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Peanut Butter Oatcakes & Pumpkin Coconut Oat Muffins [WIAW]

Posted Jan 09 2013 8:42pm
Happy hump day!  We’re half way through the week, thank goodness!  It seems like the days are dragging on.  I blame it on being the first week back to work after being off for 2 weeks…  Thankfully, our cruise is only 10 days away :)

Thank you Jenn from Peas & Crayons for hosting another tasty link-up!

morning musts

Peanut Butter Oatcakes [or Oat Pancakes?]

¼ cup oats

2 tablespoons peanut flour

1 teaspoon stevia

1 teaspoon baking soda

2 egg whites

2-4 tablespoons water

raisins [optional]

*use less water for thicker pancakes, more water for thinner pancakes*

Directions

1.  In a bowl, add all of the ingredients and whisk until the batter is smooth.  Note: I add the dry ingredients first, then the wet ingredients.

2.  Spray a medium-sized skillet with non-stick cooking spray and place over medium heat.

3.  For each pancake, spoon 2 generous tablespoons of batter into the pan.  Sprinkle with raisins if you’d like.  Cook each pancake until a few bubbles form and burst, approximately 1 to 2 minutes. 

4.  Flip the pancakes with a spatula and cook until browned on the underside, 1 to 2 more minutes.

5.  Serve the stack of ‘cakes with your favorite toppings and enjoy!

breakfast & blog reading

an unpictured orange

avocado + cottage cheese on rice cakes = awesome

afternoon pick-me-up

salad & semi-homemade chicken sausage Gnocchi Sorrentina

Pumpkin Coconut Oat Muffins

1 cup oats

1 cup white whole wheat flour

1 ½ tbsp flax seeds

6 packets stevia

3 tbsp shredded unsweetened coconut

1 tbsp pumpkin pie spice

1 tbsp baking soda

2 eggs

1 tsp pure vanilla extract

2 tbsp honey

1 cup pumpkin

Directions

1.  Preheat the oven to 350 degrees.

2.  Measure and combine all of the dry ingredients, through baking soda.  Turn the mixer onto “stir” just until everything is combined.

3.  Add the remaining wet ingredients.  Mix on medium speed until everything is combined.

4.  Spoon an divide the batter equally among a muffin tin coated with cooking spray.

5.  Bake for approximately 20 minutes or until a toothpick is inserted and comes out clean.

6.  Once the muffins sit for a few minutes, remove them and place them on a wire rack to cool completely.

Question:  Avocados- yay or nay?  What’s your favorite way to eat ‘em?

Question:  Do you use egg whites from a carton or from whole eggs?

— Allison

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