Those with a sweet tooth will want to recreate this one. As summer ends, so does s’more season. However, who says that you can’t have one in a pancake form? Not to mention, its GOOD for you. Sure, it has some calories but you are much better off making this than going out to eat and ordering pancakes. Usually, pancakes are usually full of carbs, sugars, and fat. Whip cream, chocolate, butter, syrup, and candy are a few popular toppings to name a few. My s’mores pancake definitely lacks in the fat and calorie department compared to most pancakes, but certainly not in flavor. I hope you enjoy this as breakfast, a dessert or simply as a mid afternoon snack 🙂
Serving size 2
1/3-1/2 cup brown rice flour depending on how big banana is
1 medium banana
2 tbsp coconut flour
1/2 cup vanilla coconut milk -tailor to batter consistency because it should be semi-runny
2 tbsp agave
1/2 tsp vanilla extract
1 vegan marshmallow (or regular)
1 tbsp natural peanut butter
1 tbsp dark chocolate
- In a bowl, combine the flour, banana, and wet ingredients. You will need to make sure that the banana is fully mashed.
- Heat up a small non-stick pan and coat with a small amount of coconut oil. Pour half of the batter in to the pan. Let this cook on low-medium for a couple of minutes. The pancake is ready to flip when air bubbles form and you can run a spatula along the edges and up through the middle without the pancake breaking.
- The toppings are simple. Just put them on top of the pancake right after you remove it from the stove. It will be hot enough that the toppings will melt. Yum!
THIS IS THE BEST VEGAN CHILI. Ever. It is hard to make a low fat and veggie power-packed dinner that keeps you feeling satisfied for hours after. Well, this chili most certainly does. I used Red Inca quinoa in this recipe and it is amazing. I highly recommend incorporating it in to your chili too and really any dish that you can. Red Inca quinoa is an ancient grain that is a fabulous source of plant-based protein. Someone like me needs all of the plant protein that I can get, so this quinoa is a great source. Want another reason this chili is awesome? You basically throw everything into a large pot and let it cook on low for 45 minutes. I don’t know about you but any meal that does not require me to sit in front of the stove and stir it every 5 minutes is the BEST meal. This chili is packed with hearty vegetables, black beans, and quinoa. The spices that I used give it a slightly sweet flare but perfectly balanced with the savory components. Hope you love this one!
Makes about 6 bowls
2 cups chopped carrots
1 medium chopped shallot
1 medium zucchini
1 bell pepper
1 medium-large sweet potato
1/2 cup Red Inca Chili
1 carton vegetable stock
1 can tomato sauce
2 tbsp tomato paste
1 1/2 cups of water
2 tbsp olive oil
1 tsp brown sugar
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tbsp chili powder
1 can of corn drained
1 can of black beans drained.
This one is simple!
- Sauté the shallots and vegetables in the olive oil for a few minutes.
- Add the spices to the vegetables and then the liquids.
- After about fifteen minutes, add the canned corn and black beans.
- Let this cook for about 40-45 minutes until a thick chili forms and the vegetables are tender.
Keep calm and curry on guys because I made the most delectable low fat and low calorie coconut curry. I LOVE curry and am open to trying any variety, but this one is fab because of its simplicity. Don’t be intimidated by this recipe because it’s really hard to mess up. Instead of using full fat coconut milk, I used a lighter one with 80 calories a cup, so no need to feel guilty after devouring this. This particular curry is best served over basmati rice. The combination of the bold curry flavors and the nuttiness from the rice are delishhhhhhh. Ok, I’m definitely biased BUT this is soooooo good, and people will think that it took you hours to make. Nah, try 50 minutes including prep time.
Vegan Coconut Curry
- 2 cups of plain coconut milk ( I used 80 calories per serving one)
- 3 cups of vegetable stock
- 6 root carrots chopped
- 2 small tomatoes diced
- 1 large zucchini chopped
- 1 medium head of broccoli
- 1 cup of asparagus chopped
- 1 small onion chopped
- 1 tbsp curry powder ( you can add 1 and 1/2 if you want really bold flavors)
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 2 bay leaves
- 1/2 tsp pepper
- 1/2 tsp seasoned salt
- Chop the onion and tomato into small pieces and sauté in a large pot for 5-7 minutes in olive oil.
- Chop up the rest of the vegetables and add them to the pot. Sauté for about ten minutes.
- Add the coconut milk, stock, and spices.
- Let the curry cook on low to medium, interchanging for about 45 minutes.
- Serve over basmati or eat as is!!!
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