pannenkoeken

We have very unique recipes in my family.  Recipes I used to think of as “normal” but not ones that many other people would eat on a regular basis.  Johnny Cake (aka a sweeter cornbread) with baked beans + hot dogs, crazy pancakes (might have to re-create this at some point), Hungarian Goulash, Chipped Beef on Toast with peas… I could go on but I’ll refrain.  When my sister and I were no longer little kids, she took over most of the cooking so a lot of what we had eaten when we were younger mostly went away.  We would have something every once in awhile, but it was not a common occurrence.  One thing that continued to stay around throughout life was Pannenkoeken (I think that’s how you spell it?).  We would often have it after church when we were visiting the grandparents.  Grandpa would slice up a bunch of apples, cook them with a whole stick of butter, and then top it with an eggy, cakey topping.  All topped off with cinnamon, sugar, and of course maple syrup!  (Just hopefully not the water + maple extract that was once served… don’t ask) Last Saturday was our first trip to the apple orchard so naturally we were thinking of something to cook for breakfast with apples!  Luckily, my sister had a good memory and thought of the delicious pannenkoeken of yesteryear.  One major change was no gluten and way less butter (or butter substitute).  We also made it in four individual dishes from Crate&Barrel, but you could easily make it in a 9×13″ baking pan.

Pannenkoeken

  • 4t butter (or equivalent)
  • 2-3 apples
  • cinnamon (+sugar if you wish)
  • 6 eggs
  • 1 1/2 c unsweetened almond milk
  • 3/4 c millet flour
  • 3/4 c sorghum flour
  • optional toppings: cinnamon+sugar, maple syrup, powdered sugar
1.  Preheat the oven to 425′.
2. Place 1t of butter per dish and place in the oven to melt.
3. Core and slice the apples and layer on the bottom of the dish.  Sprinkle with cinnamon+sugar (or just cinnamon) and ~1t water and bake for 10 minutes.
4. Mix the remaining ingredients and pour over the partially cooked apples.
5. Bake for 20-25 minutes or until cooked through.
6. Top with the toppings of your choice!
This recipe really brought me back.  I did not think it was actually going to be similar to what I had been used to, but it really was.  The cooked apples in the bottom make the entire thing so flavorful and delicious, and I think apples and maple syrup is one of my favorite combinations!  We each ate one of these for breakfast on Sunday morning and then heated up the other ones in the oven on Monday morning as a special Monday treat!

It’s so nice knowing that I don’t have to feel deprived from family memories revolving around food.  Although I’ll have to work on my grandma’s sugar cookie cutout recipes before Christmas!  Not sure how I’m going to survive without hers… ;).

what i ate wednesday #11

Welcome to What I Ate WedTuesday!  I have only ever posted what I have actually eaten on Wednesdays – since that’s what the whole thing’s about, right?  Well, today I leave for my first-ever business trip to California – rough, right?  And who knows when I will actually be getting to my hotel and I am also not quite ready to bring up the whole “I’m a blogger” thing to my bosses when they ask why I’m taking a picture of my food…  So in order to make my life easier (and be able to post today) I took pictures of my eats today to share with you all – and it was a very delicious day if I do say so  myself :).

Breakfast

The most delicious bowl of oats ever.  There are definitely more mornings than not when I use one of Ashley’s recipes and this was my first ever attempt at this one – and it will definitely not be the last!  French Toast Oatmeal with blueberries, raw almond butter, pecans and maple syrup of course.

Mid-Morning Snack & Lunch

I dug into the melon in the morning (darn running in the morning makes me so hungry!).  Lunch was leftover Latin Lentils with a brown rice tortilla, hummus and carrots.

Afternoon Snack

Rice cakes with PB2 and the most delicious Jazz apple!  I have had such a hard time finding good apples this summer so I was really glad we tried these – sweet + crisp.  Perfection.

Dinner

There’s nothing wrong with having breakfast twice in one day.  There is also nothing wrong with having maple syrup more than once a day.  It was Pancakes for dinner again because they are delicious.  Green Pineapple-Mango Smoothie on the side.

I also had a couple of these when I was checking in for my flight :).  Happy Wednesday everybody!

pre-race fuel

I do not have a long history with running, as I have said before.  It is relatively new in my life and I am still trying to figure out how to best fuel my body for short and (more importantly) long runs.  I obviously know pasta is a huge tradition for pre-race dinners.  Spaghetti nights being very common the night before a long run or race.  But since recently eliminating gluten from my diet, it has become harder to fill my meals up with carbs.  I used to eat a sandwich every day, something that I rarely have since the bread I now buy is more expensive than my previous gluten-filled sprouted wheat bread.

A simple carbo-loading night is now not quite as simple.  No plain spaghetti for us.  So when Kinley was gearing up to run in the Summerfest 1/2 marathon, we had to think of something that would help her get through her run.  What did we end up with?  Pancakes!

We had somewhat of a pancake party as my friend, Ashley, was spending the night.  She brought her own mix, but Kinley whipped up a delicious recipe we have been using that was inspired by the recipe Weekend Pancakes Made Easy in the cookbook, Vegan Yum Yum.

Gluten Free Oatmeal Pancakes (the picture above is actually a triple recipe, so don’t be concerned when you don’t make a pile of pancakes with the below measurements 😉 )

makes 2-3 servings

  • 1 c oat flour
  • 1/3c millet flour
  • 1t baking powder
  • 1/4t salt
  • 1t cinnamon
  • 2T ground flax
  • 1cup non-dairy milk (plus more milk or water if needed to thin out batter)
  • 2T unsweetened applesauce
  • 1t vanilla

1. Whisk together the flours, baking powder, salt, cinnamon and flax.

2. In a small bowl, whisk together the milk, applesauce and vanilla.

3. Mix the wet ingredients to the dry and add more liquid if necessary.

4. Preheat a skillet over medium-high heat and cook until golden brown on the one side, flip and cook the other side to golden-brown as well.

*It also works to keep cooked pancakes in a 250* preheated oven if you wanted to make up the whole batch before serving!

I love my pancakes topped with banana, almond butter, coconut butter and of course pure maple syrup – but use any of your favorite toppings (or mix-ins!).

These definitely helped Kinley carbo-load for her race!