Chocolate Pancakes

And if the title weren’t enticing enough, they can be made with 1 blender and 1 pan. And they’re heathy, kid friendly, have no sugar and are protein packed!

And you can fit all the ingredients on this cute little cutting board 🤓. And all these cute little ingredients turn into THESE:


No syrup needed. Just strawberries.

Ingredients:

1/2 c milk of choice

1 ripe banana

1 tsp vanilla

1 organic egg, certified humane 

1/2c rolled oats

1/2c flour of choice (I’ve used White whole wheat and almond, and sometimes a tbsp or 2 of coconut flour. Don’t go crazy here though… messes with the fluffiness!)

1tsp psyllium husk (optional-for digestion)

1 scoop vanilla protein powder (I used Bobs Redmill)

1/4c cacao powder 

1 tsp baking powder

Blend the first 4 ingredients until well mixed. When you see that vortex in the middle, put the blender at the lowest speed where you can still see the vortex. Add the rest of the ingredients. Once all ingredients are in, blend at high for a few seconds until ingredients turn into a well incorporated batter.

Spray your fry pan, get it hot, turn heat down to medium fry yo’ flapjacks!

Feel free to add/experiment with different spices and/or veggies! I’ve been known to sneak copious amounts of squash and/or cauli in my pancakes… sometimes even different cayenne peppers, cinnamons etc. 

Get crazy. It’s ok. It’s your kitchen!

Chocolate Chip Pumpkin Cookies

Aaahhh these were so good! I had never mixed pumpkin with chocolate before, but the combination is really really good. Especially with dark chocolate. I was craving chocolate chip cookies, but it was fall, so I figured I might as well also add some pumpkin to the mix!

I healthed these out a bit too, just because… well I wanted to be able to eat more! There, I said it.

Ingredients:
1 cup rolled oats, blended to flour
1+1/2 cups rolled oats plain
1/2 cup honey
dash salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1 Tbsp baking powder
1/3 cup water+1tbsp flax seed+1tbsp chia seed
1 tsp vanilla
1+1/2 cup pumpkin puree
1 tsp apple cider vinegar
1 tbsp safflower oil
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350. Mix water and seeds. Let sit for 15 minutes until it makes a gel.
2. Mix dry ingredients. Mix wet ingredients. Mix wet into dry. Fold in chocolate chips.
3. Chill dough for about 10-15 minutes
4. Spoon onto a cookie sheet and bake at 350 for about 15-20 minutes. They are done when they are slightly brown on the bottom.
Nice and moist and gooey.

And a little orange 🙂

Happy Fall Y’all