Single Serve Gluten & Dairy-Free Protein Pancakes

Sometimes on the weekend I am left to fend for myself, Daniels filming a wedding, I get home late from work and there’s nothing left to do in the day except eat dinner! Since I am definitely not an introvert the first thing I usually do is call my mom or sister, and while I chat to them I make myself some dinner! Sometimes it’s leftovers, but on days when I am really feeling breakfast for dinner I will whip up a short stack pancakes!

Now I make a LOT of pancakes and I almost never use the same recipe so I always try to write down what I do as I go so I can bring these delectable recipes to you, and ahh also make sure I test run all of the bad recipes so you don’t have to.

And so without further interruption I bring you the single serve, gluten & dairy free, protein, pancake stack!

Ingredients

• 1 egg

• 1 Tbsp almond milk

• 1 Tbsp yogurt (I used cashew yogurt)

• 1/4th cup oat flour

• 1 Tbsp pea protein

• 1/4th tsp baking powder

• 1 tsp coconut sugar

• pinch of sea salt

Instructions

1. in a bowl whisk together all of your dry ingredients

2. add in your egg & almond milk and whisk together

3. Heat up a skillet and spray with coconut oil.

4. pouring about 1/4th cup batter onto your skillet wait until your pancake starts to bubble and the edges are cooked through, you should be able to easily flip the pancakes.

5. cook on the other side until golden brown

6. serve with nut butter, maple syrup, fresh fruit or yogurt, and enjoy!

Vegan White Pizza Sauce

I don’t know about you, sometimes having to make dinner gluten-free & dairy-free can be a real pain. Especially when one person suggests something like pizza. NOT that I am against pizza, it’s just that it’s hard for ya girl to make something that’s not only edible but just as good as eating regular pizza.

Thankfully I had Trader Joe’s Butternut squash crust in the freezer. and Yes I know it’s not a normal pizza base, but don’t hate on it until you try it. Even my husband is now a BIG fan.

SO I had this idea to recreate a white pizza my friend and I made a few weeks back. I had all the ingredients, and I knew making a regular tomato sauce and vegan cheese on this thing wouldn’t be optimal while I watched my husband eat the real thing.

I got the stamp of approval from Daniel to run with this idea and it was good.

Not featured in this recipe are the chicken thighs I made on the side because when I went to the store they were on sale, thank you Publix! Feel free for you meat eaters to top the pizza with some chicken, or keep it vegan!

White Pizza Sauce

· 1/4th cup hemp hearts

· 3 tbsp. Unsweetened Yogurt (I use Kite Hill!)

· Almond milk as needed for consistency

· 2 tsp. lemon juice

· 1 tbsp. pickle juice

· 1 tbsp. mustard

· 2 tsp. Tamari

· Salt & pepper

· 1 tsp. Garlic

Pizza toppings

· Mushroom

· Onion

· Spinach

· Artichoke hearts

For the pizza

Preheat the oven to 450. While the oven is heating up, drain and rinse your artichokes. Coat with seasoning and coconut oil and cook for 30 minutes. At the same time bake the Trader Joe’s Butternut Squash Pizza Base, following the directions.

While the base is cooking blend together all the ingredients for the sauce. Taste and adjust ingredients according to taste. This is a more tart sauce that can be brought back a bit with a splash of almond milk.

Saute the onions and mushrooms and set aside.

Chop up the spinach to top your pizza.

When the pizza base is done baking top with sauce and toppings and bake for another 5-7 minutes.

Remove pizza and artichoke hearts from the oven and then finish off the pizza with artichoke hearts.

Serve & enjoy!

Healthy Pan-Fried Potatoes

Lately, I have been realizing the joy it is to eat potatoes. I haven’t always been the biggest fan, and neither is my husband, but we have been looking to switch things up while still sticking to a budget. I figured I would buy a few potatoes and see what I could come up with.

I had remembered my mom teaching me a specific method of getting potatoes perfectly crispy by frying in the pan instead of baking them in the oven because honestly I usually forget they are in there...

These potatoes taste amazing, are simple, and wholesome!

So here is my secret to perfectly cooked crispy potatoes (Thanks Mom!)

You will need

• 2 White potatoes

• Coconut oil

• Your favorite spices

• Large Skillet

Directions

Add oil to your skillet so that it evenly coats the bottom of your pan.

Thinly slice the potatoes evenly and place in the bottom of your pan.

Let cook on medium heat until they are brown, flip and do the same to the other side.  

Once perfectly crispy, season with your favorite spices and serve!

NOTE: If you want to make a hash brown version of this, cut potatoes into small rectangles after thinly slicing them and follow directions accordingly.   

Thank you again for stopping by!

Love,

Sonya