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Wife Mama Foodie

Making Healthy Taste Good

breakfast, vegan, gluten-free

September 14, 2020

Baked Upside Down Pancakes with Fruit

These baked upside down pancakes with fruit is a quick and hearty breakfast which is ready in less than 30 minutes! Vegan friendly and includes gluten free and refined sugar free options!

Baked Upside Down Pancakes with Fruit | Vegan with gluten free and refined sugar free option.If you look at my recipe page, it’s safe to assume that I’m borderline obsessed with pancakes! We make them for often for breakfast, sometimes for dinner, and on occasion, for dessert! Well, I’ve been seeing these sheet pan pancakes for a while now, and I thought I’d finally give them a try for myself.

Y’all, I’m a big fan!

Baked Upside Down Pancakes with Fruit | Vegan with gluten free and refined sugar free option.I’m all about saving time in the kitchen, and let me tell you this definitely beats standing at the stove watching and flipping a couple dozen pancakes individually for 30 minutes or so. (My kids eat a lot!)

I even did one better than your standard “plain” pancakes by caramelizing some nectarines under the broiler before adding the pancake batter. It’s like an upside down cake, but the pancake version! The caramelized fruit adds such a sweet and delicious flavor, you really don’t even need maple syrup, although I love the flavor, so I still add a little drizzle! 😋Baked Upside Down Pancakes with Fruit | Vegan with gluten free and refined sugar free option.  Baked Upside Down Pancakes with Fruit | Vegan with gluten free and refined sugar free option.This is such a yummy breakfast idea for any occasion! Feel free to use whatever fruit you have on hand as well! Double or triple the recipe to feed a crowd! Enjoy!

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Baked Upside Down Pancakes with Fruit


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 12 mins
  • Yield: 4–6 servings 1x
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Description

These baked upside down pancakes with fruit is a quick and hearty breakfast which can be ready in less than 30 minutes! Vegan friendly and includes gluten free and refined sugar free options!


Ingredients

Scale

Baked Upside Down Pancakes: (Gluten-free version below)

  • 1 1/3 cups almond milk or other milk of choice
  • 2 teaspoons apple cider vinegar or distilled white vinegar
  • 2 tablespoons oil of choice, plus more for pan
  • 1 1/3 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar, maple syrup, or other sweetener, separated
  • 3 tablespoons corn starch
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1–2 cups sliced nectarines, peaches or other fruit (enough to fit the bottom of pan)
  • softened butter, for the top (optional)
  • maple syrup, for serving (optional)

Gluten-Free Upside Down Pancakes:

  • 1 1/3 cups almond milk or other milk of choice
  • 2 teaspoons apple cider vinegar or distilled white vinegar
  • 2 tablespoons oil of choice, plus more for pan
  • 1 1/2 cups unbleached all-purpose flour or gluten free measure for measure flour I use King Arthur Flour Gluten-Free Measure for Measure Flour
  • 1/4 cup granulated sugar, maple syrup, or other sweetener, separated
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1–2 cups sliced nectarines, peaches or other fruit (enough to fit the bottom of pan)
  • softened butter, for the top (optional)
  • maple syrup, for serving (optional)

Instructions

  1. Turn broiler on low. Generously grease a 9.5×14.5 jelly roll pan or a broiler safe metal 9×13 pan with oil. Arrange sliced nectarines in a single layer across the bottom of the pan, enough to cover. In a small bowl, combine 1 tablespoon sugar/sweetener with cinnamon and sprinkle all over fruit. If using soft fruit, like berries, no need to cook first. Place pan directly under the broiler and cook for 3–5 minutes, just until fruit begins to soften and caramelize (not burn). If you don’t have a low setting, place pan on a rack 1-2 notches down from the top and watch carefully. Cook time may vary depending on your oven.
  2. In a glass measuring cup, combine wet ingredients—milk, vinegar, and oil (add maple syrup too, if using.)
  3. In a mixing bowl, combine dry ingredients—flour, remaining 3 tablespoons sugar, cornstarch (for regular recipe), baking powder, and salt. Pour in wet ingredients and whisk together just until combined. Let batter rest a few minutes.
  4. Once you remove fruit from oven, change temperature to 400ºF.
  5. Pour batter over the top of the fruit in the pan, carefully spreading over top with an offset spatula.
  6. Gently bang pan on the counter a few times to remove bubbles and allow batter to seep around fruit.
  7. Place pan in the oven on the middle rack and bake 9–15 minutes (give or take), just until center is set and toothpick inserted comes out clean. I find it takes less time baking if you pour it directly into the hot pan once you take the fruit out from the broil. Pancake will be light in color, so don’t look for browning. Remove as soon as the center springs back to the touch, so the pancakes are soft and not dry. Bake time may vary based upon which sized pan you use and your oven. Slather the top of the pancake with butter before serving. Slice and serve “upside down” to see the pretty fruit underneath!
  • Cook Time: 12 mins
  • Category: breakfast, vegan, gluten free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

July 28, 2020

Strawberry Pancakes with Strawberry Sauce

These strawberry pancakes with strawberry sauce are a yummy way to use up those sweet summer berries! Vegan friendly with gluten free and refined sugar free options! 

Strawberry Pancakes with Strawberry Sauce | Vegan friendly with gf and refined sugar free optionsI’m not usually much of a morning person…that is, unless I have something to get excited about. For instance, a delicious breakfast alongside my favorite mug full of strong coffee. Mmm, now that’s how you start the day off right.

If I had it my way, I’d eat pancakes for breakfast every single morning. That is, if my hips would let me. 🙄 Why can’t bread-y things be healthy like salad? And eating pizza, yeast rolls, and croissants would be like eating spinach, kale, broccoli. I’d seriously be one of the healthiest eaters out there! 😜

Strawberry Pancakes with Strawberry Sauce Overhead | Vegan friendly with gf and refined sugar free options Strawberry Pancakes with Easy Strawberry Sauce | Vegan friendly with gf and refined sugar free optionsOh well, it’s okay to eat on occasion, which equals a couple times a week in my book. 🙂 And these are pretty wholesome with fresh ingredients, including a few pantry staples and natural sweetener. I only sweeten the strawberry sauce lightly, so it’s not sugar laden like most of the sauces served in restaurants, but still plenty delicious.

Any leftover sauce would be amazing on ice cream, brownies, or both! I hope you enjoy these as much as we did! 

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Strawberry Pancakes with Strawberry Sauce


  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 2–3 servings 1x
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These pancakes are a yummy way to use up those sweet summer berries! Vegan friendly with gluten free and refined sugar free options!


Ingredients

Scale

Strawberry Pancakes:

  • 1 cup milk of choice
  • 1 tablespoon white or apple cider vinegar
  • 1 1/4 cup unbleached all-purpose flour or gf flour blend
  • 1 tablespoon baking powder (NOT baking soda)
  • 1 tablespoon sugar, maple syrup, or other sweetener of choice
  • pinch salt
  • 1 tablespoon oil, plus more for pan
  • 1 teaspoon vanilla extract
  • strawberry slices (from about 7–8 strawberries)

Strawberry Sauce:

  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 cups strawberries, hulled and roughly chopped
  • 2–4 tablespoons sugar, maple syrup, or other sweetener of choice, to taste

Instructions

Strawberry Pancakes:

  1. Combine milk and vinegar in a glass dish and set aside to sour.
  2. In a medium bowl, mix together flour, sugar, baking powder, and salt. Whisk in sour milk, oil, and vanilla.
  3. Lightly grease a non-stick skillet/griddle and place over medium heat. When pan is hot, pour batter by the 1/4 cupfuls a few inches apart. Top each pancake with 3–4 strawberry slices. Once the bottom is cooked, flip and cook the other side until done. Makes 7–8 (5-inch) pancakes.

Strawberry Sauce: (Optional)

  1. Mix together water and cornstarch until dissolved. Pour cornstarch mixture into a small saucepan, along with strawberries and sweetener, and cook over medium/high heat. If fruit is sweet, use less sweetener, and more if fruit is tart. Taste midway through cooking and add additional sweetener if needed.
  2. Use a wooden spoon to gently mash some of the berries as they cook. Continue to cook until berries are tender and sauce has thickened, about 4–5 minutes.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Vegan, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

May 8, 2020

Lemon Poppyseed Pancakes With Blueberry Sauce

Delicious light and fluffy lemon poppyseed pancakes with blueberry sauce will surely make your morning a little brighter! Free of gluten, dairy, and refined sugar. Recipe makes 6–8 medium pancakes, so double if you need more.

Lemon Poppy Seed Pancakes With Blueberry Sauce | Free of gluten, dairy, and refined sugar.Lemon and blueberry have to be one of the best flavor combos ever, aside from strawberries and chocolate, chocolate and peanut butter, peanut butter and bananas, bananas and—we’ll just stop there or this list could go on forever!

The fragrant, tangy juice of the lemon is such a nice contrast to the sweet berries. It reminds me of that summer we spent many Saturday mornings picking berries at the blueberry farm, picking some for the bucket and dusting a few off on our shirts before popping them into our mouths along the way…it’s really just too hard to resist. 😋 

Lemon Poppy Seed Pancakes With Blueberry Sauce | Free of gluten, dairy, and refined sugar.The sauce is so simple. Just a few handfuls of berries, some freshly squeezed orange juice, which naturally sweetens as well as adds a wonderful flavor, a drizzle of maple syrup, and a little cornstarch slurry to thicken. I like my sauce to be more thick than runny. I find that it sits atop the pancakes rather nicely this way, so I add the greater amount of cornstarch I list in the recipe. However, it also continues to thicken as it cools, so if you don’t plan to use it right away, you may want to opt for less cornstarch. If it gets too thick at any point, just add a bit of water or orange juice to thin.

Lemon Poppy Seed Pancakes With Blueberry Sauce | Free of gluten, dairy, and refined sugar.Lemon Poppy Seed Pancakes With Blueberry Sauce | Free of gluten, dairy, and refined sugar.
These fluffy lemon poppy seed pancakes and luscious blueberry sauce will surely make your morning (or evening) a little happier! Would also be a nice sweet addition to breakfast/brunch this Mother’s Day weekend! Enjoy, friends! 

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Lemon Poppy Seed Pancakes With Blueberry Sauce


  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 2-3 servings 1x
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Delicious light and fluffy lemon poppyseed pancakes with a naturally sweetened blueberry sauce will surely make your morning a little brighter! Free of gluten, dairy, and refined sugar. Recipe makes about 10 medium pancakes, so double if you need more.


Ingredients

Scale

Lemon Poppyseed Pancakes:

  • 2/3 cup milk of choice, a splash more may be needed (I used almond milk)
  • juice of 1 medium lemon (about 2 tablespoons)
  • 1 cup unbleached all-purpose flour or gluten-free all purpose, for gluten-free I use Bob’s Red Mill Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour
  • 2 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • zest of 2 small lemons, about 3–4 teaspoons
  • 2 tablespoons pure maple syrup, sugar, or other sweetener of choice
  • 2 tablespoons melted butter or oil, plus extra for griddle
  • 1 large egg or flax egg* (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1 teaspoon vanilla extract, optional

Blueberry Sauce:

  • 2 cups frozen blueberries
  • 1/2 cup orange juice, about 2 medium oranges
  • 2 tablespoons pure maple syrup, or more to taste
  • 1/2–1 tablespoon corn starch mixed with 1 tablespoon water (add the greater amount of cornstarch for a thicker sauce)

Instructions

To Make Pancakes:

  1. Place lemon juice and milk together into a glass measuring cup or bowl and let sit while you prepare the pancake batter. Milk may curdle, but that’s fine.
  2. Into a large bowl, mix together flour, poppy seeds, baking powder, baking soda, salt, and lemon zest until well combined. Add sweetener, melted butter/oil, egg, vanilla, and milk/lemon juice mixture. Stir just until incorporated—don’t over mix. Depending on the flour you use, a splash more milk may be needed if the batter is too thick. Let batter rest for 2-3 minutes.
  3. Place a griddle or large pan on the stove over medium heat. Melt extra butter or oil in the pan to keep the pancakes from sticking. When the pan is hot, scoop batter onto griddle leaving 1-2 inches between pancakes. Flip when edges are set. Makes about 6-8 pancakes.

Blueberry Sauce:

  1. Place 2 cups of blueberries into a large saucepan and stir in orange juice and maple syrup. Bring to a simmer over medium-high heat and add cornstarch mixed with water. Use less cornstarch for a thinner sauce, more for thicker sauce. Continue to stir until sauce has thickened. Add more sweetener, if needed. Can also add more orange juice or water, if mixture gets too thick. Serve sauce warm over pancakes. This blueberry sauce is also delicious with crepes, oatmeal, ice cream, or on top of yogurt!

Notes

*Flax egg may make pancakes more dense.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Breakfast, Vegan, Gluten Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Lemon Poppy Seed Loaf with Cream Cheese Glaze

Lemon Poppy Seed Loaf | Vegan friendly with gluten free option

Lemon Yogurt Bundt Cake

Lemon Yogurt Bundt Cake | Vegan friendly with gluten free option

Lemon Blackberry Muffins

Lemon Blackberry Muffins

 

January 6, 2020

Superfood Overnight Oats

These superfood overnight oats is my go-to when I want quick, healthy, and hearty breakfast! It’s easy to throw together the night before and is full of wholesome ingredients. Vegan friendly, but be sure to use certified gluten-free oats to make this totally gf as well!

Superfood Overnight Oats with Blueberries | Vegan and Gluten-FreeI know overnight oats aren’t anything new, but I wanted to add the recipe to the version I make most often. It’s packed with nutrition and makes a quick + delicious breakfast on busy mornings. If you aren’t familiar with overnight oats, it’s basically raw oats that are soaked in liquid for several hours until the oats absorb the liquid and softened without having to be cooked.

Soaking the oats is beneficial because it helps break the starches down and reduces the natural phytic acid—a natural substance found in plant seeds that impairs the absorption of necessary nutrients—Which helps make the oats easier to digest. 

Superfood Overnight Oats Ingredients | Vegan and Gluten-FreeSuperfood Overnight Oats | Vegan and Gluten-FreeAside from oats, which themselves help lower cholesterol and are high in fiber, these overnight oats are full of nutritious superfoods, like:

  • chia seeds—rich omega-3s, antioxidants, fiber, plant-based protein, as well as calcium, iron, potassium, magnesium, and zinc.
  • flaxseed—high in fiber and plant-based omega-3 fatty acids, flaxseeds are also used to lower cholesterol and can improve skin and hair health. 
  • blueberries—are rich in antioxidants, vitamin C, and manganese. They are also thought to reduce the risk of heart disease and improve cognitive function.  
  • almond butter—contains protein, fiber, healthy fats, as well as calcium, iron, and potassium
  • cinnamon—provides antioxidant and anti-inflammatory benefits. It’s also used to aid digestion and thought to lower blood pressure. Cinnamon is rich in manganese and fiber, among several other vitamin and minerals.

Adding all of these nutrient-dense ingredients in with the oats make these superfood overnight oats the perfect choice when you’re wanting to make a healthy and wholesome breakfast ahead of time. This recipe makes 2–3 servings, and since it keeps well in the fridge, you could have 2–3 meals of the week already figured out!

If you’re a fan of oats, scroll past the recipe for more ideas! Hope you enjoy this recipe!

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Superfood Overnight Oats


  • Author: Joscelyn Abreu
  • Total Time: 10 mins
  • Yield: 2–3 servings 1x
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Description

This is my go-to overnight oats recipe! It’s easy to throw together the night before and is full of wholesome ingredients. Be sure to use certified gluten-free oats to make this totally gf!


Ingredients

Scale

Overnight Oats

  • 1 cup rolled oats
  • 1 tablespoon chia seeds
  • 1 tablespoon flaxseed meal
  • 1/4 – 1/2 teaspoon ground cinnamon, to taste
  • 1–2 tablespoons maple syrup or other sweetener of choice (more can be used if you like it sweeter)
  • 2 tablespoons all natural almond butter or other nut/seed butter, optional
  • 1 1/4 cup unsweetened, plain almond milk or other milk of choice (can use more if you like your oats less thick)
  • 1/2–1 cup fresh or frozen blueberries (optional. Can also use another fruit of choice)

Instructions

  1. In a large bowl or jar, combine the oats, chia seeds, flaxseed meal, maple syrup, almond butter, and milk, stirring well until thoroughly mixed together. Taste and add additional sweetener if needed.
  2. Fold in half of the blueberries, saving the additional berries for topping the oatmeal.
  3. Cover container tightly and refrigerate overnight, or at least several hours.
  4. Stir before serving, adding an additional splash of milk if oats are too thick. Top with remaining berries and serve. Serves 2–3.
  5. Adapted from my Chunky Monkey Overnight Oats recipe!
  • Prep Time: 10 mins
  • Category: Breakfast, Vegan, Gluten Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Blueberry Breakfast Cookies

Blueberry Breakfast Cookies

Chunky Monkey Overnight Oats

Chunky Monkey Overnight Oats

Peanut Butter and Chia Jelly Overnight Oats

Peanut Butter and Chia Jelly Overnight Oats

November 23, 2019

Apple-Cinnamon Waffles with Apple Cider Syrup

An easy and delicious homemade recipe for apple-cinnamon waffles with sautéed apples with a simple apple cider syrup! Crispy on the outside and fluffy on the inside, these yummy waffles are vegan friendly as well as gluten, dairy, and refined sugar free!

Apple-Cinnamon Waffles with Apple Cider Syrup | Vegan friendly, plus gluten, dairy, and refined sugar free!   I love breakfast. Maybe it’s because you can get away with eating bread for an entire meal (and I LOOOVE bread!) or maybe it’s because I get to drink coffee.

Because, I also love coffee. Almost as much as I love bread.

Almost.

Whatever the subconscious reason is, it’s my favorite meal of the day. And why wouldn’t it be when you can eat Apple-Cinnamon Waffles with apple cider syrup! These homemade waffles are soft on the inside and slightly crisp on the outside. Using applesauce is a time saver and gives these waffles that delicious apple-y flavor without having to peel and grate an apple. Although, freshly grated apple is delish in these too!

Apple-Cinnamon Waffles with Apple Cider Syrup | Vegan friendly, plus gluten, dairy, and refined sugar free!Apple-Cinnamon Waffles with Apple Cider Syrup | Vegan friendly, plus gluten, dairy, and refined sugar free!I go a step further and top them with sautéed apples and an apple cider syrup, because if you’re going for that apple flavor, I say GO FOR IT!

That might sound like too much apple-y flavor to you, but I find there’s no such thing as too much apple. Kind of like there’s not such thing as too much chocolate! 

The good news is that these homemade apple-cinnamon waffles are chock-full of wholesome ingredients. They’re also vegan friendly, refined sugar free, and includes a gluten-free option as well. 

Apple-Cinnamon Waffles with Apple Cider Syrup | Vegan friendly, plus gluten, dairy, and refined sugar free!
These homemade waffles are the perfect fall time treat for my fellow apple lovers! They’ve also been given the stamp of approval by my picky family, which says a lot! I hope you’re able to give these a try! Enjoy!!

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Apple-Cinnamon Waffles


  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 2–3 servings 1x
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An easy and delicious recipe for Apple-Cinnamon Waffles! Crispy on the outside and fluffy on the inside, these yummy waffles are vegan friendly as well as gluten, dairy, and refined sugar free!


Ingredients

Scale

Waffles:

  • 2 cups unbleached all-purpose flour (for gluten-free: 1 1/2 cup gluten-free flour blend + 1/2 cup blanched almond flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup or other sweetener
  • 1/4 cup melted coconut oil or olive oil, plus more for waffle iron
  • 1 tablespoon of flax meal mixed with 2 tablespoons of water (optional)
  • 1 cup unsweetened applesauce
  • 1 1/4 – 1 1/2 cup unsweetened almond milk or milk of choice (add more if batter is too thick)

Sauteed Apples: (optional)

  • 1–2 tablespoons coconut oil or other oil of choice
  • 1 teaspoon cinnamon
  • 2–3 tablespoons maple syrup or other sweetener of choice
  • 3 medium apples, cored and sliced

Apple Cider Syrup: (optional)

  • 1 cup unfiltered apple cider
  • 1 tablespoon corn starch mixed with 1/4 cup water
  • 2–3 tablespoons sweetener of choice (use more or less to taste)
  • 1/2 teaspoon cinnamon

Instructions

  1. Whisk together dry ingredients in a large bowl. Mix in sweetener, oil, flax egg, applesauce, lesser amount of milk until thoroughly combined. Add the additional milk if your batter is too thick.
  2. Brush coconut oil/butter or spray non-stick spray onto your waffle iron to keep waffles from sticking. Depending on the size of your waffle iron, pour batter by the 1/2-1 cupfuls onto your hot waffle iron (Don’t add too much, it’ll spread when you close the top) and cook until golden brown. Place cooked waffles on a cooling rack so they keep their crispness.
  3. Grease well in between batches to keep waffles from sticking.
  4. You can also set your oven to the lowest temperature and place waffles on a baking sheet in the oven to keep them warm. Yields 3-4 six-inch round waffles.

Sauteed Apples:

  1. In a large saute pan, melt coconut oil over medium heat. Stir in cinnamon and sweetener, blending well.
  2. Add apples and cook until tender, stirring often. Serve on top of cooled waffles.

Apple Cider Syrup:

  1. Place a small saucepan on the stove. Pour in apple cider and cook over medium-high heat. Stir in cornstarch slurry, sweetener, and cinnamon, stirring well.
  2. Continue to cook, stirring often, until syrup has thickened. Remove from heat and let cool before transferring to a serving pitcher.
  3. Serve with waffles and sautéed apples.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Breakfast, vegan, gluten free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

you may also enjoy these similar recipes:

apple fritter pancakes

vegan buttermilk pancakes

Fluffy Vegan "Buttermilk" Pancakes

 

November 7, 2019

Bananas Foster Pancakes

Fluffy bananas foster pancakes are topped with caramelized bananas and a delicious coconut sugar caramel. Vegan friendly and free of refined sugar with a gluten free option.

Bananas Foster Pancakes | Vegan friendly and refined sugar free with gluten free option.Anyone else a big fan of breakfast? I’ve always been partial to breakfast foods, whether they’re eaten in the morning or for dinner. Sometimes I think breakfast just taste better when it’s for dinner. Although I pretty much love all the breakfast foods, one of my absolute favorites is pancakes, which I’m sure is pretty obvious from the ridiculous amount of pancake recipes I’ve shared here on the blog! #sorrynotsorry

The most popular pancake recipe is definitely these Vegan “Buttermilk” Pancakes, and for good reason too! They’re tender and fluffy, yet free of eggs, dairy, and gluten. Although they’re delicious on their own, they also make the perfect base for creative toppings, like berry sauces, fresh fruit, and bananas foster!

Bananas Foster Pancakes | Vegan friendly and refined sugar free with gluten free option.Bananas Foster Pancakes | Vegan friendly and refined sugar free with gluten free option.Something magical happens when you combine sweet bananas, caramel, and a stack of fluffy pancakes. Coconut sugar is combined with a little butter/coconut oil and almond milk and cooks down until thick and syrupy. Throw in some banana slices and a splash of vanilla, and you have a simple and healthier bananas foster!

The sauce itself is delicious with ice cream, on oatmeal, or poured over french toast or pancakes. It’s just really good in any shape or form!

Bananas Foster Pancakes | Vegan friendly and refined sugar free with gluten free option.Bananas Foster Pancakes | Vegan friendly and refined sugar free with gluten free option.These pancakes are simple to whip up and perfect for breakfast or dessert! I hope you’re able to give it a try!! Enjoy!

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Bananas Foster Pancakes


  • Author: Joscelyn Abreu
  • Yield: 2–3 servings 1x
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Description

Fluffy pancakes are topped with caramelized bananas and a delicious coconut sugar caramel. Vegan friendly and free of refined sugar with a gluten free option.


Ingredients

Scale
  • 3 tablespoons butter or coconut oil (can use dairy-free butter)
  • 1/2 cup coconut sugar (brown sugar can also be used)
  • 1/4 cup almond milk or coconut milk
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • pinch of cinnamon, optional
  • 2 large (or 3 medium) ripe, but firm, bananas, sliced
  • 1/4 cup chopped and lightly toasted Pecans or Walnuts, optional
  • 1 batch Vegan “Buttemilk” Pancakes (for more banana flavor, add 1–2 mashed bananas to the batter)

Instructions

Bananas Foster:

  1. Melt butter and coconut sugar in a large skillet over medium heat on the stove, stirring occasionally, for 30–60 seconds. Add the milk, salt, cinnamon, and vanilla extract and stir to combine. Cook for 2–3 minutes over medium heat until the sugar melts and sauce begins to bubble. Add banana slices in a single layer across the skillet and cook for 1–2 minutes on each side, or until bananas are cooked to your liking and caramel sauce has thickened. Sauce will continue to thicken as it cools. Remove from heat and cover the pan to keep sauce warm.
  2. If you’d like your bananas caramelized, you can pan-fry them in coconut oil separately, then add them to the finished caramel.

Pancakes:

  1. Prepare the Vegan “Buttemilk” Pancakes according to the directions in the recipe. If you’d like a stronger banana flavor, you can add 1–2 mashed ripe bananas to the pancake batter.

To Serve:

  1. Top a few pancakes with caramel bananas and spoon sauce overtop. Sprinkle toasted nuts over the pancakes and sauce for more crunch and flavor. Makes 2–3 servings.
  • Category: Breakfast, Vegan, Gluten-free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Bananas Foster Oatmeal

Bananas Foster Oatmeal | Vegan and refined sugar free

One Bowl Banana Bread

One Bowl Banana Bread | Vegan and refined sugar free with gluten free option.

Chocolate Zucchini Pancakes

Chocolate Zucchini Pancakes | Vegan and refined sugar free with gluten free option

July 14, 2018

Cherry Chocolate Chip Pancakes

These vegan friendly cherry chocolate chip pancakes are full of juicy cherries and pockets of melty chocolate. They’re made even more delicious with a simple maple sweetened cherry sauce! Refined sugar free with gluten-free option.

Cherry Chocolate Chip Pancakes | Vegan and Free of Gluten and Refined Sugar
You can probably tell by my recipe page that we’re definitely fans of pancakes around here. Whether they’re plain, full of juicy blueberries, or taste like apple fritters, we love them just about any way, as long as they’re piled high and topped with a yummy sauce or syrup!

It’s cherry season, so we’ve been keeping pounds of fresh cherries in stock, for munching on, baking with, or adding to chocolate chia pudding! On a whim one day, I added a handful to my pancake batter, along with some chocolate chips, and it was the best.thing.ever! There’s just something special about cherries and chocolate, don’t you agree? Especially when cooked inside of a fluffy pancake! AND topped with a warm cherry sauce makes it even better!

Cherry Chocolate Chip Pancakes | Vegan and Free of Gluten and Refined SugarCherry Chocolate Chip Pancakes | Vegan and Free of Gluten and Refined Sugar
Cherry Chocolate Chip Pancakes | Vegan and Free of Gluten and Refined Sugar
These pancakes are free of gluten, dairy, eggs, and refined sugar. They’re super simple to throw together and make the best use of this delicious summer fruit!

Enjoy!

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Cherry Chocolate Chip Pancakes


  • Author: Joscelyn Abreu
  • Yield: 6–8 pancakes 1x
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Description

These vegan friendly pancakes are full of juicy cherries and pockets of melty chocolate. They’re made even more delicious with a simple maple sweetened cherry sauce! Refined sugar free with gluten-free option.


Ingredients

Scale

Cherry Chocolate Chip Pancakes

  • 1–3 tablespoons coconut oil, avocado oil, or other cooking oil, for coating the pan pan
  • 3/4 cup + 2 tablespoons almond milk or other milk of choice* (see note)
  • 1 tablespoon apple cider vinegar or distilled white vinegar
  • 1 cup unbleached all-purpose flour or a good cup for cup gluten-free flour blend
  • 1 tablespoon baking powder (NOT baking soda!)
  • generous pinch of salt
  • 1 tablespoon avocado oil or other cooking oil, plus more for pan (Can also use melted dairy-free butter)
  • 2 tablespoons maple syrup, plus more for drizzling
  • 1 teaspoon vanilla extract, optional
  • 1/2–3/4 cup cherries, pitted and halved
  • 1/4–1/3 cup chocolate chips, to taste
  • dairy-free butter, to spread on pancakes
  • cherry sauce, recipe below (optional)

Cherry Sauce:

  • 2 cups cherries, pitted (I used some whole, some halved)
  • 2–3 tablespoons maple syrup or other sweetener, to taste
  • 1/4 cup water
  • 2 teaspoons cornstarch

Instructions

  1. In a glass measuring cup or small bowl, combine milk and vinegar. Let sour while you combine other ingredients.
  2. In a mixing bowl, combine flour, baking powder, and salt. Stir in oil, maple syrup, vanilla, and sour milk, stirring just until combined. Fold in chocolate chips and cherries. Don’t over-stir as this creates tough pancakes.
  3. Lightly grease a non-stick pan or griddle and place over medium heat. When hot, add pancake batter by the 1/4 cupfuls, flipping after a minute or so, when edges are set and a few bubbles appear at the surface. Makes 6–8 pancakes, depending on how big you make them. Serve with cherry sauce.

Cherry Sauce:

  1. In a bowl, stir together water and cornstarch to make a slurry. Set aside.
  2. Place pitted cherries in a small saucepan and mix in maple syrup and water/starch slurry. Set the saucepan over medium-high heat and gently mash cherries to release juices. Continue to cook until sauce begins to thicken, about 3–5 minutes. Stir continuously to keep sauce from burning. Add a little more water if sauce gets too thick. Serve warm with pancakes. Refrigerate leftovers.

Notes

*Depending on the flour you use, a little more milk may be needed to get the right consistency. Gluten-free flour tends to need a little more liquid. Add an additional 1–3 tablespoons of milk, if needed, to thin the batter. You want it to be thick, yet pourable!

  • Category: Breakfast, Vegan, Gluten-Free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

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April 10, 2018

Simple Blueberry Pancakes with Blueberry Sauce

These pancakes are simple to make and are filled with sweet juicy blueberries! Top with my easy blueberry sauce for even more berry flavor! Vegan friendly with a gluten-free option. 

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
What’s better than fluffy blueberry pancakes for breakfast? Blueberry pancakes topped with BLUEBERRY sauce, that’s what! The kids and I have made pancakes almost everyday since my hubby has been away on business in Australia. Oh, and we’ve also stayed up late every night watching movies. I mean we have to have something to look forward to each day when we’re stuck at home working and doing school and dad’s petting koalas and taking selfies in front of the Sydney Opera House. Not that we’re jealous or anything…😜

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free optionSimple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
The other day we even had pancakes for dinner! We jazzed up plain batter by simply sprinkling in a handful of fresh berries. Each bite was bursting with blueberry flavor, but it didn’t stop there. We topped them with an easy blueberry sauce takes it up even another notch!

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
I doubt you’ll have any leftover, but this sauce is the perfect topping for ice cream, oats, waffles, and toast too!

Simple Blueberry Pancakes with Blueberry Sauce | Vegan friendly with Gluten-free option
Just look at that bite! 😍 Now THAT’S how you kick the weekend off right, folks! 

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Simple Blueberry Pancakes with Blueberry Sauce


  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 3–4 servings 1x
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Description

These pancakes are simple to make and are filled with sweet juicy blueberries! Top with my easy blueberry sauce for even more berry flavor! Vegan friendly with a gluten-free option.


Ingredients

Scale

Blueberry Pancakes:

  • 1 1/3 cup milk (a little more may be needed depending on the flour you use)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 1/2 cup (220g) gluten-free 1 to 1 flour or unbleached all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
  • 1 1/2 tbsp baking powder
  • generous pinch of salt
  • 3 tablespoons maple syrup or other sweetener of choice
  • 2 tablespoons avocado oil, melted coconut oil, or other oil of choice (plus more for greasing pan)
  • 1–2 cups blueberries
  • butter, for spreading on pancakes (optional)

Blueberry Sauce:

  • 2 cups fresh or frozen blueberries, divided
  • 1/2 cup water or orange juice
  • 2–4 tablespoons maple syrup or other sweetener of choice (to taste)
  • 4 teaspoons cornstarch mixed with 2 tablespoons water

Instructions

Blueberry Pancakes:

  1. In a small bowl, combine milk and vinegar. Set aside to sour while preparing the rest of the ingredients.
  2. Place dry ingredients into a large mixing bowl—flour, baking powder, and salt. Add maple syrup, oil, and sour milk, whisking just until combined. If batter is too thick, add a few more tablespoons of milk.
  3. Preheat griddle or non-stick pan over medium-high heat. Brush a little oil over the pan to keep it from sticking. I prefer oil over butter, because butter can burn easily and give your pancakes a bitter taste. Save the butter for spreading on top at the end.
  4. Scoop batter onto the hot griddle by 1/4 or 1/3 cupfuls, depending on how large you like your pancakes. Sprinkle a generous amount of blueberries onto the raw side of the pancake in the pan and press blueberries into the batter so that they’ll sit in the middle of your pancake (like in the 2nd photo above.)
  5. When the edges begin to look done, flip the pancake and cook until the center is fully cooked. Repeat with remaining batter. Top with blueberry sauce or maple syrup and serve. Makes about 8–12 pancakes, depending on how large you make them.

Blueberry Sauce:

  1. Place 1 cup of blueberries in a medium saucepan, along with water/juice and bring to a simmer over medium high heat. Mash berries to release their juices and then sweeten to taste.
  2. Stir in other cup of blueberries and cornstarch/water slurry.
  3. Continue cooking for a few more minutes, until sauce has thickened. If sauce is too thick, add a little more water. Serve hot over pancakes.
  • Cook Time: 20 mins
  • Category: breakfast, vegan, gluten-free

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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Ombre Berry Pancakes

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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