Oatmeal Blender Pancakes

Not sure about you...but our house is filled with the aroma of pancakes ATLEAST once a week...if not more. If you've been to our house for pancakes lately, then you also know that with pancakes, comes not only syrup and many other yummy things, but The Beach Boys!! Not sure how that tradition got started...but both our boys are VERY aware that if they hear "barb barb barb...barb barbara ann" coming from the kitchen, they are getting PANCAKES!! Pure craziness I know:) We love it!!

We have a small stock of different pancake recipes that we choose from each time...depending what we're feeling like...but this is one simple, very healthy, home made recipe that we had kinda forgotten about until the other day...so I thought I'd share it with you!

It calls for Oat Flour, which you can buy, or just make in your blender like we do. It's important to do this step first...or else your blender will get wet from the other ingredients and it won't work. Other than that it's a fool-proof recipe...and quick!

Other than all the obvious toppings...we personally love peanut butter, almond butter or bananas on our pancakes!

ENJOY!

Oatmeal Blender Pancakes

1/2 cup oat flour (or blended oats in your blender)
1/2 cup spelt flour (or flour of choice)
2 tsp baking powder
1 tsp cinnamon (optional)
1 cup almond milk (or milk of choice)
1 egg
1 tsp pure vanilla extract

Pour oats into blender and blend on high until you have oat flour.

Add all other ingredients. Blend until well mixed.

Preheat your skillet and oil lightly. Cook as you would any other pancake!

*I try to use Quick-Cooking oats...I find the traditional ones don't get enough time to cook on the pan, leaving your pancakes doughy and heavy.

**Not sure if we've ever tried to make this one into waffles...I'll keep you posted on that!

Almond Banana Chip Muffins

At this very moment...our boys are both napping...Jay just left for work...and I'm enjoying a fresh Americano and one of these!! I was planning on doing some reading...but I was so anxious to share this recipe with you ASAP!

Notice a little trend with me lately? Almonds?! Have always loved them...as well as other nuts and seeds. We have just realized they are such a great alternative to many or all grains...we feel great eating them...and we love the taste!

I was a little skeptical whipping these guys up...I kept changing and adding to the recipe as I went along...and was VERY happy with the results! Honestly I expected quite a dense and heavy muffin...but these are so not like that! I realized quickly that this recipe is one that can be added too quite a bit (ex...nuts, seeds, dried fruit) and played around with...and would still turn out amazing!! These were a HUGE hit in our house today for all 4 of us! You can honestly actually HEAR how moist they are when you bite into them...yum!

Case in point.....

Fresh from the oven...


Five minutes after cooling...


Needless to say, they taste amazing! Easily one of the best muffins I've ever had.

Our official taste-testers in action!


Almond Banana Chip Muffins

1 c almond butter
1 c almond flour
3 medium brown RIPE bananas (the browner the better...makes them naturally sweet!)
2 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 Tbsp maple syrup...or sweetener of choice (optional)
1/4 c mini chocolate chips (optional)

Mash all ingredients (except chocolate chips) together in one bowl...stir until well combined. Add in chocolate chips.




Pour into muffin tin and bake at 350 for approx 22 minutes. You don't want to under bake these or they will sink in the middle, so lightly touch the center to test that they are fully baked.


Enjoy! Now I have to wait for the rest of my bananas to brown so I can make some more!

Thought I'd share too my Almond Flour of choice! Just went in with a few friends on a bulk order...huge savings by buying direct from the company! Their flour is super fine...bakes up like any other flour would:) Check them out!

Chocolate Chocolate Almond Butter Cookies

No that is not a typo...these are double chocolate cookies packed with tons of protein...and are grain free! Don't they look like something that's really bad for you??!! Good news is that they aren't! Definitely want a glass of nut milk, coconut milk, tea (or an Americano!) to wash these ones down...but they are so good! Great for a quick snack to get you through the afternoon, or a work out! The best part is they taste like you're eating a treat!

Tip...make sure you're almond butter is relatively fresh (soft & runny)...and not a jar that's been sitting on the back shelf of your fridge for 6 mths...these will come out very crumbly if it's not fresh:)

Chocolate Chocolate Almond Butter Cookies

1 c almond butter
1 egg
1/4 c cocoa powder
1/4 c chocolate chips
2 tsp vanilla
3 Tbsp maple syrup (optional)


Preheat your oven to 350ºF.

Throw ALL ingredients into ONE bowl and mix thoroughly! Does it get any easier?! I added 1 tsp of cinnamon to mine as well:)

On a parchment lined baking sheet, roll the dough into small balls and slightly flatten. These cookies won't change shape too much while baking, so shape them to how you desire them to look once cooked!

Bake for 10-12 minutes or until the cookies appear baked. These are soft and chewy and store well in the fridge!

ENJOY!

Barley Lentil Soup

Here's a peak at peak at what I just pulled out of the freezer for a quick dinner tonight...a comforting meal for all of those still experiencing SNOW!! (Happy it's not us!!)

Made this soup for the first time a few weeks ago. We had company coming for lunch, so I thought I'd try it out...kinda always a risk to try something new when guests are coming! I think they liked it?! We sure did! I had made a double batch so I froze the leftovers:) Another successful recipe from SLICE

ps...our boys BOTH love this soup...a great healthy and filling dinner to have on hand for them:)

Barley Lentil Soup

1/2 cup whole barley
2 Tbsp olive oil
1 onion, diced
5 cups vegetable or chicken stock
1/2 cup lentils...any colour
1 cup broccoli, chopped
1/2 cup parsley, chopped
2 Tbsp tamari seasoning (or soya sauce)
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, crushed
1 tsp each: basil, oregano, thyme and sea salt
1/2 tsp dill
several dashes of cayenne or hot sauce

1. Place barley in a bowl...covered with water...for at least 1 hour or overnight. Drain and rinse barely, set aside.

2. In a large heavy pot, heat oil over medium heat. Add onion and saute until translucent. Add stock and bring to a boil.

3. Add soaked barley, reduce heat and simmer covered for about 30 minutes.

4. Add lentils and simmer covered for an additional 20 minutes.

5. Once barely and lentils are tender, add vegetables, herbs and spices and simmer for an additional 10 minutes...or until you're ready to eat! Add more water or stock if needed to thin soup.

*I used all dried spices and seasonings...just cause that's what I had on hand...and it tasted great! I'm sure fresh would be amazing...but the dried worked too!