23 Dec


The holidays a comin! With christmas only 48 hours away, a lot of last minute shopping has to be done, especially for groceries! Nonetheless, I still deserve to enjoy my mornings, and the best way to start was to devour these babies! My pancakes were floating πŸ˜€ 100% clean and also low in calories πŸ˜‰


1/4 cup roasted butternut squash (cut in half and roast in the oven at 350 degrees F for 30 mins).
1/4 cup diced persimmons
1/4 cup almond flour
1 organic cage free egg whites
3 tbsp organic hemp seeds
1/4 tsp cinnamon
1/2 tsp pure organic vanilla extract
1/2 tsp baking powder
pinch of sea salt
pinch of nutmeg
1/2 stevia sachet
2 tbsp unsweetened almond milk

Combine roasted squash and persimmons in food processor or blender and pulse until well incorporated, then add remaining ingredients and pulse again until pancake batter forms.
Heat a non stick skillet over medium heat and grease with coconut oil.
Scoop batter into skillet and fry until both sides are cooked.
These were layered with non fat plain greek yogurt and blueberries, side of strawberries, and topped with sliced persimmons, almond slices, and crushed pecans! I also used the left over stevia to flavor the greek yogurt…so much yumminess

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