Get it while the berries are hot my friends! Summer is almost over (HUGE sad face) and that means all the delicious, berries and other summer fruit will start costing us a frickin’ fortune soon. Last winter, Ashton came home with a small clamshell of […]
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 […]
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. I’m even considering writing a recipe book for non-dairy ice cream, possibly with the help of these Freelance Ghostwriters since I’m a cook, not an author. 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
I’m not a big juice person. Even when I was younger and my mom would make that canned OJ from concentrate that everyone loved so much, I would always pass. I’d rather get my extra dose of sugar from more dessert than a glass of juice.
This turned out to be a blessing of sorts. As I got older, I started to understand how bad most juices can be for you, especially the ones from concentrate. Store-bought juices have an average of 6 teaspoons of sugar in a standard cup serving, and most of those teaspoons aren’t from the natural sugars of fruits and veggies, they’re from unnatural, processed sugar that the companies have added.
But like anything, there are exceptions: find a more natural juice at the store, or make your own juice at home. The cold-pressed juice trend is huge right now, and juice cleanse programs are easy to come by. Although I don’t think I could ever hold up on a three-day juice cleanse without turning into a total monster, I do like the odd, fresh-made fruit and veggie juice.
This juice is one of my favorites to make at home because it contains just as many vegetables as fruits. I have trouble drinking juices that taste like green plants and dirt, and since these kinds are typically the ones that contain a lot of vegetables, I have to work hard to find and create juices with a good balance of fruits and veggies that also taste good to me.
This juice is high in vitamin C from the carrots, the antioxidant beta carotene, which gets converted into vitamin A, from the carrots and sweet potatoes, vitamin K from the cucumbers, as well as a whole list of other vitamins and minerals.
If you’re kind of like me and don’t really care for juice but want to get some extra healthy fruits and veggies in your life, give this a try! I might even consider doing a juice cleanse? I hear its good for you.
If you tried this recipe or have any comments/feedback, leave those below and don’t forget to rate the recipe!
NUTRITION FACTS: Calories: 70 Total Fat: 0.35g Total Carbohydrates: 22g Dietary Fiber: 5g Sugar: 15g Protein: 2g
- 1 orange, peeled
- 1 carrot
- 1/2 sweet potato
- 1/2 cucumber
- 1/8 lemon, peeled
- 1 inch piece ginger
- Step 1 Pass all ingredients, one at a time, through a juicer.
- Step 2 Stir to combine all flavors and serve.