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  



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



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!! 



Birthday Cake Remix Cookie Cake

I AM SO EXCITED to share with you all this Cold Stone Inspired cookie cake. 

I have always had a strong love for Cold Stone's. It has had a very special place in my heart (And my belly)  because it's where my boyfriend and I had one of our first dates so it'll always have a nostalgic and happy feeling for me. Have you ever met someone that makes every aspect of your life better? It's an amazing feeling... To be with someone that makes you smile bigger, laugh more and enjoy all of your days. Yeah. That's Tony. Tony Ferrari! (Check him out on YouTube! He is INSANELY talented) 

Well anywho! I was inspired by one of my favorite ice cream mixes "Birthday Cake Remix," which is cake batter ice cream, brownies, sprinkles and fudge. This is exactly what I created! 

Cake batter cookie base mixed with fudge brownies, rainbow sprinkles and topped with fudge sauce. This tastes better than any birthday cake I've ever had! I use real cake mix in the dough so it has a sweet, cakey flavor and the brownies and fudge make it to-die-for. The texture is soft and chewy but slightly crispy on the outsides. Just how a cookie cake should be! I promise you- this cookie cake will not disappoint!!!


1 box (18.25 oz) french vanilla cake mix (careful not to grab a 15.9 oz!)

1 tsp baking powder

2 large eggs, at room temperature

1/3 cup vegetable/canola oil

1/2 tsp vanilla extract

1 Cup sprinkles

You will also need:

-5 small brownies, cut into cubes. See my home made Fudge Brownies HERE

-1/3 Container (about 1/2 Cup) of Fudge topping (I used Trader Joes Brand)


1. Preheat oven to 350F. Grease an 8 inch round cake pan (or larger, if desired) and set aside.

2. In a large mixing bowl or a stand mixer with a paddle attachment, mix together the cake mix, baking powder, eggs, oil, vanilla extract until smooth. The batter may be crumbly- keep on mixing! Then using a large spoon or a rubber spatula, fold in the sprinkles and cubed brownies. Press the batter into the prepared cake pan and bake for 18-22 minutes or until very light golden brown. Let cool completely before removing it from the pan.

3. Once cool, add the fudge topping! I used a piping bag and drizzled it over the edges. Woohoo!

Confetti Cookie recipe from: Sallys Baking Addiction