Tag: refined sugar free

Chocolate Chip Cookie Ice Cream Pie (vegan)
May 7, 2019

Chocolate Chip Cookie Ice Cream Pie (vegan)

I absolutely LOVE the Vegan Ooey Gooey Chocolate Chip Cookies, and now that the weather is warming up I wanted something I could enjoy as a tasty cool down treat.  I needed to combine the power of ice cream with those darn perfectly chewy cookies. …

Recipes, Sweet Treats
-
by Stephanie
-
0 Comments
Spicy Tuna and “Tempura” Shrimp Sushi Burrito
May 2, 2019

Spicy Tuna and “Tempura” Shrimp Sushi Burrito

Two of the best things on this planet – burritos and sushi.  BOOM!  It’s like eating your favorite roll, but bigger!  This used to be one of the things my eating partner/coworker/friend (shout out to Elena!) ate on a regular basis at a little place…

Main Dishes, Recipes
-
by Stephanie
-
0 Comments
Healthy Pancake Parfait
April 30, 2019

Healthy Pancake Parfait

Who doesn’t love pancakes?  Best. Breakfast. Ever!  I’m not going to lie, there were times when I was younger that I would eat them for like a week straight.  My mom can attest to this.  Pancake binges y’all!

When you’re trying to keep it healthy it’s definitely a tough cake to make taste good and fluffy.  Now, you could use some of those Paleo and gluten free mixes out there and get a decent result, but I typically notice an after taste in those, or don’t really care for some of the added ingredients in them.

I just needed to make my own damn healthy pancakes if it killed me.  After much experimentation with different flour combos, I have done it.  And since I love my husband so darn much and his favorite way to eat pancakes is parfait style, I dedicate this recipe to him.  He also may have earned it because he ate pancake after pancake until the recipe was right.

Healthy Pancake Parfait

  • Servings: 4
  • Print

Ingredients

  • ¾ cup oat flour 
  • ¾ cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 + ½ tablespoons granulated sugar
  • 1 + ¼ cups almond milk, or milk of choice
  • 1 egg, lightly beaten
  • 1 tablespoon lemon juice (about 1/2 of a lemon)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil
  • Dairy-free vanilla yogurt
  • Berries of choice – strawberries, blueberries, and blackberries are my fav
  • Toasted coconut or granola, optional, but adds a nice crunchy element

 

Instructions

  1. In a medium bowl sift in flours, baking powder, salt, and sweetener.
  2. Add in the milk, egg, and lemon juice. Mix until combined, but do not over mix.
  3. Let the batter rest for about 10 minutes to thicken.
  4. Heat coconut oil in the pan or griddle over medium-high until hot but not smoking.
  5. Use about ¼ cup batter for each pancake, cook 2-3 minutes until it starts bubbling then flip and cook another 2-3 minutes until cooked through. 
  6. Top pancake with about 2-3 tablespoons of yogurt and top with berries. Repeat with as many pancakes as you’d like.  Add some toasted coconut or granola if desired.

 

Brunch/Breakfast, Recipes
-
by Stephanie
-
4 Comments