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Made to Eat: My Favorite Breakfast – Gluten-free, Dairy-free Pancakes

This post is part of a new series, Made to Eat, about creating healthy meals that are quick and easy. You don’t have to use complicated recipes or tons of ingredients. I’ll provide tips, tricks, and inspiration to create healthy meals at anytime, whether you eat a diet free of gluten, dairy, and refined sugar or not. 
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Pancakes are my favorite breakfast. I love to experiment with different pancake recipes and cover them with various combinations of tasty toppings.

I’ve found that I need a hearty breakfast to power up and fuel me for the day. If I don’t have a good mix of carbs, protein, and healthy fats right when I wake up, I end up eating more and feeling hungry all day. What works best for you?

Made to Eat Tip: To make it easy in the mornings, make a huge batch of pancakes at one time (I multiply the recipe and fill up my griddle) and then freeze them in individual portions. Wrap the pancakes in parchment paper and put them all in a large plastic bag in the freezer. In the mornings, simply grab a portion out of the freezer, heat, and top! When I run out after a few weeks, I do it again and experiment with other recipes to mix it up.

This recipe for grain-free pancakes from Against All Grain has long been my go-to recipe. And I’ve tried a lot of pancake recipes! It’s gluten-free, grain-free, and dairy-free. I mush a whole banana in the batter (rather than placing banana slices on the batter while its cooking), although they’re great without banana as well. I leave out the honey and chocolate chips, so it’s sugar-free, too! However, recently I found out I need to avoid almonds for awhile so I’ve been experimenting with new recipes and will share my favorites soon.

It’s all about the toppings in my book. To make the pancakes a little more filling and to add variety, I top my pancakes with healthy fats, protein, and fruit. Berries are usually my go-to, but I also love to use seasonal produce — peaches, figs, and so forth.

To provide some inspiration to get creative with your pancakes, I’ve included some of my favorite topping combinations. I start with this pancake recipe and then go to town with yummy, healthy toppings!

- Berries, Cacao Nibs (or chocolate chips), Ground Flax, Chia, or Hemp Seed, Cinnamon, Nut or Seed Butter.
Slather on a hearty portion of your favorite nut or seed butter then throw on the rest of the toppings. Garnish with a generous portion of cinnamon. Made to Eat Tip: Use frozen blueberries and raspberries to save money. I simply throw them on top straight from the freezer. They’re so small that they thaw fast. I also switch up the nut butters – my faves are cashew, sunflower seed, and peanut butter – to keep it interesting.

- ‘Chocolate Frosting‘, Banana, Berries, or Other Fruit, Cacao Nibs (or chocolate chips), Nuts, or Ground Flax Seed or Other Seed.
I mix up a small portion of my chocolate frosting, slather it on the pancakes, and then throw on the toppings. Made to Eat Tip: Keep your seeds and nuts in jars in the fridge so they stay fresh and to access them quickly in the mornings.
Made to Eat: My Favorite Breakfast - Gluten-free, Dairy-free Pancakes Made to Eat: My Favorite Breakfast - Gluten-free, Dairy-free Pancakes

Made to Eat Tip: If you’re on the go, spread some nut/seed butter and banana slices between two pancakes and eat as a portable sandwich. It’s a healthy option to traditional breakfast sandwiches!

What’s your favorite pancake topping? Want more inspiration? Check out my GF/DF Breakfast Pinterest Board for over 120 recipes!

This post has been linked to Gluten-free Wednesdays, Waste Not Want Not WednesdaysGluten-free Tuesdays, Tuesday GreensTraditional Tuesdays, Wellness Wednesday, Tasty Traditions, Real Food Fridays, Foodie FridaysTGIF Fridays, Gluten-free Fridays, Whole Food Fridays, Healthy Vegan Fridays, and Allergy-Free Wednesdays.

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Comments

  1. Wow – these look amazing!!!! I will have to try.
    Thanks,
    Cheryl
    Cheryl @littlethingsbigdifference.com recently posted…Reunions and Getting Older… It’s All About the AttitudeMy Profile

  2. Drooling all the way over from LOBS today as I see all your delicious toppings! My fav would be the one with the raspberries, although they all look sooo good. Hope you come over to visit – I’m # 6 on the link up. Thanks for the recipe.
    Barb recently posted…Comment on paper cuts by BarbMy Profile

  3. You know it is funny, but as a kid I did not like pancakes. But as an adult, I love them. Especially nutty whole grain ones. What I loved about this post was making a whole big batch at one time, packaging them, and freezing them in grab and go bags. As always, your pictures are awesome and make me want to run downstairs right now and turn on the griddle. Happy Friday to you.
    Out One Ear – Linda Atwell recently posted…Tolerance Vs. Intolerance Of The Disabled: How Can We Change Perceptions?My Profile

  4. Oh wow… what fantastic ideas for a great grain-free breakfast. I need to try these. My kids will love this. Thanks for linking this up for Wellness Wednesdays! :)
    Trisha recently posted…Two Indispensable Ways to Teach Your Kids the Ten CommandmentsMy Profile

  5. This pictures look insanely delicious! A good recipe to try for my kids. Commenting from Blog Formatting Thank you!
    Remy recently posted…How to make a paper bag costumeMy Profile

  6. These look scrumptious, will have to make some. I love the idea of wrapping them individually.
    Lorelle recently posted…Work life balance – Are you making time for yourself?My Profile

  7. I love looking at all the pictures in your food posts. Seriously gives me a foodgasm. :) The chocolate frosting with the strawberries looks so yummy!
    Keri Kight recently posted…Interview: Diane Taylor from Glow Leadership Inc.My Profile

  8. These look amazing! Thanks so much for sharing on Tuesday Greens!
    Becky recently posted…Reusable Squeeze Pouches from Yummi PouchMy Profile

Trackbacks

  1. […] I know I’ve talked about my love of pancakes before and how I’m always looking for yummy gluten-free/dairy-free pancakes recipes. Well, […]

  2. […] for leftovers. I spend a couple of hours on Sundays to make breakfast for the next couple of weeks (here’s one example) and prep food for snacks, lunches, and dinners. Yes, it means spending time grocery shopping and […]

  3. […] Made to Eat: My Favorite Breakfast – Gluten-free, Dairy-free Pancakes and Flourless Pumpkin Pancakes  […]

  4. […] This recipe makes ten 4-inch pancakes. I often double the recipe and freeze the pancakes that I don’t eat to save them for breakfasts during the week. For inspiration, check out this post.  […]

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