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Vegan Cookies and Cream Pancakes

Vegan Cookies and Cream Pancakes

I scream you scream we all scream for cookies and cream.

Who doesn’t love this classic combo? And the good news is that these pancakes are sans dairy. Woop Woop.

If you are wondering how I was able to achieve the “cream,” I used tofutti! It is perfect for making frostings on occasion. 

Ok ok, so the pancakes aren’t exactly filled with chocolate cookies, but you can definitely add them instead of the chocolate chips. I just love the chocolate chips in this recipe because the pancakes take on the flavor and texture of a big, fluffy and delicious chocolate chip cookie.

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Sunday morning pancakes are kind of becoming a staple for me and I am loving new pancake combinations. Although I adore any type of pancake, this is definitely one of my favorites.

 

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Ah, there is nothing like the sound of chocolate chips gracefully falling onto a soft bed of cream atop a fluffy bed of pancakes. Truly music to my ears. Yet more like music to my tastes buds. 

I made these for my little brother who was home from college for break and he thoroughly enjoyed them. I always consider a recipe a winner if your family members truly enjoy your food because they are your biggest critics after all. They will be honest with you, of course.

This will also be on the menu to make for anyone who wants to indulge in some guilt free pancakes with me on a lazy Sunday morning. I don’t think anyone would turn down cookies and cream. Throw the word pancake in the mix and people will be flocking to your kitchen table. 

 

Vegan Cookies and Cream Pancakes
Yields 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup of gluten free flour
  2. 1 tsp baking powder-aluminum free
  3. 1/4 cup pure cane sugar
  4. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  5. 1 tsp pure vanilla extract
  6. 1/2 cup vanilla coconut milk
  7. Earth balance or coconut oil to coat pan
  8. Dairy free chocolate chips-found in healthy or organic foods section in grocery store
  9. Frosting
  10. 1/4 cup tofutti
  11. 1 tbsp agave
  12. 1 tbsp vanilla coconut milk
  13. 1/4 tsp vanilla extract
Instructions
  1. Coat the pan with earth balance or coconut oil. Pour the batter into the pan, top with chocolate chips and let the pancake cook for a couple of minutes on low until it's ready to flip. For the frosting, combine the ingredients with a fork until a smooth consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Cookie Dough Muffins

Vegan Cookie Dough Muffins

Oh happy day.

Because you can have vegan cookie dough MUFFINS made and in your stomach within a matter of 25 minutes. Sounds like a good day to me. 

Let me tell you a little bit about these muffins.

Well, first of all, they are made with Bob’s Red Mill Quinoa Flour. You mean that stuff Mary uses in like 95 percent of her dishes? Yes, that stuff. Quinoa aka my main grain contains B-vitamins, magnesium, iron, phosphorus, potassium, calcium, vitamin E and fiberrrr our best friend. Vegs I’m talking to you now-quinoa contains PROTEIN! Yes! Just what we need, complete with nine essential amino acids and all.

You can purchase Quinoa Flour on Amazon, yay! If you want to make quinoa flour your new baking staple, you could try the pack of 4.

So, I hope that you are a wee bit more convinced to cook with quinoa.

Lets get to the muffins. I know you want to see the muffins.

I call them cookie dough because they are doughy in the middle but baked to absolute perfection. My secret weapon to the moist inside of the muffins? 1/2 cup of Barney Butter Smooth Almond Butter. Need I say more?

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You bet that half of this didn’t make it to the oven to bake. I’m talking eating this by the spoonful. No shame necessary.

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I may have sort of definitely for sure added more chocolate chips on top of the ones I added to the batter. Oops.

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I’ll take 10,000. 

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Is she not the prettiest model you ever did see?

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You’re probably like “alright, alright lady enough muffin pictures.” And you’re right that was plenty. Enough viewing because you need to get to baking and eating.

Ps. I used large muffin tins so you may have to cut your baking time a bit if you’re using smaller ones!

Enjoy these ones 🙂

Vegan Cookie Dough Muffins
Yields 6
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Ingredients
  1. 2 cups of quinoa flour
  2. 1 cup vanilla almond milk
  3. 1 flax egg-1 tbsp flax meal and 2.5 tbsp water
  4. 1/2 cup almond butter
  5. 1 tsp baking powder
  6. 1 tbsp vanilla extract
  7. 2 tbsp soy free earth balance melted
  8. 1/2 cup pure cane sugar
  9. 1/2 cup dairy free chocolate chips and more to top if desired
Instructions
  1. Preheat oven to 375 degrees
  2. Sift and combine the dry ingredients. Add the wet ingredients and combine with a whisk
  3. Fold in the chocolate chips
  4. Take an ice cream scoop or a spoon and evenly distribute the batter
  5. Bake for 15-17 minutes
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Raw Powerfood Bars

Raw Powerfood Bars

I’m always trying to raise the bar

The snack bar that is!


But it is just soooo much easier to go to the store or gas station and buy a bar….so why not do that?

Why, why you ask?

Because these raw bars are pure, good for you, and easy as 1, 2, 3. Actually, they take about 7 minutes but still!

Lately, I have been trying to incorporate some more raw foods into my diet. Dates are delicious but they are high in glucose so eat with caution (eat one a day). That is why freezing these babies is a good idea because then you will be less vulnerable to chowing down the entire batch because after all they are staring at you in the face from your counter. Nonetheless, they are healthy and better than processed junk.

I had never eaten cacao nibs before! Whaaaaaat. I am not even going to lie. They are bitter. Like, very bitter. BUT, combining them with sweeter foods is perfection.


I used natural sunflower butter for these bars, but almond would work just as fabulously. Even peanut butter would be a show stopper. I could eat just those three foods all day every day and be quite content.

Do you ever just have a bad day and stick a spoon in a jar of peanut butter? And plan on eating a few spoonfuls of it but then you finally look down because you were watching TV and its gone? I’m looking at you.

Nuts? I recommend almonds (what I used) or cashews would be so yummy.

Lastly, I used a ground mixture of flax seed, cocoa powder, and coconut. It is a power combo and so good in these. 1/4 of a cup was all I used.

Ingredients

3 tbsp natural sunflower butter

1 1/2 cups of medjool pitted dates (or take the pit out)

1/4 cup cacao nibs

1/4 cup almonds

1/4 cup of cocoa powder, flax, and coconut mix (I found mine in the organic section at Kroger). If you cannot find then I would substitute with 2 tbsp cocoa powder and 1-2 tbsp of ground flax.

Makes 8 (I squeezed out nine)

Bars should be 1/3-1/4 inch in thickness

  1. In a food processor or nutritbullet, pop everything in but the cacao nibs and grind.
  2. Place in a bowl and mix in cacao nibs. Lay out mixture and flatten. I use the bottom of a measuring cup to assist me with flattening out the mix. Let it harden in the fridge for a couple hours or you could pop in the freezer for 20 minutes or so if you are like me and don’t want to wait.
Raw Key Lime and Maple Almond Butter Bites

Raw Key Lime and Maple Almond Butter Bites

Hiiiiiii my little bites of energy.

It is time for some food that does not involve a pumpkin (sigh).

I am a huge fan of raw energy bites! They’re small, easy to make, and give you a little boost of energy when you’re hungry. I have been making pumpkin bites pretty much every week and thought I would spruce things up!


Maple almond butter was staring right at me while I was grocery shopping. I knew pumpkin would be a safe choice but then I saw the limes. Welp, it’s a divine combination and it gives key lime pie a run for its money.

I used dates to sweeten the bites and added some coconut flour for substance.


Seriously guys, if you’re constantly on the go and you have a sweet tooth, these are absolutely perfect to make. I take them to school and it keeps me from donating my George Washington to the vending machine for a candy bar. Let me know what you think <3

Makes 8-10 bites

1 1/2 cups of dates (take the pits out)

2 tbsp coconut flour

1 tbsp sweetened apple sauce

The juice of one whole medium lime

3 tbsp of maple almond butter or regular!

Throw everything into a food processor or blender! Form into balls and stick them in the fridge to harden for a bit.

4 Ingredient Dairy Free Cookie Dough 

4 Ingredient Dairy Free Cookie Dough 

  
Yum!!! No eggs+no dairy= happy stomach

This cookie dough is so easy to make and at around 100 calories a ball, your sweet tooth will be satisfied. I have an enormous sweet tooth that is never really satisfied but these can do the trick. If you give me a dessert, I cannot eat just ONE. Props to the people with the will power to practice moderation. 

Ingredients 

1 cup brown rice flour but almond would most likely work too

1/3 agave

Roughly 1/3 cup chocolate almond milk but may need to add more depending on consistency 

1/2 cup of semi sweet dark chocolate chips

These guys definitely have a fair amount of sugar but regardless, grabbing one of these over other sweets is the right move.

1. Just put everything but the chocolate chips in a bowl.  

2. Take a fork and mix everything together. The dough needs to be able to be formed into one big ball and should be somewhat sticky. Add more almond milk if the flour is not fully incorporated. 

3. Fold in the chocolate chips and make about 10 balls!

You’ll be one big happy unbaked cookie 🙂

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