This Instant Chocolate Chia Pudding is made with just 5 ingredients you probably already have at home and the best part is you can eat it immediately so you don’t have to wait to leave it overnight. I have shared some overnight chia and oatmeal […]
This Carrot Cake Baked Oatmeal is a healthy, breakfast twist on carrot cake. Made with oats, carrots and date syrup for a perfectly well-balanced breakfast. Now that the spring has finally settled and everyone is talking about the Eastern Bunnie I woke up with a […]
These light and fluffy lemon ricotta pancakes with raspberries, coconut yogurt, and maple syrup are some of the best pancakes you’ll ever eat.
To celebrate Mother’s Day I decided to upgrade our usual waffle/pancake brunch and create a whole new recipe: Lemon Ricotta Pancakes. And while there are plenty of Lemon Ricotta Pancakes Recipes out there, I decided to give it a go and come up with my own version. These Lemon Ricotta Pancakes are gluten-free, refined sugar-free and Paleo friendly. For the flour, I used a combination of almond and coconut flour which worked perfectly with the lemon. I mean lemon and coconut are a great combination right? As for the ricotta cheese, I love that it added a creamy richness to the pancakes without making them dense. For the topping, I used Siggis coconut yogurt cause again lemon and coconut, right? Fresh raspberries and of course maple syrup. Because what are pancakes without syrup right? If you are looking for a lower sugar maple alternative try ChocZero Maple Syrup.
How to Make the Perfect Lemon Ricotta Pancakes
First things first: zest a couple of lemons and squeeze about 1/4 lemon juice. Add both the zest and lemon juice to your coconut milk and allow the lemon juice to sit in the milk for a bit while you prepare the rest of the ingredients.
In a medium bowl mix together the coconut flour, almond flour, baking powder, and salt.
On a separate bowl beat the eggs, and add ricotta, coconut milk with lemon juice and maple syrup.
Heat a skillet over medium high heat. Once is warm enough add the batter into the skillet and allow to cook for 3 to 4 minutes, until the sides of the pancakes begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter.
Lemon Ricotta Pancakes
- 3/4 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup ricotta cheese
- 1/2 cup coconut milk
- 3 eggs
- 2 tbsp maple syrup
- 1/4 cup lemon juice
- Zest a couple of lemons and squeeze about 1/4 lemon juice. Add both the zest and lemon juice to your coconut milk and allow the lemon juice to sit in the milk for a bit while you prepare the rest of the ingredients.In a medium bowl mix together the coconut flour, almond flour, baking powder, and salt. On a separate bowl beat the eggs, and add ricotta, coconut milk with lemon juice and maple syrup. Heat a skillet over medium high heat and add enough coconut oil to coat the whole skillet. Pour 1/4 of the batter into the skillet and allow to cook for 3 to 4 minutes, until the sides of the pancakes begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter.Top with fresh raspberries, coconut yogurt and maple syrup or any desired toppings.
Healthy Chocolate Peanut Butter Cups with no refined sugar! Made with dark chocolate, peanut butter and coconut oil for a quick, easy no bake treat! I made these Copycat Reese’s Chocolate Peanut Butter Cups as a gift for my husband who loves Reeses. But of […]
If you are a fan of overnight oats, you are going to love this Creamy Raw Chocolate Buckwheat Porridge. It’s gluten-free, vegan and refined sugar-free. Just like overnight oats, raw buckwheat breakfast porridge is made by soaking buckwheat groats overnight and then blending them with […]
An easy healthy waffle recipe made with whole wheat flour and flavored with strawberries, blueberries, and blackberries for a delicious high protein and fiber breakfast.
I think one of the reasons why I love weekend so much is because it also means it is time for brunch! Which for me personally means a combination of a sweet and salty breakfast. Cause let’s face it is the weekend and who want to take important decisions on weekends right? (haha)
We usually go out for brunch on Saturdays and then Sunday are kind of a more lazy day for us so we usually prepare a delicious brunch at home. Which the past couple of months have been waffles. I am sure you can tell by checking out my latest post, which has mainly waffles. Anyway, this recipe is one of my favorites. One because they are so easy to make. And two because you get some thick, crunchy on the outside and a bit chewy in the inside waffles. And to make them even more delicious I added some fresh berries and a delicious chocolate sauce which my friends at ChocZero send.
How to Make Healthy Waffles
- In a large bowl mix together whole wheat flour, baking powder and salt. In separate bowl, lightly beat eggs. Add milk, maple syrup, coconut oil and vanilla and whisk until well combined.
- Transfer the wet ingredients to the dry and mix everything together.
- Preheat waffle maker and make waffles according to your waffle maker’s instructions. I like using a big ice cream scoop to scoop out the dough into the waffle maker. That way I avoid making a mess.
- Once your waffles are done remove them from the waffle maker and top them with your favorite toppings.
Healthy Waffle Recipe
- 2 eggs
- 1 1/2 cups almond milk
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups whole wheat flour
- In a large bowl mix together whole wheat flour, baking powder and salt. In separate bowl, lightly beat eggs. Add milk, maple syrup, coconut oil and vanilla and whisk until well combined.Transfer the wet ingredients to the dry and mix everything together.Preheat waffle maker and make waffles according to your waffle maker’s instructions. Amount of batter depends on the size of your waffle maker. Once the waffles are done top with your favorite toppings.
These Healthy Chocolate Chip Cookies are dairy-free and refined sugar-free made with whole wheat flour, coconut sugar, coconut oil, egg, and dark chocolate. Plus, they are so easy to prepare. I made these Healthy Chocolate Chip Cookies for my husband since I know Chocolate Chip […]
These Salmon Cakes are tender and flaky on the inside, golden and crispy on the outside. Made quick and easy with delicious canned salmon, rye crackers and a little bit of garlic and onion powder. I love cooking and spending hours on my kitchen developing […]
These Healthy Chocolate Banana Oatmeal Donuts are one of our all-time favorite baked goods. Made with oats, cacao, banana and other wholesome ingredients they make a great snack or on-the-go breakfast for the whole family.
If you follow me on IG or read my blog you probably notice by know how much I like oatmeal. It is one of my to go breakfasts whether is on-the-go or on slow mornings. However, I didn’t always felt that way about oatmeal. I have some memories of when my brothers and me where still kids and my mom wanted us to have oatmeal for breakfast. She would just serve us some oatmeal on a bowl and pour over some milk. From what I can remember it wasn’t really good (sorry mom). And since I want Adrian to eat oatmeal and actually like it I try to come up with tasty recipes that a one-year-old would actually enjoy.
These Chocolate Banana Oatmeal Donuts are one of his favorite baked goods. Whenever I prepared them I try to do a big batch so they would last us for the whole week. You can keep them on the fridge for up to 7 days without a problem.
They are great on mornings where we are on a rush and I don’t have time to cook him some breakfast or as a snack in the late afternoon after his nap.
If you have kids (or, you know, not) and are looking for healthy on-the-go breakfast ideas look no further!
Chocolate Banana Oatmeal Donuts
- 1 cup all purpose flour
- 1 cup oat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp. cacao powder
- 2 tbsp. coconut oil melted
- 1 tsp. vanilla extract
- 2 mashed banana
- 3/4 cup almond milk
- 1 egg
- Preheat the oven to 350°F, and lightly coat a mini donut pan with coconut oil. In a large bowl whisk together the flours, baking powder, baking soda, salt and cacao. In another bowl, whisk together the melted coconut oil, vanilla extract, almond milk and egg. Mix in the mashed banana.Transfer the wet ingredients into the dry and mix until well combined. Pour the batter into your prepared donut ban. Bake at 350°F for 12-15 minutes or until the edges are light brown and tops bounce back. Allow to cool completely before removing from the donut pan.
Bonjour breakfast. This Healthy French Toast Recipe proves that French Toast can totally be a healthy breakfast option you can have every day. The best part is that it takes less than 6 ingredients and it takes no time to whip up. Top with your […]