CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
Not to toot my own horn…but these are AWESOME!! You won’t even miss the butter, either!(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)Makes about 15 pancakes.
INGREDIENTS:
2 3/4 cups gluten-free oat flour*
1 TBSP baking powder (look for brand that’s gluten-free and aluminum-free)
1 tsp sea salt
1 3/4 cups water
2 eggs
1/4 cup grapeseed oil (If you can have dairy, feel free to use softened butter here instead.)
1/4 cup honey*You can make your own oat flour by grinding approximately 3 cups of old fashioned oats, but be sure to measure out the precise amount of flour needed for this recipe in case yours makes a little more or a little less than needed.**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of every ingredient used in our recipes.
DIRECTIONS:Preheat non-stick griddle to 375 degrees.Grind oats into a flour if using whole oats (we throw ours in our blender). Mix all dry ingredients together in a medium mixing bowl – a whisk works great for this…really breaks up the clumps. Mix wet ingredients together in a separate bowl.Stir wet ingredients into dry ingredients until just combined – it’s okay if the batter is a bit lumpy. Don’t over-mix or pancakes will be tough.Test that skillet is fully preheated by sprinkling some water on it – the droplets should “dance” and sizzle.Using a 1/3 cup measuring cup, scoop batter onto the skillet. Pancakes are ready to flip when the edges are slightly dry and the top is covered in bubbles (peak underneath to make sure the bottom is golden brown before flipping).Flip pancakes and cook until underside is golden brown – do NOT flip more than once or flatten the cakes with your spatula. These pancakes rip easily. To keep them from tearing, be sure to slip your spatula under them in one smooth, really quick motion …and you may wish to wipe your spatula clean between batches, as well. Serve immediately or store in fridge/freezer for reheating.I enjoy these plain (I’ve never really enjoyed syrup) – these really are sweet enough to hold their own 😉 Obviously, if you’re not “dairy-free,” feel free to spread butter all over them – I’m sure that’d be delicious! Otherwise, top with pure maple syrup or raw honey!CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
Category Archives: Recipes
Homemade Egg Nog
CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
Ingredients:
2 eggs (preferably farm-fresh)*
1 1/2 cups milk (preferably raw)
1/4 tsp nutmeg
2 TBSP raw honey
Directions:
Blend together and enjoy!
Makes 2 cups.
*Farm-fresh eggs are always best, but they are particularly important in recipes like this one because they are consumed raw!
For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of all ingredients needed to make this recipe (and all of my recipes), check out my e-book “Eating Additive-Free“!
Super Simple Guacamole
CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
INGREDIENTS:
-1 medium avocado (nice and ripe!)
-1/4 tsp garlic granules, to taste
-1/8 tsp sea salt, to taste
-Juice of 1/2 lime (optional)
DIRECTIONS:
Mash avocado in a bowl with a fork. Add garlic and salt (and lime juice, if using). Mix well and enjoy!
Serves 1-2 people as a dip (or more if just using as a condiment). This makes a great snack served with raw bell pepper slices …or chips, of course, if that’s more your thing! It’s super tasty on burgers or grilled chicken sandwiches, too!
Stir in some salsa for a quick “chunky” guacamole! (Costco carries a really tasty organic Kirkland brand with no “mystery” ingredients on the label!)
(Psst….Remember, if you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)
Southwestern “No Bean” Chili
CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
If you have trouble digesting beans or your dietary restrictions don’t allow them, then you’ll love this hearty bean-less version of my chili! (Click photo to enlarge.)
This recipe is also delicious served over your favorite noodles and/or topped with shredded cheese!
INGREDIENTS:
3 lb ground beef (grass-fed is best)
2 large onions, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
2 large tomatoes, diced (optional)
9 cups water
3 (6oz.) cans tomato paste (choose brand that contains only “tomatoes”)
4 TBSP chili powder, to taste
2 tsp cumin, to taste
2 tsp sea salt, to taste
½ tsp black pepper, to taste
Garlic granules, to taste
Red pepper flakes or cayenne pepper, to taste (optional)
DIRECTIONS:
Sauté onion, peppers and beef in large pot until meat is browned and veggies are tender. Season to taste with sea salt, black pepper and garlic granules. Transfer to a large crock pot. Add remaining ingredients and stir well. Simmer in crock pot on Low for about 8 -10 hours. If possible, taste a few times while it cooks and adjust seasonings to your taste. This recipe freezes well! It also tastes even better re-heated, so feel free to make in advance! (If you don’t have a crock pot, just simmer together in a large pot on the stove for at least one hour.)
CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!
(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make over 150 natural recipes, check out my book “Eating Additive-Free“! Your satisfaction is guaranteed or your money back!)
Completely Nourished 