The leftovers are even good cold, with some peanut or almond butter spread on them.

Preparation: 10 minutes

Cooking time: about 5 minutes

Makes: 12  6-inch pancakes

Ingredients:

1 cup gluten-free flour mix
1/2 tsp. baking powder
2 eggs, slightly beaten
2.5  tsp. olive oil
1/2 tsp. vanilla
3/4 cup soy milk
1 Tbsp. ground flax meal
1/4 tsp. cinnamon

Method:

1. Using a large skillet, lightly coated in olive oil, turn the stove to medium.
2. Sift all of the dry ingredients together and make a well in the centre.
3. In a separate bowl, gently whisk together the wet ingredients, then pour in the well of the dry.
4. Mix thoroughly, ensuring there are no lumps and scraping sides of the bowl often.
5. Pour a small amount (I use a 1/4 cup) in the warmed skillet, and allow to spread.
6. When the pancake’s surface is drying out and bubbly, it’s ready to flip over.
7. Let it cook for a minute or two and set aside with a small pat of dairy-free butter spread while you cook the remaining batter.

However, within 12 hours of baking a dozen of these, my best friend and my daughter had eaten every single one. And I’d planned on freezing some of them!

Preparation: 20 minutes

Baking time: about 30 minutes

Makes: 12 muffins

Ingredients:

1 grated zucchini
1 mashed banana
100 mL baked butternut squash, pureed
2 Tbsp. Cocoa
1 egg
100 mL applesauce
1.5 tsp. baking soda
1.5 tsp. baking powder
1.5 cups gluten free flour mix
1/2 cup buckwheat groats
1/4 cup seedless raisins
1/2 tsp. salt

Method:

1. Preheat oven to 350°F.
2. Soak the raisins in a bowl of water and put aside.
3. Prepare muffin tins by lightly greasing with oil or using paper muffin cups.
4. In one bowl, mix all of the dry ingredients together: cocoa, baking powder and soda, flour, buckwheat and salt.
5. In another, larger bowl, mix the wet ingredients: zucchini, banana, egg, apple sauce, squash puree.
6. Slowly fold the dry mixture into the wet ingredients, mixing only until blended.
7. As a final step, drain the raisins and squeeze out excess water before you gently fold them in.
8. Fill muffin tips slightly over 3/4 full (this batter will be chunky and not rise very much).
9. Bake for around 30 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

Preparation: 10 minutes

Baking time: about 10 minutes, give or take

Makes: 14 cookies

Ingredients:

1 egg*
1 cup additive-free smooth peanut butter**
1/2 ripe banana, mashed
1 tsp. baking soda
1/4 cup white sugar
1/3 cup carob chips
1 Tbsp. Apple Almond Cinnamon Chia Goodness

Method:

1. Preheat oven to 350°F.
2. Mix all ingredients together, adding the carob and Chia Goodness as the final ingredients.
3. Drop by spoonfuls onto an ungreased cookie sheet.
4. Bake for around 10 minutes, until cookies are soft, yet firm and amber coloured.
5. Allow to cool for at least 10 minutes - carob chips are hot!

* You can choose to use a standard egg substitute, if you wish. Or, microwave 1 Tbsp ground flax seed with 3 Tbsp of water for 30 seconds, until a gel-like consistency is achieved.

** I use President’s Choice Just Peanuts Old-Fashioned Peanut Butter - it’s made only from 100% roasted peanuts.

This post was originally published as part of the oral orgy called Mouth Watering Mondays, presented by A Southern Fairytale. Go see her for more tantalizing treats.