Buttermilk Pancakes

Pancake dazeeeee

Everyone needs a go to buttermilk pancake recipe and these are it! I've fiddled around with them a lot and finally have the perfect texture! These are awesome of course with maple syrup but to give it a different Spring like spin serve with warmed honey!

2 large eggs

1/4 cup olive oil

2 tsp vanilla extract

1 tbs honey

1 1/2 cups buttermilk

1 cup Pamela's products all purpose gluten free baking mix or regular AP flour

1 cup almond flour
1 cup rolled oats
1/2 tsp salt
2 tsp baking powder

Mix wet ingredients together well. Add in dry alternating with 1 1/2 cups buttermilk. For easy measuring scoop batter with a soup ladle onto a sprayed and buttered cooking surface. Flip as they are done to you liking! Serve with maple syrup, or these are awesome with warmed honey!!

Gluten Free Quick Kale Lasagna

Gluten Free Quick Kale Lasagna- the filling comes together in one pan and you don't boil the noodles. Does it get any better than that. Nope😉👊🏼🙌🏼

1 package brown rice lasagna noodles such as Tinkyada

1 large container part skim ricotta cheese

1 regular container 2% fat cottage cheese

1 bunch kale, handful of fresh herbs, 3 cloves garlic, 1/2 onion, dash of salt, pepper, garlic powder, hot pepper flakes, and oregano sautéed in olive oil

Mix ricotta and cottage cheese in sauté pan and mix well

One large jar marinara sauce. My favorite is Mama DiSalvos

In a 9x13 pan start with a layer of sauce, then uncooked lasagna sheets, next cheese filling, lastly sauce, then start over with the layering. Once finished layering top with shredded parm. Bake at 350 for 45 minutes!

PB & J Bars

Mondays got me dreaming of these PB & J bars! Minimal ingredients, lightly sweet, and are just all around awesome

2 1/2 cups quick cooking

oats (GF or regular)

1/2 cup natural peanut butter

1/2 cup unsweetened applesauce

2 Tbs maple syrup

1 tsp vanilla extract

1/2 tsp salt

Mix these ingredients together and press half of the dough into a sprayed 8x8 pan

1/3 cup black raspberry jam mixed with the 2 Tbs chia seeds

Spread the jam in a thin layer over the base. Sprinkle the remainder of the dough on top of the jelly, similar to if you were making a crumble or crisp. Bake at 325 for 18-20 minutes. Let cool completely before cutting.