Archives for September 2014

Pumpkin Pear Pecan Pancakes

These pancakes are a spin off my favorite Gluten Free Banana Walnut pancake recipe! We desperately — yes, I said WE desperately — wanted PUMPKIN pancakes for the past week or so. Despite Mr. Zucchini Runner posting this pic to Facebook today…



…he wanted them just as much as I did! 🙂 So these came about from a need to FEEL like it’s fall in AZ, despite still reaching temps in the triple digits. Which reminds me, we did a trail run last night that was HOT, HOT, HOT! Second day into the Autumn Equinox and I was overheating on a night run. It left my stomach upset the rest of the night, so I ate a super light dinner. I made up for it tonight with these bad boys however. 😉 I must say, the sore stomach was worth it for these views.


Ok, back to the task at hand. PANCAKES. These are the perfect way to kick off fall and enjoy some in season pears! Have fun with it and enjoy!

This recipe will make ~ 13 pancakes

Combine in a large bowl:

2 2/3 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour* (see below)
2 tsp baking powder
1 tsp baking soda
1/2 – 3/4 tsp. pumpkin spice (depending on your taste buds)
1/2 tsp salt

Combine in a separate, small bowl:
3/4 c. pumpkin puree
3/4 pear chopped (I used a d’Anjou; save the rest to top your pancake stack before serving)
2 cups water (add more or less depending on desired consistency of pancake)
2 flax “eggs” (2 tbsp ground flaxseed + 6 tbsp water; combine and set aside for 5-10 minutes)
2 chia “eggs” (2 tbsp chia seeds + 6 tbsp water; combine and set aside for 5-10 minutes)
1 tsp vanilla extract
1/3 c. chopped pecans
extra virgin, unrefined coconut oil for the griddle or pan

*If you are new to gluten-free baking, I would purchase the Bob’s Red Mill Gluten-Free flour. It is a great combination of flours: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, and fava bean flour. It’s a great value to get the right combo of flours in one bag. If you are familiar with gluten-free baking however, feel free to use your favorite combo of flours.

Preheat a griddle to 390ºF

Once you have everything combined in their separate bowls, with nuts and pears chopped and ready to go, add the liquid ingredients to the dry using a large spoon. (A whisk will be a mess…) At this point you can add more water if you want a runnier pancake. Fold in chopped pecans and chopped pears.

Use coconut oil to coat your griddle, before dropping 1/3 c. of batter onto the griddle. Gently push it down with your measuring cup to flatten it out like a pancake. Let cook for about 5 minutes, or until the edges start to turn golden brown. (These won’t bubble like traditional pancakes…) BEFORE you flip them onto the other side, coat the pancake with a little bit of coconut oil using a basting brush (or coconut oil spray if you want). Because these are gluten free, and contain no fat, they stick like CRAZY if you don’t oil them enough. We like to use extra virgin, unrefined coconut oil because it is one of the most stable oils due to the saturated fat content. It’s also a medium chain fat, so your body burns it as fuel right away, versus storing it elsewhere in your body.


The pears were SO good!! 🙂


Lastly, I topped our pancakes with a pumpkin syrup recipe from my friend Kristin’s (Cook and Run with Kristin) latest blog post. It MADE the pancakes for sure! Fall was in the air in our house tonight, despite the temps.


I wasn’t planning on posting this to the blog, but after the first bite, I kind of knew I had to. So you’ll have to excuse the sparse photos, with terrible lighting, I was really, really hungry and didn’t want to wait any longer to eat!



Do you ever eat breakfast foods for dinner? 🙂

Walnut Cherry Banana Cookies

Down and dirty cookie recipe. No frills. No intro. Just the recipe. Oh, and these are AMAZING. Enjoy!!

Combine in a large bowl:
1 cup whole grain organic spelt flour
3/4 cup organic brown rice flour
1/4 cup coconut flour
1/4 cup almond flour (leftover from almond milk or store bought)
1/4 cup oat flour
(You just need 2.5 cups of flour really, but this is what I used and it tasted amazing!)
1/4 c. flaxseed meal
1 tsp. baking powder
1/2 tsp. Himalayan sea salt

Combine over heat so the oil doesn’t solidify:
1/2 c. 100% pure maple syrup
1/2 c. organic unrefined coconut oil

Add to syrup and oil:
1 mashed ripe banana
2 tsp. vanilla extract

Once all above ingredients are combined, mix in cherries and nuts:
1/2 cup cherries
1/2 cup chopped walnuts

Scoop onto cookie sheet and bake at 350°F for 13 to 16 minutes, or until golden brown on the edges and slightly golden on top. (These will rise more than spread, so they are ok to put closer together on the pan.) Makes about 20 cookies. Try not to eat them all at once. 🙂




I think these are my new favorite cookies. Do you have a favorite cookie recipe? If so, feel free to share your link below!! 🙂