After reading the title, I know that some of you are probably thinking, “Uhhh. I don’t know about these. I don’t know how much cashews can really taste like cheesecake…” You’d be surprised. I’ve made these bad boys for about a dozen people now, asking […]
When I first started talking about this website, Ashton insisted that I have a section called “Bro Meals” with super simple, quick recipes that any guy could make. He even enthusiastically said, “If you post recipes like that, even I could cook them!!” Not sure […]
Going out for brunch is the best. Breakfast restaurants always have fresh coffee brewing, delicious mimosas and everything from savory eggs benedict to sweet treats like waffles and pancakes.
While I’m always tempted to get the banana bread french toast with a mound of whipped cream or the chocolate chip buttermilk pancakes drenched in syrup, I typically never do because I always leave feeling like I have a nasty hangover: bloated and sluggish!
Restaurant foods have so much sugar in them, especially the sweet ones like waffles, french toast and pancakes. So whenever I’m craving that sort of thing, I always make it at home because I can control how much and what kind of sugar I’m putting in.
Anyone who knows me well knows that lemon is my favorite dessert flavor ever! Lemon cake, lemon cookies, lemon squares, lemon cheesecake… and now lemon PANCAKES!!!
These little suckers are fricken’ awesome! Not only are they refined sugar-free, they’re also 100% whole wheat and contain as much protein per serving as 2 eggs. Not to mention their extreme fluffiness and moistness, the tang from the lemons and added sweetness from the blueberries… Just go make them!
Perfect topped with maple syrup, blueberry jam (or any kind of jam), fresh fruit, lemon yogurt (yes, more lemon) or just totally plain.
Let me know how you like them by leaving a comment and rating below!
Whole Wheat Lemon Blueberry Pancakes
NUTRITION FACTS: (per 3 mini pancakes) Calories: 230 Total Fat: 3.8g Saturated Fat: 1.5g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.7g Cholesterol: 55mg Sodium: 240mg Potassium: 146mg Total Carbohydrates: 37.5g Dietary Fiber: 4g Sugars: 17g Protein: 10g
- 1 cup white whole wheat flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch sea salt
- 3/4 cup plain, full fat Greek yogurt
- 2 tbsp fresh squeezed lemon juice
- Zest from half a large lemon
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅔ cup almond milk
- 1 large egg, lightly beaten
- 3/4 cup fresh, or slightly thawed frozen blueberries, coated with flour (so they don't sink to the bottom of the batter)
- Step 1 Heat a large skillet over medium heat and grease with extra-virgin olive oil or coconut oil.
- Step 2 In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Step 3 In another bowl, combine the Greek yogurt, lemon juice, lemon zest, maple syrup, vanilla extract and almond milk together. Beat in an egg until well incorporated.
- Step 4 Stir wet ingredients into dry ingredients and mix until just combined. Overmixing will result in less fluffy pancakes. Carefully fold in blueberries.
- Step 5 Scoop a bit of the batter onto the preheated skillet to form mini pancakes, about 6 inches in diameter. If batter is too thick, spread the batter a bit to flatten the pancakes and help them cook more thoroughly. When bubbles begin to appear on the surface, flip carefully and cook for another 1 to 2 minutes on the underside.
- Step 6 Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- Step 7 Serve with maple syrup and extra blueberries, if desired.
Recipe adapted from: Life Made Sweeter’s Fluffy Blueberry Lemon Pancakes.
So I’m just going to be totally honest here, this doesn’t taste exactly the same as real ice cream, but it’s definitely really good. It settles that intense, ice cream-craving demon inside you and goes nicely on warm pies, brownies, even cookies.
Plus, it’s a lot healthier for you than real ice cream for a few reasons:
- There’s no refined sugar. It uses maple syrup rather than processed white sugar or corn syrup like most store-bought brands use.
- Less sugar overall. Milk and cream also contain their own natural form of sugar known as lactose. Since it doesn’t contain either of these, it decreases the sugar intake.
- Contains more healthy fats. Coconut and cashews both contain a lot of healthy monounsaturated fats and medium-chain fatty acids.
Throw these 6 ingredients together in a blender and blend until smooth. I chose to use cashews in the recipe to more closely resemble real ice cream. The cashews add creaminess and take away some of the coconut-y taste.
Please don’t forget to scroll down, rate this recipe and leave a comment!
Vanilla Coconut Cashew Ice Cream
NUTRITION FACTS: (per 1/2 cup serving) Calories: 348 Total Fat: 26.3g Saturated Fat: 10.5g Polyunsaturated Fat: 0.0g Monounsaturated Fat: 0.0g Cholesterol: 0.0g Sodium: 74mg Potassium: 1.5mg Total Carbohydrate: 21.9g Dietary Fiber: 3g Sugars: 16.6g Protein: 5.5g
- 2 cups raw cashews, soaked*
- 1 (15 oz) can full fat coconut milk
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- * to soak cashews, add water to a bowl and allow to sit for 4-6 hours or overnight.
- Step 1 Drain water from cashews and add to a high-powered blender with remainder of ingredients.
- Step 2 Blend until really smooth and creamy. There shouldn’t be any chunks.
- Step 3 Optional: Let cool in the refrigerator for 30 minutes before transferring to the ice cream maker. I find this step makes it a bit creamier and it doesn’t get so hard in the freezer.
- Step 4 Put in an ice cream maker. Allow to churn for about 20 minutes or until thickened.
- Step 5 Store in the freezer in an airtight container.
- Step 6 When ready to eat, allow to sit on the counter for 5-10 minutes to thaw a bit before serving.
My ice cream maker is the KitchenAid KICA0WH Ice Cream Maker Attachment – Excludes 7, 8, and most 6 Quart Models