Tag Archives: breakfast

Gluten Free Vegan Banana Pan-Crepes

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I’ve been having a hard time concentrating on things today for some reason. Maybe it’s the weather, maybe it’s just the fact that it’s Sunday. Sunday’s are usually lazy days. So we’ll just blame that. Anyways, I’ve been setting up a little clothing store to try to make some extra money and get rid of some things I never wore/no longer want. It took me hours to photograph everything and I only uploaded some of it so far. (Where are you concentration?!) But after doing that I figured I deserved something special.

And here it is.

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A while back I promised you guys a pancake recipe. I know it’s been a while, but I’ve stuck to that promise! I’ve only been into pancakes for the past year or so. I never really cared for them while I was growing up. I was more of a french toast fan. But I’ve completely ditched it and jumped over to the pancake side of things.

I don’t think there’s any going back now.

And if you’re not a pancake fan like my past self, then get yourself into the kitchen and get to work on a batch of these little guys.

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I debated on the name of these. Should I just go with the typical name, banana pancakes, or should I go with banana pan-crepes. I thought about it for a little bit while watching some football and browsing the World Wide Web. I even ran to the kitchen to make a smoothie. After all of that I finally decided. Pan-crepes obviously won for the sole fact that you can use these as crepes or pancakes.  Versatility. Two in one, a win-win!

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These pan-crepes are moist and airy with a hint of vanilla/banana flavoring. Which is perfect because they won’t leave you feeling overstuffed and unable to move for the next 3 hours like a typical “fluffy” pancake would. Pancake satisfaction and body satisfaction all on one plate.

The excitement is real today guys, so so real! And it’s about to get 10 times more exciting around here. I have an awesome surprise to share with you guys this upcoming week!

But until then, let’s pan-crepe!

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Banana Pan-Crepes

makes 10 pan-crepes

1 banana
1 cup gluten free all purpose flour (I use Bob’s)
1 cup coconut milk
1 flax egg (1 tablespoons flaxseed + 3 tablespoons water)
1 tablespoon coconut oil, melted
2 teaspoons fresh lemon juice
1 teaspoon vanilla
1/2 cup fruit of choice (I used frozen blueberries)

Combine all ingredient and mix together. Preheat a greased pan on your stovetop at low-medium heat. Pour batter onto center of pan (about 1/4 cup) and cook until bubbles begin to form in the center of your pan-crepe. Flip over and cook until golden brown. Repeat that until all of your batter is used. Stack ’em up!
Heat fruit in your microwave for approximately 30 seconds or until warm. Time will depend on if you’re using fresh or frozen fruit, size of fruit, etc. Pour fruit over pan-crepe stack. Top with maple syrup or your favorite toppings. Serve, enjoy!

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Waffles Topped With All Things Autumn

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Are there actually people in the world who don’t enjoy waffles? If so, send ’em my way (or just share this recipe with them) and bring them over to the bright side.

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I had some left over Pumpkin Mousse Frosting and thought long and hard on how I wanted to use the decadent frosting. And finally it came to me; waffles. Mmm. These would be a great way to start off your festivities on Thanksgiving, or any day actually.

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Fluffy Waffles Topped With All Things Autumn

serves 2-4

2 cups gluten free flour of choice (I use a combination flour)
1 1/2 cup almond milk
1 tablespoon ground flax + 3 tablespoon water (flax egg)
1 tablespoon agave or maple syrup
3 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt

Combine all ingredients in a bowl and mix together. Pour mixture into preheated waffle iron and cook until light brown.

Toppings:

Pumpkin Mousse Frosting
1 medium apple
Pumpkin seeds
Cinnamon
Maple syrup

While waffle is still hot, add toppings. I didn’t give exact amounts because I know that everyone prefers different amounts, so add as much as you’d like You could even set it up as a buffet on Thanksgiving morning and allow everyone to add their own toppings. 🙂 Serve, enjoy!!

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Maple Pumpkin Breakfast Bake

All things pumpkin here on Driven Toward Dreams today.

*Excitement building*

As I present to you the maple pumpkin breakfast bake.

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Now you definitely don’t have to just save this for breakfast, eat it anytime! I just finished up about four pieces of it and it’s 1 p.m. here! Maybe four pieces were a little too much… well no, definitely not. I can only bake pumpkin things a couple of months out of the year, so it’s go big or go home… right?!

Maple Pumpkin Breakfast Bake

serves 6

1/4 cup + 1 1/2 tablespoon pumpkin
1 teaspoon vanilla
1 1/4 cup flour of choice
1 cup milk of choice
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 cup maple syrup

Preheat oven to 350 degrees. Mix together all ingredients except the maple syrup. Pour into 8 inch greased pan. Bake for approximately 25 minutes, remove from over and pour maple syrup into the pan. You can add pumpkin seeds as well if you feel like going ultra pumpkin today. Let cool slightly. Serve, sit outside, enjoy, be happy 🙂

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Ultimate Oatmeal Recipe

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If you were to ask me what my favorite thing to have for breakfast was, I wouldn’t even give it a thought before simply saying “Oatmeal, of course.”

I love being able to wake up in the morning and throw together whatever kind of oatmeal I’m in the mood for. This morning I decided to go for a little bit of everything because, well why not?

Ultimate Oatmeal Recipe

Serves 1

1/2 cup gluten free oats
1 cup water

Combine the oats and water and toss it into the microwave for 3-5 minutes. Or if you like to cook it on the stove, then do that!

Let sit for about 3 minutes after it’s done cooking to thicken up a little.

Toppings

1 tablespoon chia seeds
1 tablespoon crushed almonds
Blueberries
Dried pineapple
1 tablespoon ground flax
1 tablespoon agave

You can get creative with how you put these items into your oatmeal, or you can just throw everything into the bowl and mix, mix, mix until it’s all combined, making a delicious and nutritious breakfast! 🙂

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Fractured Prune Donut Shoppe Review

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The Fractured Prune is a donut shop that started out in Ocean City and has grown to various other locations on the east coast.

I’m not really a big donut fan. I eat maybe 2 or 3 a year and they all come from the Fractured Prune. They have various unique donuts to choose from. You can choose from their large variety of donuts or you can choose your own. There are glazes, toppings, and sugars that you can choose from. Each donut is hand dipped to perfection and will literally melt in your mouth.

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This year we got the donuts pictured above and breakfast sandwiches. (I forgot to mention that.) Their breakfast sandwiches are tasty as well! I had just an egg and cheese bagel and mmm, I had it down in about 2 minutes.

We got:
Peppermint Patty donut- I didn’t try it because I’m not a fan of peppermint patties. But everyone else enjoyed it!
Blueberry Hill donut- This was my favorite one. Absolutely fantastic.
Strawberry Shortcake donut- This one was great as well. I really love how they top it off with graham crackers. It adds that little extra crunch.
OC Sand donut (2x)- My sister likes just plain donuts and so she got this and really enjoyed it. It’s just a honey glaze and cinnamon sugar. All of you simple people out there, I recommend this for you.
Creamsicle donut- This donut was okay. If you really enjoy creamsicle flavoring then I recommend it, if not then go for something else.

They offer over 20 different specialty donuts for you to choose from, so you’re bound to find that will leave your mouth watering for more!

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