As a parent, finding a healthy and tasty breakfast option for your toddler can be a challenge. Luckily, these blender bars are the perfect solution! Not only are they easy to make, but they are packed with nutritious ingredients that your little one will love. I consider these the mommy & me breakfast bars because I also get to enjoy them!

Ingredients for Toddler Breakfast Bars

• 3 bananas
• 1/3 cup maple syrup
• 1 cup of milk
• 2 tsps cinnamon
• 1 tsp baking powder
• 3 cups of oats
• 3 eggs
• 1/2 cup of peanut butter
• 1 cup of blueberries

How to Make Toddler-Friendly Blender Oatmeal Bars

1. Preheat your oven to 350°F (175°C). Grease a 10×10-inch baking dish with cooking spray or butter.
2. In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
3. Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
4. Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges.
5. Let the bars cool for a few minutes before slicing them into individual bars.

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

How can I store these Blender Oatmeal Bars?

You can store these blender bars in an airtight container in the refrigerator for up to a week, or freeze them for longer storage. Just pop one in the microwave for a few seconds to warm it up before serving.

Reasons Why Your Toddler Will LOVE These blender oatmeal bars

1. They are sweetened naturally with bananas and maple syrup, making them a healthier breakfast option.
2. The blueberries provide a burst of fruity flavor and are fun to bite into.
3. The bars have a soft and chewy texture that is easy for toddlers to eat.
4. The oatmeal provides fiber and protein, which will help keep toddlers feeling full and satisfied until lunchtime.
5. The peanut butter adds a delicious nutty flavor and is a good source of healthy fats and protein.
6. The bars are customizable, so toddlers can enjoy them with their favorite ingredients like chocolate chips, raisins, or shredded coconut.
7. They are easy to make and can be prepared in advance, which saves time in the morning rush.
8. Toddlers can easily hold and eat the bars on the go, making them a convenient breakfast option for busy mornings.
9. The bars are a healthier alternative to store-bought cereal bars, which often contain added sugars and preservatives.
10. Toddlers love being able to eat “grown-up” food, and these breakfast bars are a great way to introduce them to new flavors and textures.

Ingredient Swaps

You can swap many of the ingredients in these blueberry blender breakfast oatmeal bars to customize them to your liking. Here are some ideas for ingredient swaps:

• Bananas: You can swap bananas for other fruits like applesauce, pureed pumpkin, or pureed sweet potato.
• Maple syrup: You can use honey(make sure your child is at an appropriate age for honey), agave nectar, or brown rice syrup instead of maple syrup.
• Milk: You can use any kind of milk you like, such as almond milk, whole milk, cashew milk, soy milk, or coconut milk.
• Cinnamon: You can use other spices like nutmeg or ginger, or leave it out altogether.
• Baking powder: You can actually omit it.
• Oats: You can use rolled oats or quick oats, or use a combination of both.
• Eggs: You can use flax eggs or chia eggs as a vegan alternative to eggs.
• Peanut butter: You can use any nut or seed butter, such as almond butter or sunflower seed butter.
• Blueberries: You can use any kind of fruit you like, such as raspberries, strawberries, or blackberries. You can also use dried fruit like raisins or cranberries, or leave the fruit out altogether. Try adding in chocolate chips!

Remember that ingredient swaps may change the texture and taste of the bars, so be prepared to experiment and adjust the recipe as needed.

 We are going on an 11 + hour road trip next month, and I’ll be packing a bunch of these for our travel day. I am going to attempt to find a cute park along the way so we can get out and move our legs, have lunch, and swing!

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Easy Nutritious Blender Oatmeal Breakfast Bars for Toddlers

These blender bars are perfect for busy mornings when you don’t have time to make a full breakfast. They are also a great option for a snack on the go or as a healthy dessert. Your toddler will love the sweet taste of the maple syrup and the burst of flavor from the blueberries. Plus, the oats and peanut butter will keep them feeling full and satisfied until lunchtime.

Course Breakfast, Snack

Keyword snack bars, breakfast bars, blender bars, blueberry oatmeal, breakfast for toddlers, kid-friendly recipes, food, easy on the go breakfast, oats

Cook Time 30 minutes minutes

Servings 20 Bars

Author Taralynn McNitt

Equipment

• 1 Blender

Ingredients

• 3 Large 3 bananas
• 1/3 Cup Pure Maple Syrup
• 1 Cup Milk
• 2 Tsps Ground Cinnamon
• 1 Tsp Baking Powder
• 3 Cups Oats
• 3 Large Eggs
• 1/2 Cup 100% Peanut Butter
• 1 Cup Blueberries

Instructions

• Preheat your oven to 350°F (175°C). Grease a 10×10 inch baking dish with cooking spray or butter.
• In a blender, combine the bananas, maple syrup, milk, cinnamon, baking powder, oats, eggs, and peanut butter. Blend until smooth.
• Pour the mixture into the prepared baking dish and smooth it out with a spatula. Top with blueberries.
• Bake for 30-35 minutes, or until the bars are firm to the touch and lightly browned around the edges
• .Let the bars cool for a few minutes before slicing them into individual bars.

And as I said before, these are the perfect mommy & me bars. I enjoy mine topped with extra peanut butter and a side of hot coffee!
Another one of my favorite ways to enjoy these bars is using almond butter instead of peanut butter, and adding in orange or lemon juice! This is a great customizable recipe for using up the frozen fruit in the freezer as well.

Overall, these toddler-friendly breakfast blender bars are a nutritious and delicious option that your little one is sure to love. Give them a try and see for yourself how easy and tasty they can be!

Questions for you!

1. What flavor would you like to try?
2. Do you have any picky eaters in your house?
3. Do you find it hard to make recipes your kids like?

I made a delicious salad for Valentine’s Day last week, and It was so delicious! I’ve been hooked on it all week long. I was so excited to hop on here and share the recipe with you all. 

We enjoyed our salads with roasted potatoes and chicken cordon bleu. 
 
This salad has the best combination of ingredients.

WATCH RECIPE VIDEO BELOW

Balsamic Vinaigrette
Greek Vinaigrette
Cherry Tomatoes
Arugula
Goat Cheese
Peppered Salami
Gluten-Free Naan Bread
Red Onions
Balsamic Glaze
Honey Almonds

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Arugula Salad with Goat Cheese, Peppered Salami, & Balsamic Glaze

This salad is refreshing, filling, crunchy, and so full of flavor.

Course Lunch, Dinner

Keyword salad, healthy, lunch, dinner, fresh food, gluten-free, tomatoes, garden, salad ideas

Prep Time 10 minutes minutes

Servings 2

Author Taralynn McNitt

Ingredients

• 1 Cup Sliced Naan Bread Bfree gluten-free bread
• 10 Cups Arugula
• 2 Cups Chopped Kale
• 2 Tbsps Balsamic Vinaigrette
• 2 Tbsps Greek Vinaigrette
• 1/4 Cup Red Onion
• 1 Cup Cherry Tomatoes
• 6 Oz Peppered Salami
• 1/4 Cup Goat Cheese
• 1/4 Cup Honey Roasted Almonds
• 1 Tbsp Balsamic Glaze

Instructions

• Toast the naan bread on the stovetop with olive oil.
• Toss arugula and kale with the balsamic and Greek vinaigrette.
• Top the salad with red onion, cherry tomatoes, peppered salami, goat cheese, and honey roasted almonds.
• Drizzle the balsamic glaze on top, and add the naan bread.
• Enjoy!

This salad is good when served with grilled chicken, steak, or salmon! 

I hope you enjoy this recipe! It’s time for me to lace up the shoes, and go enjoy this gorgeous 70-degree weather! 

Questions for you!

1. What is your favorite protein source to add to salad?
2. Do you crave more salads in the summer?

These bars are healthy enough to eat for breakfast but tasty enough to have for dessert. 
  The entire house smelled like fall heaven while roasting these apples and baking the bars. 

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Healthy Apple Cinnamon Oatmeal Bars

These healthy apple cinnamon oatmeal bars are delicious, healthy, and quick to make!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Servings 8 Bars

Author Taralynn McNitt

Ingredients

Cinnamon Apples

• 4 Medium Apples I used honeycrisp
• 2 Tbsps Ground Cinnamon
• 1 Tbsp Apple Pie Spice
• 1/4 Cup Honey
• 1/4 Tsp Sea Salt
• 1 Tbsp Olive Oil

Oatmeal Bars

• 2 Cups Oatmeal
• 1 Tsp Baking Powder
• 1 Tbsp Ground Cinnamon
• 1/4 Tsp Sea Salt
• 1 Cup Almond Milk
• 2 Large Eggs
• 2 Tsps Vanilla
• 1/4 Cup Almond Butter
• 1/2 Cup Maple Syrup

Instructions

• Preheat the oven to 350 degrees
• Peel and dice apples.
• Add the apples, cinnamon, apple pie spice, honey, olive oil, and sea salt to a pan on medium heat. Let them simmer, occasionally stirring, for 10-12 minutes.
• Add oatmeal, baking powder, sea salt, cinnamon, milk, eggs, vanilla, almond butter, and maple syrup to a blender. Mix on a medium speed until combined.
• Grease or line a baking dish. Pour the blended oatmeal batter evenly into the pan, and top with the cooked apples.

  I used an 8 x 8 pan, but you can use any size. Simply adjust the cooking time.
• Bake for about 25-28 minutes.
• Serve cold or warm! Even better with a dollop of whipped cream.

I recommend trying them out with a hot cup of coffee and a dollop of whipped cream on top! I hope you enjoy!  

Have a great weekend! 

Questions for you!

1. Do you prefer apple or pumpkin?
2. What is your favorite fall candle scent?
3. Does it feel like fall where you live?

Creamy Butternut Squash Recipe Ingredients

• Butternut Squash
• Light Cream (You can use coconut cream or dairy-free cream to make this recipe plant-based)
• Garlic Cloves
• Sweet Yellow Onion
• Olive Oil
• Black Pepper
• Sea Salt
• Onion Powder
• Dried Dillweed

All you have to do is chop the vegetables, season and roast them, blend them with cream, and done!
 
 

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Creamy Roasted Butternut Squash Soup

This Creamy Roasted Butternut Squash Soup delicious soup is quick and easy to make. Roast up all the ingredients, blend, and serve! The soup recipe can easly be made plant-based by swapping out the cream!

Course Lunch, Dinner

Cuisine American

Keyword soup, gluten-free, blender, fall recipes, butternut squash, plant-based, butternut squash soup, dinner recipe, fall cooking

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Author Taralynn McNitt

Ingredients

• 1 Large Butternut Squash
• 1 Medium Sweet Yellow Onion
• 1 Large Head of Garlic
• 3 Tbsps Olive Oil
• 1/2 Cup Cream
• 1 Tsp Black Pepper
• 1 Tsp Onion Powder
• 1/4 Tsp Sea Salt
• 1/2 Tsp Dillweed

Instructions

• Preheat the oven to 375 degrees
• Add the diced butternut squash, chopped onion, and peeled garlic cloves to a baking sheet—drizzle 2 tablespoons of olive oil on top and season with black pepper, sea salt, and dillweed.

  Roast for 25-minutes.
• Add the cooked butternut squash, onions, and garlic cloves to a blender. Pour in the cream, a tablespoon of olive oil and onion powder. Blend on high for 30-seconds or until lump-free.

  If you'd like to make this recipe plant-based, use a dairy-free cream or coconut cream as a substitute

  Give the soup a taste test to determine if it needs any more salt or onion powder (or any seasoning you prefer!)
• Serve the soup in a bowl with a drizzle of cream, olive oil, and a sprinkle of dill on top! Garnish with a parsley leaf.

I hope you all try this soup and come back to let me know what you think! 

Questions for you!

1. What is your favorite soup?
2. Have you had “fake fall” temps yet?
3. What is your favorite fall activity?

VIDEO: Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta

In the summer, I love having giant salads for dinner. I also like changing up the recipes, so I don’t get bored. I’ll usually eat one combo until I’ve had enough! Sometimes they are super fruity, and sometimes they’re on the savory side.

One of my favorite salads to make is a Greek salad. They are so tasty with seasoned shrimp, and I love how quick and easy shrimp is to make. I think this weekend; I’ll make these Greek salads for my parents with a side of Greek fries inspired by one of my favorite local restaurants. 

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Ultimate Greek Salad with Seasoned Shrimp & Crumbled Feta

Course Lunch, Dinner

Cuisine Greek

Keyword Greek Salad, Shrimp, Feta, Salad, Healthy Dinner, Pitas, Onion, Avocado, Tomatoes, Toasted Pecans

Servings 1 Salad

Author Taralynn McNitt

Ingredients

• 4-5 Cups Fresh Romaine Lettuce
• 2-3 Tbsps Greek Dressing Farmer Boy Brand
• 1 Medium Roma Tomato
• 2 Petite Cucumbers
• 1/4 Cup Chopped Red Bell Peppers
• 2 Tbsps Chopped Red onion
• 1/4 Cup Toasted Unsalted Pecans
• 1/4 Cup Crumbled Feta
• 1/2 Small Avocado
• 1 Whole Grain Pita I used the Joseph's pita bread with oat, flax & whole grain.
• 1 Cup Cooked Seasoned Shrimp Cooked the shrimp in a few tablespoons of the Greek dressing, dill and avocado oil.

Instructions

• Add a drizzle of avocado oil into a pan on high heat. Add in fresh shrimp, one tablespoon of Greek dressing, black pepper, and a splash of dill weed. Cook until the shrimp is pink and firm. Set aside.
• In a bowl, toss the lettuce with the Greek dressing.
• Top the lettuce with Roma tomato, cucumber, red bell pepper, red onion, toasted pecans, avocado slices, feta, pita bread, and seasoned shrimp!
• Toss & enjoy!

I hope you all enjoy this salad as much as we do!

Questions for you!

1. Would you like me to start making individual recipe posts for some of the recipes in my recaps?
2. What is your favorite combo during the summer?
3. What kind of protein do you like to add to your salads?

Today, I’m sharing a smoothie bowl that I’ve loved lately! I made it all summer long, and now I’m back on the grind.

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Peachy Avocado Protein Smoothie Bowl with Wheatgrass & Pomegranate

Course Breakfast, lunch,, Smoothie,

Cuisine American

Keyword Smoothie, Avocado, Peaches, Protein, Plant-Based Protein Powder, Pomegranate Seeds, Healthy Smoothie Bowl, Crunchy Granola, Banana, Wheatgrass, Gluten-Free, Almond Milk, Peaches

Prep Time 10 minutes minutes

Servings 1

Author Taralynn McNitt

Ingredients

• 2 Cups Cold Water or almond milk
• 1 Cup Frozen Avocado Slices
• 1 Cup Frozen Peaches Slices
• 1 Scoop Vanilla Plant-Based Protein Powder
• 1 Tbsp Wheatgrass
• 1 Tsp Honey
• 2 Tbsps Pomegranate Seeds
• 2 Tbsps Granola
• 1/3 Cup Banana Slices

Instructions

• Add the cold water, frozen avocados, frozen peaches, plant-based vanilla protein powder, and wheatgrass to the blender and blend on a high speed until creamy.
• Pour the smoothie into a bowl (I like to freeze my bowl for a few minutes before adding the smoothie)
• Top with the pomegranate seeds, granola, banana slices, and drizzle the honey on top.

The avocados add so much creaminess and nutritional value to this smoothie bowl. The pomegranate seeds on top add a juicy crunch, and they’re an amazing antioxidant. Don’t even get me started on how good wheatgrass is for you! I love growing wheatgrass in a little pot on my kitchen window during the warmer months. I plan to add the wheatgrass outside in my garden this year!
I hope you enjoy this recipe!

Questions for you

1. Do you prefer a smoothie bowl or a smoothie in a jar?
2. Chocolate protein or vanilla protein?
3. What is your favorite smoothie bowl topping?

I have been on a yogurt parfait kick lately and start each morning with a giant bowl. I decided to bring a styled board with all the best fruit and yogurt parfait toppings. This is such a fun idea if you have any brunches coming up, and it’s so easy and quick to throw together. One of the convenient parts about this board is that you can customize it to fit your dietary needs. You can make it vegan, dairy-free, gluten-free, etc. I chose some of my favorite parfait ingredients for this board. I added homemade banana bread, my cranberry granola, chocolate peanut butter granola, fresh blueberries, strawberries, raspberries, blackberries, oranges, cherries, maple pecans, plain Greek yogurt with honey, and strawberry banana Greek yogurt to the board.
  When I visited Hawaii, banana bread was always served with breakfast at restaurants. Even if I ordered eggs and bacon, a side of banana bread would be on the plate. I loved that idea, so I decided to incorporate banana bread with this board. I was initially going to cut up the bananas for the board, but sometimes I’m just in that baking mood! 
For my yogurt, I used Siggi’s plain Greek with honey mixed in, and for the flavored yogurt, I used Danon strawberry banana Greek yogurt. If you want to keep this board vegan, there are many dairy alternatives at grocery stores now. I love coconut milk and oat milk yogurt, too! Being pregnant, I try to eat a ton of Greek yogurt since my body needs calcium.
I think breakfast boards will be a part of my life more. I’ve been thinking about making a french toast-themed one, a pancake one, and maybe an avocado toast board! They are just so pretty and easy to throw together. I put them wooden pizza board and used little white bowls for the ingredients.

I hope you’re feeling inspired to make your fruit and yogurt parfait board!

I hope you all had a great holiday

Questions for you!

1. What are some of your favorite parfait toppings?
2. What theme should I make next?
3. Did you have a great Christmas?

I haven’t blogged in weeks. Getting married and going on a honeymoon is a good excuse though  I promise wedding photos and vacation posts will be up soon! Actually, I have so many blogs to catch up on that I’ll be set on content for the summer. You’ll be getting an overload from me.

Even though I’ve been eating all types of foods in moderation, I still get the post-vacation bloat. It’s totally normal, and it just means you enjoyed yourself to the fullest – no pun intended. Whenever I get home from a trip, I ALWAYS make this go-to meal. I’ve blogged about it before but never shared the recipe. I make a big batch and eat it all week long. It’s so filling even though it’s on the lighter side, and I never get sick of it. It’s a spicy cabbage taco bowl! Even Kyle (who hates cabbage) loves this dish. It’s high fiber, high protein, moderate carb, and keeps me filled and away from late-night snacking. My breakfast usually consists of Greek yogurt, berries, and my homemade granola. Lunch is rice crackers with homemade chicken salad, cucumbers, and hummus. And I snack on apples with peanut butter. Even when I’m trying to eat better, I NEVER skip dessert. I’ll usually do air-popped popcorn with dark chocolate and then immediately brush my teeth. If I’m truly hungry after brushing my teeth and drinking water, then it’ll just have to be a double-brush night. What I love about this dish is that it is so easy and quick to make. And like any recipe, you can customize it any way you want. You don’t have to make it spicy; you can add cheese, more vegetables, tofu instead of turkey, and so on.

The Ingredients for the Spicy Turkey & Cabbage Taco Bowls

Cabbage, bell peppers, onions, taco seasoning, ground turkey, avocado, black beans, water, few tablespoons of avocado oil, black pepper, and diced green chilis. The habanero ranch is just a plus!

This recipe was inspired by Natasha! She made a similar dish that was soooo good!
  
Start by sautéing the cabbage, bell peppers, and onion in a pan with water, avocado oil, and black pepper. Once the vegetables are cooked, add in the cooked turkey meat and diced green chilis. Mix in the black beans, taco seasoning, and any additional spices you want! Sometimes I’ll throw in a little onion powder or garlic powder if it needs it.

Top the bowl with a habanero ranch or a few tablespoons of cheese! It takes about 20-minutes to make, and you can store it in a container in the fridge for up to five days. I never get sick of it! Sometimes, I’ll add a few tortilla chips and avocado to the top. This recipe is so light that you can (and should) double up the serving size! 

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Spicy Black Bean & Turkey Cabbage Bowls

Course dinner, Main Course

Cuisine Mexican

Keyword cabbage, turkey, gluten-free, dairy-free, weightloss, healthy diet, healthy dinner, food, cabbage, lifestyle, food, dinner recipe, eating light, protein

Servings 12

Calories 198kcal

Author Taralynn McNitt

Ingredients

• 2 Lbs Organic Ground Turkey cooked
• 1 Large Head of Cabbage diced
• 1 Medium Yellow Onion diced
• 1 Large Bell Pepper diced
• 3 Tbsps Avocado Oil
• 1/4 Cup Water
• 8 Oz Diced Green Chilis
• 3 Cups Black Beans
• 1 Packet Siete Spicy Taco Seasoning
• 1/4 Tsp Black Pepper

Instructions

• Sauté the diced cabbage, bell pepper, and onion in a pan on high heat with water, avocado oil, and black pepper.
• Add the cooked ground turkey, black beans, and taco seasoning to the pan with the sautéed vegetables.
• Serve in a bowl with habanero ranch and avocados.

  Store extra in the refrigerator.

Notes

12 Servings

Serving Size: 1 1/2 Cups 

198 Calories, 8g Fat, 10g Carbs, 6g Fiber, 21g Protein, 2g Sugar, 298g Sodium
(does not include avocado or habanero ranch) 

I’ve always loved eating healthier after a vacation, but that doesn’t mean extreme dieting. Just because I eat this meal every single night to stay on track doesn’t mean I won’t end the night with ice cream or have pizza for lunch. I try to meal prep healthy and eat intuitively the best I can! Listening to your body and not going against it is how you maintain a healthy relationship with food.

I hope you all have an amazing Sunday, and I can’t wait to bring some exciting blogs to you this week! Xo, I’ve missed you all!

Questions for you!

1. Do you currently have a healthy relationship with food?
2. What is your post-vacation routine like?
3. What is a go-to dinner you like to have after traveling?

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Grilled Chicken Caesar Salad Wraps

Course dinner, lunch,, Main Course, Salad

Cuisine American

Keyword caesar salad wrap, caesar, salad,, dinner, healthy recipe, chicken, grilled, restaurant style

Author Taralynn McNitt

Ingredients

• 1 lb Chicken Breast
• 4 Tbsps Italian Dressing
• 4 Cups Romaine Lettuce
• 4 Tbsps Caesar Dressing
• 1/4 Cup Shredded Parmesan
• 1/4 Cup Chopped Red Onions
• 1 Medium Avocado, Sliced
• 1 Pinch Black Pepper
• 6 Medium Tortillas

Instructions

• Marinate chicken breast in the Italian dressing for a few hours (or overnight for better flavor)
• Heat the cast iron griddle on medium-high heat and cook the chicken for 7-8 minutes on both sides.
• In a large mixing bowl, toss the lettuce, caesar dressing, cheese, avocado, onions, and black pepper together.
• Fill a tortilla with a cup of caesar salad, chicken breast, a sprinkle of pepper, and roll tightly.
• Grill each side of the tortilla for about a minute.
• Slice and enjoy!

 This is one of the best purchases we’ve made this month. We have been making everything on this cast iron grill pan! It’s only $20 on Amazon, and we plan on getting a few of them as backup! Sometimes when you grill chicken outside, the chicken gets dry. This cooks the chicken almost too perfectly!   One of the best parts about these chicken caesar salad wraps is that they are quick and easy to make. You can make a ton of them and store them in the fridge for a few days. I had one the next day, and the lettuce was perfectly crunchy! Romaine holds up well when kept in the fridge. It’s also lettuce that tastes good when heated up or grilled. One of our favorite restaurants in Charlotte makes a grilled romaine caesar salad, and it’s to die for.  Look how delicious those are! Perfect for a summer picnic or to take with you to have by the pool.    We sat out on the porch and had these with some cherry Kombucha on Saturday night

Questions for you!

1. What is your favorite kitchen purchase you’ve made this past year?
2. Do you have a favorite meal you recreated from a restaurant?

Good, morning, everyone! I woke up at 5 am, so excited to get this recipe up today. I tried to lay in bed and listen to a podcast, but my mind kept saying, “go to your office and blog those pancakes!”A few nights ago, I made the most delicious low-carb pancakes for dinner. I couldn’t make them fast enough because whenever one came off the stove, Kyle or I would hurry up and eat it. I didn’t know if they would work out because I just threw the ingredients together, but they were so fluffy and perfect. I had many of you ask for the recipe on Instagram, so I hurried up and tested out the recipe again to make sure I could get it right before posting. I think you’re going to LOVE these pancakes, even if you aren’t trying to cook low-carb. They are so fluffy, flavorful, gluten-free, and dairy-free.

Only Two grams of carbs per pancake!

Look how perfect and fluffy that stack is!

I love having all the extra pancakes in a container in the fridge. When I’m hungry and want a snack, I’ll head over to the fridge and grab a pancake. You can toast it in the toaster or eat them cold. I’ve always been a fan of eating pancakes cold! I don’t know why that is. Anyone else?

This recipe makes 20 fluffy pancakes! If you’re looking to make less, just half the recipe. I love adding butter, almond butter, or sauteed blueberries on top of my pancakes. Of course, nothing beats maple syrup! I’ve wanted to try the Stevia Keto maple syrup, but I’m afraid it’s going to have a weird taste. Have any of you tried it?

This will sound so crazy, but the consistency of these pancakes reminds me so much of the Mcdonald’s Hotcakes! Honestly, those were my favorite growing up. My parents used to take us to McDonald’s on Saturday mornings to have the pancakes and sausage and then play in the play area. Are those still a thing? To make these pancakes, you sift the almond flour, protein powder, baking powder, salt, and cinnamon into a large mixing bowl. Next, you’ll add in the almond milk and the eggs! It’s seriously that simple. The texture will be just like regular pancake batter!

I use Raw Fusion vanilla plant-based protein powder, but if your protein powder makes the batter too thick or watery, add more almond milk or more almond flour, depending on the texture.

You can mix in chocolate chips, blueberries, bananas, coconut, or any pancake filling you’d like! I always go for blueberry pancakes. You’ll want the non-stick skillet to be pretty hot! Pour 1/2 cup of batter onto the pan and cook each side for about 90-seconds. Don’t flip too soon! If the spatula can easily slide under the pancake, then it’s most likely ready to flip. If the middle of the pancake starts to split down the middle, it’s way too soon! It would be best to cook these a bit longer since you’re working with almond flour and not regular flour. 

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Low Carb Pancakes - Only 2grams of Carbs (Gluten & Dairy Free)

Course Breakfast

Cuisine American

Keyword pancakes, no carb, low carb, carbless, 2g carbs, gluten-free, dairy-free, breakfast pancakes, protein, healthy recipe,

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 2 Scoops Vanilla Protein Powder I used Raw Fusion
• 1 Tbsp Baking Powder
• 1/2 Tsp Cinnamon
• 1/8 Tsp Salt
• 2 Cups Unsweetened Almond Milk
• 3 Large Eggs

Instructions

• Sift together the almond flour, protein powder, baking powder, cinnamon, and salt.
• Mix in the almond milk and the eggs.
• Heat a non-stick skillet on medium-high and pour 1/2 cup of the pancake batter onto the pan.
• Cook each side for approximately 90-seconds.

Notes

Watch the video to see how easy these pancakes are to make! 

After writing this post, I’m excited to head into the kitchen and toast up some leftovers! I can’t wait for you to try these!

Questions for you!

1. What’s your favorite flavor of pancakes?
2. Where was your favorite place to eat pancakes growing up?
3. Are you team maple syrup?