Gluten-Free Chocolate Chip Pancakes

Gluten-Free Chocolate Chip Pancakes
Dairy-Free, Gluten-Free Chocolate Chip Pancakes for mother's day brunch!
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Ingredients
  1. 1 cup Almond Milk (or regular milk, coconut milk, etc)
  2. 1 tbsp Organic Coconut Oil, melted
  3. 1 egg
  4. 1 cup Whisked Gluten-Free Pancake Mix
  5. 1/4 cup Organic Dark Chocolate Chips (available at Whisked Gluten-Free)
Instructions
  1. In a small mixing bowl combine milk, oil, egg and pancake mix, whisk until no lumps are left
  2. Pre-heat a lightly greased non-stick pan over medium-high heat.
  3. Add 1/4 cup batter for each pancake
  4. Add chocolate chips in pancake (add as little or as many as you want, we added about 1 tsp per pancake)
  5. Cook until tops are bubbly and slightly dry around the edges (about 1-2 minutes).
  6. Flip and brown the other side without pressing down on the pancake for an additional 1-2 minutes.
  7. Serve with topping of choice!
Whisked http://glutenfreebakerytoronto.com/

Gluten-Free Banana Bread

Gluten-Free Banana Bread
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Banana bread that is a perfect side to any tea, a true taste of comfort!
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Ingredients
  1. 1/2 cup room temperature butter
  2. 1 cup sugar (coconut sugar is amazing in this recipe!)
  3. 2 eggs
  4. 3 medium mashed ripe bananas
  5. 1 3/4 cup Whisked Gluten-Free all-purpose flour blend with quinoa
  6. 1 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp salt
  9. 1 cup chopped walnuts (optional)
  10. 3/4 cup dark chocolate (optional)
Instructions
  1. Pre-heat oven to 350 F
  2. Mix all dry ingredients except the sugar in a bowl making sure that there are no lumps
  3. In a separate bowl cream butter and sugar for 2-3 minutes until nice and creamy looking
  4. Beat in eggs one at a time until batter is smooth
  5. Add mashed bananas and mix until just combined
  6. Add the flour mixture into the banana mixture and stirring only to moisten (until no flour pieces are visible)
  7. If using, fold in the nuts and chocolate
  8. Transfer batter to a parchment lined loaf pan and bake for about 1 hour or until a toothpick inserted into the middle comes out clean with a few crumbs on it
  9. Remove from oven and let sit in pan for about 10 minutes
  10. Remove from pan and let cool on a wire rack for another 20 minutes before cutting into it!
Notes
  1. Storage: It is best to wrap the banana loaf in plastic wrap and then wrap it again with aluminum foil to preserve freshness.
Whisked http://glutenfreebakerytoronto.com/