Sweet Potato Coconut Pancakes with Roasted Walnut Maple Syrup

Let’s have sweet potato casserole for breakfast, but healthy and more tasty! Not only are these pancakes gluten free and paleo, they are warm, sweet and delicious too. For breakfast or brunch, they will fill you up for a taste of  Thanksgiving goodness without the “too full” feel.

Sweet Potato Coconut Pancakes

  • 2 large sweet potatoes, roasted
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1/2 cup shaved coconut
  • a pinch of allspice
  • 1 tablespoon coconut oil for each pan on pancakes

Roast the sweet potatoes in a 425 degree oven for 45 minutes and let cool at room temperature for 30 minutes or more. (Make sure to poke the potatoes with a fork before roasting to prevent steam burn!)

Peel potatoes and place them in a bowl. Mash the potatoes and add the remaining ingredients, stir until incorporated.

In a skillet pan, add the coconut oil and heat on low medium. Spoon mixture into the pan in pancake form and cook on each side about 5 minutes or until easily flipped.

Roasted Walnut Maple Syrup

  • 1/4 cup chopped walnuts
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • pinch of salt

In a small skillet pan, add crushed walnuts to a heated pan on high heat. Roast the nuts for about 3 minutes, shaking constantly. Turn the pan down to low and add the additional ingredients. Stir and cook one minute.

Drizzle this syrup and coconut flakes over the sweet potato pancakes and enjoy.

 

 

 

 

Banana Bread Pancakes With A Cinnamon Maple Yogurt Drizzle

On a chilly morning, warm fresh banana bread pancakes are the best. These pancakes are light, fluffy and filled with banana bread flavor! Top them with this one of a kind syrup and enjoy.

Banana Bread Pancakes

  • 3 bananas, mashed
  • 1/2 teaspoon vanilla
  • 1 cup milk
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup regular flour
  • 1/2 cup whole wheat flour (you can use a full cup of either or, I just like the mixture)
  • 1 1/2 teaspoons cinnamon
  • 2/3 cups walnuts, chopped (optional)
  • 1 tablespoon butter or oil (for each pan of pancakes)

Mash the three bananas until soft and easily stirred. Add in vanilla, milk, egg and combine. Next is the baking powder and soda, both (or either) flours and cinnamon. Stir until all the ingredients are incorporated. Add nuts last and stir.

Cook over medium to low heat until bubbles begin to form on one side and flip, or about 5 minutes on each side.

Tip: Use 1 full tablespoon butter/oil to cook your pancakes and help them not stick.

 


Cinnamon Maple Yogurt Drizzle20161017_082756

  • 2 heaping tablespoons Greek yogurt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • 1/3 cup maple syrup

Combine ingredients in a small bowl until smooth and well mixed.

 

 

 

 

Must Have Homemade Hurricane Proof Recipe For Breakfast “Cookies”

Hurricane Matthew is here! Or will be tonight. Our ice maker has been working overtime and that’s just the start. Between the news, social media and the people in the street, there’s no shortage of tips and tricks to get you through this storm.

And here is one final tip- make these “cookies.” Packed with oats, bananas and peanut butter, these are full of nutrition and don’t have to be kept refrigerated. Good luck and stay safe!

Emmy’s Breakfast Cookiesimg_20161005_174348

  • 3 bananas
  • 2 cups old fashioned oats
  • 1 scoop protein powder (I use vanilla)
  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Mash the bananas to start. Then add in the rest of the ingredients and mix together. Cover a baking sheet with foil and place spoonfuls of cookies on it. Cook for about 15 minutes on 350 or until the edges begin to brown.

Tip: Add chocolate chunks or butterscotch chips to this base recipe to make it yours.

 

 

Easy, Quick and Delicious- Peach Crisp

Did you know that August is National Peach Month? Last weekend on the way home from a mini vaca, I just had to buy from the truck on the side of the road! Nuts would have been added to this recipe if I had some on hand. This peach filled dessert is fresh, tasty and will not disappoint!

 

Emmy’s Peach CobblerIMG_20160817_212801 (1)

  • 5 peaches, pitted and diced
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon

Place the peaches into the bottom of a pie pan. Drizzle the honey over the top as well as the cinnamon.

Topping

  • 4 tablespoons oatmeal
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • a pinch of salt

Mix the topping ingredients in a small bowl and sprinkle over the top of the peaches. Place the pie pan into the oven at 350 degrees for about 20 minutes or until heated through and turning brown on top. Enjoy!

 

 

 

Red, White And Blueberry Pancakes

The 4th of July is my end all be all most favorite holiday around! Watching fireworks makes me feel all the feels. I love the all day anticipation of the show and cannot wait to partake this evening!

Before the festivities, drinks and fireworks, these pancakes are a must! Filled with red strawberries, white vanilla yogurt chips and blueberries, your breakfast can be as patriotic as the rest of your day.

Red, White and Blueberry PancakesIMG_20160704_084301

  • 2 overripe bananas, mashed
  • 1 1/2 cups blueberries and diced strawberries
  • 2 eggs
  • 1 scoop protein powder
  • 2 tablespoons vanilla yogurt chips
  • 1/4 baking powder

Mix the mashed bananas and eggs together first, followed by the protein powder and baking powder and combine the rest of the ingredients.

2 tablespoons oil (I like coconut) for the pan

Topping:

  • 1/4 cup plain Greek yogurt
  • pinch of cinnamon
  • 1/4 teaspoon vanilla
  • 1 tablespoon honey
  • 2  tablespoon maple syrup

Combine in a separate bowl to spoon on top of the pancakes.

Heat two tablespoons oil to a pan to medium heat. Add pancake batter and cook for a couple minutes on each side. Top with syrup topping, slivered almonds and a few fresh blueberries to finish it off.

Enjoy and Happy 4th of July!

 

 

 

 

 

Sweet And Spicy Carrots

carrots

Sweet And Spicy Carrots

  • 4 carrots, skinned and chopped into rounds
  • 1 cup 100% orange juice of choice
  • 1 tablespoon honey (or vegan preference)
  • Pinch of ginger
  • Pinch of cinnamon
  • Pinch of cayenne pepper

In a small sauce pan on medium/high heat, simmer all the ingredients together until the juice evaporates and the carrots are soft, or about 20 minutes

Enjoy!

 Like this recipe? Check out my other books, and watch for more to come!

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