Healthy AND tasty pancakes? You bet! This delicious chocolate sprinkled Betsy’s Best banana and oats peanut butter pancake will make you jump for joy. Not big on chocolate for breakfast? Use berries for a delicious twist.
- 1 very ripe medium banana
- 1 tsp. baking powder
- 1 flax seed egg substitute (1 tbsp. flax seed meal + 2.5 tbsp. water)
- pinch of salt
- 1/2 tsp. vanilla extract
- 1 tbsp. Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- 1 tbsp. coconut oil
- 3 tbsp. almond milk (or other milk substitute)
- 1/2 cup rolled oats (or gluten-free oats), ground
- 1/4 cup gluten-free flour (or sub other flour)
- 3 tbsp. semisweet chocolate chips (non-dairy for vegan) or blueberries
Preheat a skillet to medium heat or about 300-325°F. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes. Mash your very ripe banana with baking powder. Add flax egg, oil, salt, vanilla, Betsy’s Best, almond milk and stir. Stir in oats and flour until just combined. Sprinkle in chocolate chips and fold gently. Scoop scant 1/4 cup measurements onto lightly greased griddle. Cook for 2-4 minutes on each side – until golden brown. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
* Should yield 5-6 small pancakes.
* Make gluten-free by using gluten-free oats and flour.
* Adding 1 tbsp. of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary.
* Reheats great the following day in the microwave.
This gluten-free pancake recipe is so good you can skip the syrup!
A unique and extra tasty pumpkin butter using Betsy’s Best all-natural sunflower seed butter, this recipe will quickly become one of your fall favorites.
Mix all ingredients together with a spoon or food processor. Store in an airtight container in refrigerator.
This Pumpkin Butter recipe is so quick and easy to make. Enjoy it for breakfast on your favorite bread or muffin!
Take your breakfast up a notch with this blend of pumpkin spice with golden oats. Baked to be crunchy, this pumpkin granola mix is great on yogurt, covered with milk, or mixed with almonds and dried fruit.
- 3 cups gluten-free oats
- ¼ cup raw sunflower seeds
- ½ cup raw cashews, roughly chopped
- ½ cup pureed pumpkin, unsweetened
- 3 Tbsp chia seeds
3 Tbsp Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- ¼ tsp sea salt
- 3 Tbsp honey
- 1 ½ Tbsp vanilla extract
- ¼ cup maple syrup
- 3 Tbsp brown sugar
- ½ cup raisins (or other dried fruit)
Preheat oven to 350°F. In a large bowl, combine all ingredients and stir until moistened. Line baking sheet with parchment paper and evenly spread mixture across baking sheet. Bake 15 minutes, stirring halfway through to cook evenly. For crunchier granola, cook a few minutes longer, or until desired consistency is reached.
Use this pumpkin granola mix as a topping on ice cream or as a delicious layer in a fruit and yogurt parfait.
Next time you’re craving a chai latte, save money (and calories!) by making this healthy and delicious smoothie recipe at home. This dairy-free and gluten-free recipe is also supercharged with the extra health benefits of chia seeds!
- ½ avocado
- 1 ½ cup almond milk (or non-dairy milk of choice)
- 1 heaping tsp pumpkin pie spice
- ½ tsp pure vanilla extract
- 1 Tbsp chia seeds
- Pinch sea salt
1 Tbsp Betsy’s Best Gourmet Sunflower Seed Butter (or Betsy’s Best Almond or Peanut Butter)
- 6 ice cubes
- 5 drops liquid Stevia (optional)
Combine all ingredients in Vitamix or blender. Blend until smooth and creamy.
Enjoy a delicious Green Chai Latte Smoothie recipe packed with health and delight!
Who thought an itty bitty seed could pack a nutritional punch to your health? Flax seeds are a rich source of ALA (Alpha Linolenic Acid) which is a type of Omega 3, along with ligins, which is a plant based phytoestrogen and an antioxidant. If you have a NEED for SEED in your diet, then check out these crazy ways to sneak this seed into your recipes!
Adapt your existing recipes by substituting flax for the oil or shortening specified in a recipe. If a recipe calls for 1/3 cup of oil, replace with 1 cup of ground flaxseed – a 3:1 substitution ratio. Also replace an egg for a dairy free alternative: 1 tbsp. ground flax + 3 tbsp. water
- Ground flax can be added to your morning juice or chocolate milk – usually a heaping tablespoon or two with your favorite beverage. Or you can sprinkle ground flax on cereals, yogurt or Betsy’s Best!
- Recommended Daily Usage – To get the maximum benefits from flax seeds it is recommend using 3 tbsp. of ground flax seeds per day.
Try this recipe for Homemade Dairy & Gluten-Free Pancakes!