Brownie Batter Overnight Oats (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

These Brownie Batter oats are so rich and chocolatey, you won’t believe they’re an E!

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I’m a chocoholic, I admit it. If I have a dessert choice, it will almost always include chocolate in some form. Honestly, chocolate is good any time – breakfast, lunch, snacks, or dessert. These oats are so decadent, you could enjoy them as a filling E dessert and not feel like you’re missing any richness.

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The prep for overnight oats could not be easier – combine the oats, unsweetened vanilla almond milk, whey protein isolate, Pyure or THM Gentle Sweet, vanilla, Lily’s chocolate chips, unsweetened cocoa powder, and salt in a wide mouth mason jar with a small spatula. Pop a lid on it, then set it in the fridge for at least one hour, or overnight. You could even make this up to 5 days in advance, if you’re looking for a grab-and-go snack, breakfast, or dessert. I prefer the wide mouth jars for these overnight oatmeals because it’s a little easier to get the ingredients into the jar and really get them combined, however you could use anything that will hold the ingredients and has a lid.

Once the oats have a chance to soak and become soft, the chocolate chips actually break down slightly and almost create this pudding-like thickness. I enjoyed these as an afternoon snack, and I really felt like I was eating a completely rich pudding or sinful chocolate dessert.

These oats are so versatile, they could pass for breakfast, an afternoon snack, or a protein-packed E dessert. And, really, who doesn’t want a decadent chocolate grab-and-go meal?

Brownie Batter Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar with a small spatula. Cover with a lid and set in the fridge for at least one hour, or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave to desired temperature.

Blueberry Lemon Overnight Oats (THM E)

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Another fresh, flavorful overnight oats recipe is coming your way!

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Blueberries are one of my favorite fruits to have in the morning. However, blueberries by themselves day after day can feel a little redundant. So, in my efforts to welcome Spring (back) to Georgia (because the weather this week has not been Spring-y, AT ALL) I combined my favored blueberries with fresh, zesty lemon.

The blueberry-lemon combo is incredibly refreshing and light – it’s almost like blueberries with a splash of sunshine. Just the thing to get you energized for the day ahead!

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The preparation is exceedingly quick and easy – assemble the oats, unsweetened vanilla almond milk, whey protein isolate, vanilla, Pyure or THM Gentle Sweet, salt, chia seeds, frozen blueberries, and the zest (plus a small squeeze of juice, if you like) of 1 small lemon in a wide mouth mason jar and stir it together with a small spatula. Pop a lid on it and place it in the fridge, then forget about it for at least an hour or overnight. You can even prep multiple versions of these using my other overnight oats recipes days in advance for your weekday mornings. With a full scoop of whey protein isolate, these oats are a meal unto themselves. However, if you need some help feeling full you could enjoy them with some egg whites or other E-friendly proteins.

I used chia seeds in this recipe because it had virtually zero fat (which is great for an E), and I wanted to add a superfood element. Chia seeds are rich in omega-3s, and get slightly gelatinous when they’re soaked. I used a scant Tablespoon in this recipe, which only added about 3-3.5g of fat. Of course, they aren’t vital, so you could leave them out if you don’t have them on hand. You could also add a dollop of fat free Greek yogurt or cottage cheese for a little creaminess.

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In the morning, you have these beautifully creamy oats with soft blueberries and a little pop of freshness from the lemon and chia seeds. If you need a recipe to get your rear in gear in the mornings, this is the one!

Blueberry Lemon Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hr+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Assemble all ingredients in a wide mouth mason jar and stir together with a small spatula.
  2. Cover with a lid and place in the fridge for at least one hour, or up to 5 days in advance.
  3. Enjoy straight from the fridge or heat in the microwave to desired warmth.

Chunky Monkey Overnight Oats (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I am so excited to share these overnight oats recipes with you! They’re a fantastic (and EASY) make-ahead E breakfast. It’s perfect for those rushed mornings on-the-go.

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Chunky Monkey is my favorite ice cream flavor combination of all time. If you’re unfamiliar with it, it’s banana ice cream with dark chocolate chunks and walnut pieces. Can’t really have the walnut pieces with this, unless you want to make it a crossover, but with the help of Lily’s chocolate chips I can have the chocolate-banana combo. [Side note: I will make a low carb chunky monkey ice cream one day – count on it.] A serving size of Lily’s chocolate chips is about 60 chips, which I figured out (through counting tiny chips) is roughly 2 Tablespoons (and has only 4.5g of fat at the full serving, perfect for an E). I only used one Tablespoon in this recipe, and it was plenty chocolatey.

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These oats took me just 5 minutes to prep (and I prepped 4 at once!), and they use simple ingredients – nothing crazy here. The only prep involved is to place all of the ingredients into a wide mouth mason jar, or something similar, and stir until combined. I like the wide mouth jars for this, because it’s easier to get down into the jar with a small spatula to stir everything together. Of course, the jars all come with their own lids making storage a breeze.

The oats have to be in the fridge for at least an hour, but you can prep a few days worth at a time, up to about 5 days.

Place the oats into the jar, then follow with vanilla, salt, whey protein isolate, unsweetened vanilla almond milk, Pyure or THM Gentle Sweet, mashed banana, and Lily’s chocolate chips. Stir to combine, then set in the fridge for at least one hour.

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Then in the morning, you have these perfectly softened, creamy oats with chunks of banana and rich chocolate chips. These oats, coupled with a big cup of collagen green tea, were the perfect light, yet filling breakfast before heading off to the gym.

Chunky Monkey Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Setting 1 hour+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar, cover, and set in the fridge for at least one hour or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave before serving.

Paleo Sausage and Veggie Omelette Bites (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you’re looking for a make-ahead breakfast that’s both tasty and healthy, then look no further! These omelette bites are super easy to prep and delicious fresh or re-heated.

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I am about to blow your mind with how easy breakfast can be! These omelette bites take maybe 45 minutes total, and will save you hours in slaving over breakfast during the week. You can reinvent them daily by adding cheese, salsa, avocado, or any other fixin’s you enjoy.

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Start off by browning your breakfast sausage. I used Johnsonville mild breakfast sausage, but any variety you like will do.

The low carb veggie mix I used was frozen chopped spinach (thawed and squeezed out), a few strips of red bell pepper, zucchini, seeded and chopped tomatoes, grated radishes (they’re SO good sautéd in a little butter, almost like slightly sweet hashbrowns), and sliced scallions. I softened the zucchini, bell pepper, and radishes together with the thawed and squeezed spinach in a little butter until the radishes started to soften. I let all of that cool while I chopped the tomatoes.

Personally, I seed tomatoes before throwing them into a dish like this for 2 reasons: 1. the seeds add a lot of water and moisture, and 2. they’re mushy. I would mush rather have the firm flesh than the seeds. Usually the seeds kind of fall away naturally as I’m chopping, and it isn’t a whole lot of extra work.

Also slice the scallions thinly, then toss with the spinach mixture with salt and pepper.

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Toss the sausage with the veggies, then let’s get to the filling.

I chose paper liners for my muffin pan, which had some drawbacks. On one hand, I wasn’t scrubbing egg out of every hole in my pan. On the other hand, I had to peel the liners off each one which was a bit of a pain. All of that to say, if you have silicone liners – use them, or spray the pan REALLY well.

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So, I’m madly in love with this 24-ct muffin pan. It makes a world of difference filling just one BIG pan instead of a few tiny ones. Also, for my limited-space kitchen I just don’t have room for a ton of small pans, so one large pan is just the ticket.

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Pile in a heaping spoonful of the sausage and veggie mixture into the bottom of each cup, then scramble the eggs.

I like my eggs with a little hot sauce, but if you don’t you can leave it out. Just make sure you season liberally with salt and pepper. I also used unsweetened, plain almond milk to scramble the eggs. You can also use cream or half and half, if that’s your thing. I have to watch the dairy, because my husband can’t handle too much of it and I want him to enjoy these also. I scrambled the eggs, milk, and hot sauce together in my big 8-cup measuring cup. It has a pour spout, making it easy to fill each cup without making additional dirty dishes.

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Fill each cup about 3/4 of the way full. You want a little space, because the eggs will puff as they bake.

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When all the cups are filled, pop them into a pre-heated 375 degree oven and bake for about 20-25 minutes, or until the tops are lightly golden.

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Delicious! The eggs are perfectly fluffy with bright, fresh veggies and a little spice from the sausage. They are the perfect morning pairing with some buttery avocado and fresh berries.

Sausage & Veggie Omelette Bites (THM S)

  • Servings: Makes 24
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 14 eggs
  • 1/3 c unsweetened, plain almond milk
  • few dashes hot sauce
  • 1lb bulk breakfast sausage
  • 1 c frozen chopped spinach, thawed and squeezed of its water
  • 1 small zucchini, diced
  • 1/4 c grated radishes
  • 1/4 c diced red bell pepper
  • 1-2 vine tomatoes, seeded and diced
  • 2-3 scallions, thinly sliced
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Brown the sausage and set aside to cool.
  3. Sauté the zucchini, bell pepper, radishes, and spinach together for about 5-7 minutes or until the radishes begin to soften. Turn off the heat, cool slightly, then add the tomatoes, scallions, and a touch of salt and pepper. Toss the sausage into the veggie mixture and set aside.
  4. Line your muffin pan with either paper liners or silicone liners. Add one big spoonful of the sausage/veggie mixture to each cup.
  5. Scramble the eggs with the almond milk, hot sauce, salt and pepper.
  6. Pour the egg mixture a little at a time into each cup, filling it 3/4 of the way.
  7. Bake at 375 for 20-25 minutes, or until lightly browned and firmly set.
  8. Enjoy right away or refrigerate in zip-top bags for mornings during the week. Reheat gently in the microwave for about 30-45 seconds.

Caramel Macchiato Bulletproof Creamer (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

In my pre-THM days, I was all about the flavored creamers, and lately I’ve really been missing them. So, instead of going back to my old ways, I came up with a new way to enjoy my favorite flavors.

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Coffee is my favorite part of the morning. Every day I juice mine up with collagen, MCT oil, half and half, and different extracts. I know I may be preaching to the choir here, but it can be quite time-consuming getting together just one cup of coffee.

So, I decided to try my hand at making my own DIY coffee creamer.

The method was fairly simple, and I threw it all together in the midst of making breakfast for my family. Quick and easy, anyone?

I made a syrup using water, Pyure, vanilla extract, and caramel extract. Once the Pyure dissolved, I added the collagen. Since I only made a test batch – enough to last about a week – I did about 7 scoops of collagen (I try to get one full scoop per day). Once the collagen dissolved, I added the MCT oil (about enough for 1 week, 1 teaspoon per day).

*NOTE: If your syrup needs a little help mixing, and a whisk isn’t quite doing the job, try this little gadget. My syrup had some trouble at times, and this helped get everything incorporated.

Really, that’s it!

I cooled the syrup slightly by sticking it in the fridge for about 7 minutes before adding it to my half and half. Now, I was running low on half and half that day, so I did a mix of half and half and heavy cream. However, feel free to make this what YOU want. Isn’t that the point of DIY creamer?

“Official” bulletproof coffee includes butter, or ghee. However, I just wasn’t feeling it that day. The MCT oil in my coffee is really enough for me, but again – make this your own. No MCT oil? No worries, use some coconut oil. Want to add ghee? Go for it! Want to make it dairy free? Use coconut milk (from a can is fine too, just make sure to shake it first) or any on-plan nut milks. No collagen in your house? Leave it out, I won’t know.

Not only can you make this coffee creamer with as many, or as few, ingredients as you want, but it also goes from start to in-your-coffee in the time it takes to make bacon and eggs.

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Come to momma.

Caramel Macchiato Coffee Creamer (THM S)

  • Servings: 7-10
  • Time: 12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Place the water, sweetener, and extracts in a small sauce pan. Bring to a boil and simmer rapidly until sweetener is dissolved.
  2. Add the collagen, blending if needed.
  3. Add the MCT oil, again blending if needed.
  4. Cool the syrup for about 5-7 minutes in the fridge. It should be cool (or room temperature) to the touch.
  5. Stir the cream of your choice into the syrup. [I chose to use my half and half container, since I was bout to recycle it anyway. It’s the perfect vessel, if you have one! I shake it a little each time before I use it.]
  6. Use 1-2 Tbsp in your coffee, sip, and enjoy!

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Turkey & Waffles (THM E)

Turkey and waffles is a fairly recent addition to our post-Thanksgiving turkey recycling program. To be honest, I had no clue this was even a “thing” until a few years ago. My father-in-law introduced me to the wonder that is sweet potato waffles.

For some reason, my family was never as “creative” with holiday leftovers. We definitely had them, but it was primarily eating the same leftovers until they were gone. There wasn’t any real transformation of ingredients, so it was a totally new concept to put a spin on leftovers and make them new again.

And really when you think about it turkey has so many possibilities, right?

*In my best Bubba voice* Turkey and waffles, turkey enchiladas, turkey soup, turkey cacciatore, turkey sandwiches…

You catch my drift.

Savory shredded turkey mixed with leftover gravy stacked atop a crispy, cinnamon-spiced waffle. Sounds amazing, right? Well, it is! Utilizing leftovers makes this meal prep a complete breeze, since you simply heat the shredded turkey in the leftover gravy and only have to make the waffles.

This is a lovely, light but filling E meal. The waffle itself is an E (using oats and sweet potato), and I used white turkey breast meat mixed with leftover FP shallot gravy from the night before.

Many people have sweet potatoes as part of their Thanksgiving feast. If that’s the case for you, make sure they are E-meal approved and you can use some of those leftovers in your waffle batter. It’s also just as easy to quickly steam a potato in the microwave and mash it.

Sweet Potato Waffles (THM E)

  • Servings: 4 waffles*
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c old fashioned rolled oats
  • 1 c egg whites (from a carton or fresh)
  • 1 c unsweetened almond milk
  • 1 c mashed sweet potato
  • 1 tsp baking powder
  • 1 tsp Truvia, or Gentle Sweet
  • 1-1 1/2 tsp ground cinnamon*
  • 1/4 tsp salt
  • coconut oil spray

Directions

  1. Place all ingredients into a high-powered blender or food processor, and blend well until oatmeal is finely ground.
  2. Spoon the batter into a sprayed and heated waffle iron. Cook according to manufacturer’s directions and serve immediately.
  3. *NOTES: This recipe makes 4 round-sized waffles. If you have a larger square waffle iron, you may want to double the recipe. I love the taste of cinnamon, and used closer to 1 1/2 tsp (and a leftover, unseasoned baked potato) in this recipe. If you’re using pre-seasoned leftover potatoes, go shy on the cinnamon if needed.


Low Carb Sausage and Cream Cheese Crescents

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

My mother-in-love has made these lovely sausage and cream cheese crescent rolls for years during the holidays. It’s honestly one of my favorite things about the holidays!

Since we are both Trim Healthy Mamas, I wanted to figure out a way we could still have our favored holiday treat.

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Enter: magic fathead pizza dough.

This dough is so versatile! I even added a little “crescent” flavor to it by putting in a touch of butter extract. I kept the filling the same, just breakfast sausage and cream cheese. I’ve used hot sausage before, which is very tasty. Get creative and use your favorite – there are numerous good blends!

I mean, don’t they look EXACTLY like crescent rolls?

I even fooled my husband with these – and he’s a hard one to get “low  carb” things  past.

Sausage and Cream Cheese Crescent Rolls (THM S)

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 lb sausage
  • 6oz cream cheese, divided
  • 1 1/2 c shredded mozzarella cheese
  • 3/4 c almond flour
  • 2 eggs
  • 1/4 tsp butter extract
  • pinch of salt

Directions

  1. Preheat oven to 375.
  2. Begin by browning the sausage in a medium-sized skillet over medium-high heat. Drain the fat and cool slightly. Add 4oz of cream cheese and stir to combine.
  3. Make the dough by melting the mozzarella cheese and 2 Tbsp of cream cheese in the microwave for about 1-2 minutes. Stir and add in the almond flour, 1 egg, butter extract, and salt.
  4. Stir until well combined, and place between 2 sheets of parchment. Roll out to about a 10in round and slice into long triangles.
  5. Add about 1 Tbsp of the sausage filling and roll like a crescent. Place onto a parchment lined baking sheet. Whisk the remaining egg, and brush the tops of the crescents lightly. This helps ensure that you get golden brown tops of your crescents.
  6. Bake at 375 for about 10-15 minutes, or until lightly browned.

Maple-Pumpkin Protein Pancakes

I love pancakes! And there is a special place in my heart for the Trim Pancakes (pg. 259 of  the THM Cookbook). I decided to doctor them up a little to give a nod to the beautiful Fall weather we’ve been having.

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Maple-Pumpkin Protein Pancakes (THM E)

Multiple Servings

  • 1 c oats, whirled in a food processor into a fine powder
  • 1 c fat free cottage cheese
  • 1 c egg whites (carton or fresh, took about 7 eggs for me to get a cup)
  • 1/3 c canned pumpkin puree
  • scant 2 Tsp Pyure or Gentle Sweet
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp maple extract
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp coconut oil
  • 1/2 tsp salt
  • coconut oil spray
  • Oikos 000 and syrup (pg. 480 in the cookbook) for topping

After grinding the oats into a fine powder, add the rest of the ingredients (except for toppings and spray) and whirl for 2-3 minutes until everything is blended.

Preheat your griddle to 325, or heat a cast iron griddle over medium heat and spray with coconut oil. Using a ladle, drop the batter onto the hot griddle. When bubbles begin to form and pop, turn and cook through. Repeat until you’re all the through the batter.

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These are so fluffy and delectable on their own, but should you top them here are a few options: Oikos 000, I used a vanilla and added maple flavoring. You could also used caramel, or leave it vanilla. You make the rules here!

My kids and husband gobbled them up with only syrup, but I like the creamy element the yogurt provides.

Don’t forget the syrup!

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I’m not bonkers over maple, but I love the syrup out of the cookbook (pg. 480). Try it if you haven’t already, or use another on-plan syrup you enjoy.

Dig in!

Apple Pie Protein Doughnuts

Last week, I scored some new baking toys at one of my local stores, and I was itching to make doughnuts. I looked up a few recipes, and finally decided to go with one that has some apple flavor.

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Apples are almost exclusively in E territory for THMers, so it can be difficult to get the decadence you want from apple pie without going into crossover territory (which isn’t a bad thing, of course!).

Using whey as a base, you get a doughnut that’s both flavorful and filling. This is a recipe I adapted from Andrea’s Protein Cakery.

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Apple Pie Protein Doughnuts (THM FP or E, with an S option)

Serves 6 (full size doughnuts)

  • 1 c whey isolate (Pristine Whey works great or any other on-plan substitute. Just make sure if you’re substituting a brand that’s flavored to leave out the sweetener and vanilla.)
  • 1/4 c coconut flour
  • 1 tsp baking powder
  • 2/3 c unsweetened applesauce
  • 1-2 Tsp unsweetened vanilla almond milk
  • 1 1/2 Tsp Truvia or Gentle Sweet
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • scant 1/8 tsp cloves

Preheat oven to 325.

Whisk together all ingredients for the cakes in a medium-sized bowl. How much almond milk you use depends on your batter. This was the last thing I added, as the batter was looking dry. I glugged (technical term ^_~) in just enough to get everything to come together. The batter was about the consistency of waffle batter, maybe a hair thicker.

Spray your doughnut form pan lightly with coconut oil, and spoon or pipe the batter into each mold, smoothing it over as you go.

Bake for approximately 10-12 minutes. *NOTE: Watch them carefully while baking, you do  NOT want to over bake. Mine went for about 12-13 minutes. After the 10 minute mark, I was checking them every minute until I pulled them out.

Remove from the oven and cool until they’re OK to touch.

In a small blender, combine 1 teaspoon of cinnamon with 1-2 packets Truvia or Gentle Sweet (each packet is about 1 tsp).Grind 1-2 minutes until the sweetener is ground.

Spray each doughnut lightly with coconut oil on all sides, then roll in the sweet cinnamon mixture.

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NOTE* As is (sprayed with coconut oil), up to 3 of these doughnuts are FP, not accounting anything else in your meal. If you’re having more than one in S mode, just watch the carb count of the other items in your meal.

MORE  NOTES* Baking with whey can be very dry. If you want to make these doughnuts more into S mode, you can brush them with melted butter or coconut oil before rolling them in the sweet cinnamon dust. This may help lend some moisture to the doughnuts, but that will change their territory to S, and no more than three (because of the carbs from the applesauce –  each doughnut has about 2.67g carbs).

Happy baking!

 

Peanut Butter & Jelly Pancakes (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Maybe it’s just me, but peanut butter and jelly deeply excites me. On a level in which I will sing “Peanut Butter Jelly Time” and do the dance while making it. I know, it’s goofy and it’s fun. 😉

However, it’s been a really long time since I’ve had a PB&J. I make them for my kids a lot, so I don’t miss out on the dance, but I don’t get to participate in eating them as often as I would like.

Sunday morning, I had a revelation – peanut butter and jelly PANCAKES.

I actually made these a lot when I was pregnant with my daughter, but that was pre-THM (and nowhere near healthy). So, I decided to try my hand at PB&J pancakes, THM-style. Well…

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It was a wild success!

The recipe was every bit as delectable as it’s predecessor, AND my I-don’t-want-that-I-won’t-eat-that-ever toddlers gobbled them up. Even my husband, who isn’t a fan of blueberries, vastly approved of these pancakes with a huge helping of the (mostly blueberry) “syrup.” YAS. I will soak every bit of this in, because it does not happen often.

Peanut Butter & Jelly Pancakes (THM S)

  • Servings: 6-7
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium bowl, combine the almond flour, peanut flour, sweetener, cinnamon, and baking powder. Add eggs, almond milk, and vanilla. Whisk in the peanut butter, and leave the batter to sit for about 5-7 minutes while you heat your griddle. It gives the flours a chance to absorb some liquid, and the batter will thicken slightly.
  2. Heat your griddle to medium, or 350, spray it with coconut oil, and begin dropping the pancakes with a 1/4 c measure onto the griddle. Once bubbles form, flip to finish, and repeat until finished.
  3. Mmm…set those puppies aside and slap some buttah on them while you make the jelly.
  4. While that’s happening, heat the berries and sweetener in a small saucepan over medium heat. Heat through until the berries are completely thawed and soft.
  5. Remove the pan from the heat and allow it to cool slightly. Add the berry mixture to a single-serve, or large, blender and add the xanthan gum. Pulse until desired texture, and add water if you like.
  6. *NOTE: Xanthan gum is very fickle. When it’s heated or blended, it thickens up very quickly. When it’s both…let’s just say be careful. My sauce was about the texture of a smoothie. Not runny, but not a paste either. You can play with it, and make it your own! Just know that because the sauce is still hot, it will continue to thicken slightly after blending.


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And finally…

Pour some syrup on me! (In the name of love! – Anybody else like hair bands? No? Just me? Good.)