100g unsweetened coconut yogurt* ½ cup egg whites 2 tbsp coconut flour ¼ tsp baking powder
Oil, to grease pan
1. Grease a nonstick pan, and set to medium-high heat. 2. Combine all ingredients in a bowl, and mix until fully incorporated. 3. Spoon batter onto the pan, and let sit for about 3-5 minutes, or until the pancakes start to bubble. 4. Flip the pancakes, and let cook for another 3-5 minutes. 5. Serve with choice of nut butter, syrup, fruit, etc.*
* I used YOSO unsweetened coconut yogurt, which is vegan. * I served mine with almond butter, banana coins, and cinnamon.
SWEET POTATO PANCAKES 🥞
100 ml almond milk (a little less than ½ cup)
100g sweet potato (a little less than ½ cup)
¼ cup gluten free oat flour
1 tbsp quinoa flour
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp chia flour
1 tsp baking powder
In a high speed blender, blend all the ingredients into a thick batter. Over low heat, pour a small thin amount of batter onto a lightly oiled pan. Let cook on one side for about ten minutes, turn and then let cook on the other side for another ten minutes.
•Because these pancakes don’t contain the basic building blocks of baking (eggs, milk, butter, gluten containing flour etc.) they are going to cook like a traditional pancake. Cooking on a low temperature and making the pancakes thin will also help to prevent from cooking the outside too fast while leaving the inside raw.
•A super easy way to make these flours without having to buy them is to just use your nutribullet to mill the whole ingredient (quinoa, almonds etc.) into flour.
Last year I was introduced to aubernutterpb Mug Pancakes and my world changed forever :)
It’s so simple and versatile that I altered it to my preferences and then started creating!! I have made so many different types of this breakfast it’s insane!!! Anytime I feel like cake I adapt the recipe to that specifc cake and VOILA !! I’m so satisfied!
Not only are they delicious but they are full of protein, low calorie and high in calcium!
Seeing that I’ve lost 5 pounds in less than a month is kind of a big deal for me. I’m so excited. It’s giving me some momentum to stay on top of things this week.
My kids don’t always like what I eat, so asking them what they like to eat is a big deal. I make weekly menus and letting them participate helps a lot. When I make the food they ask for I’ve found that if I can say they asked for what I’ve made they’re more likely to eat it. I think it’s because I can say they chose it and they like being in charge of things.
Some things that my kids love for breakfast are
Bananas and other fruit (but usually bananas)
Pancakes and waffles can be startchy because they’re made with flour, but there are healthy pancake recipes. One I’ve used that my kids love are banana pancakes. Here’s the recipe:
1 ripe banana
1 tsp cinnamon
1 tsp vanilla
Mash together. Cook like pancakes. (You can multiply this so you can make however many you need.
My kids are cereal fiends so I don’t make these often (and if my husband cooks he uses regular pancake stuff).
My delish breakfast this morning 😉👌 hclf vegan pancakes with bananas, maple syrup, raspberry jam and summer berries!🍇🍌 also my cheeky Jasper dog is obviously captivated by the perfection of this meal haha
I’m thinking of going vegan, here are some of my melas from the last couple days.
1) vegan tacos w gardein meat subsitute and kale, avocado, bell
Peppers, salsa and onion.
2) breakfast tofu scramble
-tumeric, chili powder, garlic salt, cumin, sea salt
3) vegan birth cake pancakes.
I’m veggie not vegan right now but I’m really trying
Much needed pancakes 🥞 Sunday after a night of clubbing for a friend’s birthday 👯 No drinking involved for me but still need a day to recover haha, I guess I’m not really used to stay up all night // Happy Sunday everyone ✨