Tasty Tuesday: My Daughter’s Picks

An important aspect of us and our kids going mostly wheat free is to make food the kids like. Recently I asked them to share with me some of what their favorite foods are.  This week I am posting my daughter’s two favorites: banana pancakes, and tomato-pea salad.   I wouldn't recommend eating them at the same time.  The banana pancakes are from a recipe I found on Pinterest, and have become a family favorite; we not only enjoy these pancakes for breakfast, but also some times for dinner, along with a side of bacon or sausage.  The original recipe calls for gluten free oats.  However, since we do not have a need to be strict gluten free, we use the regular old fashioned oats.  On to the recipe…

Banana ­Oat Blender Pancakes

Adapted from Mountain Mama Cooks

Serves 4

2 cups gluten free oats

1 1/4 cups unsweetened vanilla almond milk

1 large ripe, banana

1/2 teaspoon ground cinnamon

1 heaping tablespoon honey

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

1 1/2 teaspoons baking powder

1 large organic egg

Coconut oil or butter for cooking

Directions:

1.      Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
2.      Heat a griddle or large sauté pan over medium heat and melt a teaspoon or two of coconut oil.
3.      When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
4.      Brown on both sides (about 2­3 minutes per side) and serve hot with maple syrup.

  

*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

This next recipe is one of my daughter’s favorites for lunch or an afterschool snack.  This tomato-pea salad also goes well on top of a bed of greens, or as a nice summer side dish.

Tomato – Pea Salad

From GreenLiteBites

Serves 2 – 4

1 can organic chickpeas, drained and rinsed

1 pint grape tomatoes, halved

25 large basil leaves, chopped

3 cloves of garlic, minced

1 Tablespoon red wine vinegar

1 Tablespoon apple cider vinegar

2 teaspoon olive oil

1/2 Tablespoon honey

Pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.