Homemade Almond Butter Cups

Homemade Almond Butter Cups

If you love Reese’s Peanut Butter cups you will love this recipe. Made with homemade almond butter and dairy-free chocolate chips, healthier alternative to an all-time favorite treat!
Homemade Almond Butter
If you love Reese’s Peanut Butter Cups you’re going to love this recipe for Almond Butter Cups! It’s easy to make and better for you b/c it’s made with quality ingredients and none of the processed junk plus it’s delicious on its own or chopped and tossed into your favorite dairy-free ice cream. (see below for some of my favorite brands of dairy-free ice cream!) Carolina and I make Almond Butter Cups together all the time. You can use peanut butter but I prefer almonds over peanuts and you can read why that is here. It’s a fun activity to do with the kiddos and an opportunity to teach them the importance of clean, healthy eating. I hope you enjoy the recipe as much as we do! Happy Holidays!!

My Top 3 Dairy-Free Ice Cream Brands

  1. Larry and Luna Coconut Bliss
  2. NadaMoo
  3. VanLeeuwen

BTW – if you’re looking to make better-for-you cookies for Santa this year I highly recommend this 5-ingredient Almond Butter Cookies.

Almond Butter Cups

Ingredients

10 oz. (1 bag) Enjoy Life Dairy-Free Chocolate Chips 5 tbsp. coconut oil (divided) 1/2 tsp vanilla extract Almond Butter Layer 3 1/2 tbsp. homemade almond butter (store bought works too) 2 tsp Coconut oil 2 tsp coconut flour 1/8 tsp vanilla extract 1 pinch salt

Almond Butter Cups

Instructions

  1. Line a muffin pan with parchment paper liners.
  2. For the bottom chocolate layer, heat 5oz (or ½ the bag) and half of the coconut oil (2 1/2 tbsp.) in a double boiler on the stove, stirring until melted. Stir in half of the vanilla (1/4 tsp).
  3. Fill the bottom of the parchment cups evenly with chocolate (about 1/8 cup in each). Freeze for 10 minutes.
  4. Meanwhile, for the almond butter layer, heat the almond butter and coconut oil in a double boiler (same method as step 2). Stir in the coconut flour, vanilla, and salt, until smooth.
  5. Spoon 2 teaspoons of the almond butter mixture onto the center of each cup over the chocolate layer. Freeze for another 10 minutes.
  6. Meanwhile, make the top chocolate layer. Heat the remaining chocolate (5 oz.) and remaining coconut oil (2 1/2 tbsp.) in a double boiler (same method as step 2). Stir in the remaining vanilla (1/4 tsp).
  7. Pour the chocolate into the cups, over the almond butter layer (about 1/8 cup) in each and place back in the freezer, 20-30 minutes, until completely firm.
  8. Serve and enjoy!

Related links: Black Bean Brownies , Tahini Cookies  

ANNOUNCEMENTS

Before I take off I wanted to share a short clip from the TV show, Aqui Estamos, I did while in Puerto Rico for Thanksgiving. Not only did I share 2 simple recipes everyone on set loved, but I also explained the term holistic nutrition and what it means to eat “holistically”. Grateful for the opportunity to come on the show again and do what I love most, spread the word on health and wellness!  

Version En Español

¡Si te encantan los Reese Peanut Butter Cups, te encantará esta receta de Almond Butter Cups! Son fácil de hacer, y mas saludables porque están hechos con ingredientes de calidad y sin ingredientes procesados además son deliciosos asi solitos o en tu helado favorito. (¡vea a continuación algunas de mis marcas favoritas de helado sin lácteos!) Carolina y yo hacemos este postre juntas todo el tiempo. Puedes usar mantequilla de maní, pero prefiero las almendras a el maní y puedes leer por qué aquí. Es una actividad divertida para hacer con los niños y una oportunidad para enseñarles la importancia de una alimentación limpia y saludable. ¡Espero que disfrutes la receta tanto como nosotros! ¡¡Felices Fiestas!!

Lista de los mejores helados sin lácteos!

  1. Larry and Luna Coconut Bliss
  2. NadaMoo
  3. VanLeeuwen

Por cierto, si está buscando hacer galletas para Santa este año, le recomiendo estas galletas de mantequilla de almendras hechas con solo 5 ingredientes. Puedes enconrar la receta en mi pagina de Instagram.

Almond Butter Cups

Ingredientes

10 onzas. (1 bolsa) Enjoy Life Chocolate Chips sin lácteos Life 5 cucharadas aceite de coco (dividido) 1/2 cucharadita de extracto de vainilla Capa de mantequilla de almendras 3 1/2 cucharadas mantequilla de almendras casera (o compradas en la tienda esta bien) 2 cucharaditas de aceite de coco 2 cucharaditas de harina de coco 1/8 cucharadita de extracto de vainilla 1 pizca de sal

Homemade Almond Butter Cups

Instrucciones

  1. Forre un molde para muffins con bolsas de papel pergamino (parchment paper).
  2. Para la capa de chocolate de abajo, caliente 5 onzas (o ½ la bolsa) y la mitad del aceite de coco (2 1/2 cucharadas) en un caldero doble en la estufa (o baño de maria), revolviendo hasta que se derrita. Agregue la mitad de la vainilla (1/4 cucharadita).
  3. Llene el fondo de las tazas de pergamino de manera uniforme con chocolate (aproximadamente 1/8 de taza en cada una). Congelar por 10 minutos.
  4. Mientras tanto, para la capa de mantequilla de almendras, caliente la mantequilla de almendras y el aceite de coco en un caldero doble (el mismo método que el paso 2). Agregue la harina de coco, la vainilla y la sal, hasta que quede suave.
  5. Coloque 2 cucharaditas de la mezcla de mantequilla de almendras en el centro de cada taza sobre la capa de chocolate. Congelar por otros 10 minutos.
  6. Mientras tanto, prepara la capa superior de chocolate. Calienta lo que queda del chocolate (5 oz.) y el aceite de coco (2 1/2 cucharadas) en un caldero doble o baño de maria (el mismo método que el paso 2). Agregue la vainilla que quede (1/4 cucharadita).
  7. Heche el chocolate en las tazas, sobre la capa de mantequilla de almendras (aproximadamente 1/8 de taza) en cada una y vuelva a colocar en el congelador, 20-30 minutos, hasta que esté completamente firme.
  8. ¡Sirve y disfruta!

ANUNCIOS

Antes de despedirme, quería compartir un clip del programa de televisión, Aqui Estamos, que grabe mientras estaba en Puerto Rico para Thanksgiving. No solo compartí 2 recetas simples que les encantaron, sino que también expliqué el término nutrición holística y lo que significa comer “holísticamente”. ¡Agradecida por la oportunidad de venir al programa y compartir consejos saludables con la gente de mi hermoso Puerto Rico! Vean el video clip arriba!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife and FlipBox

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Contact Us   |   Updated January 2018

Healthy Sweeteners (+ Easy To Make Fudgesicles)

Healthy Sweeteners (+ Easy To Make Fudgesicles)

Healthy Sweeteners (+ Easy To Make Fudgesicles): This fun, family-friendly recipe is a crowd pleaser that offers a delicious alternative to desserts made with refined sugar and other harmful ingredients.  

By now we know that refined sugar is harmful to our health. In fact, a high-sugar diet has been associated with dangerous health conditions, like diabetes and heart disease. But cutting out sugar can be challenging especially for the kids.   

Avoiding Refined Sugar

One way to reduce refined sugar at home is by introducing healthy sweeteners like organic coconut palm sugar, raw honey, maple syrup and bananas. These alternatives don’t spike our blood sugar levels like refined sugars do and taste delicious. 

If you follow the blog you know I like to use organic coconut palm sugar when I bake. Organic coconut palm sugar is unrefined, vegan, non-GMO and has a 1:1 ratio when substituting for refined sugar (i.e. if a recipe calls for 1 cup of sugar you would subsitute for 1 cup of organic coconut palm sugar or coconut sugar instead).

Raw honey has a lower GI value than sugar, meaning that it does not raise blood sugar levels as quickly. Honey is sweeter than sugar, so you may use less of it. Bonus: Raw honey has numerous medicinal properties, antioxidant and antimicrobial properties to help fight infections from viruses, bacteria, and fungi.

Maple syrup is great to bake with. Replace 1 cup of white sugar with 3/4 cup of maple syrup and reduce by 3 tablespoons the other liquid content in the recipe for every cup of maple syrup used. Baking Tip: Because maple syrup is brown and granulated sugar is white, this replacement will darken your baked goods and cause them to brown quicker.

Bananas can be substituted for 1 cup sugar in your recipes. Combine 1 cup mashed, overripe bananas with a few tablespoons water then puree until smooth, adding water as needed to get a smooth consistency.

These are just some ways we can cut back on sugar at home! Try substituting sugar with one of these heathy sweeteners and let us know what you think.

Here’s an easy and delicious recipe for Fudgesicles made with bananas and maple syrup! Carolina loves making them with us. It’s a fun and healthy activity we do as a family. 

BTW – I hope you guys had a chance to download a free copy of my e-cookbook. The e-book offers 25 family-friendly recipes that are easy to make, healthy and delicious.

Click here to get a free copy.

And! I’ll be at The Children’s Museum of The East End in the Hamptons this Saturday, May 11th from 10am-12pm celebrating Mother’s with a special pop-up baking class. I’m so excited to have partnered with ShineNYC to bring our FlipBox Mini Bakers this special event. For more information click visit the Events section of the blog or click here

Ok, now here’s the recipe!  Until next week!

Easy To Make Fudgesicles

Ingredients

4 bananas

¾ nut butter

½ cup unsweetened almond milk

2 tbs cocoa powder

½ tsp vanilla powder (or 1 tsp vanilla extract)

Instructions

Add all the ingredients into a blender and blend until smooth. Pour the mix into popsicle molds and freeze.

Related links: Vegan Banana Chocolate Chip Bars  Dairy-Free Chocolate Raspberry Popsicles Gluten-Free and Refined-Sugar Free Raspberry Muffins

Print Recipe
Healthy Fudcigles
Healthy Sweeteners: Easy To Make Fudgesicles
Servings
Ingredients
  • 4 ` Bananas
  • 3/4 cup nut butter
  • 1/2 Cup unsweetened almond milk
  • 2 tbsp cocoa powder
  • 1/2 tsp Vanilla Pods
Servings
Ingredients
  • 4 ` Bananas
  • 3/4 cup nut butter
  • 1/2 Cup unsweetened almond milk
  • 2 tbsp cocoa powder
  • 1/2 tsp Vanilla Pods
Healthy Sweeteners: Easy To Make Fudgesicles
Instructions
  1. Add all the ingredients into a blender and blend until smooth. Pour the mix into popsicle molds and freeze.

Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)

Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)

Easy No Bake Cheesecake Recipe! An authentic, raw, vegan, gluten-free cheesecake recipe made with soaked cashews plus other healthy ingredients. Hard to believe, I know. But trust me when I say it’s so simple and deliciously satisfying you’ll be making it over and over again.  

Why cashews? Let me explain. When soaked and blended, cashews create a creamy, neutral flavor base that works as a cheese alternative in popular dairy-free and vegan recipes. If you’ve followed the blog for a while, you’ve seen other recipes where I use cashews as an alternative to cheese:

Mexican Tostadas with Cashew Sour Cream

Half-Baked Key Lime “Cheesecake”

However, if you’re not into cashews or have an allergy, try searching for cashew-free (that’s a real term, btw) cheese alternatives in other popular food blogs like The Minimalist Baker which I’m a huge fan of, btw! I think Dana is a total genius when it comes to flipping recipes. I encourage you to check her out.  

Ok, back to cashews! These days, you can find cheese alternatives made with all kinds of ingredients but for me, the closest in flavor and consistency is definitely soaked cashews.  

This weekend I had a craving for cheesecake but zero intentions of going to the store or digging through old recipes. Lazy weekends are the best weekends, don’t you agree?

I decided to use what what in my fridge and pantry and came up with this easy no-bake cheesecake recipe made with fresh fruit, refined-free sugar, dairy-free milk and nuts. DAS it! 

The result, a better-for-you dessert recipe packed with healthy fat and protein that is also delicious and satisfying. Plus:

creamy 

refreshing 

and pretty darn close to the real thing without the unhealthy sugar high and yucky crash after.

Follow my recipe or make it your own by swapping raspberries for blueberries or strawberries, anything goes. 

If you try this recipe, let us know by leaving a comment below. Your comments are so helpful for us and other readers. Also, don’t forget to share your food pictures on INSTAGRAM and tagging us with hashtag #ourflipsidelife. We’d love to see it!

Print Recipe
Print Recipe
Easy No Bake Cheesecake Recipe
An authentic, raw, vegan, gluten-free cheesecake recipe made with soaked cashews plus other healthy ingredients. Hard to believe, I know. But trust me when I say it's so simple and deliciously satisfying you'll be making it over and over again.
Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 cup almonds
  • 1 tbsp coconut oil, melted
Filling Ingredients
  • 2 cup raw cashews soaked overnight, rinsed, and drained
  • 1/2 cup vanilla almond milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup Raspberries
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 cup almonds
  • 1 tbsp coconut oil, melted
Filling Ingredients
  • 2 cup raw cashews soaked overnight, rinsed, and drained
  • 1/2 cup vanilla almond milk
  • 1/3 cup coconut palm sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup Raspberries
Easy No Bake Cheesecake Recipe (Vegan + Gluten-Free)
Instructions
Crust
  1. 1. In a food processor blend the almonds dates and coconut oil together until a sticky dough is formed. 2. Press the dough into the bottom of a cupcake mold and place in the freezer while you work on the cheesecake filling.
Filling
  1. 3. Blend the raw cashews, almond milk, coconut palm sugar, lemon juice, coconut oil, and vanilla together in a high-speed blender until smooth and creamy. Distribute half of the mixture into the cupcake molds. Save the other half to combine with the raspberries.
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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Featured On:

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Contact Us   |   Updated January 2018

Dairy-Free Chocolate Pudding

Dairy-Free Chocolate Pudding

Dairy-Free Chocolate Pudding (made with Aquafaba). A delicious low calorie, dairy-free dessert recipe made with melted dark chocolate and oat milk. Aquafaba is the water or brine found in canned chickpeas or white beans. It’s popular amongst vegan desserts due to its ability to mimic the function of egg whites in cooking. Aquafaba can also be used to make dairy-free meringue recipes, low-calorie macarons, delicious nougat, fluffy icing, dairy-free ice cream, low-fat fudge, and marshmallows.  

What is Aquafaba?

Aquafaba is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process. The combination of ingredients gives it a variety of blendingfrothingbinding, gelatinizing and thickening properties.

It is recommended to use 2 tablespoons of aquafaba to replace one medium egg white in a recipe, or 3 tablespoons for one medium whole egg.

Where to use it

Aquafaba works well in recipes where a direct substitution for egg whites is required for example; desserts as mentioned above or savory recipes like mayonnaisecheese substitutesbatters and cocktails cocktails.

In my opinion, the best aquafaba comes from chickpeas and white beans. You are able to use other legumes (peas, soy beans, lentils, kidney, and black beans) but they have slightly different compositions than chickpea and white bean aquafaba and may require you to play with the concentration to work well. 

I’ve been fascinated with the concept since learning about it. It’s interesting to learn ways to substitute traditional recipes for a healthier alternatives – it’s like a fun science experiment you get to eat afterwards. I truly love “geeking out” on these things and will continue to share more with you as I learn.

Here’s an easy, fun and delicious way to try cooking with aquafaba. But before I leave you with the recipe I have some fun announcements to share with you:

1. We added a 2 new section to the blog: “My Favorite Things” and “Events”

My Favorite Things: here you can shop some of our favorites from kitchen staples, to supplements and healthy ingredients.

Events: here you can find information on upcoming events like the Woman’s Summit (more on this below) and FlipBox Pop-Up Classes we are hosting throughout NYC and the Hamptons.

You can find both sections on the upper right-hand side of this page next to “recipes”.

 

2. If you’re following us on Instagram and Facebook you know I’m co-hosting a Woman’s Summit tomorrow (March 9th) at Hub Seventeen in NYC. It’s going to be an amazing event and I invite all you kick a** ladies to join us. We have experiences (essential oil consultations, chair massages, a braid bar, etc) guest speakers, healthy food, music, and other fun surprises. To learn more and to purchase tickets click here.

Ingredients

 

1 cup chickpea water

¼ teaspoon cream of tartar

¼ teaspoon salt

1 cup dairy-free chocolate chips, melted (I like this brand)

1/3 cup oat milk

Instructions

1. Add the chickpea water, cream of tartar and salt to a mixing bowl and beat with an electric mixer, 5-7min or until desired thickness is reached (take your time and don’t be discouraged if it takes a little longer to reach stiff peaks).

2. Once ready set aside.

3. Using a double boiler melt the chocolate and milk.

4. Once melted remove from heat and set aside to cool, 2-3min.

5. Fold the whipped aquafaba into the cooled chocolate mixture and distribute evenly into small ramekins.

6. Cover and place in the fridge to set for 2hrs or overnight. Serve and enjoy!

Print Recipe
Print Recipe
Dairy-Free Chocolate Pudding
Vegan Aquafaba Chocolate Pudding
Servings
Ingredients
  • 1 cup chickpea water
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup dairy-free chocolate chips melted
  • 1/3 cup oat milk
Servings
Ingredients
  • 1 cup chickpea water
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup dairy-free chocolate chips melted
  • 1/3 cup oat milk
Vegan Aquafaba Chocolate Pudding
Instructions
  1. Add the chickpea water, cream of tartar and salt to a mixing bowl and beat with an electric mixer, 5-7min or until desired thickness is reached (take your time and don’t be discouraged if it takes a little longer to reach stiff peaks).
  2. Once ready set aside.
  3. Using a double boiler melt the chocolate and milk.
  4. Once melted remove from heat and set aside to cool, 2-3min.
  5. Fold the whipped aquafaba into the cooled chocolate mixture and distribute evenly into small ramekins.
  6. Cover and place in the fridge to set for 2hrs or overnight. Serve and enjoy!

Healthier Rice Pudding (Arroz Con Leche)

Healthier Rice Pudding (Arroz Con Leche)

Healthier Rice Pudding (Arroz Con Leche).  A dairy-free spin on a popular Latin dessert recipe. Made with simple and natural ingredients, this easy dessert recipe is guaranteed to satisfy any sweet tooth. 

I grew up enjoying Rice Pudding as a kid. I remember scraping the sides of the pan after my mom was done making it and not waiting for it to cool before I enjoyed it.

Traditionally, Arroz con Leche is a mixture of white rice, sugar, cinnamon, evaporated milk, condensed milk and whole milk that as you can imagine, it’s very healthy. While I still love the traditional recipe and allow myself to enjoy it from time to time, I prefer making it with healthier ingredients for my family to enjoy – especially Carolina. For example, I use brown rice instead of white rice, unsweetened almond milk instead of cow milk and coconut sugar instead of refined sugar. This version has the same great taste and better ingredients.

It’s also a fun recipe to make with the kids. Caro loves to pour the ingredients into the pan and as she says “mix it, Mama”. I love including her in the process and let her scarp the sides for a taste like I did as a kid.

FlipTip: Adding lime peel to the hot mixture as it cooks it gives this recipe a zing and enhances the flavors. I encourage you to try it.

I shared this recipe with our friends at The Mpire.co – a wonderful community of women based in Miami, FL that I love to support and partnered with as food and nutrition blog contributor! Make sure to check them out and show them some love! 

Don’t forget to tag your food pictures and tag us using the hashtag #ourflipsidelife on INSTAGRAM. We’d love to see it!

 

Ingredients

 

3 cups long grain brown rice, cooked

1/8 tsp sea salt

4 cups unsweetened dairy-free milk beverage

½ cup maple syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

Lime peel, about 2 inches long

¼ cup raisins (optional)

 

Instructions

 

1. In a saucepan over medium heat stir in the cooked rice, unsweetened dairy-free milk, maple syrup, lime peel, vanilla, cinnamon, and salt.

2. Cook uncovered, stirring often until the rice mixture starts to resemble oatmeal, approximately 20 to 35 minutes.

3. Remove from the heat and add in the raisins (optional) let cool before serving and enjoy!

Print Recipe

Print Recipe
Healthier Rice Pudding (Arroz Con Leche)
Servings
Ingredients
  • 3 cups long grain brown rice cooked
  • 1/8 tsp sea salt
  • 4 cups unsweetened dairy-free milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • lime peel approx 2 inches long
  • 1/4 cup raisins optional
Servings
Ingredients
  • 3 cups long grain brown rice cooked
  • 1/8 tsp sea salt
  • 4 cups unsweetened dairy-free milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • lime peel approx 2 inches long
  • 1/4 cup raisins optional
Instructions
  1. In a sauce pan over medium-heat stir in the cooked rice, unsweetened dairy-free milk, maple syrup, lime peel, vanilla, cinnamon and salt.
  2. Cook uncovered, stirring often, until the rice mixture starts to resemble oatmeal, approximately 20 to 35 minutes.
  3. Remove from the heat and add in the raisins (optional) let cool before serving and enjoy!

Easy Gluten Free Oatmeal Pancakes

Easy Gluten Free Oatmeal Pancakes

Easy Gluten Free Oatmeal Pancakes. A dairy-free and refined sugar free recipe made with simple ingredients. Perfect for picky eaters and busy mornings. 

Stuck on breakfast ideas? Yup, us too. Carolina asked for mac-n-cheese every morning this week (insert eye-roll) I try to get creative/think of new recipes but let’s be honest, who really has time for creativity at 7am? I definitely don’t.

I remembered the recipe for these pancakes and made a double batch to have for the week. The recipe calls for simple ingredients; gluten-free oat flour, eggs, cinnamon and nutmeg. There is no refined sugar or processed flour, just simple and good-for-you ingredients that are filling, satisfying and help keep us energized throughout the morning.

I switch it up by adding a drizzle of honey or maple syrup. Sometimes I spread Apple Butter (this is our new favorite, btw) and top with fresh fruit. Anything goes!

Here are 3 fun facts about gluten-free oat flour

1. It is loaded with soluble and dietary fiber which are great for the digestive system

2. Consuming oats can help prevent sugar spikes in the blood

3. Oats are a great source of complex carbs and can help improve energy levels

We hope you love this recipe as much as we do. Don’t forget to tag us on INSTRAGRAM when you make them and add the hashtag #ourflipsidelife

Ingredients

2 ½ cups gluten free oat flour

1 tsp nutmeg

1 tsp ground cinnamon

2 tbsp baking powder

2 eggs

2 cups unsweetened almond milk (or dairy-free milk of choice)

Pinch of salt

Ghee for frying

Instructions

1. Add all the ingredients in the blender and blend until smooth.

2. Place a griddle or frying pan over medium-high heat and melt the ghee. Pour or scoop the batter onto the griddle and cook until pancakes are golden brown on each side.

3. Serve and top with honey, maple syrup or fresh fruit (optional).

Enjoy!

Print Recipe
Print Recipe
Easy Gluten Free Oatmeal Pancakes
Servings
Ingredients
  • 2 1/2 cups gluten free oat flower
  • 1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 2 tbsp baking powder
  • 2 cups unsweetened almond milk or dairy-free milk of choice
  • Pinch of salt
  • Ghee for frying
Servings
Ingredients
  • 2 1/2 cups gluten free oat flower
  • 1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 2 tbsp baking powder
  • 2 cups unsweetened almond milk or dairy-free milk of choice
  • Pinch of salt
  • Ghee for frying
Instructions
  1. Add all the ingredients in the blender and blend until smooth.
  2. Place a griddle or frying pan over medium-high heat and melt the ghee. Pour or scoop the batter onto the griddle and cook until pancakes are golden brown on each side.
  3. Serve and top with honey, maple syrup or fresh fruit (optional).
  4. Enjoy!

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