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April 2019

All About Recipes

How to Make Perfect Pumpkin Seeds

After you’ve carved your jack-o-lantern for Halloween, ìt’s tìme to roast perfect pumpkìn seeds! Use thìs pumpkìn seed recìpe to make thìs salty and crunchy snack, that’s healthy too!

Ingredìents

  • Seeds from 2 large pumpkìns
  • ½ teaspoon Lawry’s Seasoned Salt
  • ½ tablespoon olìve oìl
  • Dash of salt



Instructìons

  1. Preheat oven to 350 degrees F.
  2. Scrape out and remove seeds from your two pumpkìns. Wash and clean your seeds from your pumpkìn, makìng sure you remove any unwanted pumpkìn rìnds or deformed seeds. Wash ìn a colander and once agaìn remove any unwanted ìtems.
  3. Soak the clean seeds ìn a bowl full of water for 1/2 hour on the kìtchen counter or overnìght ìn the refrìgerator. Draìn the seeds, dìscardìng the water.
  4. Fìll a pot wìth water and a dash of salt (enough water so that ìt wìll cover the seeds). Brìng the water to a boìl. Place seeds ìnto the boìlìng water and boìl gently for about 10 mìnutes.
  5. Vìsìt Perfect Pumpkin Seeds @ homecookingmemories.com for complete ìnstructìons

Top Food Recipes

Banana Oat Breakfast Smoothie Recipe

Banana Oat Breakfast Smoothie Recipe | Keto Breakfast ketogenic diet , Keto Breakfast ideas easy , Keto Breakfast  smoothie , smoothie recipes healthy , smoothie recipes fruit , smoothie recipes protein , smoothie recipes healthy breakfast #smoothies #smoothierecipe #breakfastrecipe #oat #banana #healthybreakfast #breakfast

Banana Oat Breakfast Smoothie Recipe | Keto Breakfast ketogenic diet , Keto Breakfast ideas easy , Keto Breakfast  smoothie , smoothie recipes healthy , smoothie recipes fruit , smoothie recipes protein , smoothie recipes healthy breakfast #smoothies #smoothierecipe #breakfastrecipe #oat #banana #healthybreakfast #breakfast

INGREDIENTS;
1/3 cup (30 g) rolled oats*
1 Tbsp (7g) chia seeds**
½ tsp vanilla extract
1/2 cup (115 g) yogurt or non-dairy yogurt of choice
1 medium-size (100 g) ripe banana, frozen
1/4 cup (60 ml) unsweetened almond milk
pinch of salt (optional but recommended)
1-2 tsp maple syrup or honey (optional, to taste)

INSTRUCTIONS;
First, add all the ingredients to a high-speed blender in the order listed, and blend on high until a smooth and creamy consistency is reached. You want to make sure to keep blending until the chia seeds have broken down to achieve the smoothest and creamiest texture.
This smoothie can be made the night before and left to thicken in the fridge overnight. It gets quite pudding-y, so feel free to stir in a splash of milk to achieve desired consistency.

________________________________

Easy Recipes for You

Biscoff Coffee Cake with Biscoff Crumb Topping

Cake for breakfast?  Don’t mind if I do. 
biscoff coffee cake with biscoff crumb topping
There’s no coffee in coffee cake…it’s meant to GO WITH coffee.  (Apparently, there is an internet controversy about this.) You know, I might just start slipping the word “coffee” into every cake title to make cake for breakfast more acceptable: Devil’s Food Coffee Cake,  Carrot Coffee Cake, Red Velvet Coffee Cake…y’all, I think I’m onto something here.

The Biscoff Cookie and Spread Cookbook
THIS cake is a Biscoff Coffee Cake.  I hope that you are familiar with Biscoff.  Biscoff cookies are the crunchy, cinnamon, completely additive cookies you get on Delta Airlines.  When I was a flight attendant, you can bet I was gobbling up as many packets of those in the galley as I possibly could during each flight. (Job perk.)  Biscoff Spread is creamy like peanut butter and made from crushed Biscoff cookies.  Oh yeah.

Katrina Bahl from the blog, In Katrina’s Kitchen, has just published her first book:
The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More

Yes, Katrina loves Biscoff, but she also has a son who has a peanut allergy.  I can’t imagine how scary that is.  Katrina was determined that he not miss out on homemade childhood sweets, and the tradition of candy-making that she formed with her family making Buckeyes each year.

biscoff coffee cake with biscoff crumb topping
The Biscoff Cookie & Spread Cookbook contains incredible recipes (beautifully photographed, too) that you’ll enjoy whether you’re baking for someone with a peanut allergy or not.

Would this book not make the cutest Christmas gift with a jar of Biscoff Spread, and a cute little red spatula???
(Note to all of my friends: forget you just read that.) 


Let’s get back to this coffee cake.  A friend of kiddo’s spent the weekend with us and I just knew I wanted to make this for them.  Verdict: it was a huge hit.  The cake itself is moist and spiced with Biscoff Spread baked right in.  And then the crumb topping….oh my word.  I love a good, GENEROUS crumb topping, don’t you?

biscoff coffee cake with biscoff crumb topping
(You’ll need some Biscoff crumbs.  I thought you guys might get a kick out of our Texas Tough ziptop bags…or do they make every state?  I’m trying to picture “Wisconsin Tough.”) 😉

 
print recipe photo printrecipe.jpg

Biscoff Coffee Cake with Biscoff Crumb Topping

{used with permission from The Biscoff Cookie & Spread Cookbook}

for the topping:
2 & 1/2 cups all-purpose flour
1/2 cup crushed Biscoff cookies
1 cup packed brown sugar
1/2 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup butter, melted

for the cake:
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup Creamy Biscoff Spread
1 & 1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup Greek yogurt

for the topping:
biscoff coffee cake with biscoff crumb topping
Combine the flour with the crushed Biscoff Cookies.  Set aside.

In a medium bowl, whisk together the sugars, cinnamon, and salt.  Stir in the melted butter, then add the flour mixture.  Stir with a fork until large crumbs form.  Place in the refrigerator while preparing the cake.

for the cake:
Preheat oven to 350.  Line a 9×13″ pan with foil, leaving at least 1″ overhang over the sides.  Spray with nonstick spray (I used Crisco).

Whisk together flour, cinnamon, baking soda, and salt.  Set aside.  In a large bowl of a stand mixer fitted with the paddle attachment, cream butter, Biscoff Spread, and brown sugar for two minutes until light and fluffy.  Beat in the eggs, one at a time, and vanilla until incorporated.

biscoff coffee cake with biscoff crumb topping
Add the Greek yogurt and dry ingredients alternately in 3 parts until incorporated.  Scoop the batter evenly into the prepared baking dish.  Sprinkle with the crumb topping.

Bake for 30-35 minutes (mine took 45) until a toothpick placed in the center comes out clean.  (If the topping is getting too brown while baking, cover loosely with foil.)
biscoff coffee cake with biscoff crumb topping
I served the cake warm.

biscoff coffee cake with biscoff crumb topping
Cake for breakfast.  It’s a good thing.


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Recipes Inspiration

Matcha Vegan Oreos | Kitchen Stronger

Those Matcha Vegan Oreos have a unique place in my heart now, becoming one among my preferred cookies I’ve ever baked. those oreos are vegan, gluten-loose, and definitely extraordinary. I at first posted these Matcha Vegan Oreos on my Instagram feed closing Sunday, which became St. Patrick’s day.

Due to the fact that I had made and photographed these that day, I wasn’t going to have time to write down the recipe, edit all the pictures, and and so on, in time to put up the recipe. So i stopped up simply enhancing one of the photos I had taken and posting that on Instagram in honor of St. Patrick’s Day last week.

Sure, these Matcha Vegan Oreos are a awesome St. Patrick’s Day treat also. revel in! If you want vegan cookies, and if you want matcha, i am certain you will love those Matcha Vegan Oreos!

Ingredients

Chocolate cookies

  • 1 1/2 cup almond flour
  • 1/4 cup arrowroot powder
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract

Vegan Matcha Buttercream

  • 1/4 cup  palm shortening
  • 1/3 cup  unsalted vegan butter softened
  • 2  cups  powdered sugar sifted
  • 1 tablespoon matcha powder
  • 1  teaspoon  vanilla extract
  • 1 tablespoon almond milk if necessary to thin out consistency

commands

prepare the dough

  1. Sift almond flour, arrowroot powder, cocoa powder, baking soda, and salt together. Set apart.
  2. blend melted coconut oil, maple syrup, and vanilla.
  3. upload dry elements to the moist substances until the dough comes together.
  4. Wrap dough in plastic wrap, let it rest within the fridge for at the least 2 hours to set.
  5. dispose of from the refrigerator.
  6. let dough relaxation on the counter for 5-10 mins to get a bit softer so you’re able to roll it out.
  7. Roll dough out.
  8. Divide dough in 1/2. it’s going to simply assist if you roll the dough between portions of wax paper, due to the fact the dough will be very sticky.
  9. Roll out one half of of the dough until about 1/8” thick.
  10. Use any cookie cutter of your choice to reduce your cookies. I used a mini coronary heart cookie cutter within the middle of half of of my cookies, so I ought to make the filling peek out a touch bit like you can see in my snap shots.
  11. in case you find the cookies are too sticky and tender to be lifted up and moved, vicinity them inside the freezer for approximately five minutes, and then you can arrange the cookies in a baking sheet about 1/2 apart from every different.
  12. Pre-heat the oven to 350F.
  13. while the oven pre-heats, hold cookies bloodless inside the freezer or fridge.
  14. Bake each tray for eight-10 minutes, rotating in between.
  15. take away cookies from the oven and permit them to cool down earlier than filling.

Vegan Matcha Buttercream

  1. Sift powdered sugar and matcha together. Set aside.
  2. Cream shortening and vegan butter with an electric mixer for 1 minute. Scrape down the bowl as important.
  3. With the mixer off, upload powdered sugar and matcha to the bowl. mix on low until included. boost speed to high and cream till fluffy and smooth. add vanilla and blend to incorporate.
  4. in case your vegan Matcha Buttercream appears too stiff, you can upload the almond milk to try to make it thinner. Don’t upload too much, upload simply a bit at a time and mix to test and check for consistency.

To bring together

  1. vicinity matcha buttercream in a piping bag. Pipe inside the center of half of of the cookies.
  2. top every cookie with any other one.
  3. vicinity in the fridge to permit the filling set.

garage

  1. those Vegan Matcha Oreos will keep nicely for up to one week, inside the refrigerator.

All About Recipes

Asparagus Stuffed Chicken Breast | Simply Delicious Food

Asparagus Stuffed Chicken Breast | Simply Delicious Food



 Course Main Course
 Cuisine American, Mediterranean
 Keyword Asparagus and Chicken Recipe, Chicken recipe, gluten-free, Keto, low-carb, Stuffed Chicken Recipe
 Prep Time 15 minutes
 Cook Time 35 minutes
 Total Time 50 minutes
 Servings 4 people
 Calories 348 kcal
 Author Olivia
Ingredients
4  large free range organic chicken breasts
1 tbsp lemon zest
salt and pepper
12 asparagus stalks trimmed
3 slices mozzarella cheese
1 tsp garlic powder
1 tsp paprika
1 tbsp extra-virgen olive oil
US Customary – Metric
Get Ingredients Powered by Chicory
Instructions

  1. Preheat oven to 425 degrees F.
  2. Cut the chicken breast in half, length-wise. Please do not cut all the way through.
  3. You need to create a pocket into each chicken breast.
  4. Season the inside of the chicken breast with lemon zest, salt, and pepper.
  5. Place chicken on your work surface and lay the mozzarella cheese and 3 asparagus pieces inside of each chicken breast and fold over, enclosing the filling.
  6. In a small bowl, mix together salt, pepper garlic powder, and paprika. Then season the outside of the chicken breast with this spice mixture.
  7. Heat a large and oven safe skillet over medium-high heat. Add the olive oil.

https://www.primaverakitchen.com/asparagus-stuffed-chicken-breast/




Uncategorized

Cinnamon Roll Muffins

Jump to Recipe

Delicious Cinnamon Roll Muffins – a quick and simpler version of Cinnamon Rolls with a delicious glaze on top.

Cinnamon Roll Muffins on white plate

Muffins + Decadent Frosting

Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. Today I’m sharing a quick and easy recipe for cinnamon roll muffins.

I don’t think it’s a big secret that I LOVE cinnamon rolls. I could eat them every day! But sometimes I don’t have the time or patience to wait for the dough to rise or to roll out and fill them. That’s where these little muffins come in! They only take minutes to whip up and a few more to bake.

I love how tender, buttery, sweet they are. They taste exactly like a cinnamon roll but in muffin form! I went easy on the drizzle of frosting, but don’t be afraid to use more. You could completely cover the tops by using an offset spatula or knife and they’d be even more decadent and delicious 🙂

Cinnamon Swirl Muffins close up

How to Make Cinnamon Roll Muffins

MUFFIN LINERS. Preheat oven to 350 degrees. Line a muffin tin with liners (either paper or foil but not silicone), set aside.

BATTER. In the bowl of a stand mixer (or with a hand mixer) beat together butter, sugar and vanilla until combined, about 1 minute. Add the egg and mix until incorporated.

In a medium size mixing bowl whisk together the flour, baking powder, salt and cinnamon. With mixing speed on low, alternate adding the dry ingredients and the milk (or buttermilk). Mix just until combined.

CINNAMON SWIRL. In a small mixing bowl combine all of the ingredients for the cinnamon swirl. Using a whisk, beat vigorously until a smooth mixture forms. Place into a plastic ziploc bag (cut the corner) or a small squeeze bottle.

FILL LINERS. Using a standard size cookie scoop, place a scoop of batter in each muffin liner. Shake the pan back and forth to create an even layer. Add a swirl of the cinnamon sugar mixture then add another scoop of batter on top, shake again to create an even layer. Use the remaining cinnamon sugar to create a swirl in the top, taking care to submerge some of it within the batter.

BAKE. Place in the oven and bake for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out with just a few moist crumbs. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

GLAZE. Meanwhile combine all of the ingredients for the glaze in a small mixing bowl. Drizzle over the tops of the cooled muffins or spread on top with a knife or offset spatula.

must-know Muffin Tips

Why do the tops of muffins get sticky? When muffins begin to go bad the moisture begins to leave the muffin, but in terms of muffins the moisture gets stuck at the top yielding a sticky moist texture. The best way to avoid this is to keep the muffins in an air-tight tupperware container with a paper towel beneath them and on top of them.

How do you avoid flat muffins? When baking, especially muffins, make sure to precisely measure the amount baking powder(or baking soda depending on the recipe) so it has enough rise to it. Also make sure that you put the muffins in the oven when it is hot enough, preheating is very important!

Cinnamon Roll Muffins Recipe stacked on white plate

Modifications + Storing

How can you make these healthier? You can substitute the normal flour for whole wheat flour, almond flour, or gluten free flour. It might dry them out or change the texture slightly.

How do you make them last longer? Freshly baked muffins should last 1-2 days at room temperature. They will last best when they’re in a plastic bag or tupperware container with a paper towel layer beneath and above them.

Next time you’re in need of a cinnamon roll fix, I hope you’ll give this recipe a try! They’re sure to do the trick!

For more Cinnamon goodness, check out:

  • Cinnamon Cream Cheese Roll-Ups
  • Homemade Cinnamon Graham Crackers
  • Cinnamon Crescent Twists
  • Monkey Bread Muffins
  • Cinnamon Roll Cake

Cinnamon Roll Muffins Recipe

Print
Save Recipe Rate

5 from 1 vote

Delicious Homemade Cinnamon Rolls Muffins with a glaze on top! Soft, buttery, and full of cinnamon flavor with a glaze made from powdered sugar!

Course

Breakfast
Cuisine

American

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Servings 12 muffins
Calories 258 kcal
Author on lilluna.com

Ingredients

Muffin

  • 3/4
    cup
    granulated sugar
  • 4
    tbsp
    butter
    room temperature
  • 1
    tsp
    vanilla extract
  • 1
    large
    egg
  • 1 1/2
    cups
    all purpose flour
  • 2
    tsp
    baking powder
  • 1/8
    tsp
    salt
  • pinch
    cinnamon
  • 3/4
    cup
    whole milk
    or buttermilk

Cinnamon Swirl

  • 1/2
    cup
    brown sugar
  • 2
    tsp
    cinnamon
  • 3
    tbsp
    butter
    room temperature
  • 1
    tsp
    cornstarch

Glaze

  • 1
    cup
    powdered sugar
  • 1/4
    tsp
    vanilla extract
  • 2
    tbsp
    whole milk

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with liners (either paper or foil but not silicone), set aside.

  2. In the bowl of a stand mixer (or with a hand mixer) beat together butter, sugar and vanilla until combined, about 1 minute. Add the egg and mix until incorporated.
  3. In a medium size mixing bowl whisk together the flour, baking powder, salt and cinnamon. With mixing speed on low, alternate adding the dry ingredients and the milk (or buttermilk). Mix just until combined.
  4. In a small mixing bowl combine all of the ingredients for the cinnamon swirl. Using a whisk, beat vigorously until a smooth mixture forms. Place into a plastic ziploc bag (cut the corner) or a small squeeze bottle.
  5. Using a standard size cookie scoop, place a scoop of batter in each muffin liner. Shake the pan back and forth to create an even layer. Add a swirl of the cinnamon sugar mixture then add another scoop of batter on top, shake again to create an even layer. Use the remaining cinnamon sugar to create a swirl in the top, taking care to submerge some of it within the batter.
  6. Place in the oven and bake for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out with just a few moist crumbs. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  7. Meanwhile combine all of the ingredients for the glaze in a small mixing bowl. Drizzle over the tops of the cooled muffins or spread on top with a knife or offset spatula.
Cinnamon Roll Muffins

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Author

Natalie Dicks

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Author

Natalie Dicks

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

More by Natalie

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Cinnamon Roll Muffins Recipe

Print
Save Recipe Rate

5 from 1 vote

Delicious Homemade Cinnamon Rolls Muffins with a glaze on top! Soft, buttery, and full of cinnamon flavor with a glaze made from powdered sugar!

Course

Breakfast
Cuisine

American

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Servings 12 muffins
Calories 258 kcal
Author on lilluna.com

Ingredients

Muffin

  • 3/4
    cup
    granulated sugar
  • 4
    tbsp
    butter
    room temperature
  • 1
    tsp
    vanilla extract
  • 1
    large
    egg
  • 1 1/2
    cups
    all purpose flour
  • 2
    tsp
    baking powder
  • 1/8
    tsp
    salt
  • pinch
    cinnamon
  • 3/4
    cup
    whole milk
    or buttermilk

Cinnamon Swirl

  • 1/2
    cup
    brown sugar
  • 2
    tsp
    cinnamon
  • 3
    tbsp
    butter
    room temperature
  • 1
    tsp
    cornstarch

Glaze

  • 1
    cup
    powdered sugar
  • 1/4
    tsp
    vanilla extract
  • 2
    tbsp
    whole milk

Instructions

  1. Preheat oven to 350 degrees. Line a muffin tin with liners (either paper or foil but not silicone), set aside.

  2. In the bowl of a stand mixer (or with a hand mixer) beat together butter, sugar and vanilla until combined, about 1 minute. Add the egg and mix until incorporated.
  3. In a medium size mixing bowl whisk together the flour, baking powder, salt and cinnamon. With mixing speed on low, alternate adding the dry ingredients and the milk (or buttermilk). Mix just until combined.
  4. In a small mixing bowl combine all of the ingredients for the cinnamon swirl. Using a whisk, beat vigorously until a smooth mixture forms. Place into a plastic ziploc bag (cut the corner) or a small squeeze bottle.
  5. Using a standard size cookie scoop, place a scoop of batter in each muffin liner. Shake the pan back and forth to create an even layer. Add a swirl of the cinnamon sugar mixture then add another scoop of batter on top, shake again to create an even layer. Use the remaining cinnamon sugar to create a swirl in the top, taking care to submerge some of it within the batter.
  6. Place in the oven and bake for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out with just a few moist crumbs. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  7. Meanwhile combine all of the ingredients for the glaze in a small mixing bowl. Drizzle over the tops of the cooled muffins or spread on top with a knife or offset spatula.

YW Theme 2019 Printables

Lil’ Luna Store

COMING SOON!

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Bread • Recipes

Homemade Indian Fry Bread

Bread • Main Dishes • Recipes

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Apple Cinnamon Muffins

Bread • Breakfast • Recipes

Cheesy Garlic Bread

Appetizers • Bread • Recipes • Sides

See All Recipes

Author

Natalie Dicks

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

More by Natalie

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Comments

  1. Okay these may have to replace our normal cinnamon roll breakfast for this year’s Easter, they look amazing!

    Reply

I’m the food photographer and blogger behind Life Made Simple. I’m passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

More by Natalie

Top Food Recipes

Best Vegan Pancakes Recipe for Breakfast

Vegan pancakes recipe | pancake recipe easy , pancake recipe homemade , pancake recipe fluffy , banana pancakes , vegan pancakes, healthy pancakes, sweet breakfast ideas, sweet breakfast casserole, sweet breakfast recipes, sweet breakfast, best breakfast recipes, sweet brunch recipes #breakfast #breakfastrecipe #vegan #pancakes #pancakesrecipe #veganpancakes #veganbreakfast

BEST VEGAN PANCAKES RECIPE 

Vegan pancakes recipe | pancake recipe easy , pancake recipe homemade , pancake recipe fluffy , banana pancakes , vegan pancakes, healthy pancakes, sweet breakfast ideas, sweet breakfast casserole, sweet breakfast recipes, sweet breakfast, best breakfast recipes, sweet brunch recipes #breakfast #breakfastrecipe #vegan #pancakes #pancakesrecipe #veganpancakes #veganbreakfast

Recipe Adapted from thetastyk.com

Vegan pancakes recipe | pancake recipe easy , pancake recipe homemade , pancake recipe fluffy , banana pancakes , vegan pancakes, healthy pancakes, sweet breakfast ideas, sweet breakfast casserole, sweet breakfast recipes, sweet breakfast, best breakfast recipes, sweet brunch recipes #breakfast #breakfastrecipe #vegan #pancakes #pancakesrecipe #veganpancakes #veganbreakfast

INGREDIENTS;

1 Tbs organic vanilla

1 Tbs coconut oil, melted + more for the pan

1 1/2 cups (360 ml) oat or almond milk

3 Tbs Tapioca starch

2 tsp aluminum-free baking powder

1 1/2 cups (200 g) buckwheat flour

3 Tbs maple syrup

Hint: If you like your pancakes a bit richer, just substitute the 1/2 cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk.

INSTRUCTIONS;

First, to make the dough, combine all the ingredients in a large bowl and whisk together. Let rest for 15 minutes, covered at room temperature.

Then, heat coconut oil in a pan. Use pancake molds or a cookie cutter to bake lovely looking round pancakes. 

Make sure you heat and oil the molds/cutter before you add the batter. Cook it for a couple of minutes until it starts to bubble. Then remove the molds and flip. Cook through for another 2-3 minutes. Repeat until all the batter is used.

Serve & enjoy!

__________________________

Popular Recipes

Mint and White Chocolate Hot Cocoa

DELICIOUS Mint and White Chocolate Hot Cocoa – it will be your new favorite holiday drink. It’s easy to make and so addicting! Made with milk, half&half, white chocolate chips, peppermint extract, green food coloring, and topped with cool whip and crushed andes mints!

Mint and White Chocolate Hot Cocoa

Ingredients
Vegetarian, Gluten free
∙ Serves 2
Baking & Spices
1 Andes mints and whipped cream
2 drops Food coloring, green
1 tsp Peppermint extract
1/2 bag White chocolate chips
Dairy
2 cups Half and half
2 cups Milk