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!

Chocolate Cake w/Peanut Butter Filling

Small Slice 

Approximately 816 Sugar Calories for the entire cake

Serves 8 large slices for approximately 102 Sugar Calories

or 

Serves 16 small slices for approximately 51 Sugar Calories

Ingredients for Cake

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 2 Tbs - Coconut Palm Sugar (96 Sugar Calories)
• 2 Tbs - *Ground Flaxseed 
• 6 Eggs - 4 Egg Whites & 2 Whole Eggs
• 6 Tbs - Cocoa Powder
• 4 Tbs - Unsweetened Coconut Milk
• 4 Tbs - Virgin Coconut Oil
• Butter Spray

Note: (Double recipe to make 2 batches, for a bottom and top layer) if you would like to make cupcakes 1 batch makes 12.

Directions

1. Preheat oven to 350.
2. Mix together dry ingredients in large bowl.
3. Add the remaining ingredients.
4. Whisk until well combined.
5. Spray a 9" round pan with the butter spray. 
6. Pour batter into pan and bake for 20 minutes. 
7. Repeat process for 2nd batch. 

*Ground Flaxseed in a Magic Bullet or Food Processor. 

Ingredients for Peanut Butter Filling

• 1/4 Cup - Natural Peanut Butter
• 4 Oz Pkg Cream Cheese
• 3/4 Cups - *Powdered Coconut Palm Sugar (576 Sugar Calories)
• 1/2 Vanilla Bean
• 1 Tbs - Unsweetened Coconut Milk

Directions

1. Warm cream cheese in microwave for 30 seconds.
2. Mix together all ingredients until well combined

*How to make powdered coconut palm sugar: Add regular coconut palm sugar in a blender. Blend on low speed till it's a fine powder. Leave lid on for a while so the powder can settle. 

Ingredients for Chocolate Whipped Icing

• 2 Cups - Heavy Whipping Cream
• 6 Tbs - Cocoa Powder
• 1 Tbs - Coconut Palm Sugar (48 Sugar Calories)

Directions

1. Mix the cocoa powder and coconut palm sugar. 
2. Pour in heavy whipping cream.
3. Using a handheld mixer, on low speed whip up ingredients till soft peaks form. 
4. Put icing on cake before serving.

Note: The cake will need to stay in the refrigerator due to the icing being made from milk. It will melt...

Enjoy!

PB Chocolate Chunk Pancakes

Yields 8
Approximately 17 Sugar Calories per pancake with Topping
Approximately 15 Sugar Calories without Topping

Ingredients

• 4 Eggs - 2 Whole Eggs & 2 Egg Whites
• 1 Cup - So Delicious Unsweetened Coconut Milk
• 1/2 Cup - Honeyville Organic Coconut flour
• 1 Tbs - Navitas Coconut Palm Sugar (48 Sugar Calories)
• 1 Tsp - Baking Soda
• 2 Tbs - Hodgson Milled Flaxseed
• 4 Tbs - Smucker's Natural Peanut Butter (48 Sugar Calories)
• 2 Squares - Lindt Chocolate 90% Cocoa refrigerated (24 Sugar Calories)
• Spectrum Coconut Spray Oil
• 1 Cup - Organic Valley Heavy Whipping Cream
• 3 Tbs - Navitas Cocoa Powder
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)

Directions for Pancakes

1. Whisk together coconut flour, coconut sugar, baking soda, and flaxseed.
2. In a separate bowl, whisk together peanut butter, eggs, and milk.
3. Place chocolate squares into a zip-lock sandwich bag and break up into pieces. I used the handle of a screwdriver. :-)
4. Slowly pour wet mixture into flour mixture. Whisk together until well combined. Let sit for a few minutes so the batter can thicken. Mix in chocolate pieces.
5. 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.
6. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
7. Let cool, then top with chocolate whip cream and sprinkle with cocoa powder. 

Directions for Whip Cream

1. In a medium size bowl. Whisk together cocoa powder and coconut sugar.
2. Pour heavy whipping cream on top.
3. Using a handheld mixer; mix together until milk becomes thick and the chocolate is well combined. 

Enjoy!

Peanut Butter Cup Milkshake

Serves 1

Approximately 52 Sugar Calories

• 2/3 Cup - Polly-O Park Skim Ricotta Cheese 
• 1 Tbsp - Hodgson Milled Flaxseed
• 1 Tbsp - Artisana Coconut Butter
• 1 Tsp - Navitas Coconut Palm Sugar (16 Sugar Calories)
• Amount Varies - Almond Breeze Unsweetened Vanilla Milk
• 2 Tbs - Smucker's Natural Peanut Butter (24 Sugar Calories)
• 1 Square - Refrigerated Lindt Chocolate Squares 90% Cocoa (12 Sugar Calories)
• Almond Meal
• Landolakes Whipped-Cream

Directions:

Using a Magic Bullet, put Ricotta in first, then coconut sugar, coconut butter, peanut butter, chocolate square, and flaxseed. Then fill the container up with almond milk. Mix for a few minutes; make sure to scrap the peanut butter off the sides. Then garnish with whipped cream and almond meal.  

Enjoy!