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Almond Butter Protein Pancakes

May 17, 2018 by Andrew Leave a Comment

These Almond Butter Protein Pancakes are the perfect breakfast when fueling up for adventures, a long day of swimming, or a great workout.

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartAHealthyRelationship #CollectiveBias

Whether you do crossfit, plan to go swimming for the entire day, or have a long hike ahead of you, you need energy. And that energy comes from the ingredients you put into your body. I didn’t use to be great at getting the proper nutrients into my body before a long day. However, now that I have kids, and seem to be more on the go now than when I was little, I’ve learned to be better. When we know we are going to have long days, we love to start with a protein packed breakfast like these Almond Butter Protein Pancakes.

We love MaraNatha Almond Butter that you can find at your local Walmart store. The richness from the almond butter makes the flavor of these protein pancakes really pop to give you the flavor you crave in the morning. For this recipe we use the MaraNatha Creamy No Stir Almond Butter. MaraNatha picks only the best heart-healthy California almonds, then roasts and double-grinds them to a delicious, creamy, velvery smoothness. The process makes it super spreadable.

We also love that there’s a MaraNatha No Salt or Sugar Added Almond Butter. No additives in here, just the perfect taste of almonds!

It’s the perfect choices of nut-lovers who love an active, healthy lifestyle. You can easily pair MaraNatha almond butters with fruit when you’re on the run too. Grab MaraNatha at your local Walmart or hover over the image below to shop online.

Almond Butter Protein Pancakes

These delicious almond butter protein pancakes will have you fueled up for your next adventures. We start with oat flour, add bananas, MaraNatha Creamy No Stir Almond Butter, and a few other ingredients for one of the best breakfasts you’ve had in a long time. Get even more protein in when you spread MaraNatha on top of the pancakes instead of or with maple syrup.

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Almong Butter Protein Pancakes

Prep Time

5 mins

Cook Time

15 mins

Resting Time

10 mins

Total Time

20 mins

These Almond Butter Protein Pancakes are the perfect breakfast when fueling up for adventures, a long day of swimming, or a great workout.

Course: Breakfast

Cuisine: American

Keyword: protein pancakes

Servings: 6 pancakes

Calories: 416 kcal

Author: Andrew

Ingredients

1 cup oat flour
3 tsp baking powder
1/2 tsp cinnamon
1 cup almond butter
2 bananas, mashed
4 eggs
coconut oil, divided

Instructions

In a large bowl, combine oat flour*, baking powder, and cinnamon.
Add in almond butter, mashed bananas, and eggs. Mix with a blender, just until well combined.
Let batter sit for 10 minutes before using.
Heat a skillet with a small amount of coconut oil over medium.
Add 1/6 of the batter to a skillet, cook for 2-3 minutes on one side, flip and cook for about 2-3 minutes or until Cooked through.
Repeat with remaining batter.

Recipe Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

**If you do not have oat flour, you can make it by blending old fashioned oats until a flour consistency is achieved.

Nutrition Facts

Almong Butter Protein Pancakes

Amount Per Serving (1 pancake)

Calories 416 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 3g19%

Cholesterol 109mg36%

Sodium 51mg2%

Potassium 819mg23%

Carbohydrates 31g10%

Fiber 6g25%

Sugar 6g7%

Protein 15g30%

Vitamin A 185IU4%

Vitamin C 3.4mg4%

Calcium 284mg28%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Grab off your local Walmart shelves today!

Banana Bread Breakfast Smoothie

November 17, 2016 by Andrew Leave a Comment

Is it just me or do you also feel too busy to try and figure out breakfast!? It’s like almost an inconvenience in the morning. You wake up with so many questions…

What’s the weather?
Where is the remote?
Which new channel do I like?
What am I going to wear?
What do I have to do when I get to work?
What do I have to do before I leave?

WAIT…. the kids….

Did they say the weather yet?
What am I putting on the kids?
Why are they crying?
Where is your shoes?
Why is your sister screaming?
Why do you want leftover pizza at 6am?

DARN IT!? WHAT IS THE WEATHER!!??

At this point, you have to head out the door in 5 minutes and adding one more task would make you feel like you woke up on the wrong side of the bed. So you take off with nothing in your stomach but 2 1/2 slices of pepperoni from that leftover pizza your daughters were eating.

If this is you, put your hand up! (my hand is so high in the air right now)

Solution? Well, if you’re looking for the weather, then use your smart phone. As for breakfast…..

This Banana Bread Breakfast Smoothie is 100% the solution.

Breakfast is a must for numerous reasons, but I’m not here to preach to you. This banana bread breakfast smoothie will be one of those CONVENIENT solutions to such an everyday hassle.

With our Banana Bread Breakfast Smoothie I am able to make it the night before. I shove everything in the a container (or in our ninja blender cup) and refrigerate overnight. In the morning I go to the kitchen first and instead of starting coffee and walking away, I toss it in a blender and hang there for the few seconds it takes to blend.

This smoothie has such a great taste, your body can’t resist the urge to do the “Ju Ju”.

The smoothie is not titled “banana bread” because it sounds cool. It means comfort food and this is a comfort smoothie (my phrase I’m coining it)! The kids put the smoothie to bed quicker then their cold pizza! Everyone loves the taste.

And if you need another reason to try it, wouldn’t believe how much protein is in this bad boy if I told you. Well, believe it because I’m telling you. It’s packed with over 34 grams of NATURAL protein. Yes! Lean body I keep throwing pennies in the fountains for, HERE I COME (…don’t judge me)!

Keep in mind this Banana Bread Breakfast Smoothie is not only for breakfast. I usually use it to help me get my day started, but when I am looking for a meal replacement or an after workout shake, this smoothie is it.

Folks, thank you reading, try it out and tell me what you think in the comments below.

Watch us make it, then grab full recipe!

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Banana Bread Breakfast Smoothie

Author: Andrew

Ingredients

1 frozen banana
1/2 cup rolled oats
1 scoop vanilla protein powder we use this one
2 tbsp almond butter
1 1/2 cups vanilla almond milk
1/2 cup vanilla Greek yogurt
1/4 tsp cinnamon
1 tsp raw honey
Optional: ice chopped almonds

Instructions

Add all ingredients into a blender and blend until well combined.
If thicker texture desired, add ice and blend again.
Pour into a glass.
Top with chopped almonds if wanted.
Enjoy!

Strawberry and Avocado Salsa

May 2, 2016 by Larisha Campbell 4 Comments

Happy May friends!

Can you believe it’s already May!? It seems almost impossible, but I really think it might be because we have a second child now. Every month seems to have just gone by in a blink since having her and here we are just a few short weeks away from her 1st birthday! GAH!

Anywho, back on topic. May is National Strawberry Month AND National Salsa Month. Not only that, but it’s Cinco de Mayo in just a few days. What better way to celebrate all that than getting into out kitchen for Mini Chef Mondays to make this delicious Strawberry and Avocado Salsa.

This week was a super sensory learning experience for Skibbles. I have been teaching her about fresh herbs and we have started growing some from seeds too, so she was so excited to learn about that. We use both fresh basil and fresh cilantro in this recipe so seeing her touch and smell the leaves and talk about them with her was fun. We worked on tasting them and talking about how they taste different than spinach or lettuce. She kept picking them up and smelling them throughout the recipe.

We’ve also started working on her cutting skills. We gave her a kid’s safe cutting knife and she’s been practicing on various things. These strawberries for the strawberry and avocado salsa recipe were perfect since they just needed diced and nothing fancy. The most amazing thing about being a parent is watching your child’s eyes beam with proudness and satisfaction as they learn to do new things, especially things that they associate with being a grown up task.

Then we just had to mix everything together.

This is such a perfect recipe to getting your kid’s in the kitchen, teaching them new skills, and about mixing bold and unique flavors together. This Strawberry and Avocado Salsa is great on chips, but also pairs amazingly well atop grilled seasoned chicken. YUM!

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Strawberry and Avocado Salsa

Author: Larisha Campbell

Ingredients

1 Avocado diced
1 1/2 cups Fresh Strawberries diced
2 tbsp fresh basil finely chopped
2 tbsp chopped cilantro
2 1/2 tbsp Red Onion finely diced
1 clove Garlic finely minced
Juice of 1 Lime
Lime Zest of 1/2 Lime
1/2 tsp black pepper
1/8 tsp salt

Instructions

Combine all ingredients in a bowl and gently combine.
Serve within 24 hours.

I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!

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Be sure to check out each of their Mini Chef posts as well!

Cherry Avocado Smoothie Bowl // Courtney’s Sweets
Zucchini Meatballs // Momma Lew
Strawberry Lime Ice Pops // Baby Loving Mama
Strawberry and Avocado Salsa // We’re Parents
Edible Mother’s Day Gifts // Eating Richly Even When You’re Broke
Dessert Tacos // Giggles, Gobbles and Gulps
Perfect for Brunch Blintz Souffle // Vegging at the Shore
3 Ingredient Strawberry Rhubarb Fruit Leather // O’Boy! Organic
Pineapple Upside Down Cake Popsicles // Can’t Google Everything

An InLinkz Link-up

Homemade Chicken Meatball Recipe

March 7, 2016 by Larisha Campbell 6 Comments

There are certain flavors, certain meals, certain tastes that can evoke a memory so fond that you immediately smile. One reason I love being in the kitchen so much with my girls is that I hope they have so many of these explicitly vibrant memories and in turn hope to pass them on to their own children. One of the memories I have are these amazing jelly meatballs that my aunt used to make at get togethers. No matter how many she made (and it was usually upwards of 5+lbs), they were always one of the first things to go. That’s how good they were.

As my girls grow, I not only want them to have these amazing memories relating to how food can spark those memories, but I also want them to have these fond memories surrounding how good, wholesome, and healthy food can also evoke those some memories. I want them to know that food doesn’t have to involve a ton of sugar to evoke those memories. I want them to know they can enjoy great food and still be healthy.

Unfortunately, I don’t have her exact recipe, but I have a pretty good idea of what she did from watching her. While my aunt always used beef, I decided I wanted to recreate these meatballs with chicken for a little leaner, healthier version. Both of the girls devoured this homemade chicken meatball recipe and Andrew said it’s one of the best things I’ve ever made. We shall clearly call these a win in our book and they will be going in the recipe box to make in our monthly meal rotation.

Skibs had a lot of run crushing the stuffing to make breadcrumbs. I still won’t let her handle raw meat at such a young age (Hello, putting everything in her mouth still), but we still had so much fun with this recipe. I know it’s only a matter of time before I simply blink and she’s standing over the stove making them from scratch all on her own.

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Homemade Chicken Meatball Recipe

Author: Larisha Campbell

Ingredients

1 pound ground chicken
1 1/2 cups finely crushed bread crumbs we crushed herbed flavored stuffing
1 cup spinach packed, finely chopped
1/2 cup yellow onion finely chopped
1/4 cup milk
2 large eggs lightly beaten
1 tbsp brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon pepper divided
1/4 cup Vegetable Oil
1 1/2 cup Grape Jelly
1 12 oz. bottle chili sauce

Instructions

In a large bowl, combine first eight ingredients plus 1/2 tsp black pepper.
Mix very well until everything is well combined.
Shape into 18 two-inch meatballs (shown in pictures) or 36 one-inch meatballs (if serving for a get together).
Heat oil in skillet over medium heat.
In batches, cook meatballs making sure not to overcrowd for 10-12 minutes or until browned on all sides and cooked through. Stir frequently so not to burn.
Drain on a paper towel lined plate.
Remove any excess oil from skillet.
Over medium low heat, combine jelly, chili sauce, and remaining 1/2 tsp of black pepper. Stir frequently until well combined and jelly has no lumps (approximately 2-3 minutes).
In a single layer, add all the meatballs into skillet and stir occasionally until evenly cooked with sauce on all sides. Simmer on low for 10 minutes.
Serve immediately.

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

Healthy Mac and Cheese Recipe // Courtney’s Sweets
Original Rice Krispies Treats // Momma Lew
Chocolate Dipped Sundae Marshmallows // Baby Loving Mama
Homemade Chicken Meatballs // We’re Parents
Mini Pizza Pot Pies // Frugal Novice
Alphabet Snack H is for Hippo // Eating Richly Even When You’re Broke
Peep S’Mores Bites // Giggles, Gobbles and Gulps
Easy to Make Hamantaschen // Vegging at the Shore
Turn Recipes into Memories with a Keepsake Cookbook // Mom’s Messy Miracles
Whole Wheat Pretzel Bites // O’Boy! Organic
Carrot Cake Dip with Easter Bunny Chips // Can’t Google Everything

An InLinkz Link-up

Coconut Curry Dairy Free Tuna Noodle Casserole

September 17, 2015 by Larisha Campbell Leave a Comment

With both girls now, I’ve had to go dairy free while nursing due to them having reactions. When I went dairy free with Skibbles it was so difficult. I felt like I basically lived on air and paper without being able to have cheese and milk. Luckily, this time around was much easier. I had go to meals from when I was dairy free with Skibbles and over the almost three years in between babies, we’ve started to eat much healthier so I had alternatives already in place for many things. Still, I’ve been branching out more and more with recipes, trying to make them allergen friendly, so when I was recently asked to work with Bumble Bee^® Albacore, I knew I had to figure out a way to make a dairy free tuna noodle casserole. I honestly always forget about adding tuna into my meal plans, but it really is an easy and delicious way to get nutrients into you meals, like lean protein, healthy fat, along with other vitamins and minerals.

This is no easy task, I might add. The best of the best tuna noodle casseroles are heavily armed with creamed soups, milk, and topped with more cheese. I was daunted by the feat at hand but I knew I would be able to figure it out. I headed to my local store and was easily able to find the Bumble Bee^® products in the canned Seafood section of the store. I grabbed the Solid White Albacore in water (they also make it in oil) along with the other ingredients I needed for this dish and headed home to start working on my masterpiece.

One of the best things about this meal is that it’s LOADED with veggies and our toddler ate it right up. She not only asked for seconds, but thirds. That’s a parenting win.

For under $10, I was able to make a huge, delicious, protein packed dinner that could have fed 8 people when paired with a salad. Lucky for us, it was able to last for a few lunches instead!

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Coconut Curry Dairy Free Tuna Noodle Casserole

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

This Dairy Free Coconut Curry Tuna Noodle Casserole is the best ever tuna casserole recipe that you could make.

Course: Main Course

Cuisine: American

Servings: 8

Calories: 322 kcal

Author: Larisha Campbell

Ingredients

2 cans 5oz each Bumble Bee® Chunk White Albacore in Water
4 cups cooked pasta noodles (we used Rotini)
1 tbsp coconut oil
3/4 cup diced onion
1 cup diced red pepper
1 can coconut milk cream
1 cup chicken broth
1 cup frozen peas (fresh peas would also work)
1 tbsp curry
1 tbsp fresh thyme
1/2 tsp pepper
2 tbsp nutritional yeast
15 Ritz crackers ,crumbled

Instructions

Preheat oven to 375 degrees.
In a skillet, add coconut oil and heat over medium high heat. Add the onion and red pepper and cook until translucent (about 4-5 minutes).
In a small bowl, combine the coconut milk and chicken broth and whisk together.
In a large bowl, combine the Bumble Bee® Chunk White Albacore, cooked pasta, onion and pepper mixture, peas, curry, thyme, pepper, and nutritional yeast.
Gently stir together until well combined.
Spread into a casserole dish.
Top with the crumbled crackers.
Place into the oven for 45 minutes or until golden brown on top.
Let stand for 10-15 minutes to allow juices to soak into dish before serving.

Nutrition Facts

Coconut Curry Dairy Free Tuna Noodle Casserole

Amount Per Serving (1 cups)

Calories 322 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 11g69%

Cholesterol 18mg6%

Sodium 328mg14%

Potassium 411mg12%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 3g3%

Protein 17g34%

Vitamin A 1065IU21%

Vitamin C 36.2mg44%

Calcium 45mg5%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

Follow Bumble Bee^® on Twitter and Pinterest for more recipe inspiration.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Amish Inspired Soft Pretzel Recipe

April 15, 2015 by Larisha Campbell 2 Comments

If you’ve been following our Instagram page for any length of time now, you know we are a bit obsessed with the Amish market that is near our house. While I personally love the doughnuts, Skibbles is obsessed with the soft pretzels. And I mean who can really blame her? They really are delicious! And when they are stuffed with things like pizza sauce and pepperoni, or bacon, egg, and cheese, they go from great to outstanding. But, like with everything, I knew that I could not only make a healthier alternative at home so I knew what was exactly going into them, but the cost of making them is much better for us.

I’ve had making soft pretzels on my to do list for quite some time now, but recently learned that April is National Soft Pretzel Month, so what better excuse did I have than to just go for it and make them! I was actually very surprised at how easy they were to make and had great success on my first attempt.

Andrew and Skibbles both ate two soft pretzels as soon as they were done. Skibbles actually asked for a third and I had to tell her no more which of course turned into an epic meltdown, but hopefully she’ll forgive me for that one if I keep making her mom of them.

My next step is making stuffed soft pretzels and other flavors, so stick around and I’ll update as I try new things with this recipe!

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Amish Inspired Soft Pretzels

Author: Larisha Campbell

Ingredients

1 1/2 cups hot water
1 tablespoon yeast
1/4 cup brown sugar packed
2 cups bread flour
2 cups All Purpose Flour
1/2 cup baking soda
1 egg
melted butter optional
salt optional
cinnamon optional
sugar optional
glaze optional (recipe below)

Instructions

Generously grease a baking sheet with unsalted butter. Set aside.
In a large bowl, add hot water and sprinkle yeast over the top. Let dissolve for 2 minutes.
Add brown sugar and flour and mix well. Try to combine as quickly as possible. Do not knead the dough.
Cover bowl with a kitchen towel and let rise for 30 minutes (at least until doubled in size).
Remove dough from bowl onto a lightly floured surface.
Cut into thick pieces and roll into long ropes. Shape into pretzel shapes.
Preheat over to 450 degrees.
In a small bowl, beat egg.
In a deep sauce pot, add water at least half way and bring to a boil. Add baking soda and stir to combine.
Add pretzels to boiling water, 2 at a time, and boil for one minute. Carefully remove boiled pretzels to greased baking sheet.
Brush the tops of the pretzels with egg wash. sprinkle with course salt if desired.
Bake for 5-6 minutes or until golden brown.
Brush with butter if desired.
For cinnamon/sugar pretzels - mix 1 tbsp sugar and 1/2 tbsp cinnamon together and sprinkle on the top after the egg wash.
For glaze - mix 3/4 cup powdered sugar and 2 tbsp milk together and drizzle or dip after pretzels are finished.

Blueberry Cheesecake Pancake Recipe

January 28, 2015 by Larisha Campbell 3 Comments

Pancakes are one of my top favorite breakfast meals. Growing up my mom only used boxed mix, so it wasn’t until I started making my own from scratch pancake recipe that I really knew what I had been missing out on previously. Luckily, over the years, I’ve worked to perfect my pancake recipe to perfection and now I get to play around with them. With today being National Blueberry Pancake Day, I thought what better than to share this incredible Blueberry Cheesecake Pancake Recipe with you.

Hold on. I know what you may be thinking if you are new here. Did I just say a cheesecake pancake recipe? Why yes, yes I did.

A few years ago Andrew tried out cheesecake pancakes at IHOP and asked me to please figure out how to make my own cheesecake recipe with pancakes. So, I did. Since then, we’ve made both strawberry cheesecake pancakes and pumpkin cheesecake pancakes. So it was time to turn my love of cheesecake and blueberries into an amazing pancake recipe and that’s what I’m sharing here with you. Don’t think this is hard, it can be incredibly easy.

We actually went a little overboard with this pancake recipe. Typically, when we make cheesecake pancakes, we just buy a store bought frozen one; however, I’ve been having a hard time finding one in the store that didn’t have a sour cream topping. We’ve tried this before and we didn’t care for the taste in our pancake recipe, so I was left with only one option — make the cheesecake myself. I’ve only made no bake cheesecakes before so I was super nervous! Luckily, our cheesecake recipe worked like a charm and it was the perfect cheesecake! And tasted so much better in our pancake recipe than any store bought one!

We hope you try this out for yourself and love it as much as we do!

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Blueberry Cheesecake Pancake Recipe

Author: Larisha Campbell

Ingredients

1 1/4 cups Organic All-Purpose Flour
1/4 cup organic sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups buttermilk organic/grass fed preferred
2 egg whites
1/4 cup coconut oil melted
1 cup fresh blueberries
2 cups chopped frozen cheesecake
Homemade Whipping Topping Recipe
Homemade Blueberry Syrup optional

Instructions

Preheat oven to 200 degrees F. Place oven safe dish inside to hold finished pancakes.
In a smaller bowl, add the 2 eggs whites. Beat with a whisk until stiff peaks form (5-7 minutes). In a large bowl combine, flour, sugar, baking powder, and baking soda. Mix lightly to combine.
Add the buttermilk and coconut oil to the mixture and stir just until combined. Add in the stiff egg whites and fold into mixture. *Do Not over mix in egg whites. Fold in chopped cheesecake and blueberries.
Heat a medium skillet with some coconut oil over medium low heat. Add 1/4 – 1/2 cup of pancake batter at a time to your skillet. Wait until bubbles begin to form, then flip. Cook another 2-3 minutes and remove to warmed plate in oven. Repeat until you have no more pancake batter left. Top with Homemade Whipped Topping and Blueberry Syrup! Eat and enjoy.

What type of cheesecake pancake recipe do you think we should try next? Comment below to let us know!

Apple Cinnamon Pancakes

January 16, 2015 by Larisha Campbell Leave a Comment

*Disclosure: Affiliate links may be contained in this post. We receive a small commission for purchases and thank you for helping us continue to run our site.

We love pancakes. LOVE them. And I’m not talking about pancakes from a box, but homemade pancakes. And I’ll admit…I’m currently obsessed with these apple cinnamon pancakes. About 3 years ago I started making pancakes from scratch and I’ve never bought a box since then. They are so stinkin’ easy to make and it’s great knowing exactly what ingredients are going into our food. A friend of mine a few months ago told me that she put apples and cinnamon into her pancakes and I tried it one day. Instantly, I was hooked. I love the idea of a whole fruit going directly into the pancakes and it makes them taste amazing. Skibbles gobbles them up very quickly. One day she even ate 5 of the silver dollar sized ones. For a toddler that doesn’t each much, this was huge!

The real test was when I first gave these apple cinnamon pancakes to Andrew and he said he loved them. He typically only wants me to make our Strawberry Cheesecake pancakes, so I knew I hit the jackpot when I got both him and Skibbles on board with these.

You must try them for yourself!

Ingredients:
1 1/4 cups Organic All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tbsp cinnamon
1/4 cup organic sugar
1 1/4 cups milk (organic/grass fed preferred)
1 egg
1/4 cup coconut oil, melted
1 whole apple, peeled, cored, and shredded
Homemade Whipping Topping – Get recipe HERE

Directions:
Preheat oven to 200 degrees F. Place oven safe dish inside to hold finished pancakes.
In a large bowl combine all dry ingredients and lightly stir around. The add in the wet ingredients. Using a whisk, add the remaining ingredients and stir just until well combined. Heat a medium skillet with some coconut oil over medium low heat. Add 1/4 – 1/2 cup of pancake batter at a time to your skillet. Wait until bubbles begin to form, then flip. Cook another 2-3 minutes and remove to warmed plate in oven. Repeat until you have no more pancake batter left. Eat and enjoy. For silver dollar pancakes, use a tablespoon of batter for each pancake.

What is your favorite type of pancake?

Almond Butter Protein Pancakes

Almond Butter Protein Pancakes

Earn up to $2 back with Ibotta!

Banana Bread Breakfast Smoothie

Strawberry and Avocado Salsa

Join our facebook group to find even more recipes and share recipes too!

Homemade Chicken Meatball Recipe

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Coconut Curry Dairy Free Tuna Noodle Casserole

Amish Inspired Soft Pretzel Recipe

Blueberry Cheesecake Pancake Recipe

Apple Cinnamon Pancakes

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