Gluten-Free

 

 

Oatmeal quinoa pancakes - Gluten- Free 

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Description:
Gluten-Free Pancakes
This is a high protein and well sustaining pancake and the kids will love it! This recipes uses slow cooked oats and Quinoa flakes. Oats contain vitamin E, several B-vitamins, calcium, magnesium and potassium. Oats also have some of the trace minerals selenium, copper, zinc, iron and manganese. They’re full of good-for-you phytochemicals and have both soluble and insoluble fiber. Oats have been found to benefit heart health, lower blood pressure, and can even help prevent diabetes as part as a high whole-grain diet.



Ingredients:
1 cup slow cook oats
1/2 cup quinoa flakes
2 cups of milk or almond milk
1/4 cup olive or coconut oil
1 cup spelt flour
2 tablespoons agave or maple syrup
2 tablespoons baking powder
3/4 teaspoon sea salt
1/2 teaspoon ground cinnamon


Directions:
Mix oats, quinoa flakes and milk in a large bowl and set aside for 10 minutes. Stir in eggs and oil and mix well. Combine flour, agave or maple syrup, baking powder, salt or cinnamon. Add to oat mixture, stirring until smooth. Spoon batter onto preheated, lightly oiled skillet. Cook until bubbles start to break on surface and bottom of pancakes golden brown, turn and cook other side.


Servings: 2-4


Notes: Kim from Ontario sent me this and I altered it just abit.


Special Diet: Gluten Free, High Protein, High Fibre


Category: Gluten-Free

Submitted By: Shannon Bliss



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A NIGHT LIGHT THAT USES NO POWER
Do you have solar lights outside, along a path or border? You can bring them into the house for the night, set each into a vase or drink bottle, and spread them out to give you free lights all night. They aren’t bright enough for reading, but are bright enough for you to get around. The next day, you just take your solar lights back outside and they will recharge and be ready for you to use the next night or any time the power is out. Submitted by Sally Scales


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Recipe
Irish Soda Brown Bread (No Yeast)
Category: Breakfast
Description: Baking is back and everyone wants a slice.
The truth is, though, that in some parts of the world, baking never went away. In some parts of the world, long walks end in buttered brown bread and huge mugs of tea. In some parts of the world, smoked salmon must be eaten with an oven-fresh loaf and a squeeze of lemon.
We happen to know where that part of the world is.
The Food Revolution sped through Ireland and its legacy is a tasty one. Foraging is a food trend favourite and Burren Lamb is gracing plates from Clare to Canberra. Galway and Louth oysters are making their way steadily up the list of most delicious delicacies, and cafés have embraced the cappuccino as a long lost beverage brother.
In short, Ireland is tasty.
But no matter how funky food gets or how innovative chefs become, a country should always save space for the classics.
In Ireland’s case, that classic is Soda Bread.
Baked is beautiful
“People are waking up to the smell of real bread again – I’m thrilled and delighted.”
“When you think about it – it’s a complex carbohydrate, it’s full of fibre, and it keeps you full for much longer than a slice of processed white bread would. It’s also seriously delicious.”


Full Recipe


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