Happy hump day! We’re half way through the week, thank goodness! It seems like the days are dragging on. I blame it on being the first week back to work after being off for 2 weeks… Thankfully, our cruise is only 10 days away
Thank you Jenn from Peas & Crayons for hosting another tasty link-up!
Peanut Butter Oatcakes
- 1/4 cup oats
- 2 tablespoons peanut flour
- 1 teaspoon stevia
- 1 teaspoon baking soda
- 2 egg whites
- 2 – 4 tablespoons water
- raisins *optional*
- In a bowl, add all of the ingredients and whisk until the batter is smooth. Note: I add the dry ingredients first, then the wet ingredients.
- Spray a medium-sized skillet with non-stick cooking spray and place over medium heat.
- For each pancake, spoon 2 generous tablespoons of batter into the pan. Sprinkle with raisins if you’d like. Cook each pancake until a few bubbles form and burst, approximately 1 to 2 minutes.
- Flip the pancakes with a spatula and cook until browned on the underside, 1 to 2 more minutes.
- Serve the stack of ‘cakes with your favorite toppings and enjoy!
breakfast & blog reading
an unpictured orange
avocado + cottage cheese on rice cakes = awesome
salad & semi-homemade chicken sausage Gnocchi Sorrentina
Pumpkin Coconut Oat Muffins
- 1 cup oats
- 1 cup white whole wheat flour
- 1 1/2 tbsp flax seeds
- 6 packets stevia
- 3 tbsp shredded unsweetened coconut
- 1 tbsp pumpkin pie spice
- 1 tbsp baking soda
- 2 eggs
- 1 tsp pure vanilla extract
- 2 tbsp honey
- 1 cup pumpkin
- Preheat the oven to 350 degrees.
- Measure and combine all of the dry ingredients, through baking soda. Turn the mixer onto “stir” just until everything is combined.
- Add the remaining wet ingredients. Mix on medium speed until everything is combined.
- Spoon an divide the batter equally among a muffin tin coated with cooking spray.
- Bake for approximately 20 minutes or until a toothpick is inserted and comes out clean.
- Once the muffins sit for a few minutes, remove them and place them on a wire rack to cool completely.
Question: Avocados – yay or nay? What’s your favorite way to eat ’em?
Question: Do you use egg whites from a carton or from whole eggs?