Chocolate Chip Pancakes

Um... heck, yes! It was "Brinner" time a few nights ago because I was just simply too exhausted to make a real meal and we decided to take this recipe for a spin. Oh boy! We felt like we were eating cookies for dinner! It's not every day, especially in our household, that you get Chocolate Chip Pancakes, and certainly not for dinner!

Eat these sparingly if you are trying to fit them into your macro ratios, but I certainly recommend that you try this gluten-free goodness. Your kids will LOVE them and those cravings - they will be gone in an instant. Unless, of course, you start craving these pancakes. 

Eat Clean, Paleo Chocolate Chip Pancakes
 

Ingredients:

• 1 c organic, 2% milk OR 1 c almond milk OR 1 c coconut milk
• 1/4 c blanched almond flour or almond meal
• 1/2 c coconut flour
• 1/2 c arrowroot powder
• 1 tsp baking soda
• 4 whole eggs
• 1 tsp apple cider vinegar
• 2 tbsp melted, unrefined coconut oil
• 2 tbsp raw honey
• 3 tbsp Enjoy Life Mini Chocolate Chips
• Additional coconut oil or olive oil spray to prevent sticking in pan (optional)

Directions:

1. Combine the first 8 ingredients using an electric mixer. Mix thoroughly.

2. Fold in chocolate chips using a spatula.

3. OPTIONAL: Spray or lightly coat pan with coconut or olive oil to prevent sticking. 

4. Proceed as you would to cook pancakes.

Hope you LOVE them as much as we did!

Recipe Yield: Approximately 8, 5-6" pancakes
The macros below are assuming you use unsweetened almond milk.

How to Make PERFECT Scrambled Eggs!

Eggs! They are my favorite food group (hehe). I LOVE them. I actually prefer them boiled and could eat them for every meal. However, I've been experimenting lately and made the BEST scrambled eggs I've ever had. EVER. Scott approved and requests that I make them all the time now. Want to learn how? OK fine, I'll share. :-)

How to Make PERFECT Scrambled Eggs!

Ingredients:

• 3 organic egg whites
• 1 whole organic egg
• 2 Tbsp 2% cottage cheese
• Salt and pepper, to taste Coconut oil (to coat the pan)

 

Directions:

1. Coat pan with coconut oil. Add eggs.

2. Sprinkle eggs with sea salt and pepper.

3. Wait until the eggs start to bubble. Fold the eggs in and add cottage cheese.

4. Scramble the eggs in the pan combining the eggs and cheese.

5. Enjoy your amazing eggs!

He and She Tip:

You can use whatever amount of eggs you usually eat - just make sure to include at least one whole egg to get the full benefit of this method. :-)

- Whitney

Pumpkin Spice Pancakes

Don't let the quinoa throw you off - it makes these pancakes delicious! Don't have any quinoa? Don't worry! You can still make them, you just might have to add extra oat flour or rolled oats. These smell and taste like fall!

PUMPKIN SPICE PANCAKES

Recipe adapted from Whole Foods Pumpkin Spice Pancakes

Ingredients: 

• 1 cup plus 2 tablespoons gluten free oat flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sea salt
• 1 cup unsweetened vanilla almond milk
• 1 cup pumpkin (not pumpkin pie filling – pure pumpkin)
• 1 organic egg
• 3/4 cup cooked quinoa
• 1 Tbsp coconut oil, melted
• 1 Tbsp unsweetened organic applesauce
• 2 small scoops stevia

Directions:

1. Cook one cup of quinoa according to directions on package. 

2. In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients, stir until combined. Stir in quinoa. Set batter aside.

3. Heat skillet (we lightly coat with coconut oil) and once skillet is warm add batter in 1/4 cup increments. Repeat until all batter is used.

4. Heat pancake until browned on one side. Flip and heat the other side.

Makes 4 Servings.

Macros (per serving):

• Calories - 261
• Protein - 10 g
• Carbs - 36 g
• Fat - 9 g
• Sugar - 4 g
• Fiber - 6 g
• Enjoy!

- Scott and Whitney