Breakfast, Dairy-Free, Gluten Free, Wheat Free

Blender Pumpkin Spice Pancakes

November 15, 2016

Blender Pumpkin Spiced Pancakes -

pumpkin spice blender pancakes //


Pumpkin Spice Blender Pancakes -

Vancouver has been hit by two storms this week, with another on the way today. So far we’ve lost power three or four times, beginning with Thursday night. Friday it went out a few times, but luckily came on shortly after coming home from work. I don’t really mind the power outage, however I still haven’t learned how to open our garage door manually when the powers out (oops), so I always count on Adam to get my car out in a power outage. The last of the storm is supposed to hit today with high winds and even more rain. 

The cold, blustery weather makes you want to curl up with a blanket and a good book with pumpkin-scented candles. I realized the other day, while searching for said candles, that I’m in need of a visit to bath and body works to get some more candles (much to Adam’s dismay.) His theory on candles is that you’re literally burning money – ha. ha. Secretly I think he likes them – especially the pine tree scented ones!

Weekends are meant for pancakes, and cuddling under blankets.

My favourite way to make pancakes is in the blender – I can’t remember the last time I used a whisk or hand held blender. The high powered blender makes the batter silky smooth, and airy so the pancakes rise perfectly. Plus, you only dirty one appliance. Simply blend together, and pour. I use a griddle to make them as well, after my mother-in-law bought us one for a wedding shower gift last year when she realized we didn’t have one. I was so excited to use it! It’s the best thing to ever happen to pancakes. You can make pancakes for a crowd, quickly and easily. 

I hope you’re all taking cover this weekend and staying warm and dry. I suggest you make these pancakes before the power goes back out, again. 

Pumpkin Spice Blender Pancakes -

Pumpkin Spice Pancakes
Dairy & Gluten-Free, these Blender Pancakes are easy to make and perfectly spiced for a warm fall breakfast.
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  1. 1 1/2 cups rolled oats (gluten-free)
  2. 1 medium ripe banana
  3. 3/4-1 cup Earth's Own So Fresh Almond Milk (add more as needed if too thick)
  4. 2 eggs
  5. 1 cup pure pumpkin puree
  6. 1 tsp. pumpkin spice
  7. 1/4 tsp. baking soda
  8. 1/4 tsp. baking powder
  1. To make the oat flour, in a high powered blender (or food processor), pulse the oats for 1-2 minutes until fine flour forms.
  2. Add in the banana, pumpkin puree, non-dairy milk, eggs, spice, baking soda and baking powder. Blend on low, and increase speed until well blended - batter should be airy.
  3. Pre-heat your griddle as per the instructions, or prepared pan over medium-high heat.
  4. Pour batter and cook for 2-3 minutes each side - flipping once you see the 'air bubbles' surface.
  5. Top with pure maple syrup.
  1. Leftovers can be refrigerated for 2 days.
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Thanks Earth’s Own for sending me So Fresh Almond Milk!

Halloween, Vegan

Vegan Gluten-Free Oreos

October 27, 2016




Am I the only one secretly happy to turn the oven on again? It doubles as a heat source – when I’m baking or making dinner the kitchen is deliciously warm to work in. Or, I could actually put on a pair of socks (as Adam always says, don’t tell me you’re cold when you’re not even wearing socks or long pants! 😉 haha – maybe I should put those things on first. 

I’d rather make these Vegan Oreos – any excuse to turn the oven on!

I think each year we try and see how long we can go before we turn the heat on – It’s almost Halloween and we’ve managed to keep it off so far – except for a small portable heater we used in the living room sometimes. Adam’s lent me his socks from working in Alberta, good in minus forty temperatures.

Maybe it’s just been a milder fall so far, though we did have a pretty big storm roll through a couple weeks ago. I hope the rain stays away for Halloween night. Since it falls on a Monday this year, I get to dress up at work (school) and hand out candy. If it falls on a weekend, we’re usually at a halloween party. Last year we were on the island for a friends party, so no handing out candy. I secretly love handing out candy – and decorating.

The teachers at my work have all decided to dress up as a theme this year. I still have to get a few things together for it – but i’ll share my costume next week! My students are quite excited to dress up too – and we also have a Halloween dance on Friday as well.


If you’re looking for something a little more grown-up for halloween, try these gluten-free, vegan Oreos. There’s nothing spooky about them – natural ingredients and quick to make!

The only trick you’ll be seeing is watching them disappear (quickly!)

Vegan Oreos //

Treat yourself & I hope you have a great Halloween!

Gluten-Free Vegan Oreos
A vegan twist on your favourite childhood cookie. A vegan, gluten-free Oreo with a coconut cream centre.
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Oreo Cookie
  1. 1/4 cup Maple Syrup
  2. 1/2 cup Cocoa Powder
  3. 1/4 cup + 2 tbsp Oat Flour (see note)
Cookie Filling
  1. 1/2 can of full fat coconut milk chilled in the fridge at least 4 hours
  2. 2 tablespoons powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Combine all the ingredients together in medium bowl. Mix with wooden spoon to form cookie dough. It will be thick.
  3. Roll into 16 1-inch balls.
  4. Arrange on pan lined with parchment paper.
  5. Cover with a piece of wax paper and flatten with the bottom of a cup to about 1/2 inch thickness
  6. Bake for 8-10 minutes. Alternatively, you can grease the bottom of a cup and flatten the cookies, pressing gently.
  7. Set aside and let cool. As they cool they become more crisp.
  1. Open the can of chilled coconut cream.
  2. Scoop out the meaty cream into a small mixing bowl. Add powdered sugar, and with hand mixer beat until light and fluffy
  3. Spoon into piping bag, and snip off the tip.
  4. Once cookies are fully cooled, pipe cream onto the flattened top of one of the cookies.
  5. Place another cookie on top, and gently squish together.
  1. To make oat flour, simply pulse gluten-free oats in high powered blender or food processor. 1/2 - 1 cup of oats will be more than enough.
  2. Store cookies in refrigerator for 2-3 days.
  3. These are delicious frozen - too!
Adapted from feasting on fruit
Adapted from feasting on fruit
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Brownies, Gluten Free, Pumpkin

Pumpkin Black Bean Brownies

October 20, 2016




It was only a matter of time before this happened – pumpkin, meet black bean brownie.

Pumpkin & Pumpkin Spice is slowly making its way into all the recipes lately. I think it’s because each time I make something with pumpkin, there’s always that cup or two of leftover pumpkin puree. Because, no recipe uses an entire can of pumpkin (besides maybe a pie). Therefore, you usually have to ‘use up’ that extra pumpkin. 

And what better way to do that, than with brownies. 


Lately, these brownies have been getting me through the work day. I made the Peanut Butter Swirl Black Bean Brownies before, and have eaten my way through the freezer stash. In the morning I toss one into my lunch kit, and by recess (break) it’s perfectly thawed and ready to eat. Albeit a little chilly, but I think a cold chocolate brownie is just as good as a warm chocolate brownie. 

Work has been extra crazy lately. A new class is always difficult, and this is my first year at this school (grade 4/5). We’re still getting into our routines, and I’m hoping that by November we’ll be all settled.

One of the things that helps me get through the day is knowing that one of these Pumpkin Black Bean Brownies is tucked into my lunch. 


Pumpkin Black Bean Brownies
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  1. Brownie Layer
  2. 1 can of black beans, drained and rinsed
  3. 1/2 cup dark cocoa
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 1/2 cup sugar (coconut, or regular)
  7. 2 Tbsp. almond milk OR non-dairy milk of choice
  8. 1 tsp. baking powder
  9. ¼ cup melted coconut oil, OR butter
  10. Pumpkin Layer
  11. 1/2 cup pumpkin puree
  12. 1/4 tsp baking powder
  13. 2 tsp. sugar
  14. 1 tsp. pumpkin pie spice
  15. 1 egg white
  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 baking dish with parchment paper. Set aside.
  3. Combine all ingredients for Brownie Layer in a blender or food processor, and mix until silky smooth. 2-3 minutes
  4. Pour the batter into the prepared baking dish.
  5. In separate bowl, blend the pumpkin puree, sugar, egg and pumpkin spice. Spoon evenly over top of brownie layer. Sprinkle with mini-chocolate chips if desired.
  6. Bake for 20-25 minutes. Do not over-bake.
  7. Remove from the oven and let it rest in the pan before lifting out and slicing.
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