I am pumped about these Red, White and Blueberry Pancake Stacks that I’m sharing at MPMK today. Seriously, I love them. I want to feed them to everyone. They are adorable, are they not? Perfect for 4th of July breakfast or any other patriotic holiday. Let’s celebrate ‘Merica with a short stack this year!

Best thing about these is how versatile they are- you can use your favorite pancake recipe (gluten-free, grain-free, paleo, vegan, whatever) and use dairy-free coconut whip if you need to. Adaptable to all diets- you know I love that! Go forth and eat pancakes, my friends.

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)

 

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Author: Oven Love

Serves: 6

Ingredients

• 5 eggs
• 2 cups milk (cow’s, coconut, almond.. etc)
• ½ cup pureed squash, apple or pear (or more milk, if you like)
• 2 tbsp honey or maple syrup
• 1 tsp sea salt
• 1 cup plus 2 tablespoons almond flour
• 2 tbsp organic butter or coconut oil
• chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions

1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

#version#

We have been struggling a bit around here with keeping the peace during dinner time. The baby typically spends her dinner throwing all her food on the floor, climbing onto the table and screaming for no reason. The toddler has ants in his pants, bosses his sister around and fights us about eating his food (until he actually takes a bite and remembers he’s hungry). This topic has been on my mind a lot and so I tried to come up with some ways that we could work on keeping the peace. I’m sharing 10 of my tips at MPMK today (and it is absolutely a post written for me, I am not doing these things successfully, believe me!). Thankfully, I have the Holy Spirit working to give me patience- I know I could not handle the task of parenting without God’s help. I pray that He would help us as parents to discipline and instruct our children in love (and I know He will!) I hope the tips are helpful to other parents out there looking for a few moments of peace at the table.

Veggies for Valentine’s Day! Let’s make it a thing.

It’s not exactly a box of chocolates, but it’s kid-friendly and pretty adorable. Who can say no to heart-shaped vegetables?

I made up this little tray for a kids’ Valentine’s Day party in under an hour this morning. That includes chopping, arranging the plate and making the dip. And I did it all with kids underfoot or in one of my arms. (Can I get a virtual high five?) Here’s how it went down:

• Clean and prep all the veggies (I used cherry tomatoes, carrots and red peppers.)
• To make the heart shaped carrots, peel them, cut a triangle in the top of the carrot and then trim the sides to make it look like a heart. Then chop the whole carrot into smaller hearts.
• Put a few of each veggie into a muffin cup. (I used two since the pink one was not very sturdy, but you can get away with one. You could also use paper cups.)
• Make the dip (recipe below).
• Put the dip into a bowl and top with a tomato heart. (Cut two tomatoes on and angle and stick them together.)
• Arrange on your plate and store in the fridge until you’re ready to go.

I made my dip with cream cheese, but if you’re dairy-free, you can substitute with a can of white beans. If you don’t eat beans or dairy, well.. I can’t think of a good substitution off the top of my head, so let me know in the comments if you have any ideas.

Whether you go the veggie route or the stuff-your-face-with-chocolate route for Valentine’s Day, I wish you a happy one. I know, I know.. not everyone is on-board with this holiday.  But me, I love an excuse to cut my food into shapes, so celebrate we will in this house. Enjoy the day with the ones you love!

5.0 from 1 reviews

Roasted Red Pepper Dip

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: Oven Love

Recipe type: Dip

Serves: 8

Ingredients

• 1 block full-fat cream cheese or 1 can cannellini/white beans, drained
• ½ cup chopped roasted red peppers (drained if using jarred peppers)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon paprika (I prefer smoked paprika)
• cracked black pepper to taste

Instructions

1. In a food processor or mixing bowl with the paddle attachment, mix the cream cheese until smooth (use the food processor if you’re using the beans). Add the peppers and spices and process until smooth.
2. Store in the refrigerator until you’re ready to serve.

3.1.09

 

• clementines
• carrot sticks
• cheddar cheese cubes
• panko chicken bites with apricot mustard dipping sauce
• ham and cheese wrap bites
• birthday snack mix (rice Chex, pretzels, Cheddar Bunnies and Oatmeal Snackimals)
• Creamsicle cupcakes/Carrot cupcakes
• blueberry pie pops