This creamy pumpkin dessert is easy to prep ahead of time for a dinner party.
Apples and cinnamon vegan cashew cream are layered with grain-free pancakes in this filling breakfast.
This fall favorite is basically like eating cake for breakfast. And I encourage that!
Spinach ups the veggie factor while coconut and mango dominate the flavor.
Okay, this one is for all the Seahawks fans out there—a.k.a. 12s—on the first “Blue Friday” of the official season. Although I am confident that even if you aren’t a fan, you will enjoy these pancakes all the same. Sunday’s kickoff is at 10am, so there was really just one way to go with the game day “snacks”: brunch! Adding spinach to the pancake batter makes these delicious Hawkcakes both green, and healthy. And I promise you, you will not taste it even a little. Have a great weekend, everyone–go Hawks! M Hawkcakes with Blueberry Syrup 3 to 4 Servings | Grain-Free, Gluten-Free, Dairy Free Ready in: 40 min First, make the Blueberry Syrup—find the recipe here. And then the Hawkcakes… Ingredients: 2 bananas 4 eggs 2 teaspoons oil (I used sunflower) 1/2 teaspoon salt 2 teaspoons vanilla 1/2 cup tapioca flour/starch 1 cup of spinach Optional: extra blueberries and chopped kiwi fruit. Directions: In a blender, process all ingredients until smooth. Coat a griddle or large skillet with cooking spray. On medium-high heat, spoon …
Remember when you used to go to Denny’s as a kid and you’d always have at least three different flavors of syrup to choose from? I’d forgotten how delicious those were until I whipped up some blueberry syrup for my Seahawks-inspired panckakes–i.e. “Hawkcakes.” (That’s right—Seattle girl, here!) YUM, this stuff is SO delicious. Just another example of the joy the Seahawks have brought into my life in the past couple years. 😉 Enjoy! M Blueberry Syrup Condiment | Vegan, Gluten-Free Ready in: 30 min Yields: About 2 cups of syrup Ingredients: 1-1/2 cup blueberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in lemon juice and brown sugar. Stir until sugar is melted, about one minute. Add blueberries, stirring occasionally until they get a little softer, 3 to 5 minutes. Once the blueberries are soft, use a fork to gently smash them to allow juices to flow out. Reduce to low heat and simmer, stirring occasionally, …
A little canned pumpkin goes along way in these delicious, fluffy pancakes.