Gluten Free Blender Pancakes

This recipe is so easy and I make it almost every day.  My almost 3 year old eats them all day long.  The best part is they are made with alkaline grains and therefore are pretty darn guilt free!  They could easily be saved and put in the toaster to heat up and/or used for sandwiches at lunch time.  It is a wonderful treat for those who have to avoid gluten and miss bread.  I love the simplicity of it in that I don't have to use all of the special gluten free flours required to make gluten free bread.  I hope you enjoy!

Gluten Free Blender Pancakes

1/2 cup millet (whole grain)

1/2 cup buckwheat (whole grain)

1 cup almond milk or water

*Blend for at least a minute or two.

Add:

1 Tablespoon ground Flax (optional)

1 Tablespoon oil

1 Tablespoon honey/agave

1/4 teaspoon salt

3 teaspoons aluminum free baking powder

Blend only until combined.  Do not over blend!  Let the batter rise for a minute before cooking.

*If you are using a high speed blender like the Vitamix, you will need to blend on a lower speed and for a shorter duration, or the texture of your pancakes may be more flat.  I like using a regular blender...the texture and taste is so much better.

*Another note...I have a friend who is allergic to buckwheat...if for any reason you cannot use the grains listed above, try another.  I have used all millet before, my pancakes do tend to be more crumbly, but it still works.  Quinoa flour is very bitter and I do not use it.  Brown rice works as well, but again, it can be more crumbly.  If you can find a gluten free oat, then that would work very well too.  I really like the buckwheat and millet combination.  The flavor and texture of the pancake is the best!  

 Wait for the bubbles to pop before flipping.

 Buckwheat

 Below: Millet (I always confuse it with Quinoa, they look similar)

 I love coconut oil and mashed banana with honey drizzled on top!

Sweet N' Spicy Lentils

I love lentils, they taste earthy to me.  Dan, however, can't stand them!  I am on a mission to help him like lentils.  This one was a winner.  I don't think he'd choose this over most other dishes I make, but he at least ate it and said it was good.  That's success to me, LOL!  I love serving this over brown rice, but have served it over a millet/buckwheat combination or over quinoa.

Sweet N' Spicy Lentils

2 tsp grapeseed oil

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic, finely chopped

1 teaspoon ginger (can use fresh)

1 teaspoon cumin

1 teaspoon coriander

1/8 tsp cayenne pepper

1 1-lb. can tomatoes, pureed

1 1/2 cups water

1/2 cup lentils, uncooked

1-2 Tablespoons brown sugar or agave

1/4 tsp salt

Heat oil in skillet.  Add onion, celery, garlic and spices.  Cook, stirring frequently for 3 minutes.  Add remaining ingredients, mix well.  When mixture boils, reduce heat to medium low, cover, and simmer 40 minutes or until lentils are soft.