These pumpkin pancakes drizzled in maple syrup were dinner Christmas Eve at our place! The kids had eaten a lot of candy at school and then right into the weekend with company coming over and party food on the menu. Our digestive systems needed some stability but our tastebuds still wanted to know it was Christmas Eve 😉
Pumpkin is loaded with disease fighting vitamins and antioxidants. Along with plenty of dietary fibre to feed beneficial gut bacteria pumpkin aids in digestion to keep things moving along in the digestive tract.
- 2 bananas
- 1 can organic pumpkin puree (425g)
- 2 tbsp ground flax
- 1/2 cup dates
- 1/4 cup oil (I like avocado)
- 1/4 cup plant based milk
- 2 cups ground oats
- 1 tbsp cinnamon
- 1 tsp baking soda activated with apple cider vinegar
- 1/2 cup soaked raisins
Top with maple syrup, fruit, jam, chickpea chocolate, coconut flesh, …I will let you imagine 🙂
*gluten free *vegan
This delicious whip is a new family breakfast favourite …even my mother, a long time yogurt lover, declared this was BETTER! Now just to be clear this doesn’t offer any probiotic benefits, but it does offer many other benefits such as fibre, omega 3 and Vitamin C, along with it’s light and delicious flavour.
This is another 5 mins or less recipe that will not only save you time but is seriously easy on the bank account. We love vegan yogurt, granola and fruit as a nutritious breakfast, lunch or even dessert if supper was really early. But 680g of coconut Silk brand yogurt will run you between $6-$8 per container depending if you have found it on sale or not. We were going through about 2 containers a week minimum. So now I’m spending $16/week on a processed food that we only kind of liked because we were adding maple syrup to it to cut the sourness.
I saw a need…
This is a 680g container full to the top and the best part is …the recipe below makes 2 of them!
- 3 bananas ~$1
- 1 can coconut milk ~$2 (look for one that has the least amount of ingredients, once you start reading the labels you will be surprised at the difference)
- 2 generous cups of chopped, frozen mango ~$2
- 2 tbsp chia seeds (cents!)
blend until smooth and refrigerate over night… I’m guessing it would only take about 3 hours in the fridge to become a nice whip, but I have always just made it the night before. You want the chia seeds to soak in all the moisture and break open their shell so you get all the benefits from the omega 3 fats that they have to offer. Banana’s lower your risk of cardiovascular disease and the fibre filled mango is not only a great source of vitamins A and C but also an antioxidant boosting your immune system.
So there you have it, we are at $5 and change and this makes 2 containers!
These fluffy cookies are filling, delicious and very flexible with the recipe. I add and subtract ingredients depending on the state of my pantry that day and they always turn out delicious. BONUS: These cookies are sugar free!
**Add all ingredients to your food processor**
**Pre-heat oven to 325ºF (163ºC), bake for 20 minutes**
- 2-3 peeled ripe bananas
- sprinkle of cinnamon
- 3 cups oats
- 1 cup pitted dates
- 1/4 cup avocado oil
- 1/3 cup plant based milk of choice
- 1/2 tablespoon of baking soda (pour apple cider onto the baking soda to activate it)
- *optional – 1/4 cup hemp hearts
- *optional – tablespoon ground flax
- blend until you have a thick but moist mixture that you can easily scoop out with a spoon
- *optional – handful of raisins or other dried fruit
- *optional – dairy free chocolate chips
- blend a little, just until chocolate and raisins are mixed in but not completely chopped up