Banana-Oat Pancakes

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Late last year, I had the chance to contribute to the Hipcamp Journal.

Hipcamp, for those of you who aren’t familiar, is a comprehensive search platform for campsites across the country. They aim to connect people with the outdoors, and “to inspire the next generation of people who are passionate about exploring AND protecting our lands.”  A mission I can definitely stand with, but an incredible resource as well.

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For their site, I came up with a recipe for pancakes that are easy to prepare outdoors. Since I do not eat any dairy, wheat, or soy – you won’t find any of these ingredients in the recipe either. The base, which frequently is the case for gluten-free (and paleo) pancakes, is bananas. Bananas are one of my miracle foods. I buy them every time I go to the grocery store – frequently for pancakes or banana bread, or to eat with almond butter, freeze & blend in smoothies, or for this Banoffee Pie from My New Roots. The other ingredients are simple but wholesome – gluten-free oats to give texture, and almond meal for flavor and sustenance.

To find the recipe & full post, go to Hipcamp’s Journal here.

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millet bread

It’s so good to have another option for breakfast. Last year when jon and I were visiting Anne in Philadelphia, we went to the reading terminal market as part of our downtown tour. amongst a million options, I ended up choosing a cup of coffee and millet muffin from metropolitan bakery: it was nutty, had a crunchy top but surprisingly light and pleasant middle, not too sweet. it was delicious. I’ve been meaning to attempt a replication ever since, and was inspired once again this morning when I woke up and saw the glass jar of millet sitting next to the sink. as I am currently without a muffin tin; I used a small loaf pan instead which worked great.

forty-five minutes later i had successfully recreated the market muffin in a small apartment kitchen in san francisco.

millet bread

(slightly adapted from 101 Cookbooks) 

1 1/8 cups whole wheat flour

1/3 cup raw millet

1 teaspoon baking powder

1/2 teaspoon salt

1 cup almond milk

1 large egg, lightly beaten

1/4 cup melted butter

1/4 cup honey

1 T. lemon zest

1 T. lemon juice

Preheat the oven to 400 degrees and butter the loaf pan.

Combine the flour, millet, baking powder and salt in a large bowl. In another bowl, whisk together the milk, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Pour the mixture into the pan.

Bake for about 35-40 minutes, until the top is brown and just barely begins to crack. Let cool for 5 minutes in the pan, then serve with honey butter.

*I substituted earth balance for butter to make the recipe dairy-free.

brussel sprouts + eggs

preheat the oven to 400 degrees and lightly coat a baking sheet with olive oil. take 30 or so brussel sprouts, trim off the ends, and slice in half lengthwise and place on the sheet. if they’re on the larger side, quarter them. drizzle with olive oil, and season with salt and pepper. roast for 15 minutes. they’re delicious eaten with an over-easy egg for breakfast.

eggs & spicy rice

on hand: heirloom tomatoes, brown rice, sweet onions, eggs & hot sauce:

layer the cooked brown rice on the bottom of the plate, top with sliced tomato. slice the onion and cook over low heat in 1/2 T olive oil and 1/2 T butter until caramelized. place on top of the tomatoes, and finish with an over-easy egg and hot sauce.

white peaches

1 cup plain yogurt

1 white peach, sliced

1/2 tsp. ground cinnamon

assemble: layer the peach slices between half cups of yogurt & sprinkle with the cinnamon. add a tsp. of honey or maple syrup to sweeten! enjoy. the peaches I’ve been using at my house are from my roommate Lydia, who is working at Penn’s Corner Farm Alliance and is receiving a CSA share for the season. The peaches are from Kistaco Farm, in Apallo, PA.