Maple Cinnamon Pancakes

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While I was in Florida a few weeks back celebrating the baby who is coming in less than a month, the momma-to-be whipped up this tasty breakfast for us! Yes, I was being spoiled majorly by one of my besties…I like to think she was in nesting mode!

Anywho, these pancakes will surely be made on the regular in my household. How can you resist a yummy maple cinnamon pancake, especially when they are gluten free too!

So, grab two bowls & lets getting mixing…

  1. In a bowl add: 1/2C almond flour, 1/2C gluten free all-purpose flour, 3/4t cinnamon, 1t baking soda & a dash of sea salt – mix
  2. In the second bowl combine: 1/2C vanilla almond milk, 1 egg white, 2T maple syrup & 1t vanilla extract – blend
  3. Whisk the the wet ingredients & slowly add them into the dry bowl – stir until smooth consistency
  4. Heat coconut oil on skillet over medium heat
  5. Pour or scoop the batter onto the skillet, cook until surface of pancake bubbles, flip carefully (to ease this grease up the spatula with coconut oil) & let the underside brown (~2-3minutes)
  6. Continue the above process til batter is gone

If you want to add a lil’ more flavor to these already yummy pancakes then grab another bowl & get ready for  even more deliciousness!  Mix up 1 pint of blueberries, 2T crushed raw pecans & 2T of maple syrup with a pinch of sea salt! This blend of sweet & salty tops off this maple cinnamon pancake perfectly!

Anywho, I posted a picture of the flapjacks she made on my Instagram account – if you aren’t following me then start @thesparkledsidewalk  !

Nutritional Info Per Pancake (Makes 6): 145 calories – 5 grams of fat – 22 carbs – 3.5 grams of protein

Continue reading for ingredient list & original recipe….

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Gwyneth’s Banana Ice Cream with Sweet & Salty Almonds

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Holy Crud…yesterday almost tipped to 70 degrees in NYC & today the same, hallelujah!! I will be spending my day on our roof top enjoying the rays, writing, reading & eating some banana ice cream!

With that said, I am a huge fan of Gwyneth Paltrow & her banana ice cream recipe! Just in case you haven’t heard, my girl Gwennie is not only an actor & singer – but a straight up author! She just came out with her second book,  It’s All Good and I happened to pick up a copy this weekend. Thank goodness because I ventured into making her OH SO AMAZING banana ice cream today! This will be a summer staple!

  1. Dice up 4 peeled bananas, place in a single layer on a plate with parchment paper – stick in freezer for at least an hour
  2. Add 1/4C of raw almonds to a plastic sandwich bag – mash up with a can
  3. In a small bowl mix: almond chunks, 2t maple syrup & 1/2t salt (I used pink himalayan salt) – set aside
  4. Put the following in a Vitamix (blender or food processor will work): frozen bananas, 1/2C unsweetened almond milk, 2T maple syrup & 1t vanilla extract
  5. Blend & scrape sides down if necessary – the mixture should slowly become the consistency of soft serve ice cream

You can scoop right on out of the mixer or save for later & store in a tupperware container in the freezer. If you want to indulge immediately make sure you don’t forget the kick – the yumtastic salty almond maple glaze!

Nutritional Info Per Serving (Serves 4, 2 Scoops Each): 165 calories – 4 grams of fat – 32 carbs – 3 grams of protein

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Meatless Monday: Vegan Carrot Cake

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I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

  1. Preheat oven to 350degrees
  2. In a large bowl combine: 2C whole wheat flour, 1t baking soda, 1.5t baking powder, 2t ground cinnamon, 1t ground cardamon & 1/2t salt – stir
  3. After stirring add in: 1/2C Earth Balance Original natural buttery spread, 1.5C brown sugar, 1C plain applesauce, 1t minced ginger, 1/2C fresh OJ & 1/2C water
  4. Stir until all is mixed thoroughly, then fold in 2C shredded carrots
  5. Spray two 9″ pans with cooking oil & split batter – bake for 25-45minutes or until toothpick comes out clean (mine took 25)

While cakes are cooling make the TWO types of icing…

  1. In a small bowl blend: 1t minced ginger, 1/2C pureed pineapple & 1.5C powdered sugar – beat until smooth consistency 
  2. In another bowl blend: 1/4C maple syrup & 1C powdered sugar – beat until smooth

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Nutritional Info Per Slice (Makes 12 Slices): 390 calories – 8 grams of fat – 79 carbs – 4 grams of protein…and a slice is worth every calorie!

For ingredient list & original recipe continue reading…

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