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mrs-spaghetti: Clean Blueberry Banana Pancakes Today I made these amazing pancakes to start my Monday off on the right foot, inspired by my sister’s proclamation that blueberries and bananas are two fruits that should be used together more often. They were made with: 2 eggs 1 scoop greek yogurt 1/4 cup smashed blueberries 1/2 smashed banana oats (I weighed mine according to my meal plan but 1/2-3/4 cup should work) cinnamon stevia to taste vanilla could be a great addition as well I mixed the ingredients and cooked them like a regular pancake with a little coconut oil. I topped with almond butter and a drizzle of sugarfree syrup (optional, they would be great without it). I think what made these really amazing is that I dropped a few blueberries on the hot pan and then smashed them on top of my pancakes as I was eating them. Soooo good, especially because my berries were a little under-ripe so it really sweetened them up and made them almost like a blueberry sauce when smashed. Yum!
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Canon EOS DIGITAL REBEL XSi
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800 		Aperture
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mrs-spaghetti:

Clean Blueberry Banana Pancakes

Today I made these amazing pancakes to start my Monday off on the right foot, inspired by my sister’s proclamation that blueberries and bananas are two fruits that should be used together more often.

They were made with:

  • 2 eggs
  • 1 scoop greek yogurt
  • 1/4 cup smashed blueberries
  • 1/2 smashed banana
  • oats (I weighed mine according to my meal plan but 1/2-3/4 cup should work)
  • cinnamon
  • stevia to taste
  • vanilla could be a great addition as well

I mixed the ingredients and cooked them like a regular pancake with a little coconut oil. I topped with almond butter and a drizzle of sugarfree syrup (optional, they would be great without it).

I think what made these really amazing is that I dropped a few blueberries on the hot pan and then smashed them on top of my pancakes as I was eating them. Soooo good, especially because my berries were a little under-ripe so it really sweetened them up and made them almost like a blueberry sauce when smashed.

Yum!

muffintop-less: SWEET POTATO CINNAMON BROWNIES  INGREDIENTS: Brownies 1 cup whole-wheat flour 1/2 cup unsweetened cocoa powder 1 tbsp cinnamon, ground 1 tsp baking powder 1/4 tsp sea salt 1 cup cooked sweet potato 1/2 cup honey 1/4 cup olive oil 1 tsp pure vanilla extract 6 egg whites Olive oil cooking spray Icing 1/2 cup low-fat plain cream cheese 3 tbsp honey 1 tbsp unsweetened cocoa powder 1/2 tsp cinnamon, ground 1 tbsp water (optional) INSTRUCTIONS: Preheat oven to 350°F. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, honey, oil and vanilla. Purée until combined and smooth. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix.  In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter. Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray.  Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, honey, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tbsp water if mixture is hard to whisk. Cover and refrigerate until needed. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight.  To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days
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muffintop-less:

SWEET POTATO CINNAMON BROWNIES
 

INGREDIENTS:

Brownies

  • 1 cup whole-wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp cinnamon, ground
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup cooked sweet potato
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 tsp pure vanilla extract
  • 6 egg whites
  • Olive oil cooking spray

Icing

  • 1/2 cup low-fat plain cream cheese
  • 3 tbsp honey
  • 1 tbsp unsweetened cocoa powder
  • 1/2 tsp cinnamon, ground
  • 1 tbsp water (optional)

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Prepare brownies: Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl and set aside. In a food processor, combine sweet potato, honey, oil and vanilla. Purée until combined and smooth.
  3. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix. 
  4. In a separate dry bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.
  5. Lightly spray sides of baking pan (9 x 9 x 2-inch) with cooking spray.  Pour batter into pan and place into oven. Bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
  6. While brownies are cooking or cooling, prepare icing: In a small bowl, combine cream cheese, honey, cocoa powder and cinnamon. Whisk until incorporated, adding 1 tbsp water if mixture is hard to whisk. Cover and refrigerate until needed.
  7. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight. 
  8. To serve, divide icing evenly over each brownie and serve immediately. Leftovers may be kept refrigerated in a resealable container for up to 2 days
muffintop-less: Clean Eating Mocha Coconut Frappuccino®(Makes 2 servings) by The Gracious Pantry! Ingredients 1 cup strongly-brewed coffee, chilled 2 tsp. unsweetened cocoa powder 1/2 cup light coconut milk 3 tbsp. honey 3 cups ice cubes (or enough to make it the icy consistency you enjoy most) Directions Step 1 – Place all ingredients in a blender and blend until you have an icy slush.
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muffintop-less:

Clean Eating Mocha Coconut Frappuccino®
(Makes 2 servings) by The Gracious Pantry!

Ingredients

  • 1 cup strongly-brewed coffee, chilled
  • 2 tsp. unsweetened cocoa powder
  • 1/2 cup light coconut milk
  • 3 tbsp. honey
  • 3 cups ice cubes (or enough to make it the icy consistency you enjoy most)

Directions

Step 1 – Place all ingredients in a blender and blend until you have an icy slush.

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