You’ve likely heard of this 90-second A-grade dish before. Here’s a different way of making it.
This recipe is almost everywhere – attached to soups, salads, breakfasts & desserts in our meal planning and on this blog.
I encourage you to be adventurous with spices, toppings, pairings, and even mug shapes. They make square mugs. They make triangle, tulip, heart, Christmas tree and even Santa shaped mugs. Wholefoods carries 365 plant-based food dye — color up for the holidays!
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Are you working on “breaking-in” a picky eater and need a breather? This may be a simple option.
I created these pancakes as a way to both salvage leftovers and get extra veggies into our daily routine.
If you do have a picky eater – I highly recommend you do three things:
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True to the way nut butters ought to be – no salt or sugar added.
Depending on how yours blends, it might be necessary to add a bit more oil. I recommend going slowly, adding just a teaspoon at a time. Melted coconut or extra virgin olive oil will work – but they’ll each give a different flavor; for a sweeter outcome – use more coconut oil or soak your walnuts for at least 8 hours before making this.
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We know good people who can’t stand the idea of eating food “for-the-second-time”. Shocker, right?
If you know me by now, you know that ain’t stoppin’ this savvy budget train. Huh-uh. Nope. No way.
I welcome the challenge, grateful for another opportunity to convert even the most stubborn “freshest food only” folks. Let’s roll up our sleeves and get cooking!
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Gourmet pancakes are en-vogue. Bisquick, your days have been numbered for a while now.
With the birth of ketogenic, paleo, gluten free, lectin free, dairy free diets (and any of their relatives), comes demand for innovation. Look no further friends; the following recipes are a $-savvy fit for one or many of the aforementioned “diets”.
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