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Strawberry Pancakes 🍓 🥞
Fluffy strawberry pancakes bursting with fresh fruit flavor! Perfect for breakfast or brunch, these easy pancakes are a family favorite. Credit: Dinnerwithdafni - 🍌 1 ripe banana 🍓 2 ripe strawberries 🥥 2 tbsp coconut flour (or use any flour) 🥚 1 egg - Mashed banana and strawberry, add egg and flour.
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Carrot Cake Baked Oats
2 bananas (mashed) 2 cups oats 30g protein powder OR 1/4 cup wholemeal flour 1/2 tsp cinnamon 1 tsp baking powder 1 grated carrot 1/4 cup nuts (crushed) 1-2 tbsp honey/syrup 1.5 cups milk of choice Topping: Mix 1 yogurt (~160g) + 50g cream cheese. Add crushed nuts. Method pinned! #BakedOats #HealthyBreakfast #CarrotCake
0:12
carrot cake out cups
by doctorbowl on ig 🥕 CARROT CAKE OAT CUPS 🥕 Another perfect on the go breakfast or healthy snack for you! And you just need one bowl, 7 ingredients and 25 minutes. They can also be made vegan by simply swapping the eggs for flaxseed eggs INGREDIENTS ▪️2 cups rolled oats, GF if needed ▪️1 tsp baking powder ▪️1 1/2 cups milk or plant milk ▪️2 eggs or 2 flaxseed eggs ▪️1 carrot, shredded ▪️1/4 cup chopped pecans (and some more for topping) ▪️2 tsp cinnamon ▪️1/3 cup maple syrup - optional METHOD ▪️Preheat oven 180c ▪️Mix all the ingredients into a large bowl ▪️Pour into a greased muffin tray or cupcake liners. Top with pecans (optional) ▪️Bake for 20 minutes or until a toothpick comes out clean
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0:10
Healthier Carrot Cake Recipe😍 It’s gluten-free & lactose-free!
Healthier Carrot Cake🧡 If you aren’t coeliac/intolerant to gluten/IBS sufferer, you can of course use wheat flour instead of the gluten-free flour mix. Same with the lactose-free products, use only if needed☺️ The pan I used is about 12cm x 20 cm / 5 inches x 7,5 inches😁 For the cake: • 1/4 cup maple syrup (60 ml) • 2 eggs • 3/4 cup lactose-free unsweetened natural yoghurt (180 ml) • 1 teaspoon stevia (or 1/4 cup maple syrup, 60 ml) • 2 shredded carrots • 1/2 - 3/4 cup gluten-free oat flour (120-180 ml, depending on whether using stevia or maple syrup) • 1/2 cup gluten-free flour mix (120 ml) • 1 1/2 teaspoons baking powder • 1 tablespoon cinnamon For the frosting: • 5 oz lactose-free cream cheese (150 g) • 3 tablespoons lactose-free Greek yogurt • 1 tablespoon maple syr
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- 8oz cottage cheese - 1/4 cup nonfat plain greek yogurt - 2 tablespoons maple syrup - 1 large egg - 4 drops food grade lemon essential oil- I use one from @doterra - top with raspberries, greek yogurt, and maple syrup Add all ingredients into a blender (leaving out the raspberries and toppings) and blend until smooth. Pour the batter, dividing evenly between 2 ramekins. Bake at 350F for about 15 minutes or until just firm in the center. Remove from the oven and chill in the fridge until cool. Top with a scoop of greek yogurt and more maple syrup before serving. Enjoy!
