Tuesday, January 1, 2013

PB & J Gluten Free Pancakes w/ Veggie Frittata Bites!

What do you call Brunch for Dinner? — BRINNER!
EEE yuck yuck yuck … what can I say, I’m guilty of corny humor.
such gorgeous green veggies….yay Spring!
But seriously, can you blame me? I mean, I’m kinda on an excitement buzz from the SUPER dinner tonight. Peanut Butter and Jelly Pancakes with Veggie Frittata Bites!
homemade strawberry sauce made these fluffy GF pancakes amazing!
Yes — you heard that correctly — Peanut Butter and *Homemade* Jelly Pancakes with Veggie Egg White Frittatas!
salty, sweet, and utterly delicious!
It was so. good.
Lick the plate — bask in the deliciousness — fun to eat — good.
swirly peanut butter and homemade strawberry sauce!
Lets start with the GF Pancakes.
Here’s what you need:
1 1/3 cup Bob’s Red Mill GF Flour Mix
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp Baking Powder
1/2 tsp Vanilla
1 Tbsp Vegetable Oil (can use 2)
1 Tbsp Agave
3/4 cup warm water
2 egg whites, beaten to stiff peaks
Combine the dry ingredients in one bowl and wet ingredients in another (minus the egg whites). Mix the wet into the dry, and stir just to combine. Then, gently fold in the beaten egg whites. Ladle about 1/4 cup of the batter onto a hot, olive-oil-sprayed, non-stick frying pan or griddle. Flip after about 1 minute, when the edges begin to brown a bit and bubbles form on top. Keep them warm on a plate under tin foil. Serves 3.
so spongy and light!
Next, the Veggie Egg White Frittatas.
This serves one — as my parents wanted cheesy scramblers:) And, they aren’t allergic to egg yolks like me!
Here’s what you need:
2 egg whites
salt and pepper
3 button mushrooms, diced
2 green onions, sliced
2 asparagus stalks, sliced
big handful of spinach, chopped
Preheat oven to 350. Combine your egg whites and veggies in a bowl and stir to coat. Spray a muffin tin with olive-oil. Spoon the mixture into 3 cups. Bake for about 25-30 minutes, until cooked through. Run a knife around the edge to help them out. YUM!
egg whites made these so light and fluffy!
Peanut butter sauce:
about 1/4 cup Peanut Butter
4 drops of Agave
about 3 Tbsp water
Combine and microwave for about 15-20 seconds. Stir. If it seems too thick, repeat, adding more water. It will be slightly thicker than “drizzly.”
Homemade Strawberry Sauce
8 strawberries, sliced
2 tsp organic sugar
Macerate the strawberries by sprinkling the sugar over them. Mix to coat. Let that sit for about 30 minutes. Then, with an immersion blender (aka stick blender), blend until you get a smooth and delicious strawberry sauce.
light and airy texture!
This meal was absolutely delightful! I mean, where to start?! The pancakes were amazing, the frittatas were outstanding — I don’t know which to talk about first!
Savory first:)
The veggie frittatas were awesome. Even though there weren’t yolks, you didn’t miss them with all the delicious veggies! Since it was only made with egg whites, they puffed up in the oven! The texture was just wonderful — they were so spongy and chewy…the veggies were slightly crunchy. The mushrooms were chewy and deliciously earthy. They were perfect with the slight bite of the green onion. Yum.
And then the pancakes……
Magnificent, Gluten Free Pancakes with an out-of-this-world Peanut Butter and Jelly flare!
Lets first talk texture. GF bakery is notoriously bad — chalky, dense, cakey, crumbly, sandy. But these were outrageously fantastic. They were light and fluffy. Airy and chewy. It was hard to believe they were gluten free! The whipped egg whites gave these such a lightness! So good.
And then to top it off….the PB and J deliciousness! The combination of the rich and creamy peanut butter with the bright and sweet strawberry sauce was incredible! It brought back memories of childhood school lunches, with my daily PB and Strawberry Jelly sandwich! My mom was a little skeptical about the combination with pancakes, but after one bite, she was a believer! The salty-sweet with the light and fluffy pancake was delicious.
I also served it with pure maple syrup for a different option, but I really enjoyed the strawberry puree as my topping — it was a natural source of sugar. (I know pure maple syrup is also natural, but I like fruit sugar!) Plus, it was a shot of fruit! It’s hard to say that it was a “serving” of fruit…but perhaps *half* a serving! It was just outrageous. Completely yummy.
No matter what time it is, brunch is ALWAYS good.
Take a delicious trip down memory lane, and enjoy my PB&J pancakes with Veggie Frittatas!
To make these pancakes, I beat the egg whites with my hand mixer. It's much more convenient than whipping out the stand mixer. I also got to use my immersion blender for the strawberry puree! Here are the tools I use:

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