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


“Cheese Less” Lemon Cheesecake

This recipe encouraged me to leave the brownies and eclairs at a conference I attended on Friday alone.  How can a recipe have that much power?  It can when it is delicious and has ingredients that provide nutritional value.   

CL Lemon Cheesecake - Plated

"Cheese Less" Lemon Cheesecake
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  1. 2 1/2 cups raw cashews
  2. 1 tsp of pure vanilla extract
  3. 1/2 cup pure maple syrup
  4. 1/4 cup plus 1 tbsp melted virgin coconut oil
  5. 1/2 cup lemon juice
  6. 2 lemons, zested
  7. 1/4 cup water (plus more for soaking cashews)
  8. 1/8 tsp salt
  9. Optional - berries and whipped cream for topping
  10. Crust
  11. 2/3 cup pitted medjool dates
  12. 1/2 cup almonds
  13. 1/16 tsp salt
  14. 1/4 tsp pure vanilla extract
  15. up to 1 tbsp water, if needed
  1. Filling
  2. In a bowl, cover the cashews with water and let soak at least 2 hours if using a VitaMix or 8 hours to overnight if using a food processor.
  3. The crust can be made ahead. See directions below.
  4. Drain cashews and pat dry.
  5. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides until smooth and creamy. Pour into a prepared crust. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 5-10 minutes before serving.
  6. Crust
  7. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the small ramekins, then cover and freeze until ready to use.
Adapted from Chocolate Covered Katie
Deliciously Inspired
CL Lemon Cheesecake - Crust
Make up the crust and pat into the bottom of small ramekins – don’t have ramekins, coffee cups will work

CL Lemon Cheesecake-Filling
Making the filling

CL Lemon Cheesecake - Filled Dishes
Place the filling on top of the prepared crust and firm up in freezer