Healthier Cake Batter Pancakes

Yesterday was my little brother Parker's 12th birthday! YAY! Happy Birthday punk!

Parker is not only a little dare devil but a smart, adorable ball of energy that I wouldn't change for the world. So much love for my nugget. 

Aren't birthdays the best? You can put sprinkles on anything and no one will question it. Starting off with.. PANCAKES! These pancakes have actual cake mix in the batter so they have this truly authentic, delicious birthday cake flavor. I wanted to make them a bit healthier than normal pancakes too so keep an eye out for the healthy alternatives I opted for. They are perfectly fluffy and sweet and out-of-this-world good!! 

 

Makes about 8-10 6-inch pancakes  

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INGREDIENTS

1 Cup Gluten-Free Flour  

1/2 Cup Gluten-Free Cake Flour (White or Yellow) 

3 Teaspoons Baking Powder

1 Teaspoon Sea Salt

1 Tablespoon Coconut Sugar (or any sweetener of your choice) 

1 Cup Vanilla Unsweetened Almond Milk

1 Egg at Room Temperature

3 Tablespoons Greek Yogurt   

1/4 Cup Rainbow Sprinkles

 

DIRECTIONS

1. In a large mixing bowl with a whisk, mix together flour, cake mix, baking powder, salt and coconut sugar. Then add almond milk, egg and Greek yogurt just until incorporated. Careful not to over mix! Then add sprinkles and mix a couple beats. Set aside to thicken. 

2. Using a griddle or a flat pan, heat stove to a low-medium flame. Spray with a non-stick cooking spray. 

3. Pour about 1/4 Cup of the batter on the pan. Cook about 3-4 minutes or until the edges are browned and there should be bubbles coming up in the middle of the pancake. Flip and cook for another 2-3 minutes. When you press down on the pancake, it should bounce back and not feel mushy. 

Top with whipped cream or frosting and enjoy!! 

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Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!

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INGREDIENTS:

1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks

 

DIRECTIONS:

1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies. 

Vanilla Cupcakes With Peppermint Buttercream Frosting

Hey people!!

Lets kick off Sunday Funday the right way- with cupcakes!

These cakes are my go-to vanilla cake/cupcake recipe because I have ever had a person try it and tell me anything other than "SO GOOD!!" They are light and fluffy with a slight buttery flavor that is just irresistible. 

I topped these cupcakes with a peppermint frosting (tis' the season, right?) And garnished it with a peppermint candy. If you were wondering how bakeries get their buttercream frosting light and creamy- here is the secret. You must, must, must whip the frosting for at least 5 minutes. This allows air to get into the frosting and it will almost double in size in your stand mixer. It's amazing how quickly the buttercream changes from dense and heavy to light and fluffy! 

What dessert are you most excited to make around the holidays?  

INGREDIENTS:

For the cupcakes:

6 Tablespoons (3/4 stick) salted butter, at room tempterature

1 Cup granulated sugar

2 large eggs, at room temperature

1/3 Cup vanilla non-fat yogurt

1/4 Cup vegetable oil

1 Tablespoon vanilla extract

1+3/4 Cups all-purpose flour

1+1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 Cup buttermilk

 

For the peppermint frosting:

1 Cup (2 sticks) salted butter, at room temperature

1 teaspoon peppermint extract

5 to 6 Cups powdered sugar, depending on how stiff you like your frosting. I used 5

3 Tablespoons milk

 

DIRECTIONS:

For the cupcakes: (Makes about 16 cupcakes)

1.  Preheat oven to 350F. Line a muffin tin with cupcake liners and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, cream together the butter and sugar for at least 1 minute, until smooth. Add the eggs one at a time and mix until incorporated, scraping down the sides as needed. Then add the the yogurt, vegetable oil and vanilla extract. 

3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the flour mixture into the wet mixture. Careful not to over-mix. Then slowly add in the buttermilk and mix until smooth.

4. Spoon the batter into cupcake liners about 2/3 full and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer cupcakes to a wire cooling rack. Let cool completely before frosting.

 

NOTE*** If you want to make this batter into a cake, bake for 20-22 minutes for 2 8-inch rounds.  

 

For the peppermint frosting:

1. In a stand mixer with a whisk attachment or in a large mixing bowl, whisk together the butter until creamy. Add the peppermint extract. Then, slowly add one cup of powdered sugar and 1 Tablespoon of milk at a time, alternating between the two until you have used all of it.  Whisk for at LEAST 3-5 minutes. This helps the frosting become light and fluffy. Frost cupcakes and enjoy!

 

Funfetti Protein Cups

Wait... Did I say protein? HECK YEAH I DID. These little guys are like Reeses peanut butter cups but BETTER for you! AND they're funfetti! YES. But how can something so pretty be so healthy? Check this out.

In this recipe, I use coconut flour, protein powder, almond butter and a little almond milk to give them their amazing texture. They are also gluten-free, low in fat and high in delicious flavor. I am such a sucker for funfetti treats. Are you? What's your favorite thing to do with rainbow sprinkles? The best part is, you can throw them together in just a few minutes! No oven, no stand mixer- no problem! P.S. They are best when just out of the freezer. 

Party on, protein people. 

INGREDIENTS:

1 scoop of Birthday Cake Whey Protein Powder (I used ISO-100) 

2 Tablespoons coconut flour

1 Tablespoon raw Almond butter, melted and cooled  

2 Tablespoons almond milk (or coconut milk) 

3 Tablespoons sprinkles (optional, but not really optional)

1/2 Cup dark chocolate, melted (I used 78%) 

 

You will also need:

small cupcake liners, about the size of a small reeses peanut butter cup. 

NOTE*** You can also use large cupcake liners or even a muffin tin. Make sure you spray it with a non-stick cooking spray though!

 

DIRECTIONS:

1. In a large mixing bowl, mix together the protein powder, coconut flour, cooled almond butter and almond milk until smooth. Then fold in the sprinkles.

2. Make sure your chocolate is melted, then coat the inside of your small cupcake  liner or muffin tin with a small amount of chocolate. I used a spoon to do this- making sure I covered the entire inside with a thin layer of chocolate. Place in the freezer for a few minutes to harden.

3. One hardened, scoop a small amount of the protein mixture into the frozen chocolate cups. Slightly flatten with your finger and cover with more melted chocolate. Freeze again for at least 10 minutes. Enjoy!! 

 

Recipe makes about 16-18 small cups