Archives for July 2013

Zucchini Runner is moving… but not far!

Quick announcement!

I am in the process of migrating my WordPress.com site over to a WordPress.org site and want to be sure I don’t lose any of you in the move! I know that WordPress.com can transfer my followers over for me, but I just wanted to post a quick note just in case there are any hiccups. If by some chance you lose me along the way, please just sign back up for email or RSS or whatever it is you use to track me!

Also, if the blog looks a little WONKY during transition, please bear with me while I get things cleaned up!

This post may not be required at all, but I’d rather be safe than sorry!

Why the move? WordPress.org offers quite a bit more flexibility in terms of design and widgets and I want IN!

Thank you for your interest in Zucchini Runner – I appreciate each and every one of you!

Here is a teaser for next week’s recipe! Apple tart!

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Banana Walnut Pancakes (Gluten-Free)

We created these pancakes on a Sunday morning and they were the perfect, gluten-free vegan breakfast! The first few pancakes were very thick and almost scone-like, which I liked! But Mr. Zucchini Runner wasn’t thrilled so he added more water to the remaining batter and created pancakes that were much more like panCAKES, instead of panSCONES. 🙂 Do whatever you prefer with this batter, either way they are very tasty and I can’t wait to make these again!

Delicious breakfast!

Delicious pancake breakfast with homemade applesauce, lentil links* and fresh cherries!

Combine in a bowl:
1 1/3 cups GF All Purpose Baking Flour (Bob’s Red Mill)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda

Combine in a separate bowl:
1 large, mashed banana + 1/2 banana, sliced
3/4 cup water (add more to make more pancakes and less dense pancake)
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water; combine and set aside for 5-10 minutes)
1 chia egg (1 tbsp chia seeds + 3 tbsp water: combine and set aside for 5-10 minutes)
1/2 tsp vanilla extract
1/3 c. chopped walnuts

Preheat griddle to 375°F and spray with cooking spray.

Add the liquid ingredients to the flour bowl mixture and stir to combine. Scoop batter onto the heated griddle, using a 1/3 or 1/4 measuring cup, depending on the desired size of your pancakes. Cook until bubbles start to form or the edges start to look dull before flipping each cake. Don’t press down after flipping or you will flatten your pancake and make them even more dense! 🙂 They should be done within 2-4 minutes after flipping, depending on griddle heat and thickness of each pancake. We topped ours with a few more banana slices and a walnut or two! No syrup needed, but of course it wouldn’t hurt. 🙂

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*The lentil links pictured are a gluten-free, soy-free recipe I’m working on perfecting still! Stay tuned!