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!
 

When the frost is on the Pumpkin (Latte)

Vegan Pumpkin Spice Latte Recipe

by Nicole Gulotta for Thrive Market
 
Well here we are again at that time of year when the leaves start changing colors, football is back, the baseball pennant races are heating-up and pumpkins will be popping-up lattejpgeverywhere.  Yes everywhere you turn you will see something infused with pumpkin whether it be pie, pancakes, muffins, beer/ale, shampoo, etc., etc.  To help ease you into this pumpkin wonderland here is a delicious Pumpkin Spice Latte recipe that is certain to get your taste buds pleased. 
 
Cool fall mornings call for hot, steamy lattes. Our seasonal sip starts with a pour of your favorite coffee, then whisks in pumpkin purée, spices, and a touch of syrup for sweetness. Top off this dairy-free drink with a dollop of coconut cream. It’s a delicious way to get your pumpkin spice fix all season long.
 
 
 
 
                                                     
 
Pumpkin Latte
Serves 2
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Ingredients
  1. For the latte
  2. 2 cups Califia Farms Almond Milk Barista Blend
  3. 2 tablespoons pumpkin purée
  4. 1 tablespoon maple syrup
  5. 1 tablespoon ground cinnamon
  6. 2 teaspoons ground ginger
  7. ½ teaspoon ground nutmeg
  8. ¼ teaspoon ground cloves
  9. 1 cup Califia Farms Cold Brew Concentrate
  10. For the toppings
  11. Ground cinnamon, optional
  12. Star anise, optional
  13. Coconut cream, optional
Instructions
  1. Add almond milk, pumpkin puree, maple syrup, and spices to a deep sauce pan over medium heat.
  2. Whisk until blended and heated. Using a hand-held immersion blender, carefully blend until milk starts to foam.
  3. Turn off heat. Fill 2 mugs with ½ cup coffee each and warm in microwave for 1 minute. Divide the milk mixture between two mugs.
  4. Top with a sprinkle of cinnamon, star anise, and coconut cream, if using.
My Healthy Paleo https://myhealthypaleo.com/