Hot Java Pancakes

Paleo Coffee Pancakes Recipe

October 12, 2017 by Nicole Gulotta for Thrive Market
 
 
If you crave a morning buzz to start your day off right try these healthy & DELICIOUS Coffee Pancakes! These pancakes are packed with protein, only take around 10 minutes, and will give you a nice little boost! In this recipe, coffee replaces buttermilk so you can eat sans lactose, and the gluten-free, Paleo flour mix fuels your short stack with six grams of protein per serving. 
 
 

Paleo Coffee Pancakes

Yield: 3 servings
Active Time:

Ingredients

¾ cup Birch Benders Paleo Pancake & Waffle Mix
⅔ cup brewed Kicking Horse Smart Ass Whole Bean Coffee, Medium
1 teaspoon ground Kicking Horse Smart Ass Whole Bean Coffee, Medium
1 tablespoon ghee
Maple syrup, for serving

Instructions

Preheat oven 200 degrees F. Stir all ingredients in a medium bowl and let sit for 3 to 5 minutes, or until slightly thickened. Melt ghee in a large skillet over medium-high heat; swirl to coat pan. Scoop ¼ cup of batter into skillet; cook for 2 to 3 minutes, then flip and cook the other side, an additional 1 to 2 minutes more. Remove and store in oven to keep warm while you make the remaining pancakes. Serve with syrup.
 

Recipe credit: Angela Gaines

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It’s Pumpkin time Whoopie (pies)

Pumpkin Whoopie Pies With Coconut Hazelnut Filling Recipe

by Nicole Gulotta for Thrive Market
 
It’s Pumpkin time Whoopie!  Yes,  here we are again at that time of year when the leaves start changing colors, football is back, the baseball play-offs are heating-up and pumpkins will be popping-up everywhere.  Regardless of where you turn you will see something infused with pumpkin whether it be pie, pancakes, muffins, beer/ale, shampoo, etc., etc. To help get you into the pumpkin spirit you’re going to love these decadent treats. 
 
Pipe a creamy filling between tender cookies, and you’ve got whoopie pies—a great excuse to eat two cookies at once, if you ask us. Since we can’t get enough pumpkin spice this time of year, we used an easy, gluten-free mix from Simple Mills and paired it with a decadent Nutiva hazelnut filling. It’s a match made in dessert heaven.
 
 
 You can’t beat FREE!
 
 
Whoopie Pumpkin Pies
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Ingredients
  1. Pumpkin Whoopie Pies With Coconut Hazelnut Filling
  2. Yield: 7 to 8 whoopie pies
  3. Active Time: 20 minutes
  4. For the cookies
  5. 2 large eggs, room temperature
  6. ⅓ cup coconut oil, melted
  7. 1 teaspoon vanilla extract
  8. 1 (9-ounce) box Simple Mills Pumpkin Muffin Mix
  9. For the filling
  10. ½ cup coconut butter
  11. ½ cup Nutiva Organic Classic Hazelnut Spread
Instructions
  1. Preheat oven to 350 degrees F and line a sheet tray with parchment paper.
  2. Whisk the eggs, coconut oil, and vanilla.
  3. Add muffin mix and stir until combined.
  4. Using a 1 tablespoon measuring spoon, scoop batter onto sheet tray about 2-inches apart.
  5. Flatten each cookie with your fingertips, then bake for 8 to 10 minutes. Let cool.
  6. Make the filling
  7. Place coconut butter in a small bowl. Using an electric mixer, whisk until light and fluffy.
  8. Add hazelnut spread and whisk until blended.
  9. Scrape into a piping bag, then refrigerate for 10 to 20 minutes.
  10. Assemble the whoopie pies
  11. Pipe frosting over the bottom of a cookie and place another cookie on top.
  12. Repeat with remaining cookies.
My Healthy Paleo https://myhealthypaleo.com/
 
 
TODAY ONLY!
 

Incredible edible BALLS (Coconut Lemon)

After just one bite everyone will be saying “Wow. these are incredible balls”! Yes, these little guys are packed with healthy ingredients that are slightly sweet and full of texture and flavor. They’re paleo, vegan, and gluten-free, so they fit into almost any healthy lifestyle. 

These are naturally sweetened with dates. You get a little extra crunch from the chopped cashews inside. And that lemon zinger comes from lemon juice along with a bit of lemon zest sprinkled in just to jack-up the tartness a bit more.

There’s nothing to cook with these of course. Just some simple ingredients blend together and then mix with shredded coconut, I used 3/4 cup of  Anthony’s  Organic Shredded Coconut Flakes really good stuff!

Just roll them up into little balls, glide them over some loose shredded coconut to coat, and these are ready to enjoy.

Just one tip: If your final mix seems a little too wet to form into balls, just add a bit more shredded coconut to firm them up. Or if the mixture turns out a little on the dry side, a tiny bit of coconut oil should solve that problem.

Coconut Lemon Balls
Yields 23
No bake Coconut Lemon bite size Balls...perfect zing of lemon!
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup raw cashew nuts
  2. 1 cup Medjool dates pitted or any other dates
  3. 3/4 cup unsweetened shredded coconut
  4. 1/4 cup chia seeds
  5. Zest from 1 lemon
  6. 1 1/2 tablespoon lemon juice
Instructions
  1. Add the cashew nuts to a food processor and pulse a few times until chopped.
  2. Add the dates, 1/2 cup of the shredded coconut, chia seeds and process until well combined.
  3. Add the lemon zest + juice and mix until all the the ingredients come together to form a dough.
  4. With slightly damp hands, roll half tablespoon of the mixture into balls, then roll each ball in the remaining shredded coconut.
  5. Refrigerate for approx 60-min
My Healthy Paleo https://myhealthypaleo.com/