Wednesday, June 26, 2013

Gluten & Dairy-Free Banana-Choc Chip Pancakes & Muffins

We are still working to figure out our kids' food allergies, which isn't easy. It has been a month of dairy-free and 2 weeks since they have been gluten-free (minus the donut they had at church last Sunday) and things are still not perfect. I was racking my brain and it hit me to check the vitamins I've been giving them (more likely the grace of God!). Sure enough, the multi-vitamin contains milk. The frustrating thing is that I was previously not that consistent about giving them vitamins, but since we gave up dairy, I've been on it! I even took the vitamins on vacation! So, my kids are now on new vitamins and are once again dairy free (I hope). I'm hoping and praying we meet normal in the next few days and I do feel like we are headed that direction!

My kids are not on the cleanse so we've been cooking separately for them. It has worked best for me to make them something for dinner that we can also eat and then we eat it the next day for lunch (since lunch is our solid meal). It has been very hard for me to make them food and refrain from taking a little bite here and there. Also, I have been altering recipes to provide dairy and gluten-free items and I haven't been able to taste test. How much or how fast they eat something is of course always the sure sign of how good it really is! I've come across 2 recipes worth sharing. I took the muffins to a birthday party last week and all the kids (even the ones not on a dairy or gluten-free diet) devoured them!

Banana-Chocolate Chip Muffins

1/4 C Vanilla Almond Milk (originally sour cream)
1 tsp baking soda
1/4 C applesauce
1/4 C Earth's Balance buttery spread
1/2 C sugar
1 egg
1 C mashed bananas
1 1/2 C gluten-free all-purpose flour (originally 3/4 C white & 3/4 C whole wheat flour)
2/3 C flaxseed meal (originally 1/4 C flax meal or wheat germ)
1/2 tsp salt
1 C chocolate chips (you can find dairy-free, vegan at Whole Foods)

Stir the almond milk and baking soda together and set aside. Cream the applesauce, butter and sugar with electric mixer. Add the egg & beat well. Beat in the milk-baking soda mixture and the bananas. Stir in the remaining ingredients. Bake at 350 for 18 minutes. Makes 36 mini-muffins.

*If you want the dairy & gluten version, note my parenthesis above. Also, add 1 tsp vanilla and originally it was 1/2 C butter instead of the applesauce and "buttery spread".

Banana-Chocolate Chip Pancakes

3 1/4 C vanilla flavored almond milk (if unsweet, add 2 Tbsp sugar to the dry mix)
3 tsp apple cider vinegar
2 C gluten-free all-purpose flour
3/4 C almond meal
1/4 C flaxseed meal
1 1/2 tsp baking soda
1 Tbsp baking powder
1 tsp salt
3 eggs
1/2 C applesauce
1/4 C coconut oil
1 mashed banana
Chocolate Chips (you can buy dairy free, vegan at Whole Foods)

Heat up your griddle so its nice & hot. Mix the vinegar and milk together and let sit for about 20 minutes (I let mine sit while I mix up everything else). Whisk all the dry ingredients together in a large bowl. Mix all the wet ingredients separately and then add. Add the banana. I throw a few chocolate chips into each pancake after I pour the batter on the griddle. You can freeze the left-overs by putting wax paper between them and then putting them in a Ziploc.

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