Chocolate Banana Pancakes!
Makes 18 servings, 32 calories per serving :)
Although keep in mind, each pancake is pretty small (around 3 inches)
3/4 cup of Flour
3/4 cup of Skim/Non-fat Milk
2 Egg whites
2 Tbsp of Cocoa (I used Meijers hot cocoa mix which is 36 cals per tbsp!)
2 tbsp of baking powder
1 dash of Salt
1/2 medium Banana
1. In a large bowl, mix the flour, egg whites, baking powder, milk, salt and cocoa until smooth
2. Slice the 1/2 a banana into small slices
3. Heat the griddle or frying pan on low heat. (If you decide to use oil, add those calories, I use cooking spray!)
4. Pour or scoop the batter onto the griddle or pan, use approximately a tablespoon of batter for each pancake.
5. Add banana slices onto the pancakes as they cook.
6. Brown on both sides and serve hot.
Nutritional Information per 18 servings:
Total Fat: 2.9 g
Sat Fat: 1.8 g
Total Carb: 110.6g
Dietary Fiber: 4.6g
the breakfast club…. i see what you did there
APPLE CINAMON ROLL!! YES!! who says eating healthy has to be boring!!?
Updated my photos! :)
Riia’s Raw Vegan Mint Chocolate Fudge Cookies
These cookies were inspired by Girl Scout Thin Mints! They have a fudge like consistency but I find that it makes the flavor richer! Hope you enjoy!
1/4 cup Cashews
1/4 cup Walnuts
1/4 cup Oats
1/4 cup Chocolate chips (any type…semi sweet, carob, cacao, etc)
1/8 cup Cacao powder
2 tbsp Agave nectar
1 tsp Peppermint Extract
In a food processor, blend together cashews, walnuts, oats, and chocolate chips until they form a floury texture. Add in cacao powder, agave nectar, and peppermint extract. Process again until dough forms. Shape batter into cookie or truffle shape. Refridgerate. Enjoy! :)
just made these.. but i didnt have half of the ingridients so i just used… maple syrup , almonds, vanilla extract, cacao powder and oats!! ithey’re the freezer right now… im gonna leave them there for 30 min…. longest 30 min of my life!! :S
Mango Lime Muffins
2 ripe bananas
1 flax egg (or two egg whites)
4 tbsp. apple sauce
1 tsp. lime juice
1 tsp. lime zest
1 tsp. agave
2 tsp. coconut butter (optional)
1 tsp. vanilla
½ cup rice flour
3 tbsp. coconut flour
½ cup rolled oats
¼ tsp. ground ginger
¼ tsp. baking soda
pinch of salt
¼ cup mango, finely chopped
2 tbsp. shredded coconut
¼ cup pistachios
Preheat oven to 375. Grease a muffin tin with cooking spray, set aside.
In a large bowl, sift together rice flour, coconut flour, ground ginger, baking soda and salt. Stir in the old fashioned oats. Set aside.
In the bowl of a food processor, combine bananas, flax egg, apple sauce, lime juice and zest, agave, coconut butter and vanilla extract. Pulse until smooth.
Fold the processed mixture into the bowl of dry ingredients and mix until just combined. Stir the mango, shredded coconut and pistachios into the batter.
Divide the batter between six muffin tin moulds. Bake for 25-30 minutes until the tops begin to brown.
Cool for 5 minutes and then transfer to a cooling rack to cool completely.
Yield 6 muffins
baked honey oatmeal with raspberries and pistachios
1 cup rolled oats (not instant)
2 Tbsp. creamed wildflower honey (or maple syrup, to make vegan)
½ cup applesauce
½ cup fat free milk (or dairy free milk, to make vegan)
½ cup fresh raspberries
½ Tsp. vanilla extract
¼ cup pistachios
Preheat oven to 375
Combine all ingredients in a medium bowl.
Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about six oatmeal cakes.
Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.
Serve on it’s own or with fresh fruit, yogurt, or milk.
BREAKFAST!! YES! mango tropics quinoa flake bake!!!
- 1/2 cup quinoa flakes
- 1/4 cup mango puree [about 1/2 of a fresh mango]
- 1 egg *see note
- 1/4 banana, diced
- 2 tbsp dried papaya, chopped
- 1 tbsp shredded unsweetened coconut
- 1 tbsp chia seeds
- 1/8 tsp almond extract
Optional toppings: coconut butter, sliced banana, cashews, coconut, raspberries
Prepare a 16oz. microwave safe dish by oiling with a dab of coconut oil. Set aside. Place all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepared dish and even out with fork.
Microwave option: Place in the microwave and cook for 3 1/2 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
note: to make vegan, omit egg and add 1/4 cup of extra mango puree.