I usually don’t post two baked good/treat recipes back-to-back, but yesterday’s 2 Minute Muffin went to the boy, and this morning’s pancakes were a treat for a breakfast “date” with the girl. I’ve also been looking forward to the opportunity to introduce another of my favorite food blogs, so I think I’m justified in a little indulgence in my weekend posting
Chocolate Covered Katie‘s healthy dessert blog has a motto: “My aim isn’t for people to say , ‘This is good… for a healthy dessert.’ I want them to say, ‘This is good. Period.’”
Katie is cute, so is her blog, and her recipes are so tempting I find them “pinned” all over Pinterest. While not every recipe is free of common allergens, Katie has the blog laid out so that it is easy to identify those that are gluten or dairy-free, and has a search feature for those looking to avoiding sugar, soy or perhaps find a recipe by specific ingredient.
This morning my girl enjoyed Snickerdoodle Pancakes; I chose them because she absolutely adores anything that includes cinnamon sugar (well, in this house it’s cinnamon stevia…)
Katie’s recipe is NOT gluten-free, as it is made with spelt. When I’m not baking GF, though, I do favor spelt over other options since it’s easier to digest, high in protein and has an almost nutty texture without being heavy.
I used stevia both in the pancake and in the cinnamon “sugar” I sprinkled on top, and went with unsweetened vanilla almond milk for the liquid. I made silver dollar pancakes, and they cooked evenly and flipped easily**. They were quite happily devoured and definitely worth a repeat appearance at the breakfast table.
While I agree with Katie you could easily use a gluten-free flour in these babies in lieu of spelt, I also wanted to share another Snickerdoodle Pancake recipe, based on almond flour. I haven’t tried this one yet, but since it’s from another of my favorite sweet treat blogs (Real Sustenance) I trust they would be as delicious as the photo.
**I did include 1 tbs. melted coconut oil to the batter, which I think improved the texture of the batter.