Blueberry Pancakes

Healthy Blueberry Pancakes

Here is a healthy pancake recipe made from coconut flour and almond milk.

INGREDIENTS

• 3 large omega-3 eggs
• 3/4 cup almond milk
• 1/2 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon chia seeds
• ½ cup coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ cup chopped walnuts
• Coconut oil for greasing pan
• ½ cup arrowroot powder
• 1 pint Organic Blueberries

Preparation

In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla.   Whisk until well blended.

      In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, chia seeds, and arrowroot.  Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.

Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch pancakes onto the skillet. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add a tablespoon or more of coconut oil to the hot pane, as needed.

Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.

Banana and Apple Oatmeal Cookies

Banana and Apple Oatmeal Breakfast Cookies

This is a tasty snack or if you’re running short of time in the morning a breakfast biscuit that will get your energy started in the morning.

Ingredients

1 1/2 cups rolled oats

2 small Gala apples, peeled, cored, and roughly chopped

 4 medium ripe bananas, mashed

1/3 cup apple juice

1 1/4 cups walnuts, roughly chopped

3/4 cups dried apples, minced

1/4 cup raisins

¼ cup dried cranberries

1/2 cup plus 1 tbsp oat flour

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

 1/2 tsp baking powder

Directions

1. Preheat the oven to 350° and line a baking sheet with a silicone baking mat or parchment paper. Spread the rolled oats evenly on a baking sheet and bake for 15 to 20 minutes, until they are lightly colored and fragrant. Remove from the oven, transfer to a plate, and let cool to room temperature.

2. While the oats are cooling, coat a nonstick sauté pan with cooking spray. Heat the pan over medium/high heat, add the chopped apples, and cook for three minutes, or until they are tender. Scrape the apples into a large bowl and set aside for about 10 minutes to cool. Add the mashed bananas and apple juice to the cooked apples and stir with a wooden spoon to incorporate.

3. In a separate bowl, combine the toasted oats, walnuts, dried apples,cranberries, raisins, oat flour, ginger, cinnamon, cloves, nutmeg, baking powder, and salt. Pour the wet ingredients into the dry ingredients and, using your hands or a large spoon, mix the dough together. Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.

 4. Using a ice cream scoop, portion 12 scoops of cookie dough onto the silicone mat. Cover the scooped portions of dough with plastic wrap and, using the flat bottom of a glass, press down on the scoops until they are 1/2 inch thick.

 5. Place the cookies in the oven and bake for 12 to 15 minutes, until golden brown. Remove the baking sheet from the oven and set on a cooling rack to cool completely. The cookies will keep stored in a plastic container or plastic bag for up to one week.

Coconut French Toast

COCONUT FRENCH TOAST

This Coconut French Toast is incredibly nutritious and packed with omega-3s, fiber and protein, flax seed meal is amazing. Coconut is a natural ingredient to use in crusts, but to give this recipe even more crunch.

Crunchy on the outside, soft and chewy on the inside, with faint hints of coconut, warm cinnamon swirled throughout, the sweet caramel notes of pure maple syrup and bursts of fresh berries, a plate of this vegan French toast will make everything in the world seem right.

Ingredients

• 1¼ cups coconut milk
• 1 tablespoon flax seed meal
• ½ teaspoon ground cinnamon
• 1 cup quinoa crispies
• 1 cup unsweetened shredded coconut
• 6 - 8 slices vegan or gluten-free bread
  
  Garnish
• Maple syrup 
• sliced strawberries 

Instructions

1. Whisk together the coconut milk, flax seed + cinnamon in a shallow dish or bowl. Set aside for 5 minutes to thicken.
   
   
2. Heat a non-stick grilled over medium-low heat and grease with coconut oil or vegan butter.
   
   
3. In a shallow dish or plate, combine the quinoa crispies and coconut. Mix together so they're evenly combined.
   
   
4. Taking one or two slices of bread a time, place them in the dish with coconut milk mixture. Allow to soak for 30 - 60 seconds, flip and soak the other side for another 30 seconds. Remove the slices from the batter then coat both sides with the quinoa-coconut mixture. Place on the griddle and cook for 2 - 3 minutes per side. Repeat with remaining slices of bread.
   
   
5. Serve warm with sliced berries and a drizzle of maple syrup.


Another one of my favorite breakfast recipe is my Coconut Creamy Porridge, check out the recipe HERE.

Apple Yogurt Sorghum Bowl

Spiced Apple Yogurt Sorghum Bowl

This delicious combination of sorghum, Greek yogurt and cinnamon-ginger sautéed apple slices is a nourishing and comforting breakfast meal.

To make: Heat 3/4 cup of plain cooked sorghum (not the sorghum pilaf) in a microwave-safe bowl for 1 1/2 minutes.

While sorghum is warming, heat a skillet on medium high heat, and cut one apple (with skin) into thin slices.

 Add 1 teaspoon virgin coconut oil to the skillet along with apple slices and sauté for 2 minutes.

Sprinkle 1 teaspoon brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Stir well, and sauté for another 2 minutes. 

Remove from stove and set aside.

Then top cooked sorghum with 1/2 cup plain Greek yogurt and cinnamon-ginger apple slices.

 Enjoy while warm.

Per serving: Calories 348; Fat 9 g (Saturated 6 g); Cholesterol 5 mg; Sodium 429 mg; Carbohydrate 56 g; Fiber 5 g; Sugars 22 g; Protein 16 g