HEALTHY SUNDAY RECIPES

Making breakfast is one of my favorite weekend morning activities! Sunday is the best time to get in the kitchen and try something new. These two recipes are super easy and great to make with the kids, too. They’re both gluten-free and consist of common pantry ingredients. Roll up your pajama sleeves and have fun!

GLUTEN FREE CINNAMON SWIRL PANCAKES

These are by far the best gluten-free pancakes I’ve ever made. They’re fluffy and chewy and they fill your house with delicious scents of cinnamon and vanilla. What could be better!

1 cup nondairy milk + 1 tablespoon vinegar
2 cups all-purpose gluten-free flour (I use Trader Joe’s brand or Bob’s Red Mill) 
1 egg 
2 tsp. baking powder
2 tbs. sugar
Pinch of salt
Spray oil 

For the cinnamon swirl:
1/4 cup almond butter
1/4 cup maple syrup
1 tsp. cinnamon

1. Use a blender or a mixer to combine all of the pancake ingredients until smooth.

2. In a small saucepan heat up the swirl ingredients and mix until well combined. Scoop the mixture into a piping bag or Ziploc bag and cut the tip for piping.

3. Heat a pan over medium-high heat for 1 minute. Spray with oil, then ladle in 1/4 cup of batter into the center of the pan.

4. After about 1 minute, when bubbles form, swirl in the almond butter mixture starting from the center of the pancake outwards. Flip over and cook for another 20 seconds.

5. Repeat with the rest of the batter. Serve with maple syrup or icing.

GLUTEN FREE GRANOLA

Store bought granola simply does not compare to the homemade stuff. Whether you’re on the go or looking for a light breakfast, this granola is to die for! It’s also filled with tons of familiar ingredients and is very forgiving, so feel free to add your favorite nuts, seeds, and dried fruit.

1/2 cup raw slivered almonds

1/2 cup raw cashews, chopped

1/4 cup raw sunflower seeds

1 1/2 cups old-fashioned rolled oats

2 tbs. chia seeds

1/4 tsp. cinnamon

1/2 unsweetened shredded coconut 

For the glaze:

3 tbs coconut oil

1/3 cup agave nectar

1/4 cup maple syrup

1 tsp. vanilla extract 

1. In a small saucepan bring the glaze ingredients to a boil.

2. Meanwhile, combine the rest of the ingredients in a mixing bowl.

3. Once the glaze has been boiling for 2-3 minutes, pour over the nuts and toss until everything is well coated.

4. Spread everything on a parchment paper lined baking tray and bake at 300 degrees for 20-22 minutes.

5. Allow to cool for 10 minutes then break the granola into clusters by hand. Store in an airtight container in the freezer for up to one month.

Chef’s Tip

Sunday breakfasts are all about staying cozy, so instead of sticking to recipes and shopping for new ingredients, use up what you already have on hand!

• Sauté whichever vegetables you have, season with salt and pepper and top with scrambled eggs to make the most delicious spontaneous omelet!
• Sneak your leftover fresh or frozen fruit into your pancake batter. Chocolate chips work well too!
• Use up whichever nuts, seeds, or dried fruit you have in the above granola recipe. With this glaze, it’ll taste good no matter what you choose!