Guilt Free Pancakes!

Yes, there really is such a thing and I figured out the recipe!! 

Ingredients:

1/2 cup almond flour

1/2 cup coconut flour

2/3 cup of any starch (corn, potato, tapioca)

2 tsp xanthan gum

1/2 cup powdered sugar or some form of sugar substitute

2 tsp bloomed chia seeds

2 Tbs ground flax seed

1 Tbs baking powder 

2 tsp baking soda 

1 tsp salt 

2 eggs 

1 Tbs vanilla extract 

3 Tbs melted coconut oil 

3-4 cups of any type of milk (I used skim bc that's what we had) 

What to do:

Because of the nature of the ingredients in this recipe it's really important to blend everything as follows...

1. Put the chia seeds in a cup and add about 1/4 cup of water. Set aside stirring occasionally to let the seeds bloom. 

2. In a large bowl, mix all dry ingredients including flax seeds. 

3. In small bowl mix wet ingredients except coconut oil. Add in bloomed chia seeds. 

4. Add wet ingredients to dry and after thoroughly mixing,  add coconut oil and stir until well blended. You may find that the mixture is a bit too thick for pancake batter consistency, so add a little milk as needed. 

5. Using a metal pan, spray with cooking spray and make sure to respray In between each pancake or they will stick to the pan and become a mess. Before you flip, you have to make sure you've lifted the entire pancake from the pan on all edges. 

6. Serve with a sprinkle of stevia or agave nectar and fresh fruit, and enjoy! 

Yields roughly 14 pancakes

{Recipe} Cold Veggie Pizza

This super-easy, kid-friendly pizza can be made for about $13.00 and only takes 25 minutes to make! 

Ingredients:

1 can of Pillsbury Crescent Dough Sheets

1 zucchini peeled and cut into about 1/4 of an inch cubes

1 tomato cut into 1/4 inch cubes and drained 

1/2 of a red bell pepper cubed 

1/2 of a yellow bell pepper cubed

1/2 of an orange bell pepper cubed 

1 shallot 

2 green onions diced

1 package of light cream cheese 

Sea salt

What to do: 

1. Preheat oven to 375. Spread the crescent dough out on a cookie sheet or pizza stone and bake for 12 minutes or until golden brown. 

2. Cut the veggies and mix in a bowl to top the pizza with later. (Save a small amount of shallots and green onions to mix into the cream cheese). 

3. Put the cream cheese into a small mixing bowl and loosen by stirring with a fork. Add rest of shallots and green onion to the cream cheese. 

4. Once the pizza crust has cooled, spread cream cheese mixture over it leaving an inch around the edges. Top with the veggie mixture, patting it down into the cream cheese. 

5. Finish off with a sprinkle of sea salt and shredded mozzarella cheese and put in the refrigerator for 30 minutes or until its reached desired coldness.

Keeps well in the refrigerator with cellophane in between layers. 

Have an idea for a recipe variation? Add your ideas into the comments section below :)