Waking up early to make pancakes is one of our favorite things! We grew up with our dad making his special pancakes on Sunday mornings, and it was always something we looked forward to. Now that we follow a plant-based diet, pancake Sunday has not changed, and with some experimenting, we found a healthy, gluten-free recipe that we love! These buckwheat pancakes are easy to make, full of nutrients, and taste great drizzled with our homemade Maple Carob Sauce.
Cook time: 15 mins Serves: 2
1. Create the flax egg by combining 1 tbsp ground flax with 3 tbsp warm water and set aside.
2. To make the maple carob sauce, mix together all ingredients and set aside. If needed, add little more almond milk.
3. In a medium bowl, combine the buckwheat flour, baking powder, sea salt, and carob powder.
4. In separate bowl, mix together the mashed banana, flax egg, vanilla, maple syrup, and almond milk. Add wet ingredients to dry in small increments and mix to combine, careful not to over mix.
5. Heat a non-stick skillet or grease a cooking pan with coconut oil over medium/high heat. Pour 1/4 cup of the batter onto the skillet and cook for 1-2 minutes, or until bubbles form along the edges and a spatula slides cleanly underneath. Cook on other side for 1-2 minutes. The pancakes should be golden and firm on both sides, with a little bit of softness in the middle.
6. Serve with fresh fruit, coconut, almond butter, and drizzle with the maple carob sauce if desired.
Recently, we've been obsessed raw vegan treats. They taste delicious, are full of nutrients and healthy fats, and are a great idea for a snack or dessert. Chocolate and raspberries happen to be two of our favorite foods, so we decided to combine the two to create these Raw Chocolate Raspberry Cheesecake bars. And these do not disappoint, we promise.
Total time: 1+ hours Serves: 8-9
1. Soak cashews overnight, or at least 5 hours before use.
2. Soak dates in warm water for 10-15 minutes.
2. Remove pits from the dates and add all crust ingredients to a food processor and blend until a crumbled texture is achieved. (Tip: mash or chop the dates so they mix easier before blending.)
3. Press crust into baking tray and place in fridge or freezer while preparing the raspberry and cheesecake layer.
For raspberry layer:
1. Add the raspberries, maple syrup, and chia seeds to a food processor and blend until combined. Spread over the crust and return to fridge or freezer.
For cheesecake layer:
1. Add all ingredients to a food processor and blend until smooth and creamy. This may take several minuets. Spread over the raspberry layer (make sure the raspberry layer has hardened a little bit so it spreads nicely) and place in freezer. Allow to set for least 2 hours before serving.
Banana Ice Cream is all the rage right now, and rightly so. It's refreshing, tastes delicious, and is healthy for you unlike regular ice cream, making for the perfect breakfast, post-workout fuel, or icy treat on a hot summer day. This recipe for Carob Banana Ice Cream tastes has become our go-to treat when we're craving something sweet, and it basically taste like chocolate soft serve. What make for a better treat?
This recipe uses carob powder, which is similar to cacao powder, however, carob has more of a caramel, nutty flavor with the slightest hint of pure dark chocolate. Just like cacao, carob has many wonderful health benefits, including:
Total time: 10 mins Serves: 2
1. Add all ingredients to a high-speed blender and blend until smooth and combined. If you don't have a high-speed blender, blend in intervals or use a utensil to help mix while the blender is OFF. Stop blending and scrape down the sides with a spatula as needed, or add more almond milk.
3. Serve with your favorite toppings and enjoy!
Twins. 21 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts, and lifestyle.