Sand Dollar Pancakes

SD Pancakes - plated

There is nothing that says breakfast like pancakes and making them the size of sand dollars makes these fluffy delights so versatile.  So think beyond breakfast.  Take 2 of these and spread some almond or sunflower seed butter and a little 100% Fruit Spread on one of them; then put the other on top – you now have a nut and jelly pancake sandwich.  Another idea:  put a little 100% Fruit Spread on top and then smother them in sliced strawberries with a garnish (which means small amount) of whipped cream or a good quality vanilla ice cream.  Want it a little fancier – sprinkle a little cinnamon on top.  

Sand Dollar Pancakes
Sand Dollar Size Pancakes
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  1. 2 eggs
  2. 1 1/2 - 1 3/4 cup milk (I use unsweetened almond or coconut) - the amount used depends on how thick you want your pancakes
  3. 4 Tbsp of coconut oil (melt slightly until liquid - sometimes the oil can get thick)
  4. 2 cups of flour (I used 1 1/3 cup spelt but you could use whole wheat, 1/3 cup almond flour, 1/3 cup brown rice flour)
  5. 1/4 cup coconut sugar
  6. 2 tsp baking powder
  7. 1 tsp baking soda
  8. 1 tsp salt
  9. 1 tsp cinnamon
  10. Spray coconut oil (Trader Joes) or use a little of your coconut oil
  1. Beat the eggs until frothy.
  2. Mix the rest of the ingredients in the order given.
  3. Beat until combined well but don’t over mix or your pancakes can be tough.
  4. Heat griddle between low and medium heat.
  5. Lightly grease pan with a little of the coconut oil or spray.
  6. Pour sand dollar size batter onto griddle. Cook until bubbles start to form on top. Then flip over until 2nd side is done.
  1. These freeze well and I package up 2 in saran wrap and then in a Freezer Zip Lock.
  2. If you are on the 21 Day Fix program. 2 pancakes = 1 Yellow Container
Deliciously Inspired
SD Pancakes - Batter


Summer Makeover

Summer - Flippy Floppy

My family has always struggled with weight so over the years I have become a student of different programs. I have counted calories, points, worked with trainers, tried to do it on my own. I have felt bad when my clothes became as my grandmother would say “snug”. But it was chronic illnesses that continued to motivate me to find a program that was the right fit for this body of mine that struggles with sleep apnea, interstitial cystitis, hypoglycemia and permanent nerve pain from shingles. I share this with you because I know that having a nutrition/fitness program that works for my body but has room to challenge me as I get stronger and allows me to be creative in the kitchen is a powerful tool in managing these conditions so they don’t manage me. Everyone needs good nutrition, a practice of proper portions and varied workouts that are being applied daily. Our bodies do so much for us but often we don’t maintain them well. If you are looking for a place to start because you’ve been lacking the proper tools, the at home program I’m using, 21-Day Fix, may be just what you need.  Read HERE for more information on my fitness journey.  I have spots for two women who are ready to make a change in my Summer Challenge Group starting Monday, June 29. It’s not too late to join us. Leave me a comment below or private message me.

 Note –   If June doesn’t work for you, I run a challenge group every month – just type I’m interest in a comment and I’ll email you.

Debbie - June Update - slant

Here is a healthy Chocolate Banana Nut Fudgepop I enjoyed using this recipe with a twist
Chocolate Banana Nut Fudgepop


Carrot Pecan Muffins

I’ve baked for over 40 years but I think one of the fascinating things I am learning as I build my skill in the kitchen is how incredible things can taste with healthier ingredients.    These yummy muffins are made with almond flour and natural sweeteners (or I used Fruit Sweet).

Carrot-Pecan Muffins


Carrot Pecan Muffins
Yields 11
A delicious gluten free muffin that has a sneaky way of including vegetables.
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  1. 2 1/2 cups blanched almond flour
  2. 3/4 tsp baking soda
  3. 1/4 tsp sea salt
  4. 1 tsp ground cinnamon
  5. 4 large organic eggs
  6. 1 medium ripe banana (1/4 cup)
  7. 1/4 cup melted coconut oil
  8. 2 Tbsp pure maple syrup or honey
  9. 1 1/2 cups shredded carrots
  10. 1/4 cup of chopped pecans
  11. Extras for garnish
  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin pan with paper liners
  3. In a medium mixing bowl, whisk together the dry ingredients and set aside.
  4. In a smaller mixing bowl, whisk together the eggs, mashed banana, coconut oil and sweetener.
  5. Stir in the shredded carrots and chopped pecans.
  6. Pour the wet ingredients into the dry and mix together.
  7. Scoop the batter by large spoonfuls into prepared pan.
  8. Bake 30-35 minutes. Cool on wire rack. Makes 11-12 muffins
  1. These freeze very well.
Adapted from The Elimination Diet Cookbook
Adapted from The Elimination Diet Cookbook
Deliciously Inspired
 Let’s mix it up :)

Carrot Pecan Muffins - batter

Ready for the oven :)
Carrot Pecan Muffins - ready for oven

Just another tool in my living healthy tool box – Read more about the changes I’m making Here