Coconut Flour Pancakes

These coconut flour pancakes are light and fluffy, gluten-free, sweet and moist

RECIPE AND PHOTOGRAPHY BY HANNAH SUNDERANI Founder and creator of Two Spoons in Toronto, ON. TWOSPOONS.CA TWO SPOONS

Made with coconut flour and gluten-free baking flour, enjoy as a delightful a nd satisfying brunch post-run.

Prep Time – 10 minutes

Cook Time – 20 minutes

Servings – 12 pancakes

Ingredients

• 1 1/2 cups unsweetened almond milk

• 1/4 cup mashed banana (1/2 medium banana)

• 1/4 cup coconut flour

• 1 cup gluten-free baking flour

• 2 Tbsp. natural peanut butter

• 1 Tbsp. maple syrup (more for serving)

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• Pinch sea salt

• Splash coconut oil or olive oil, for greasing

• Strawberry chia jam, optional for serving

Directions

1. In a high-speed blender, combine the almond milk, mashed banana, coconut flour, gluten-free baking flour, natural peanut butter, maple syrup, baking powder, baking soda and sea salt. Blend until smooth.

2. Lightly grease a large non-stick skillet with coconut oil over medium heat. Give the batter a good stir, then pour the batter into the pan in two heaping tablespoon portions, cooking two or three at a time. Cook until little tiny bubbles cover the surface of the pancakes and the bottom is golden brown, about two minutes. Flip and continue to cook until also golden brown on the bottom, about two minutes more. Add more oil to the pan as needed to keep the pancakes from sticking.

To keep pancakes warm while cooking preheat oven to 200 F. Transfer the pancakes to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes.

Nutrition facts per serving

Calories 88; protein 3 g; fat 3 g; carbs 14 g

Strawberry Chia Jam

• 1 cup frozen strawberries

• 3 Tbsp. sugar

• 1 Tbsp. pure vanilla extract

• 1 tsp. freshly squeezed lemon juice

• ¼ tsp. cinnamon

Prep Time – 10 minutes

Cook Time – 20 minutes

Total Time – 1 hour

Makes approximately 1 1/2 cups

Ingredients

• 1 lb. seasonal strawberries (500 g)

• 1/4 cup agave

• 2 Tbsp. chia seeds

• 1/2 tsp. vanilla extract

• Pinch sea salt

Directions

1. Chop strawberries into chunks and toss in a saucepan on medium-high heat. Cook strawberries, stirring often, until they begin to soften and release water. Turn down to a simmer, add agave, chia seeds, vanilla and salt, and simmer strawberries stirring occasionally until the liquid is reduced by half.

2. Remove from heat and let sit for at least 15 minutes to thicken.

Nutrition facts per serving

Calories 25; protein 0.5 g; fat 0.4 g; carbs 5 g.

Nut Butter Breakfast Cookies

Fall in love with breakfast again with these healthy cookies

RECIPE AND PHOTOGRAPHY BY SCOTT FORTNER AND SANDRA SPENCER

Creators of a plant-based food blog called Planted and Picked, they are based in Mahone Bay, NS. Sandra is a certified holistic nutritionist with a certificate in vegan nutrition. Scott is the site’s photographer and is an avid runner, completing nine marathons on plant power.

PLANTEDANDPICKED PLANTED AND PICKED

These incredible-tasting nut butter breakfast cookies are gluten-free, oil-free, vegan, low in sugar and wonderfully nutritious. Slightly crispy on the outside and chewy on the inside, who says you can’t have cookies for breakfast?

Prep Time – 15 minutes

Cook Time – 18 minutes

Makes – 12 cookies

INGREDIENTS

• 1 ½ cups slow cooking rolled oats

• ½ cup almond flour

• ¾ cup unsweetened almond butter

• 1 cup mashed bananas (2 large bananas)

• 2 Tbsp. flax meal

• ¼ cup shredded coconut

• ¼ cup maple syrup

• 1 tsp. cinnamon

• 1 tsp. vanilla extract

• ¼ cup chopped raw cashews

• ¼ cup pumpkin seeds

• ¼ cup sunflower seeds

• ¼ cup dried cranberries

• ¼ cup raisins

• ¼ tsp. sea salt

Directions

1. Preheat oven to 350 F.

2. In a large bowl, mash bananas. Add all the remaining ingredients and mix well.

3. Measure out about ¼ cup for each cookie and place on a large baking tray. Press down slightly. These cookies won't rise or spread out in the pan.

4. Bake for about 18 minutes. Place cookies on a cooling rack.

Nutrition facts per serving

Calories 268; protein 8 g; fat 16 g; carbs 27 g.