Triple Sunbutter Pancakes

Yields 8
Approximately 3 Sugar Calories per pancake with Topping
Approximately 0 Sugar Calories without Chocolate

Pancake Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - Unsweetened Coconut Milk
• 1/2 Cup - Coconut Flour
• 1 Tbs - Stevia in the Raw
• 1 Tsp - Baking Soda
• 2 Tbs - Flaxseed Pureed
• 4 Tbs - Unsweetened Sunflower Spread or Unsweetened Peanut Butter

Whipped Topping Ingredients

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Unsweetened Sunflower Spread or Unsweetened Peanut Butter
• 1 Tsp - Stevia in the Raw 

Sunbutter Glaze Ingredients

• 1 Tbs - Unsweetened Sunflower Spread
• About 3 Tbs - Heavy Whipping Cream

Other Ingredients

• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Coconut Oil Spray

Directions for Pancakes

1. Whisk together dry ingredients. 
2. Add the remaining ingredients. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. 
3. Spray pan with coconut oil. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter.
4. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
5. Let cool, then top with glaze, whipped topping, then melted chocolate. 

Directions for Glaze

1. Place sunbutter in a microwaveable bowl.
2. Heat for 45 seconds or until soft
3. Then mix whipping cream until sunbutter becomes a little runny so it can be drizzled onto each pancake. 

Directions for Whip Cream

1. Put all ingredients into a medium size bowl. 
2. Using a handheld mixer; on medium setting, mix together until milk becomes thick... it takes a long time. 

Directions for Chocolate

1. Place chocolate into piping bag or sandwich bag.
2. Heat for about 90 seconds or until chocolate has melted. I keep my chocolate in refrigerator. 
3. Snip the corner or end. 
4. Drizzle over whipped topping. 

Note: The pancakes will be green after cooked because the sunbutter is reacting to the baking soda. Great for St. Patty's Day! :-) 

Enjoy!

Cherry Pecan Oatmeal Cookies

Yields 18 Cookies

Approximately 43 Sugar Calories per cookie

Ingredients

• 1/2 Cup + 1 Tbs - Low Carb Flour (72 Sugar Calories)
• 1 Cup - Coconut Sugar (768 Sugar Calories) 
• 1/4 Cup - Coconut Flour
• 1/4 Cup + 1 Tbs - Almond Flour
• 1 1/2 Cup - Old Fashioned Oats (192 Sugar Calories)
• 1 Tsp - Baking Soda
• 1/4 Cup - Unsweetened Vanilla Almond Milk
• 1 Tsp - Vanilla Extract
• 2 - Large Eggs
• 1/2 Cup - Dried Cherries (256 Sugar Calories)
• 1/2 Cup - Butter melted or room temp
• 3/4 Cup - Chopped Pecans

Directions

1. Pre-heat oven to 350
2. Whisk together dry ingredients
3. Add eggs, butter, milk, & vanilla extract. Whisk till well combined. Let sit for a few to let the batter thicken.
4. Using a fork add dried cherries and chopped pecans. Batter will be thick. 
5. Place parchment paper on large cookie sheet. Make a 2" size ball and place onto parchment paper. Use a fork to flatten because the batter will not flatten on it's own. 
6. Bake for 22 minutes
7. Let cookies cool before removing from paper. 

Note: The cookies are crispy on the bottom the first day. After that they become soft like the rest of the cookies. 

Enjoy!