Making pancakes healthy and fun!

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

  1. Place the milk, egg, banana and spinach into a blender and blitz until smooth. 
  2. 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. 
  3. 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. 
  4. 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

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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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

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. 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.
  5. 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
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