Peanut Butter Jelly Pankcakes!

Peanut Butter and Jelly a match made in heaven! I truly believe this combination is great at any time of day, so why not breakfast?

Peanut Butter and Jelly Pancakes

What you'll need:
1 1/3 cups of all purpose flour (I used Bob's Red Mill GF* All Purpose Flour)
If using a GF* flour add 1/4 tsp. of xanthan gum
3 tbs. sugar
Whisk together.

In second bowl:

1/2 cup Organic peanut butter (or any you have on hand)
-Heat peanut butter until soft
2 large eggs
1 1/3 cups of milk of your choosing (i used original almond milk)
whisk together

Add wet ingredients to dry and mix until smooth. If batter is too thick, add milk a little at a time. Let Batter set for 5 min. while grittle heats.

Pour pancakes on to pan, do not over cook. These cakes will not bubble as much as normal pancakes because of the peanut butter so watch for burning.

Serve with jelly of your choosing!

Mac n "Cheese"

Who doesn't love comfort food? This dish is a great way to enjoy comfort food without having to loosen your belt.

2 tbs. extra virgin olive oil
2 butternut squash peeled and cubbed
1 onion chopped
3 cloves of garlic pressed and minced
1/2 cup vegetable stock
1/2 cup of unsweetened non dairy milk of your choice
1 package of quinoa macaroni
1 cup of gluten free bread crumbs
2 tbs. vegan parmesean (optional)

Pre-Heat oven 350 degrees

Cook Pasta until al dente, do not over cook.

-Heat olive oil in a non stick pan over medium heat.
-Add onions saute until opaque.
-Add garlic and saute for 2 mins.
-Add butternut squash and vegetable stock.
-Salt and pepper to taste
-Cook down until butternut squash is soft and easily mashed.
-Puree contents of pan in two batches in a blender or food processor (if sauce looks to thick add more stock 1tbs. at a time until smooth)

The sauce should have a thick consistency similar to Velveeta
-Mix pasta with sauce.
-Pour pasta into a baking pan (3qt pan)
-Mix breadcrumbs and parmesan and sprinkle evenly over top
-Bake in oven for 7-10 min or until top is golden brown

ENJOY!