TOASTED COCONUT PANCAKES

Will I simply say, you folks are the best?

A couple of weeks prior I shared these flapjacks on Instagram and inquired as to whether it would be too forward to call them "Superior to anything Sex Pancakes." Most of you concurred it was an incredible name, a couple of you were slightly humiliated, and a modest bunch of others presented much raunchier title thoughts. I was chuckling throughout the day perusing your remarks.

Subsequent to accomplishing additionally conceptualizing about what to call these wonders, I ran with something somewhat more manageable and expressive of what they really are. In any case, between you and me, these flapjacks could absolutely experience the name "superior to anything sex cakes" since that is the manner by which madly heavenly they are.

Your eyes will move back.

You'll need to eat up them in seconds.

You'll relish each chomp.

They'll abandon you totally fulfilled.

Companions, you're going to need these flapjacks.

Do you shop at Trader Joe's? It's my go-to market, on the grounds that, magnificent. 

Occasionally I see a specimen at their sustenance counter that merits attempting. My most loved one over the mid year was Tuscan melon with crisp basil – virtuoso! 

One day I saw them inspecting toasted coconut flapjacks, and I screeched somewhat inside. The smell had me mesmerized. Yet, when I looked over the fixings on the container, I understood they were a no-go for me in view of milk powder. 

In this way, I took a mental note of the flavors and chose to get the chance to take a shot at my own particular variant.

This formula is easy to make, requiring only 10 fixings and 30 minutes to make. Additionally, it's wholesome, with the option of spelt flour and oat flour, and coconut sugar and maple syrup to sweeten. Also, would I be able to simply say, they're an aggregate FLAVOR BOMB? 

Beside my darling Oatmeal Chocolate Chip Cookie Pancakes (which helped dispatched this blog), these are my new top choice.

Coconut is infused four ways. Yes, FOUR!

Shredded coconut
Coconut sugar
Coconut milk
& Coconut oil

One of my favorite parts is the sprinkle of coconut on the tops of the pancakes, added while cooking. SO, good.

Trust me friends, you’re going to want these pancakes in your life. They’re:

Fluffy
Pillowy
Tender
Super coconutty
Perfectly sweet
Surprisingly healthy
Easy
& Insanely delicious

Make these pancakes your new go-to lazy weekend breakfast. Or, if you need a special treat during the week, make the batter ahead of time (up to 2 days) and prepare them the morning of. If you’re really in a hurry, make up a batch and freeze them, and then reheat in the toaster, oven, or microwave.

My favorite toppings are more toasted coconut and a drizzle of maple syrup or agave. The result is something out of this world. Dare I say, better than sex?

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Recipe type: Breakfast

Cuisine: Vegan

Serves: 6-8 pancakes

Ingredients

COCONUT

• 3/4 cup (90 g) shredded unsweetened coconut, plus more for cooking
• 2 Tbsp (24 g) coconut sugar, plus more for cooking

DRY INGREDIENTS

• Heaping 1/2 cup (~45 g) shredded coconut + coconut sugar mixture (see above)
• 1 ½ tsp baking powder
• Pinch sea salt
• 1 cup (120 g) spelt flour
• 2 Tbsp (22 g) rolled oats or oat flour

WET INGREDIENTS

• 1 flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
• 2 Tbsp (30 ml) melted coconut oil, plus more for cooking
• 1 Tbsp (15 ml) maple syrup or agave nectar
• 1 cup + 1 Tbsp (250 ml) coconut milk beverage (in the carton, not canned | or sub almond milk)

Instructions

1. Preheat oven to 350 F (176 C), and arrange shredded coconut on a baking sheet.
2. In the meantime, prepare flax egg in small mixing bowl. Set aside.
3. Once the oven is preheated, add the coconut and bake for 3-5 minutes, stirring once to ensure even baking, until just slightly toasted (see photo), being careful not to burn.
4. Add toasted coconut to a food processor or blender with coconut sugar. Blend to combine. Set aside.
5. In a large mixing bowl, add heaping 1/2 cup of your coconut mixture (from above | should be almost all of it), baking powder, sea salt, spelt flour, oats or oat flour. Whisk to combine.
6. To the flax egg, add coconut oil, maple syrup, and coconut milk. Whisk to combine.
7. Add wet ingredients to dry and stir until just combined, being careful not to over-mix. If the batter looks too thick, thin with a little more coconut milk. It should be semi-thick but pourable. Taste and adjust sweetness as needed.
8. Let batter rest 5 minutes while preheating an electric griddle or skillet to medium heat (or about 325 degrees F). The surface should be hot, but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
9. Generously grease griddle with coconut oil and pour ¼ cup measurements of batter onto griddle and gently spread into a small disc. Sprinkle on a little untoasted coconut and coconut sugar.
10. Flip when bubbles appear in the middle and the edges appear slightly dry - about 3 minutes.
11. Cook for 2-3 minutes more, or until fully cooked through in the middle.
12. To serve, top with vegan butter and a drizzle of maple syrup or agave nectar, or toasted coconut.
13. Leftovers will reheat well in the microwave or in a 350 degrees F (176 C) oven. Otherwise, freeze cooked pancakes in single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or plastic bag for up to 2 weeks. Reheat in toaster, oven, or microwave.

Notes

*Nutrition information is a rough estimate for 1 of 6 pancakes without additional maple syrup or agave.

BANANA & BERRY PUDDING

This is another dish enlivened by our time in Oslo, Norway.

For just burning through 24 hours there, I'm still somewhat baffled concerning how I figured out how to increase two totally distinctive thoughts for the web journal. I'm not grumbling, nor are my taste buds. How about we make some straightforward, solid treat, should we?

When we're voyaging, it's regularly hard to discover anything sweet outside of without dairy chocolate at the supermarket. So when we discovered a neighborhood bistro that had some veggie lover choices, I was excited.

On account of the dialect hole, I wasn't exactly certain what I was requesting. Be that as it may, I knew it was "without dairy," a "pudding" and had "berries." sufficiently good for me.

This formula is very essential and straightforward, requiring only 6 fixings and 1 dish (nourishment processor). 

The thought is straightforward: Kind of like a thicker banana berry-based smoothie with hemp seeds and chia seeds. The outcome is a normally sweet "pudding" that is ideal for nibbling or a lighter treat. 

It nearly abandons saying, yet this sweet is pressed with free-radical battling cancer prevention agents because of the berries, potassium from the bananas, Omega 3 unsaturated fats and protein from the chia seeds, and every one of the 20 amino acids (counting the 9 amino acids our bodies can't create) from the hemp seeds. Much appreciated hemp seeds! 

Goodness, and cinnamon balances out glucose levels. Much appreciated cinnamon!

I trust all of you cherish this pudding! It's: 

Velvety 

Cool 

Actually sweet 

Stacked with solid fixings 

Simple to make 

and Satisfying 

This is the ideal treat to have around when you require something brisk for breakfast or a nibble, or you're longing for a more beneficial pastry. I making the most of mine in the wake of dishing on some chana masala and it was the ideal sweet consummation of my night.

Prep time

2 hours 15 mins

Total time

2 hours 15 mins

A healthier snack or dessert made with berries, sweetened with bananas, and thickened with hemp seeds and chia seeds! Naturally sweet, creamy, and incredibly nutrient-rich. Plus, just 6 ingredients and 1 bowl required.

Recipe type: Dessert, Snack

Cuisine: Vegan, Gluten Free

Serves: 3

Ingredients

2 just ripe (not overripe) bananas, peeled (if too ripe, the flavor can be overwhelming)

2 cups (300 g) organic berries* (fresh or if frozen, thawed)

2 Tbsp (30 ml) light coconut milk (or almond milk)

optional: maple syrup or pitted dates to taste

2 Tbsp (20 g) hemp seeds*

2 Tbsp (24 g) chia seeds

1/8 tsp ground cinnamon

Instructions

Add bananas, berries, and coconut milk to a food processor and mix to combine. Then taste and adjust sweetness if needed, adding either maple syrup or pitted dates (optional) and blending to combine.

Next add hemp seeds, chia seeds, and cinnamon (see photo), and pulse to combine. Transfer to 3-4 serving dishes (I love these ones from World Market).

Cover and refrigerate to chill for at least 2 hours, preferably overnight. Will keep in the refrigerator for 3-4 days.

Notes

*For the berries, I used Trader Joe’s organic berry medley, which has blueberries, blackberries, raspberries, and strawberries.

*Hemp seeds can be difficult to digest for some people. If you have trouble tolerating them, sub an additional 1-2 Tbsp chia seeds, or flax seed meal.

*Nutrition information is a rough estimate for 1 of 3 servings, without additional toppings.

BANANA BREAD GRANOLA WITH CACAO

I'm in the phase of pregnancy where I'm up from 1-3 consistently… fun, right!?! When I'm up hurling and turning, I can't resist the urge to consider things to make! I generally need to get up and have a nibble of a few sorts. A few evenings ago I was longing for banana bread granola so seriously! As well as could be expected put together at 2am was squashed bananas finished with walnuts. It stifled the yearning for the night, however I woke up the following day to make this formula!

Oats, walnuts and bananas are high in dissolvable fiber, which lower cholesterol. Beginning your day with a dish of granola is a sound expansion to a heart solid eating routine! I see numerous patients with raised cholesterol who effortlessly bring their numbers around receiving an entire nourishments consume less calories high in plant-based sustenances.

Low-sugar granola is a simple approach to fuse oats into your day!

Recipe type: Breakfast

Cuisine: Vegan

Ingredients

• 2 ripe bananas, mashed
• 3 cup old-fashioned oats
• ¾ cups chopped walnuts
• ¼ cup wheat germ (sub flax meal for a GF version)
• ½ teaspoon sea salt
• ½ tablespoon cinnamon
• ¼ cup coconut oil (or oil of your choice)
• ⅓ cup maple syrup
• 1 teaspoon pure vanilla extract
• 2 tablespoons cacao nibs

Instructions

1. Preheat oven to 350 degrees.
2. Mash ripe bananas and set aside.
3. In a large bowl, combine oats, walnuts, wheat germ, sea salt and cinnamon. Set aside.
4. In a small sauce pan over low heat melt coconut oil, stir in maple syrup and vanilla.
5. Add coconut oil mixture to oats, stir in mashed bananas. Mix until well combined.
6. Evenly spread onto two baking sheets. Cook for 10 minutes, use a spatula to mix granola and cook for an additional 10 minutes or until lightly golden. Let cool and stir in cacao nibs.

I included cacao nibs, yet smaller than expected chocolate chips, sunflower seeds, dried blueberries, flax seeds or hemp seeds would make awesome increments!