Next Sunday morning try out these healthy and fun natural color pancakes. So easy!
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Healthy Green Pancakes
- Total Time: 50 minutes
Ingredients
Units
Scale
- 1 3/4 cups Almond Milk (or any milk of your choice)
- 1 egg
- 1 ripe banana, coarsely chopped
- 3 oz spinach
- 2 cups self-rising flour (I used Namaste)
- 1/4 cup coconut sugar
- 1/4 tsp baking soda
- 2 tbsp coconut oil, melted
- 1/4 cup coconut yogurt to serve
- 1 cup seasonal fruit, to serve
Instructions
- Place the milk, egg, banana and spinach into a blender and blitz until smooth.
- Combine the flour, sugar and baking soda in a large bowl. Make a well in the centre, and add the smoothie mixture. Whisk until well combined and a smooth batter has formed. Cover and set aside for 30 minutes to rest.
- Heat a large non-stick frying pan over medium-low heat and brush it with a little coconut oil. Pour ¼ cup (60ml) of the batter into the pan, and cook for 1-2 minutes or until bubbles appear on the surface. Then flip the pancake and cook for a further 1 minute on the other side, or until lightly coloured. Repeat this process with the remaining batter to make 16 pancakes.
- Divide the pancakes among the serving plates (4 per serving). Top with yogurt and fruit to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
Nutrition
- Calories: 398
- Fat: 4
- Carbohydrates: 86
- Fiber: 14
- Protein: 7
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Vanilla Peach Muffins
- Total Time: 35 minutes
Ingredients
Units
Scale
- 1 medium peach (chopped)
Dry Ingredients:
- 1 1/2 cups 140g ground almonds
- 2 1/2 tbsp. coconut flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
Wet ingredients:
- 2 eggs ( beaten)
- 4 tbsp. honey
- 2 tbsp. coconut oil (melted)
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
- In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
- Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
- Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
- Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 4