nut free option

These Veggie-Loaded Chocolate Pancakes are going to be your family&#039;s new favorite breakfast! Mixed entirely in your blender, they are naturally sweetened &amp; gluten free, and pack a punch of veggies that kids will get excited about eating!

Veggie-Loaded Chocolate Pancakes (gluten free)

oats

spinach

tbsp cinnamon

tsp baking powder

tsp salt

applesauce (or mashed banana)

milk of choice

honey* or maple syrup

coconut oil, melted (+ extra for cooking)

tbsp pure vanilla extract

cacao powder or cocoa powder

eggs

Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.

Add remaining ingredients to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.

Heat a skillet over medium heat and add a little oil. Once the oil is warm, portion the batter out into pancakes.

Cook for about 2-3 minutes per side. Place cooked pancakes onto a plate and continue with the remaining batter.

Enjoy warm with toppings of choice. Let cool completely before storing leftovers in an air-tight container in fridge for 4-5 days or in freezer

It wouldn’t be fall without all things pumpkin! Feel free to mix and match the nuts, seeds, and dried fruit to make it your own and serve with milk of choice or yogurt (or straight from the jar).

Pumpkin Spice Granola

pecans (may substitute sunflower seeds

pumpkin seeds (also known as pepitas)

pumpkin puree

maple syrup

avocado oil (or other neutral-tasting oil)

cinnamon

pumpkin pie spice

vanilla extract

salt

dried cranberries (or other dried fruit of choice)

Preheat the oven to 300℉. Line 2 large rimmed baking sheets with parchment paper.

Add the oats, pecans, pumpkin seeds, pumpkin puree, maple syrup, oil, cinnamon, pumpkin pie spice, vanilla, and salt to a large bowl. Stir well to combine.

Divide the granola mixture between the two prepared baking sheets, spreading it into an even layer.

Bake for 15 minutes. Rotate the pans top to bottom and bake an additional 15 minutes, checking after 5 minutes, or until the granola is golden brown and slightly crunchy.

Turn the oven off and with the door cracked open a few inches, allow the granola to cool completely in the oven without stirring (about 45 minutes).

Once the granola has cooled completely, remove the pans from oven stir in the dried cranberries.

Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

Tastes great, nice crunch, and just a hint of sweet. Perfect!

Thanks for the easy to follow directions and notes.

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The most viewed nut free option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Veggie-Loaded Chocolate Pancakes (g...

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The most viewed nut free option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine