Again, I find myself humbled by your response and support. I really am ok, I am just fighting through the weeds. But you know what helps? You guys + sunshine + a run that took you a long time to get to but once you were done, you felt at peace + the smell of roses at your desk + lunch with a girlfriend (and some other dates with friends lined up!) + planning a trip home to you mommy 😀 It doesn’t matter how old you are!
In short? Taking a deep breath, acknowledging your faults, acknowledging that you are having “a moment,” and then finding a way to look to the future while living in and organizing the present. I want to talk about this a bit more, but I want to do it when the time is right and when I am–as I said–a bit more organized. But please please know that I am feeling much more #likeaSuz today.
So you know what I am going to do? Give you a very #likeaSuz recipe. You all are bound to roll your eyes and laugh and think Oh that Suz. Some might even run away in terror (lol), but all I ask? Is a little trust and a sense of adventure!
It is Friday the 13th, as you all know, and so I thought that I would bring you something a bit… out of the ordinary. One might even call it (well, one would definitely call it) Strange but Good! Thank you Laura and Kiersten for hosting the link ups–It has been a long time since I got the chance to join!
It’s also Foodie Friday!
I don’t really like pasta.
I said it. You all know that I have a undying love for thin, crispy pizza and that I love me allthecarbs. But pasta, and, especially, traditional Italian pasta? Not so much my thing. I’m really only a fan of rice, soba, and lo mein noodles, and even then in moderation. Which is hilarious, as I did NOT grow up with Asian food, but lemme tell you I used to take DOWN a bowl of tortellini. And I don’t care for dumplings, fyi.
But I digress. A couple of months ago, I had made my gluten free chicken parmesan for myself and Alex, thus leaving some excess marinara sauce. Not enough for him to use, so I guuuuuess I’ll take care of it. PS, if you wondering (and see this post from Madison for proof!), I DIE for tomato sauce. I attack it like trail mix and pull all the really good chunky pieces out. Give me a bowl, hell, give me the hot sauce pan off the freaking stove (I’ve done it), of pomodoro and a spoon and something for dipping and excuse me, I’m slobbering. And again, I digress.
So, where was I? Right. Extra sauce on hand. Also, it happened to be a night when Alex was either working late or on nights (surprise), so I was left to my own devices, and I wasn’t in the mood for overly sweet (yet, ice cream was coming, don’t forget). And thus was born the savory pancake. Well, excuse me while I take this to the next level: I give you:
Savory Gluten Free Vegan Pancakes
First, a crappy picture showing the recipe in the moment. And the sauce. Because #PROOF
Now, this can be made a myriad of ways, but I have to suggest that you use Nicole’s Naturals Gluten Free Waffle and Pancake Mix. My partnership with Fitfluential enabled me to get my hands on some of this goodness, and let me tell you what, this is a fantastic product. Remember when I gave you the recipe for the Token Creek Gluten Free Chocolate Chip Banana Muffins, and in the recipe there are suggestions for better than average gluten free flours? Similar principle here. Nicole’s mix created a balanced in flavor (not super sweet, super buttermilky, and definitely not tasting of cardboard) pancake that was substantial and oaty but airy, not flat as a board.
Furthermore, you know me and my predilection for start ups, and this is a recipe developed by the lady herself, who found that she was no longer able to tolerate gluten, created the mix, and her friends were so impressed that they encouraged her to take it public.
The standard instructions call for butter, egg, and water/milk, but you know I gotta take this to the next level, and I decided to make them vegan so that they could be dairy free as well. And taking it to the next level is a good thing for you because you get the chance to win some gluten free goodness! (also wheat, dairy, and soy free and vegan!)
Nicole’s Naturals has agree to giveaway 1 22oz can of Nicole’s Naturals GF Mix ($8.99 value), 1 small container of syrup, 4 small breakfast plates and a Nicole’s Naturals apron!
Enjoy my gluten free savory pancake recipe, and good luck! This mix also worked wonders in a regular preparation (Alex and I had brinner this past weekend with it!). Want another savory gluten free recipe? Check out my Sweet and Savory Oatmeal for Muscle Recovery.
- 1 cup Nicole's Natural Gluten Free Pancake and Waffle Mix
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- 2 Tbsp hummus or avocado (mashed)
- 1/2 Cup almond milk (unsweetened original)
- 1 tsp Italian seasoning (or garlic powder, thyme, basil, oregano, red pepper flake, parsley)
- salt and pepper
- Marinara Sauce (gluten free)
- Vegan Cheese
- Sweet Mustard
- Tomatoes (diced)
- Heat a skillet over medium high heat.
- Combine flax and water.
- Whisk together all "wet" ingredients, save for the marinara sauce.
- Add wet to dry, stirring to combine, but not over mixing. Add more liquid if necessary.
- Pour out desired amount of batter onto skillet, and cook until bubbles form and bottom is browned and sealed (about 2 or so minutes). Flip to other side and continue cooking for another 1-2 minutes, depending.
- Finish with toppings of choice and enjoy!
- Vegan and gluten free!
- If you want to make simply dairy free but not vegan, simply sub out the flax egg for 1 large egg or 3 egg whites (beaten)
Savory pancakes: any takers? Ever put marinara or mustard on your pancakes or hummus in them?
Have a great weekend! What are you up to?