugar in them (it’s a cookie for crying out loud!), but they have some redeeming qualities with the oats, whole wheat flour, flax, and bananas. And dark chocolate actually is better for you than milk chocolate (Bonjour, antioxidants! Enchante!).

So I’ll let you make the decision as to whether or not to call them healthy. You will definitely call them delicious.

First mash your banana. Then stir in the flax seed and wet ingredients. Set it aside.

Then mix up the dry ingredients.

Why yes, it was a tutu kind of day. Why do you ask?

Then stir the wet in with the dry and fold in the chocolate chips.

Did I mention the best part of making vegan cookies?

Frankly, we were lucky that we had enough dough left to make cookies at all.

Now that you have stirred the dough together, preheat the oven so that the dough has time to set up and bind for a couple of minutes. Then once the oven is preheated, place little balls of dough onto a greased cookie sheet.

Try to let them cool down enough so you don’t burn yourself before you eat these okay?

Vegan Chocolate Chip Banana Bread Cookies

1 banana
3 T flax seed
1 tabelspoon vanilla
1/4 cup maple syrup
3/4 cup whole wheat flour
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup (overflowing) dark chocolate chips

In a medium bowl mash banana with a fork until smooth. Stir in flax, vanilla and syrup. Set aside

In a separate bowl stir together flour, oats, cinnamon, nutmeg, baking powder, salt, and brown sugar.

Combine wet and dry ingredients.

Fold in the chocolate chips.

Preheat the oven to 350 after mixing the dough. This gives it has a couple of minutes to set up.

Place little mounds on a cookie sheet a couple inches apart and bake for 20 min.