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Chive and Cheddar Protein Pancakes {Stack’d Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

Have you noticed the increasing number of protein pancake recipes these days? At first, I thought maybe it was just a body-builder thing, then perhaps it was a paleo-diet thing, but now I am realizing that these recipes cross those boundaries. A protein-rich pancake is a fabulous way to start the day. I love a good bowl of oatmeal, but unless I add some protein to it, I’m hungry within a couple hours. If I opt for a protein-rich breakfast, I’m far less likely to need a snack. This combination of protein and carbohydrates keeps you full and gives your body (and brain) some serious fuel to work through. Protein pancakes are an ideal breakfast solution.

I was very excited to stumble upon Stack’d: The Gluten-Free Protein Pancake Cookbook from Jessica Kahn and photographed by Rianna Alberty. These protein pancakes use rolled oats as a base and add eggs, yogurt and whey to bulk up the protein. Stack’d provides tips for swapping out oats for almond meal to make the recipes paleo-friendly and substitutions for making them dairy-free. I don’t imagine these pancakes will work as well with vegan egg substitutions, but they might. Recipes rely on a blender for mixing, so break out that Magic Bullet!

Stack'd : The Gluten-Free Protein Pancake Cookbook

Stack’d is elegantly simple. Its 30 recipes are beautifully photographed and contain easy-to-follow directions with ingredients you can find at your local supermarket. Because they do not rely on flour, there is nothing to be missed in these recipes. Use certified gluten free oats if you need the recipes to be gluten free. I absolutely adore the wonderful flavor combinations in the book- from sweet concoctions (adorably titled “Sweet Cheeks”) like Tart Cranberry and Citrus and Crisp Apple, to savory Fragrant Rosemary and Cozy Carrot. Stack’d even has a whole section dedicated to chocolate concoctions and dressed up recipes- Orange Julep, anyone?

Jessica and Rianna would like to give one lucky winner a copy of this book, along with a package of our Gluten Free Regular Rolled Oats. To enter, simply follow the prompts in the app at the bottom of this post (this works best on a desktop computer). We’ll pick a single winner at random from all who enter by 11:59 pm on 4/25/14. Can’t wait? Head over to the Stack’d website to order or download a copy.

Chive and Cheddar Protein Pancakes | Bob's Red Mill

Chive and Cheddar Protein Pancakes

Modeled after some outrageously delicious mini muffins, these chive & cheddar pancakes make for a great, savory flavor combination. Serve with dinner or make two-bite silver dollar pancakes as an appetizer.

  • 3 tablespoons milk
  • 2 eggs, large
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon agave
  • 1 teaspoon vanilla extract
  • ½ cup (5 oz/143 g) nonfat plain Greek yogurt
  • ½ cup (1.6 oz/46 g) rolled oats
  • ½ cup sharp cheddar cheese, shredded
  • ½ teaspoon baking powder
  • 1 tablespoon natural whey protein powder (optional)

MAKES 6 – 8 PANCAKES; 2 SERVINGS

To keep pancakes warm while you make the full batch, preheat oven to 200°F.

Using a blender, first add all of the wet then dry ingredients. This will expedite the blending process, brief though it may be. Blend until the oats are broken down and the batter is smooth, about 10 – 15 seconds.

Heat a non-stick griddle or pan to medium. Test the temperature with a quick spritz of water – just run water on your fingertips and flick it in the direction of the cooking surface. If it sizzles, it’s ready. Spray with non-stick cooking spray and you’re all set for the batter.

Pour a scant ¼ cup of batter per pancake onto the griddle or pan. Cook on the first side for 1 – 2 minutes or until the edges start to cook and bubbles appear on the surface. Lift the side of the pancake up just a bit to see where it is in the browning process. Ideally, let them cook until they are a golden, maple color.

Because these pancakes won’t have the rigidity of their flapjack forefathers, the swooshing technique can work wonders. Grab a spatula and, quite literally, swoosh it under the target pancake in one swift motion. Then flip it over.
Cook on the second side for an additional 1 – 2 minutes, or until golden-brown.

Transfer to an oven-safe dish and keep warm in the oven. Continue with remaining batter.


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Cassidy Stockton Google: Cassidy Stockton
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Birdspotter Recipe of the Week | Bob's Red Mill

Bluebird Pancakes

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

Blueberry pancakes are a wonderful reminder of hot summer during these cold, blustery winter days. The whole wheat pastry flour gives whole grain nutrition, without weighing down the pancakes. Yogurt gives a nice tang to accompany the sweet berries. Use a lemon-flavored yogurt for an extra burst of sunshine! Serve these with warm maple syrup or a dusting of powdered sugar and enjoy a bite of summer while you watch winter roll by.

Bluebird Pancakes | Bob's Red Mill

Bluebird Pancakes

  • 1/2 cup Blueberries
  • 1/2 cup Yogurt
  • 1 cup Milk
  • 1 Egg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 cup Whole Wheat Pastry Flour

Directions

Sift dry ingredients into a large mixing bowl. In a separate bowl, whisk the egg, milk and yogurt together then add to dry ingredients. Stir until just combined then fold in blueberries. Fry pancakes on a hot greased griddle, turning once. Makes 10 pancakes.

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Everyday Classics

Everyday Classics from Lexie’s Kitchen {Giveaway} + Saturday Pancakes

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

If you’re not familiar with Lexie’s Kitchen, let me introduce you. Alexa Croft is an imaginative cook who creates recipes that are gluten, dairy, egg and soy free that anyone can enjoy. Inspired by her son’s dietary needs, she has created hundreds of recipes at Lexie’s Kitchen that are, quite frankly, astoundingly beautiful and delicious. A few weeks ago, she released her first cookbook Everyday Classics, a book filled with 68 tasty and essential recipes free from gluten, dairy, eggs and soy.

Everyday Classics from Lexie's Kitchen

These are really simple, basic recipes for everything you need in your allergy-free aresenal- sandwich bread, cakes, cookies, pancakes, pizza, pie, and more! Lexie even includes things like how to make your own nut milks and dairy-free sauces. Everyday Classics goes beyond basics like bread and includes recipes for main dishes, breakfasts and desserts. This book would be perfect for anyone getting started on a special diet, though the recipes are so beautiful that an old pro would enjoy it, too.

Lexie has generously provided us with a copy to giveaway to a lucky reader and we’re pairing it with a bag of our Gluten Free All Purpose Flour and Organic Golden Flaxseed Meal (GF) to help the winner get started. To enter, simply follow the steps in the app below. We will pick a winner from all who enter by 11:59 pm on 12/12/13.

If you don’t win, you can snag a copy of Lexie’s book here or on Amazon. On top of all that, Lexie is hosting her own amazing giveaway at Lexie’s Kitchen. Head over to check it out and enter to win a prize set worth over $400!

To give you a feel for her recipes, Lexie has shared Saturday Pancakes with us. Just in time for Saturday, am I right? Enjoy!

GF Saturday Pancakes from Every Day Classics | Bob's Red Mill

Saturday Pancakes

Ingredients:

  • 1-1/3 cups warm water
  • 2 tablespoons white chia seed meal
  • 1/4 cup melted honey
  • 3 tablespoons melted palm shortening
  • 2 teaspoons vanilla extract
  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour 
  • 1/2 heaping teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions:

Preheat oiled griddle to 350-375˚F.

In a large mixing bowl whisk together water and chia seed meal. Set aside 2-3 minutes to thicken.

Whisk in honey, shortening, and vanilla extract.

Add flour and salt and whisk until smooth.

Add baking powder and baking soda. Whisk just until incorporated.

Using a 1/4-cup measure gently scoop batter onto griddle to form 4-inch pancakes. Cook until bubbles appear and begin popping on surface.

Flip and cook 1-2 minutes more. Best enjoyed hot off the griddle.


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Cassidy Stockton Google: Cassidy Stockton
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Oatmeal Cinnamon Pancakes2

Guest Post: Oatmeal Cinnamon Pancakes with Applesauce (Gluten & Dairy Free)

by Guest in Featured Articles, Gluten Free, Recipes

Oatmeal Cinnamon Pancakes

With the official start to summer just around the corner, I’m spending this month celebrating one of my favorite warm weather activities, camping!

I’m so happy to be here on Bob’s Red Mill Blog to share the first of two gluten free camping recipes with you. The inspiration for these pancakes came from one of the simplest camping breakfasts I can think of; instant oatmeal and my favorite flavor is apple cinnamon. These pancakes are a version of that basic oatmeal dish, but they are guaranteed to make you so much happier than a bowl of instant oatmeal after your first night of sleeping in the tent.

Oatmeal Cinnamon Pancake Camping

There are lots of different ways to go camping, but by far the most approachable version to get started with is car camping. So I’ve crafted this recipe to be a good fit for that kind of adventure. You can bring all the supplies you think you might need and fill a cooler with ice to keep things like the eggs cool. To make these pancakes here’s a quick checklist of supplies I brought on our recent car camping trip to Spencer Spit State Park on Lopez, Island:

Camp Kitchen Supplies for Pancakes:

  • Spork (or a whisk if you want to be fancy)
  • Medium Bowl
  • 2 cup Measuring Cup
  • Two Burner Propane Stove
  • 8 inch Non-Stick Frying Pan
  • Silicone Spatula

Oatmeal Cinnamon Pancakes with Applesauce

Oatmeal Cinnamon Pancakes Ingredients

Ingredients

Make: Before You Leave

  1. Pulse the rolled oats in a food processor for about 30 seconds until the oats are broken down to about a ¼ of their original size.
  2. In a medium bowl, combine the oats and the rest of the dry ingredients.
  3. Whisk together to combine and store in a zip lock bag or other airtight container.

Make: At Camp

  1. In a medium bowl, whisk together the non-dairy milk, oil, and eggs.
  2. Add the mixture of dry ingredients and stir until combined and smooth.
  3. Heat a tablespoon of coconut oil in a pan on medium heat.
  4. Pour about a ¼ cup of batter in the pan and cook until the edges begin to firm and bubbles pop on the wet side of the pancake, then flip and cook until firm.
  5. Repeat until all of the batter is used up. Adding more coconut oil if the pancakes start to stick to the pan.
  6. Serve with applesauce on top.

Makes about 8-10 medium sized pancakes.

Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures and inspire others to go new places and try new things. You can find additional gluten free recipes and stories about her adventures on her blog, Gluten Free Travelette.

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Blueberry Pancakes

12 Delicious Mother’s Day Brunch Ideas

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Mother’s Day is most definitely a brunch occasion. If you haven’t already planned something, here are 12 recipes to show Mom just how much you care. Sure, you can take her out, but why not nurture her the way she nurtured you with a home cooked meal? Who cares if it’s not perfect. It’s the thought that counts and we bet this will be just as memorable as that hand made card from kindergarten.

For the mom who loves a sweet breakfast:

Gluten free Strawberry Frangipane Tart

For the mom who loves a savory breakfast:

Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust

For the health conscious mom:

Recipes that are easy enough for the kiddos:

 

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Cassidy Stockton Google: Cassidy Stockton
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Muesli2

Muesli Mayhem {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

To get everyone revved up about our new Gluten Free Muesli, we asked some of our favorite bloggers to take a bag of it and create something fun and delicious. They really outdid themselves. These recipes are beautiful and we hope they inspire you to try something new when enjoying our muesli. They all did such a nice job, that we’re having trouble picking our favorite.

Help us choose a winner by voting for your favorite creation. Tell us in the comments which of these recipes should win the grand prize and you’ll be entered to win a prize pack that contains two packages of our Gluten Free Muesli and two Bob’s Red Mill products of your choice (excluding bulk sizes). Many of these bloggers are giving away muesli, too. We’ve indicated which ones are up and running so you can head over and enter to win even more muesli. If that isn’t enough, you can join the fun by taking a picture of yourself with a package of our gluten free muesli and enter our Pinterest and Instagram contests. Read more about that contest here. There are so many ways to win and it’s so easy to enter! Vote for as many recipes as you like, but each person will only be entered to win once. Voting is open until May 2nd at 11:59 pm.

Here they are in no particular order…

Note: To get the recipe, simply click on the link to their blog in the caption, this will take you right to the recipe.

Gluten Free Muesli Bar Recipe:: Amie Valpone, The Healthy Apple

Gluten Free Muesli Bar:: Amie Valpone, The Healthy Apple

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {GIVEAWAY}

Five-Spice Muesli Granola (and Peach-Greek Yogurt Parfaits) :: Heather Sage, A Sage Amalgam {Giveaway}

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Gluten Free Peanut Butter Muesli Bars:: Janel Ovrut Funk, Eat Well with Janel

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast

Muesli Morning Cake Gluten-Free:: Jean, Delightful Repast {Giveaway}

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Dark Chocolate Dipped Peanut Butter Muesli Bars:: Amanda Moore, Bullfrogs & Bulldogs

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food

Muesli Cream Pies:: Carolyn Ketchum, All Day I Dream About Food {Givaway}

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root

Apple Cinnamon Muesli Breakfast Bake:: Julia Mueller, The Roasted Root {Giveaway}

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette's Healthy Living

Gluten-Free Muesli Pancakes with Fresh Berries:: Jeanette Chen, Jeanette’s Healthy Living {Giveaway}

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen

Peach Breakfast Calzone:: Sarena Shasteen, The Non Dairy Queen {Giveaway}

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

Hedgehog Muesli Bars:: Ericka Sanchez, Nibbles and Feasts

 

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam: The Realistic Nutritionist

Strawberry, Banana and Blueberry Muesli Bread:: Claire Gallam, The Realistic Nutritionist {Giveaway}

 

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Cassidy Stockton Google: Cassidy Stockton
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brunch2

Easter Brunch Inspiration

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!

Lemon Blueberry CakeLemon Blueberry Coffee Cake (GF) from the Queen of Quinoa, Alyssa Rimmer

Caramelized Banana & Chia Pancakes

Caramelized Banana & Chia Pancakes

Raspberry Oatmeal Dumplings

Raspberry Oatmeal Dumplings

sweet potato kale black bean breakfast pizza

Sweet Potato, Kale and Black Bean Breakfast Pizza (GF) from Cara Lyons of Cara’s Cravings

Chocolate Cherry Scones

Chocolate Cherry Scones from Diane of Created by Diane

Whole Grain Cornbread Quiche

Whole Grain Cornbread Quiche from Julia of The Roasted Root

CouscousBreakfastPilaf

Vanilla Berry Whole Wheat Couscous Breakfast Pilaf from Faith of An Edible Mosaic

Sesame Ginger Spelt Waffles - Lorna Sass

Sesame Ginger Spelt Waffles from Lorna Sass

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Cassidy Stockton Google: Cassidy Stockton
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ableskiversclipped

Aebleskivers

by Cassidy Stockton in Featured Articles, Recipes

Aebleskivers are a delightful, Danish confection that marries the texture of a pancake with the airiness of a popover. Typically aebleskivers are filled with apples or other delights, but many recipes in the United States are simply puffs of sweet dough. If you serve these with powdered sugar or drizzled with chocolate sauce for breakfast on Valentine’s Day, you are sure to surprise and delight your sweetie. Aebleskivers require a special pan which may be hard to come by locally. Amazon, Target and other online retailers sell these, though, so you can probably get one by Valentine’s Day if you desire. This recipe uses our Buttermilk Pancake Mix, but you can make these from scratch, as well. ableskivers valentine's recipe

Bob’s Aebleskivers

  •     2 large Eggs, separated
  •     2 Tbsp melted Butter
  •     1 cup Water
  •     1-1/2 cups Buttermilk Pancake Mix
  •     2-4 Tbsp Powdered Sugar (for garnish)

Directions

Step 1

In a medium bowl beat egg yolks until pale. Stir in buttermilk pancake and waffle mix, water and butter until blended.

Step 2

In a medium bowl, beat egg whites until stiff, but not dry. Fold into egg mixture. Generously butter each aebleskiver cup. Heat aebleskiver pan according to manufacturer’s instructions.

Step 3

Fill each cup 3/4 full with batter, cook until bubbly and set around edges, about 1-1/2 minutes. Turn 1/4 turn with a fork or wooden pick to brown other side. Continue 1/4 turns each 15 to 30 seconds until lightly browned on all sides and a wooden pick inserted in center comes out clean.

Dust with powdered sugar for garnish. Serve warm.

Makes about 20 aebleskivers.

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Cassidy Stockton Google: Cassidy Stockton
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pancake1

Caramelized Banana & Chia Pancakes

by Cassidy Stockton in Featured Articles, Recipes

Chia seeds stand in for eggs and add a healthy boost to these decadent pancakes. I love that they sound challenging, but are actually quite simple. These would be perfect for breakfast on a lazy Sunday, but we could eat these pancakes anytime of the day! A special thanks to our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) for coming up with such a fun recipe.

pancakes chia recipes

Caramelized Banana & Chia Pancakes

Serves 2-4; makes 7-8 pancakes

  •  1 Tbsp Chia Seeds + 3 Tbsp Water
  • 3/4 cup Unbleached White Flour
  • 1/4 cup Whole Wheat Pastry Flour
  • 1 Tbsp Brown Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 cup Buttermilk or Soured Milk
  • 2 Tbsp melted Butter
  • 1 Banana, peeled, cut into 1/4-inch slices (about 16 slices total)
  • 1 tsp granulated Sugar
  • Maple Syrup, for serving

Add chia seeds to water and let sit until they gel, about 15 minutes.

In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the buttermilk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined (don’t over mix).

Heat a non-stick griddle over medium heat and spray lightly with non-stick spray. Drop batter onto griddle by 1/4 cupfuls. Place two banana slices into each pancake surface and press down lightly. Sprinkle pancake surfaces with a little sugar.

Flip pancake when bubbles appear on the surface and edges start to look a little dry, about 3-4 minutes. Check side with bananas frequently to make sugar isn’t getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Keep warm in a 200° F oven if cooking pancakes in batches.

Make these vegan by substituting non-dairy buttermilk (recipe below) for the buttermilk and melted Earth Balance in place of butter.

Non Dairy Buttermilk:

Combine 1 cup of Soy/Rice/Almond milk with 1 Tbsp lemon juice. Let stand 10 minutes and use in place of buttermilk.

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Cassidy Stockton Google: Cassidy Stockton
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root2

The Pancake Project

by Cassidy Stockton in Featured Articles

We’ve teamed up with Julia from The Roasted Root on The Pancake Project. Julia, as you may recall, developed a wonderful Whole Grain “Cornbread” Quiche for us last May. We’ve become big fans of The Roasted Root around here and were very excited to hear about her new project to create a pancake recipe each Friday “to get you geared up for a relaxing pancake weekend.” She asked us to provide flour for her experimentation and we jumped at the opportunity. We can’t wait to see what she’ll create! In addition to the recipe, she’ll also be giving away her featured flour each week to a lucky winner. Her first week featured Gluten Free Cranberry Orange Pancakes and this week she has created Bacon and Egg Buckwheat Stacks (oh my!). So check it out each Friday to see what’s on the menu for the weekend and enter to win some Bob’s Red Mill flour.

roasted root

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Cassidy Stockton Google: Cassidy Stockton
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