St. Patty's Day Pancakes (AKA Spinach-Banana Bread pancakes)

Here's the perfect St. Patty's Day breakfast for you and your lucky babes…quick and delicious, I promise. And they will never know what makes them green. Blame the leprechauns!

St. Patty's Day Pancakes
Serves 2

Ingredients:

1 large ripe banana, peeled

1 tsp melted coconut oil

2 tsp lemon juice (approx from 1/2 lemon), optional*

2 eggs

1/3 cup unsweetened vanilla almond milk

1 cup oats 

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

heavy pinch of nutmeg

1/4 tsp vanilla 

2 large handfuls spinach

Method:

Add all the ingredients to your high-speed blender and mix until smooth. 

Let the batter rest for 10 minutes (it will get puffy). If batter is too thick, you can gently incoporate more almond milk at this point.

Drop batter on an oiled griddle and cook each side for about 2 minutes, or until golden and cooked through.

Serve as desired- with maple syrup (although they are plenty sweet as-is), almond butter, jam, or fresh berries.They are also perfect on their own. 

Crazy-good Granola

I'm pretty sure you will love this (gluten-free) recipe for granola. It's addicting, like in a good-but-baaaad way. Not to worry, this one is made without refined sugar and loaded with protein, fiber, and good-for-you fat to keep you satisfied for a long time. Way better choice than those Oreos that keep calling your name.

I already have a granola recipe posted on here that's delicious - but this one is different. It makes those delicious clusters and tastes so light and perfectly crunchy. I just can't get enough - and I'm pretty sure you have most of the ingredients on hand, so get cooking!

This is a perfect breakfast (think 1/3 cup atop a homemade acai bowl) or afternoon snack with Greek yogurt or by the handful, let's be real here. However you do it, you'll love it!

Mission granola with crunchy clusters: Accomplished

Ingredients:

1 cup chopped nuts of choice (I like a mix of almonds and cashews or pecans)

1 cup oats (gluten free, optional)

1/2 cup quinoa flakes

3/4 cup almond meal (or oat flour)

Pinch of salt 

1 cup seeds (I like a mix of pumpkin and sunflower)

2 Tbsp ground flax

1 Tbsp sesame seeds

1 tsp cinnamon 

1/3 cup coconut oil, melted

1/3 cup maple syrup 

1 Tbsp vanilla 

3/4 cup dried fruit (I use a mix of mulberries, cherries and cranberries)

Method:

Preheat oven to 275. 

Melt coconut oil. Set aside.

In a large bowl, combine chopped nuts, oats, quinoa flakes, almond meal, salt, flax, seeds, and cinnamon. Stir.

Add the oil, maple syrup, and vanilla. Stir well. 

Pour granola into a rimmed baking pan . Bake for about 40- 45 minutes, until toasted and crunchy. Do not stir while baking. Remove from oven, and do not stir until fully cooked (to encourage clumps to stick around).

Once cooled, add dried fruit and place granola is Tupperware. I keep half in the freezer and it will hold for months. 

Xoxo