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Fluffy Quinoa Pancakes

· Natalie 111 Comments

The best light fluffy quinoa pancakes! So easy—just 6 ingredients and made in the blender. If you’ve never tried quinoa flour, start with this breakfast!

Fluffy Vegan Pancakes

Quinoa pancakes are happening and they are lighter and fluffier than any oat pancake you’ve ever had (pretty sure). Easier than you are even imagining (promise). Come in an unexpected golden hue (um…science?). Here to help you win at weekend brunch.

And just like that my new go-to pancake recipe was born. They are so incredibly GOOD, and you do not need a single egg or banana or whisk to make them. Major favorite breakfast potential happening here, friends.

Fluffy Vegan Pancakes

I spent a lot of years hating quinoa. But guys! Something has changed. I’m not sure if it’s me or quinoa, but it’s kinda really exciting. They say tastebuds change every seven years or whatever, right? Well I have been very not into mushrooms and loving quinoa lately, so I think my seven years just happened.

So if you are on the fence about quinoa, I want you to know that it’s possible to grow to love it. Or if you are thinking: Oh geez, not another flour! (I see you, I see you my fellow pantry-overflowing friend), give me five bullet points to convince you…

  • Not actually a grain but a SEED. A gluten-free seed.
  • Plant-based protein, hooray.
  • Works all by itself—no starches or flax/chia egg needed.
  • You can make your own in the blender.
  • It makes for the most effortlessly puffy pancakes you ever did see.

And this is only maybe my third time working with quinoa flour, so we can experience this figuring out phase together.

Fluffy Vegan Pancakes

Thick fluffy pancakes can go one of two ways: 1) voluminous throughout and soft/springy but not mushy or 2) fluffy around the perimeter but gummy in the middle. Don’t take this the wrong way, but oat flour pancakes tend to fall into the latter category. Especially vegan ones. Especially especially vegan banana ones.

Look, I love this ol’ oat pancake recipe as much as many of you do, but they require a bit of care and patience to get just right. But quinoa pancakes? Practically foolproof. Cook evenly, flip easily, springy structure, stack majestically, soak up maple syrup at the optimal rate. Just all around killing it at being breakfast.

And you know when you are making oat pancakes and the batter is twelve times thicker by pancake #5 than it was at pancake #1? Long-time oat pancake preparers, I know you know what I’m talking about. But quinoa pancakes? None of that. So much easier to clean the blender afterwards too.

Fluffy Vegan Pancakes

A note on quinoa flour! I made my own with these quinoa flakes in my Vitamix. You can also buy it already in flour form. Or you can grind your own from uncooked quinoa, although I am pretty sure it’s best to toast it first as per this tutorial.

I wanted to share—I’ve been ordering a lot from Thrive Market recently, because those quinoa flakes, for example, are about half the price compared to Amazon or a health food store. If you order a lot of these kinds of healthier food things too, it might be worth checking out HERE (affiliate link).

I feel like it’s silly but important to note that these pancakes do taste like quinoa. So if you don’t like quinoa, this is probably not the recipe for you.

Fluffy Vegan Pancakes

On purpose I kept this recipe very basic. Because in pancake speak basic translates to mega versatile. Oh the things you could add: blueberries chocolate chips, apples, cinnamon, cacao powder, peanut butter, or just all the toppings.

If light + fluffy + pancake is what you are after, quinoa flour might just be your new bestie. Try them and let me know if your mind is blown by this breakfast magic too!

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Fluffy Quinoa Pancakes

★★★★★ 4.7 from 14 reviews
  • Yield: 8 pancakes 1x
  • Category: breakfast
  • Cuisine: american
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Description

The best light fluffy quinoa pancakes! So easy—just 6 ingredients and made in the blender. If you’ve never tried quinoa flour, start with this breakfast!

Ingredients

Scale
  • 1/2 cup (130g) unsweetened applesauce
  • 1/2 cup (120g) non-dairy milk
  • 1 tbsp lemon juice
  • 1 tsp baking powder
  • 2 tbsp maple syrup (optional)
  • 1 1/2 cup (185g) quinoa flour (see notes for making your own)

Instructions

  1. Add all the ingredients to a blender.
  2. Blend on low until combine, stopping to stir as necessary. Don’t over-blend.
  3. Heat a non-stick pan over medium heat (I recommend spraying it lightly just to make sure they don’t stick).
  4. Drop about 1/4 cup of batter into the pan and spread into a circle.
  5. Cook for 2-3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the second side. Remove from the pan.
  6. Repeat until all the batter is used up. I got about 8 medium sized pancakes.
  7. Add toppings of choice (fruit, nuts, seeds, chocolate chips, nut butter, maple syrup, etc.) and enjoy!

Notes

To make your own quinoa flour, either grind quinoa flakes in a high speed blender or toast and grind whole raw quinoa. Video tutorial HERE For an oat flour version, try THIS recipe instead.

Keywords: breakfast, easy, vegan, protein, gluten-free

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Fluffy Vegan Pancakes

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Banana Nut Cookies

· Natalie 66 Comments

These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!

Banana Nut Cookies

It’s a good thing you are not tired of cookies either because these soft and so so simple banana nut cookies are coming in HOT from the oven and healthy(ish).

Not too healthy—I’m not talking like mashed banana + oats and nothing else kinda cookies. Those are good but these aren’t those. I’m talking like tollhouse meets banana bread with mix-in inspo from muffins. This is a breakfast or snack or very conservative dessert kinda cookie. There’s cinnamon and almond butter and two flour options and lots of pecan hunks. And I am all about the pillow party happening inside those golden nubbly nutty edges. And if you don’t have bananas ripe/ripening already stop reading right now and address that issue right this very moment puh-lease!

Banana Nut CookiesBanana Nut CookiesBanana Nut Cookies

Approximately 97% of my snacks last week were cookies of the banana nut variety. A lot of indecision and my entire freezer stash of bananas went into this recipe. Banana nut cookies—should be simple, right? But maple syrup or coconut sugar? Pecans or walnuts? Almond flour or oat or spelt or…?

Hush now little brain. Remember the best cookies are always the easy cookies.

Don’t worry, I reigned it in. Tested a few flours. Ran in a few circles. Ate a few (dozen) cookies. This is all you will need:

  • Ripe bananas. And I mean ugly ripe, fresh or frozen and thawed.
  • Almond butter. Or PB because we both know how bomb that is with nanas.
  • Coconut sugar. I recommend one third cup. If your bananas are reeeeeeally ripe you could maybe get away with less. For the almond flour version you could also maybe get away with less. For the oat version do not skimp unless you are a fan of banana nut cardboard.
  • Oat or almond flour. The oat is a little more fluffy and breakfast-y, the almond more delicate and tender.
  • Cinnamon. *holds bottle over blender and dumps*

Oh wait! I almost forgot: THE NUTS. I used pecans, but I think walnuts are more the customary banana baked goods nut. Or if you want we can pretend that chocolate chips are a type of nut just for today, ya get me?

Banana Nut Cookies

How long will they last in the fridge? If you are me about 2.5 days. Oh the tragedy of a cookie that is too perfect for all times of day.

Happy baking!

Banana Nut Cookies

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Banana Nut Cookies

★★★★★ 5 from 14 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
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Description

These super simple Banana Nut Cookies are soft, cinnamon-spiced, and flecked with toasted pecans for an easy snack, yummy breakfast, or healthy dessert!

Ingredients

Scale
  • 3 ripe bananas (325g)
  • 1/3 cup (55g) coconut sugar
  • 1/4 cup (70g) nut or seed butter ((I used almond butter))
  • 2 cups (220g) oat flour ((*see notes for grain-free option))
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup chopped nuts ((I used pecans))

Instructions

  1. Preheat the oven to 350F.
  2. Add the bananas, coconut sugar, and almond butter to a blender. Blend until no large chunks of banana remain.
  3. Add the baking powder, cinnamon, salt, and flour. Blend until combined. Do not over-blend.
  4. Add the nuts and stir/pulse them in.
  5. Drop spoonfuls of batter onto the pan leaving room in between as they will spread some. Sprinkle extra nuts on top if desired.
  6. Bake for 15 minutes at 350F or until the bottom edges are golden brown.
  7. Remove from the oven and cool for at least 10 minutes before eating. Enjoy!

Notes

*For the grain-free version, replace oat flour with 2 cups almond flour (220g) + 1/2 cup tapioca starch or arrowroot starch or cornstarch (70g).

Keywords: baking, dessert, snack, banana, vegan, gluten-free

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Banana Nut Cookies

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To everyone who thinks I’m still vegan…

· Natalie 94 Comments

To everyone who thinks I’m still vegan, no I am not.

spelt gingerbread cookie
THESE cookies made with spelt flour

And I haven’t been for a while now. It’s not a secret, I haven’t been hiding it. But my recipes are all still vegan, so I understand the confusion.

Maybe it’s the fresh-start feeling of new year that motivated me to share this today. It’s been more than a year since I made the decision to not be vegan, but a year ago I wasn’t ready to write this post. I wasn’t sure enough in my own choice and reasons.

Or maybe it’s because I’m tired of having to explain myself in the comments every time I post a recipe on instagram that uses collagen or a video with an egg option. I’m tired of the small but ever-present sense of judgement I feel, and instinctual urge to defend myself to those that disagree or take offense.

I don’t have a perfect response to every emotionally-fraught animal cruelty video and plant-based documentary out there. But I’m not here to speak on behalf of everyone who isn’t vegan. I’m not here to preach any diet to anyone. I’m here to be me and share authentically, but I feel like I can’t do that with this hovering misconception in the way. And sometimes authenticity means speaking a truth that I know some people don’t want to hear.

chocolate avocado toast
hello CHOCOLATE avocado toast—try it, thank me later

I wrote a post called Things Change last year when I decided to no longer be vegan. I still stand by all the reasons in that post, but my perspective and reasons have broadened a lot since then. At first it was mostly about physical well-being but a year later the mental well-being piece is SO much bigger to me.

I truly believe many people are vegan for all the right reasons—the animals, the environment, because it makes them happy. I also believe many people are vegan for the NOT right reasons—weight loss, identity, a respected excuse to avoid foods. I went vegan for the right reasons, but eventually it became the wrong ones. It became this safe identity to avoid eating out and birthday party cupcakes and the majority of pre-packaged foods.

It’s awesome to be different and stand up for your values, but not if it’s done from a place of fear. Fear of the unfamiliar, of judgement, of having to admit you were wrong if/when things change. At the time it didn’t feel like fear for me, but in retrospect I know it partly was. And for me it took a big shift to break out of that place.

It still shocks me every time someone says they can no longer watch my recipe videos or follow my blog since I am not vegan even though my recipes all still are. Not will not, but CANnot—as if it’s not a choice.  Maybe it shouldn’t shock me, but it does. It also makes me wonder if there was a time when I was vegan and would’ve done or said the same thing. I honestly don’t now, it’s impossible to put myself back in that mindset when my perspective has since shifted so much since. But I like to hope I always remained open-minded to the fact that there is no one perfect way to approach food.

Often I will receive a comment or email about a recipe or substitution, and I can sense a very relatable fear underneath the words. Fear of caloric content or high fat ingredients or sugar. I’ve been there, I know those worries well. And that is EXACTLY why I have started posting more recipes with nut butter and coconut milk and sugar and collagen even.

Because life isn’t supposed to be spent worrying about cookies, and cookies taste a helluva lot better when you don’t worry about them. Two things I know to be true. But two things it personally took broadening my diet to include all foods for me to KNOW truly.

vanilla chia pudding
my FAVORITE chia pudding recipe with collagen…or not!

This post isn’t meant to be defensive or judgmental, I just wanted to share my thoughts and have a place to refer to that explains why I am no longer vegan better than I can in a comment reply.

Ultimately it’s your diet, your decision, your story, your cookie—just be sure you are choosing it for the right reasons. And please don’t judge someone else for choosing chocolate chip even if you choose snickerdoodle. Unless it’s those absurdly crunchy mini chocolate chip cookie rocks, then go ahead and judge.

Thank you for reading ♡

New non-metaphorical cookie coming soon!

Favorite Chia Pudding Recipe

· Natalie 77 Comments

My favorite chia seed pudding recipe with just the right ratio and ingredients for ultra creamy texture – for dessert, breakfast, or a make ahead snack!

Favorite Chia Pudding (3 Ways!)

Hello January.

Hello post-holiday back to normal life time. Still chilly but less everywhere cheery time. Still having fun with food but less frosting and sprinkles time. Still need snacks but make it snappy time.

A.k.a. chia pudding time.

Favorite Chia Pudding (3 Ways!)

Happy new year/month/week all at once, friends.

I will not be giving up a single thing this month. There will be baking and sugar and probably more gingerbread because that still sounds yummy and this cake deserves a round two. There will of course be fruit-sweetened recipes, but I do those year round. There will be healthier treats and chocolate too. Hell I may even eat extra ice cream to make up for all the neglected pints the rest of the internet is giving up.

Tastebuds don’t understand it’s suddenly a new year so cookies = over and veggies = on deck. Bodies don’t work like that, at least not mine and not happily. I don’t regret a single cookie I ate last month and I won’t regret a single cookie I eat this month (because yes there will be cookies!). I don’t feel the need to balance out the holidays with with nothing but green smoothies and zoodles now. I crave a continuous balance of both. You know what makes a nourishing, colorful, whole foods dinner taste the best? A 4pm cookie snack beforehand so my sweet tooth is content and ready for real food.

Yeah yeah, I know – balance is the most cliche and overused word of January. But it’s true. I for one don’t want to be ravenous for ALL THE THINGS by January 29th, so I’ll take my sugar and non-whole foods all month long please.

I didn’t know that was going to turn into a mini rant. But sometimes when it feels like we are swimming upstream it helps to shout extra loud, even if only for our own conviction.

Favorite Chia Pudding (3 Ways!)

On to this seedy stuff though.

After a five days of minimal computer time last week, I was out of my recipe flow. I had a lot of ideas, but none of them were jumping and shouting PICK ME! from the list.

So I ditched the list, consulted the fridge, and realized that I have been making chia pudding non-stop for weeks now in JUMBO batches without sharing my (dare I say) perfect recipe/ratio. I’ve made more than a dozen batches by now, so thoroughly tested is an understatement here.

Favorite Chia Pudding (3 Ways!)

My problem with 75% of chia pudding recipes out there is texture – since when does pudding mean soup? Chia pudding should stay on the spoon in a bite-shaped blob. Toppings should not sink in. A straw should feel very inappropriate.

This recipe has THE texture – thick and creamy and layers in jars like a dream. Because of two things:

  1. A 4:1 ratio of liquid to chia seeds. So 1 cup liquid to 1/4 cup chia seeds, which is a tiny bit higher than most.
  2. A mix of canned coconut milk and almond milk (or any milk in a carton). Coconut milk solidifies when chilled, so a mix of both makes it thick but not too thick. Just the perfect pudding texture.

Favorite Chia Pudding (3 Ways!)

Sweetening. The coconut milk is naturally sweet, so you don’t need much. I use 2 tablespoons of maple syrup per batch, and one batch easily makes 3 servings. You could also blend in a couple of medjool dates, or use honey or agave instead. I’ve even made the vanilla version with no sweetener before, and with fruit on top it’s still very yum.

Optional protein. I typically make mine with 2-4 scoops of collagen peptides added in (which makes it extra frothy!) Skip if vegan, or add a couple of scoops of vegan protein powder instead. Protein powder does make the pudding thicker so consider adding an extra 1/4 cup milk.

Favorite Chia Pudding (3 Ways!)

Flavors. Maybe I do make chocolate chia pudding approximately every single time. Maybe I don’t. But you can mix it up with all kinds of additions – cinnamon spiced, maca boosted, peanut butter instead of protein powder, apple juice instead of milk, berries blended in…

My three personal favorites are vanilla, matcha, and chocolate. Vanilla because it goes with all the toppings, matcha because I’m obsessed, and chocolate because chocolate. Oh, and when I say chocolate I mean SALTED chocolate. Add a generous pinch of salt to your next batch of chocolate chia pudding and you’ll see why it’s the one I make again and again.

Favorite Chia Pudding (3 Ways!)

Make multiple servings at the same time. Check.

Store in matching glass jars. Check.

Take photo for instagram. Check.

Feel like my life is more organized even though really it’s just my snack life and I still have a two foot tall pile of empty boxes in my living room to recycle, my closet is vomiting a confusing mix of winter and summer clothes, and yesterday I found a spoon in my freezer I didn’t even know was missing. Not gonna lie, kinda check.

This is as close to #mealprep as I’ll probably every be.

Favorite Chia Pudding (3 Ways!)

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Favorite Chia Pudding

★★★★★ 4.9 from 9 reviews
  • Author: Natalie
  • Yield: 3 servings 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american
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Description

My favorite chia seed pudding recipe with just the right ratio and ingredients for ultra creamy texture – for dessert, breakfast, or a make ahead snack!

Ingredients

Scale
  • 1 cup (240g) full-fat coconut milk
  • 1 cup (220g) almond milk (*)
  • 2 tbsp maple syrup (**)
  • Pinch of sea salt
  • Optional: 2 scoops vegan protein powder (or collagen peptides (not vegan)***)
  • 1/2 cup chia seeds
  • For vanilla: 1 tsp vanilla extract
  • For chocolate 2 tbsp cacao powder ((a little extra salt doesn’t hurt!))
  • For matcha: 1 tsp matcha powder

Instructions

  1. In a blender combine the coconut milk, almond milk, maple syrup, salt, and optional protein powder/collagen. Blend until combined.
  2. Add the vanilla, cacao, or matcha powder. Blend to combine.
  3. Add the chia seeds and pulse them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed as opposed to settling to the bottom. 3-4 pulses is usually enough.
  4. Transfer to a jar and refrigerate overnight (or at least 4 hours).
  5. Serve with toppings of choice and enjoy!

Notes

*You can use any kind of non-dairy milk in a carton, but I do not recommend using all canned coconut milk or it will be too thick. **You can sub any liquid sweetener or even 2-3 medjool dates. ***THIS is the collagen I used. And THIS is the vegan protein powder I used. If you use the protein powder, it will be thicker so consider adding an extra 1/4 cup milk.

Keywords: snack, meal prep, vegan, dairy-free, chia, dessert, breakfast

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Favorite Chia Pudding

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Homemade Peppermint Bark

· Natalie 24 Comments

Peppermint Bark done differently without white chocolate or candy canes. It’s the perfect last minute holiday treat or gift (made a little healthier!)

Peppermint Bark

In true almost Christmas fashion, I am writing this post very last minute. I also went to the post office earlier today and stood in a long line with all the other holiday procrastinators, so last minute is just my MO right now. Isn’t that what what the middle of the month of December is supposed to be – a hurry scurry to get done all the things you put off at the beginning of the month when the 25th felt so casually far away.

I will never agree that the holidays are more stress than joy. I love the twinkly lights and positive energy that comes with this time of year. I love being able to ask anyone you meet what they are doing for the holidays and get a tiny glimpse into their traditions. But I would be lying if I said I wasn’t feeling at least a little overwhelmed right now with just 5 days to go. Excited too though! For a break from the usual and especially for seeing family. I love living further away from family now becuase it makes going home that much sweeter.

There are so many more holiday recipes I wanted to share this year but just couldn’t squeeze in. Instead of lamenting the ones that didn’t happen, let’s celebrate the delicious ones that did:

  • Hot chocolate you can’t drink…fortunately
  • The perfect frosting/sprinkle canvas of a cookie
  • Sorry cinnamon rolls, this is Christmas morning done right
  • A cookie for the coconut flour fans
  • A cookie for the cutest cookie fans (my personal favorite!)
  • Gingerbread without a face
  • Or in case you are all cookie-d out…fudge

And you better believe my list for next year is already quite lengthy. And titled very explicitly Christmas Recipes 2018 so hopefully I can actually find it on my hard drive 11 months from now.

Now for the last Christmas recipe of this year: PEPPERMINT BARK. Because its a classic. And easy. Minimal effort = last minute perfect.

Peppermint Bark

My intention with this recipe was to create a still minty, still snappy, still festive peppermint bark without candy canes or white chocolate. Without any of the stuff that makes vegan homemade peppermint bark tricky. There are brands of vegan candy canes and vegan white chocolate, but neither is easy to find and you’ve got better last minute things to be doing.

Can I just say…HOLY CANDY CANE! Did this stuff ever turn out amazing. Minus the fact that you won’t get tiny hunks of hard sticky candy caught in your teeth, it’s so so reminiscent of the original.

Peppermint Bark

So here’s what’s happening…

Dark chocolate. I like bittersweet or at least 60% cacao because it contrasts really well with the sweet mint. My go-to chips are these dark chocolate ones because the ingredient list is super simple. If you wanted to make this bark truly refined sugar free then you could make your own homemade chocolate with maple syrup, cacao powder, and coconut oil like this.

Coconut butter. Okay not the easiest to find ingredient in the world, but MUCH easier to find than vegan white chocolate. I chose not to sweeten this layer for a couple of reasons: 1) the bark is sweet enough with the natural sweetness of coconut butter plus the sugar in the dark chocolate 2) adding a liquid sweetener can cause coconut butter to seize up and we want it creamy and smoooooooth.

This layer is where the peppermint happens in the form of two teaspoons of peppermint extract. You could bump it up to 3 if you are really serious.

Red sprinkles. This small but essential detail was the trickiest part. Natural red that isn’t actually pink? I can tell you many things that DON’T work (ahem cranberries, pomegranates, and cherries) But beets finally pulled through for me. Why didn’t I start there?

These sprinkles are made of shredded coconut tossed in the beautiful beet juice and then toasted until dry and crisp. I used one third cup coconut shreds to about four tablespoons beet juice and that was a bright not-pink shade of red.

P.S. There was no peeling and cooking of beets in my kitchen – Trader Joe’s > produce section > steamed baby beets > winning.

And then it’s just a simple matter of melting, layering, chilling, and cracking into deliciously imperfect pieces.

For gifting or sharing or fueling your own personal, pre-holiday, why-did-I-procrasinate? adventures – happy Peppermint Bark making to you!

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Peppermint Bark

★★★★ 4 from 1 review
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Description

Peppermint Bark done differently without white chocolate or candy canes. It’s the perfect last minute holiday treat or gift (made a little healthier!)

Ingredients

Scale
  • 2 cups (340g) dark chocolate chips (*)
  • 2–3 cooked beets
  • 1/3 cup shredded coconut
  • 1 1/4 cup coconut butter, (melted)
  • 2 tsps peppermint extract

Instructions

  1. Preheat the oven to 350F.
  2. Finally chop (using a knife or blender) the beets. Use a nut milk bag to squeeze out as much juice as possible.
  3. In a mixing bowl, combine the shredded coconut with 3-4 tbsp beet juice until you have a bright red color.
  4. Spread out the coconut on a baking sheet lined with parchment paper. 
  5. Toast the coconut for approximately 10 minutes at 350F stopping to stir halfway through so the outer pieces don’t burn. It should be lightly brown around the edges and dry to the touch.
  6. Remove from the oven and cool completely. 
  7. Melt the chocolate chips.
  8. Spread the chocolate into a rectangle on a lined baking sheet. Be careful not too spread it too thin.
  9. Place in the fridge for 5-10 minutes. Don’t chill for too long or the coconut butter layer will not “stick”.
  10. In a bowl, stir together the melted coconut butter and the peppermint extract. 
  11. Spread the coconut butter on top of the chilled chocolate. 
  12. Top with the red coconut sprinkles.
  13. Place in the fridge or freezer until firm. 
  14. Break apart into pieces and enjoy! Keep in the fridge.

Notes

*To make it truly refined sugar free, you can make your own dark chocolate sweetened with maple syrup. Here is a recipe using coconut oil or cocoa butter.

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Peppermint Bark