These are delicious and nutritious. If you are wanting the fall pumpkin flavor and not wanting to over indulge and undo all of your hard work, these are the treat for you! Ella used the 21 Day Fix Fixate chocolate chip cookie recipe and added a pumpkin flare to them!
Ingredients
3 cups of almond flour
1tsp baking soda
pinch of salt
1/8 cup coconut oil
1/8 cup honey
1 egg
2 egg whites
1tsp vanilla extract
1/2 cup chocolate chips
1 cup pumpkin puree
3 shakes of cinnamon
3 small shakes of pumpkin pie spice
Mix dry ingredients, add wet ingredients to the mixture, fold in chocolate chips.
Spoon onto baking sheet. Bake at 375 for 20 minutes.
When I think of Fall and Sundays, I think of pancakes! So it is now surprise that we just celebrated National Pancake Day yesterday!
When you first think of pancakes, you think of fluffy, airy, buttery syrupy, rich deliciousness! The don't hold the most nutritional value but they certainly are tasty!
There are so many alternative pancake recipes that actually hold a lot of nutritional value and are super tasty too!
Alternative Toppings:
Nut Butter, fruit, honey, greek yogurt
Fixate Pancakes
Ingredients
1 cup unsweetened Almond Breeze Almondmilk Coconutmilk Blend (or other non-dairy milk)
2 large eggs
1 large ripe banana
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
⅛ teaspoon salt
2 cups old-fashioned rolled oats, gluten-free if needed
Fresh berries, almond butter, banana slices, shredded unsweetened coconut and/or maple syrup (optional) for serving
Instructions
Heat
a large skillet or griddle that has been sprayed with a nonstick
cooking spray or greased with coconut oil over medium heat.
Place all ingredients in blender and blend until smooth.
Pour
about ¼ cup batter onto the griddle; cook for 2-3 minutes and until
bubbles are popping over the top of the pancakes. Flip and cook for
about 1-2 minutes more. Continue with remaining batter.
Blend all the ingredients until a batter forms. Pour over a hot griddle.
Flip when the edges start browning.
Serve with a tablespoon of natural peanut butter and top with almonds.
Almond Flour Pancakes
Ingredients
2 cup almond flour
Directions
Prep
Cook
Ready In
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter.
Sift
the flour, baking powder, baking soda, and salt together into a mixing
bowl. Mix the almond flour and sugar into the flour mixture until just
blended. Stir the yogurt, eggs, and butter together in a separate bowl;
add to the flour mixture, stirring only until just incorporated. The
batter will be thick and airy.
Pour
about 1/3 cup of the batter onto your preheated cooking surface,
leaving space for the pancakes to expand. Cook until dry around the
edges and bubbles have formed over the top, 2 to 3 minutes; turn and
continue cooking until done in the middle and golden brown, another 1 to
2 minutes.
