Gluten Free Vegan Pancakes

From MOMables.com

Gluten Free Vegan Pancakes

 Since I'm trying this Gluten Free thing, I'm trying to find things that I can make/bake that still make me happy. While these pancakes are not like....um, REAL pancakes, I liked them & I knew they were super healthy for me. The batter is very runny (I did  not mix these up right according to the recipe...) but that was okay. I just made them smack in the middle of my griddle one at a time and they turned out more like thin Swedish pancakes (which ironically I can NEVER get to turn out thin enough!). I enjoyed these more the next day when I spread them with strawberry cream cheese & ate them in my lunch! Yum! I'm planning on making a batch (sans syrup) to take camping so I can use them more like tortillas than pancakes. Enjoy!

Serves: Yields 10-12 4" Pancakes

Ingredients

• 1 cup of gluten free all-purpose flour
• 1 tablespoon ground flax seed (flax meal)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons maple syrup (or sugar, honey)
• 1 teaspoon vanilla
• ¼ cup of unsweetened applesauce
• 1 cup of milk (or non dairy)

Instructions

1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

Oriental Salad with Ramen Noodles

From Busy Mom Recipes
via My Mom :)

Oriental Salad

1 bag of cole slaw

1 bag of broccoli cole slaw (shown below)

1 pkg. Oriental ramen noodles **see the recipe for homemade Oriental flavor!

1 small bag of slivered almonds

cashews or peanuts (optional)

Dressing

1/2 cup canola oil

1/2 cup sugar

1/4 cup cider vinegar

2 TBS. soy sauce

Season packet from the Ramen noodles

Preheat oven to 300-degrees.

Line a cookie sheet with foil to save on clean up.

Spread the bag of slivered almonds over the foil.

Break up the uncooked noodles in the

packet of Ramen noodles and spread them

out with the slivered almonds.

Bake noodles and almonds

for about 12 minutes or until golden.

If you are making this ahead to serve the

salad later, allow to cool,

then seal in a ziplock bag until ready to toss salad.

While noodles and almonds are baking,

mix up the dressing.

I start by measuring the sugar,

then mixing in the oil so the sugar doesn't stick to

the oil in the measuring cup.

Stir all the ingredients together and

set aside until you're ready to toss salad.

To toss salad, add the cole slaw

and broccoli cole slaw to a large bowl.

Mix the slaws together.

Add the toasted almonds and Ramen noodles

and mix.

Add 1/2 cup cashews or peanuts

if desired.  I think the nuts really add flavor and crunch.

This day, I only had unsalted peanuts, but I prefer cashews

in this salad.

The dressing constantly separates,

so right before you add it to the salad,

stir well.

Then pour it quickly.

The salad will be tastier when marinated

with the dressing for one to two hours before serving.

If you bring this salad to a potluck,

they'll EAT IT UP!

I have only ever used just 2 bags of broccoli slaw for this. I LOVE IT SO MUCH. I'm not a huge cabbage fan.

I also omit the extra nuts....but I'm sure it'd be good (I usually just don't have them).

I could eat this salad every day. I love it so much. 

Homemade Oriental Ramen Flavoring (ie: NO MSG!!)

From Mix It Up

Ramen Noodle Seasoning Mix (Single Use)

1 teaspoon nutritional yeast
1 teaspoon dried chives
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon dried onion flakes


I use this for the incredibly addictive Oriental Salad with Ramen Noodles. Primarily so I don't get that yucky MSG aftertaste. I think it works great. I've only used it with onion powder though as I am out of onion flakes. You can buy nutritional yeast at your local co-op.