Banana Pancakes

This is the tastiest gluten-free pancake recipes I have made so far. And trust me, I make a lot of pancakes!  I also use the batter in my waffle maker :)

1 banana
1 egg
1 Tbsp almond butter
    vanilla
    salt
    cinnamon

Put everything into a blender and mix until smooth. Pour into a hot nonstick pan. Cook until bubbles appear on top and break without filling in, then flip!

They taste great with fruit or fresh whipped cream.

It is a great idea to make a bunch ahead of time and throw some in the freezer. Then all you have to do is pop them in the toaster.


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Oven Roasted Garlic Asparagus

The spring started early this year and in turn, so did the asparagus. Already it is popping up at stores everywhere. There are a lot of great things you can do with asparagus. It has a mild flavor that goes well with so many different dishes. I love using it in an omelette or frittata for breakfast. It is great grilled up and put in a salad. I love it baked, fried, grilled or BBQed. It can really be prepared any way you like!

Ingredients:
1  lb asparagus
1  Tbsp olive oil
3  Tbsp balsamic vinegar
    salt and pepper to taste

Directions:


1) Preheat the oven to 425F.
2) Cut of break the woody ends of the asparagus off. Lay them into the pan and sprinkle with the olive oil, vinegar, salt and pepper.
3) Bake for 10-15 minutes depending on the width of the stalks. Serve hot!

Amazing Gluten Free Cornbread

Ingredients


1 cup yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
1/3 cup vegetable oil
1 cup GF sour cream
1 cup corn
2 eggs (beaten)
1 cup shredded cheddar
***optional Jalapenos if you like it spicy***


Directions


Mix all ingredients except cheddar
Pour half into a 9" square pan
Sprinkle with cheese
Pour second half of batter in
Bake at 375F for 35- 40 minutes

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