This dairy-free cheesecake will make you want to cry happy tears.Read More
Blend half a can of pumpkin, 1 banana, 1 tbsp coconut oil, 1/4 cup coconut milk, tsp vanilla extract, tbsp cinnamon, 1/2 tsp nutmeg and tbsp maple syrup.
Add mixture to a bowl and sift in 1/2 cup of GF flour. Mix. Once blended add almonds for an optional crunch.
Cook on skillet in coco oil in medium heat.
TIP! They take longer to cook than regular pancakes, so make mini pancakes.
- 1/2 can pumpkin
- 1 banana
- almonds (optional)
- 1tbs coconut oil
- 1/2 cup Bob's Red Mill GF flour
- 1/4 cup coconut milk
- 1tbsp cinnamon
- 1tsp vanilla extract
- 1tbsp maple syrup to sweeten (optional)
You really can't beat this dinner we made tonight. I'm honestly surprised I was able to stop eating long enough to take a photo, but I'm glad I did because isn't it glorious? The crust is dairy-free, and made with polenta! Genius!Read More