Whole Wheat Pancakes

Whole Wheat Pancakes at The Happy Housewife

These delicious and fluffy pancakes can be made with 100% whole wheat flour. I used 3 cups ground kamut and 1 cup soft white wheat.

These fluffy whole wheat pancakes are better for you than the box mix and only take about 5 minutes to mix up.

Whole Wheat Pancakes
 
Ingredients
  • 3 cups buttermilk
  • 4 eggs
  • ½ cup butter, melted
  • ½ cup white sugar
  • 1 tablespoon and 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups whole wheat flour
Instructions
  1. Mix all the liquid ingredients.
  2. Beat for one minute on high.
  3. Mix in sugar, baking powder, baking soda, and salt.
  4. Slowly mix in flour until batter is smooth but thick.
  5. Cook on a hot (350 degree) buttered griddle.
Notes
This recipe makes enough pancakes for a family of nine. If you aren’t feeding a baseball team, freeze the extra pancakes.

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Gluten Free Cranberry Coffee Cake

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes. It's a a fun breakfast cake for any holiday occasion. Found at The Happy HousewifeBy contributing writer Tessa

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes and of course includes festive and nutritious cranberries. It’s a a fun breakfast cake for any holiday occasion.

Cranberries are not only beautiful, they are a great addition to any diet.  They are low in calories, high in fiber and vitamins C and E, and loaded with antioxidants.  I have long adored cranberries for their vibrant color and tart flavor.

I perused various recipes, and a popular one had 3 cups of added sugar—-that’s CRAZY!  Per my usual style, I have made my gluten free version with MUCH less sugar.

My first run at this cake disappeared in a short afternoon. Everyone loved it!  I added the drizzle for a fun color contrast, but it is totally optional.

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes. It's a a fun breakfast cake for any holiday occasion. Found at The Happy Housewife

Gluten Free Upside Down Cranberry Coffee Cake
Serves: 8
 
Ingredients
Cranberry Topping
  • 2 generous cups fresh or frozen cranberries
  • 4 tablespoons butter (any fat will do, but I like the flavor butter provides)
  • ½ cup granulated sugar of choice (or to taste, stevia is a great option for adding some additional sweetness if you think it needs it)
  • ¼ cup water
Cake
  • 6 tablespoons butter or other solid fat, softened
  • ¾ cups granulated sugar
  • 2 eggs
  • ½ cup plain allowed yogurt
  • 2 teaspoons vanilla extract
  • ⅓ brown rice flour
  • ⅓ cup rice flour
  • ⅓ cup tapioca starch
  • 1 teaspoon guar gum
  • 1/ 2 teaspoon sea salt
  • ½ teaspoon baking soda
Optional Drizzle
  • 1 tablespoon cream cheese, softened
  • 1 tablespoon butter, softened
  • splash vanilla extract
  • ½ cup powdered sugar
  • any milk
Instructions
  1. Preheat at oven to 350 degrees F and grease a 9 inch cake pan well.
  2. In a small sauce pan, place all the cranberry topping ingredients and bring to boil. Remove from heat immediately and pour into the bottom of the prepared pan. If there are not enough cranberries to cover the bottom completely, you can poke a few more in there.
  3. In the bowl of a mixer, cream the butter and sugar.
  4. Beat in the eggs, yogurt, and vanilla.
  5. With the mixer still running, sprinkle in the guar gum, salt, and baking soda.
  6. Continue with the flours. If the mixture seems thin, add another 2 tablespoons any flour (I used smallish eggs). Beat on high for 2-3 minutes until pale yellow and fluffy.
  7. Pour the batter over the cranberries, spreading evenly over the top.
  8. Bake in a preheated oven for 25-30 minutes until the cake is set in the middle.
  9. Let cool for 10 - 15 minutes then invert the cake onto a plate for serving.
  10. For the optional drizzle, whisk the cream cheese, butter, vanilla, and powdered sugar together and add a splash or two of milk until you get a drizzle consistency.

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes. It's a a fun breakfast cake for any holiday occasion. Found at The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.

Chocolate Cherry Smoothie

Paleo Chocolate Cherry Smoothie at The Happy HousewifeBy contributing writer Tessa

Smoothies are a busy mom’s best friend. They are also a life saver when it comes to getting loads of nutrients into our picky kiddos.

My 3rd child has pushed me further than I ever thought I could be pushed when it comes to the finickiness of most children’s palates. It has been enough to almost drive me loco in tired moments. And I know I am not the only one!

 Raise your hand if you have a picky kid in your midst!

Smoothies are a great way to feed our bodies in a pinch. They are quick, easy, and full of possibilities. When our local Costco started carrying organic frozen cherries, this Chocolate Cherry Smoothie was born, and it is now a regular in our rotation. It is naturally paleo and includes all the essentials in my book:

  • Healthy fat: Avocado is great for skin, hair, and loaded with potassium. This is important for satiety as well.
  • Vegetable: While fruits are great, loading a smoothie up with pints and pints of fruit is not necessary and can overload systems with fructose. So I like to make sure there is always some veggies in every smoothie, especially since picky kiddos get some valuable nutrients this way. (I know my kids are not going to eat several cups of plain greens!)
  • Protein: Key to keeping you full and providing a balanced meal. We use gelatin as it is flavorless and so nourishing to our guts. But greek yogurt, cottage cheese, nuts, and protein powders are all options here.
  • Low/No Sweetener: There’s no sense in taking a perfectly healthy meal and mussing it up with tablespoons of sugar! Sweetness is sometimes achieved by the fruit alone, but perfect fruit is not always within our grasp, as much as we want it to be! When the smoothie needs a sweetness boost, we like to use stevia. Nu Naturals Clear Stevia is our favorite brand with no fillers and no bitter aftertaste. Raw honey is another good option.
  • No Banana: Ok, just kidding….but in my family, I am the only one who really doesn’t like bananas in my smoothies. I’m weird, I admit it!

Enjoy this delectable smoothie. No one has to know it isn’t a chocolate milkshake!

Chocolate Cherry Smoothie

Chocolate Cherry Cream Smoothie - Paleo
Serves: 1
 
Ingredients
  • 1½ cups any milk (I use water along with a few tablespoons of full-fat coconut milk)
  • ¾ cup sweet cherries, frozen (berries would be good too)
  • 3 cups baby spinach
  • 4-6 ounces yogurt (I used coconut milk yogurt)
  • ¼ Haas avocado
  • 2 tablespoons gelatin (see note)
  • 2 tablespoons unsweetened cocoa powder (I use Dagoba, Hershey's was top rated in Cooks Illustrated)
  • 1 date, pitted
  • Dash of sea salt, optional
  • Stevia to taste (or raw honey as preferred)
  • A handful of ice cubes for an extra frosty beverage, optional
Instructions
  1. Place all ingredients in the order listed in a high-powered blender and process until smooth and creamy.
Notes
For protein, we use either Vital Proteins Collagen Peptides or Great Lakes Gelatin Collagen Hydrolysate, these do not thicken the shake. You could also use a favorite protein powder, 3 tablespoons raw cashews or almonds, or cottage cheese.

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Easy Lemon Rosemary Scones

Easy Lemon Rosemary Scones at The Happy Housewife

These Easy Lemon Rosemary Scones are delicious and simple to make. I always thought scones were dry and heavy, but real homemade scones are delightfully flaky and light in texture.

You might enjoy serving these for Mother’s Day or for a tea or luncheon honoring your favorite women. People will be so surprised by the burst of flavor wrapped up in these sweet little treats.

Easy Lemon Rosemary Scones
Recipe type: Breakfast
Serves: 8
 
These Easy Lemon Rosemary Scones are deliciously simple for breakfast or brunch.
Ingredients
For the Dough
  • 1 cup flour
  • 1 large lemon, zested and juiced
  • 1 tablespoon fresh rosemary, minced
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoons cold butter
  • ⅓ cup milk
For the Glaze
  • ⅓ cup powdered sugar
  • 1 teaspoon lemon juice
Instructions
  1. Heat oven to 375 degrees F. Prepare a baking sheet with a layer of parchment paper or a baking mat.
  2. In a medium bowl, combine the flour, lemon zest (set aside juice for a later step), rosemary, salt, sugar, and baking powder. Stir to combine.
  3. Use a fork or pastry blender to cut in the butter. The mixture will resemble crumbly lumps.
  4. Add the lemon juice and milk and stir gently until the dough forms a very loose ball. It won’t all come together in a smooth ball, but resist adding more liquid. It will be fine in the next step.
  5. Move dough and any scraps from the bowl to the baking sheet and work the dough gently to form a rounded loaf. You don’t need to knead the dough. You just want to gather it all together into a mounded loaf.
  6. Divide the loaf into 8 wedges with a floured knife. Do not cut all the way through the bottom.
  7. Bake for 20 to 25 minutes at 375 until golden brown.
  8. While it’s baking, combine the ingredients for the glaze. Stir well until all powdered sugar lumps are gone.
  9. When the scones are finished, let them cool 5 minutes, glaze, and allow them to cool another 10 minutes. Serve them warm or cold.
Notes
Tips about dry dough: Scones are a lot less moist than most quick breads. They’re very much like light biscuits. If you’re working the dough and it doesn’t come together, you can add a teaspoon of water or milk and work it in gently with your hands. You don’t want to work it to the point where the butter begins to melt from the warmth of your hands. This will not be good for the flaky consistency of your scones.

Easy Lemon Rosemary Scones at The Happy Housewife
 
Chocolate Gingerbread Scones at The Happy Housewife

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This post may contain a link to an affiliate. See my disclosure policy for more information.