Today I celebrated my late dad's 63rd birthday by making some amazing pancakes with my 2 1/2 year old son. Breakfast was my dads all time favorite meal to prepare, and often times would take a couple of hours because of how involved he would get us in the process 😂. Some mornings we wouldn't eat until nearly lunch time, but it was always worth the wait ❤
My son has been requesting "eggs sausee (sausage) pancake" for a month or so, and though he doesn't get that every day, I try to make fresh and unique pancakes once a week for us. I was posting pics of my dad on Instagram and came across a post of one of my favorite recipe bloggers, Arman aka The Big Man's World. It was a gorgeous stack of vegan banana pancakes that would make anyone start salivating!
After looking up the recipe, I decided to up the protein content and make chocolate and peanut butter sauces instead of syrup, since it was Chocolate Pancakes I was craving! And so the recipe, adapted from The Big Man's World, was born!
1 large ripe banana
1/2 heaping cup of raw Oats
1/2 cup Orgain Creamy Chocolate Fudge plant based protein powder
1/4 cup plus +1 tbsp unsweetened almond milk
1 tbsp baking powder
1 tbsp Apple Cider Vinegar
1 teaspoon Vanilla Extract
Combine all ingredients in the blender, then process until a smooth, thick batter forms. Transfer the mixture to a bowl and let sit for 5 minutes, meanwhile preheating your griddle.
*For the sauces, I used 2 tbsp each of peanut butter powder (Honeyville Grain brand from Costco) and Orgain Creamy Chocolate Fudge Protein in their own ramekins, then added 2 tbsp of water initially followed by a splash at a time until I got the thin but not too thin consistency I was looking for.
With the sauces done and skillet preheated, it's time to get cooking! Dollop about 1/4 cup of batter onto your griddle (spray with olive oil if yours is cast iron like mine, may not be necessary with a nonstick) and allow to cook a minute or two before flipping.
The batter is pretty thick so bubbles probably won't show through as with traditional batters, so be sure to flip them before they overcook!
Make a nice tower of fluffy chocolatey power, then drizzle with the two sauces! For an extra treat, top with some chopped nuts or, like me, more chocolate! I used Enjoy Life dairy free Mini-Chocolate chips ❤
These came out so so good, it was like having dessert for breakfast without the guilt! It made enough for my son and I to enjoy, about 6 small cakes. I hope you'll enjoy this recipe, and I'll post Arman's original for you to check out as well 👌 He's my idol as far as healthy sweets and raw cookies and brownies!
Oh my word this PBBB (Peanut Butter Banana Berry) Smoothie Bowl was ahhhhmazing! I've been fighting a cold the last few days and so really focusing on good clean nutrition (more so than usual) to give this bug the boot! Thanks to Orgain and Better Body Foods ( I found their superfood blend at Costco recently) for their amazing superfood based products which are keeping this momma running today👌🏃🏽♀️👌
For the smoothie you'll need:
1 frozen banana
2 tbsp peanut butter powder
2 scoops Orgain Vanilla Bean Protein
1 scoop Better Body Foods Superfood Blend
1 tbsp MCT oil (I used Sports Research brand)
1 cup unsweetened almond milk
1/2 cup ice (optional)
Blend everything together until smooth and creamy ❤ (Makes 1 generous portion)
1/2 cup mixed berries
2 tbsp sliced almonds
1 tbsp raw Oats
I love being able to pack so much goodness into a meal without having to do a bunch of prep or clean up....Let's just say I could have one of these every day...enjoy!
🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌🍌 #smoothie #smoothiebowl #wonderfullymade #wonderfullyfit
Creamy Butternut Squash Soup
Looking for a ridiculously easy, healthy AND fat free soup? I had some leftover vegetable broth and decided to make some soup as a side with dinner the other night. It took a total of about 25 minutes from start to finish, including peeling and cutting the squash! This Butternut Squash soup is creamy, delicious and goes great with any meal! You'll only need a few ingredients, a saucepan and a blender 🍵
2 1/2 cups fat free, low sodium vegetable broth (I used my homemade broth from a couple of weeks ago)
2 cups of fresh butternut squash, cubed
1/2 medium yellow onion, rough chopped
2 cloves garlic
1 tsp of my All Purpose Blend seasoning
Combine all ingredients in a saucepan and cover, turning to medium heat. When it starts to boil, reduce the heat to low and allow to simmer about 12 minutes, or until the squash is tender.
Next, carefully (it's going to be really hot!) transfer to a blender and blend until smooth and creamy 👌return to the saucepan of desired to keep warm on low heat. Serve topped with fresh cracked pepper, parsley, or tarragon.............................................
1. Prep your ingredients...you can also find pre-cubed squash in most supermarkets to save some time!
2. Combine all ingredients in saucepan, cooking on medium heat, covered until boiling.
3. Simmer on low until the squash is tender.
4. Very carefully transfer the soup to your blender.
5. Blend until smooth and creamy.
6. Return to saucepan to keep warm.
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.