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Sheet Pan Strawberry Pancakes (Gluten-Free)

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These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes!  Gluten free and perfect for a crowd!

These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes!  Gluten free and perfect for a crowd!

So you all know how much I LOVE a good sheet pan meal so why not make them for breakfast?!  You guys these sheet pan strawberry pancakes are SO easy to make and gives you 12 pancakes all at once.  Best part is this only takes 15 minutes to throw together so it’s perfect for those busy (or lazy) mornings!  I really love pancakes, but I hate that you can only make a few at a time so when you’re finally ready to eat, most of the pancakes end up cold.  Baking them all in one sheet pan solves this problem and makes the perfect breakfast for a crowd that everyone can enjoy them warm!

This is a pretty basic pancake recipe using oat flour so feel free to add whatever fruit topping you’d like!  I used strawberries for this, but blueberries would taste amazing (especially with some lemon zest!), bananas, peaches, chopped nuts or even throw in some chocolate chips!  The possibilities are endless so have fun with it and make this to your liking.

These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes!  Gluten free and perfect for a crowd!

 
And it really is SO easy.  I honestly prefer oat flour over almond flour when baking gluten free because it just makes baked goods a lot fluffier than dense almond flour or coconut flour and I personally just prefer the taste overall.  To make your own oat flour you simply take rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – that’s it!  You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry.

The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.

These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes!  Gluten free and perfect for a crowd!

These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes!  Gluten free and perfect for a crowd!

Oh and the key to fluffy delicious pancakes??  Yes adding lemon juice to your milk.  This is a neat little hack for easily making your own buttermilk which creates a much fluffier pancake!  You could also use vinegar, but I just prefer using lemon juice for overall taste.  Simply squeeze a lemon into your milk (1 tablespoon per cup of milk) and let it sit for about 5 minutes before mixing with the rest of the ingredients.  Yes the milk will curdle and get clumpy, but that’s what you want!  Instant buttermilk.

This is such a lazy way to make pancakes, but hey aren’t weekends meant to be lazy?!  I mean if I don’t have to stand over a hot stove all morning flipping pancakes then this is a total win for me.  This recipe would be great for brunch, a simple Saturday morning or even meal prep them for the week!  They’ll last up to 4 days in the fridge OR you can easily freeze these, I would just store the pancake slices in individual airtight bags to prevent freezer burn.

I topped my pancakes with some maple syrup, but you could sprinkle some powdered sugar over top or even douse them in chocolate, hey I won’t judge.  This was such a fun recipe to make and one we really enjoyed!  Hope you like it as much as we did!

Sheet Pan Strawberry Pancakes (Gluten-Free)

 

  • 2½ cups oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • 2 cups almond milk (or milk of choice)
  • Juice of 1 lemon (this goes in the milk)
  • 4 eggs
  • 2 Tbsp coconut oil, melted and cooled
  • 3 Tbsp maple syrup (or honey)
  • 2 tsp vanilla
  • 1 cup sliced strawberries
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a measuring cup, add milk and mix in lemon juice. Let the milk sit for about 5 to 10 minutes before adding it to the other ingredients, until milk starts to look clumpy.
  4. In a small bowl, whisk together milk, eggs, coconut oil, maple syrup and vanilla. Slowly add wet ingredients in with the dry until combined, making sure not to over mix.
  5. Pour batter onto a prepared baking sheet spreading in an even layer and top with sliced strawberries.
  6. Bake pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cut into 12 pieces and serve with maple syrup or your favorite toppings. Enjoy!

Serving Size: 1 slice • Calories: 142 • Fat: 5.6 g • Saturated Fat: 2.2 g • Carbs: 20.2 g • Fiber: 2.8 g • Protein: 4.9 g • Sugar: 4.2 g • WW Freestyle Points: 4

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These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes!  Gluten free and perfect for a crowd!

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4 Points

Perfect Instant Pot Brown Rice (& Giveaway!)

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Perfectly cooked, fluffy brown rice EVERY TIME in about 30 minutes using the Instant Pot!  Hands down the easiest way to cook brown rice and perfect for meal prep!

A lot of you have been asking for more Instant Pot recipes, but have mentioned you don’t know where to begin with using it so I figured why not start with literally the EASIEST thing you could ever make to get you comfy using your pressure cooker!  You guys this method of cooking brown rice is a total game changer and I promise you won’t ever go back to cooking brown rice the old fashioned way again.  Perfectly cooked, tender fluffy brown rice in the Instant Pot every. single. time.

I don’t know about you, but I have always hated cooking brown rice on the stove!  I’ve just never seemed to get it just right meaning it either (a) boils over, (b) I completely burn the bottom, (c) the rice doesn’t cook enough or (d) ALL of the above.  The Instant Pot totally solves this problem and is WAY easier than sitting there watching your brown rice cook (or burn) on the stove top.  Also cooking brown rice on the stove can take up to almost an hour while you only need about 30 minutes or so in your pressure cooker!

Another great thing about using the Instant Pot is that you can just dump everything in, set it and LEAVE it.  Pretty much like using a crock pot except waaaay quicker.  And it just tastes so much better in my opinion!

Now this is just a basic brown rice recipe, perfect as a base for your meal prep or a yummy addition to your favorite stir fry (or meatballs!), but you could easily make any kind of rice using this method!  Spanish rice, cilantro lime, fried rice….I mean just a few examples to get you started 😉

For this “recipe” (if you even want to call it that because it’s just so dang easy) I literally just used water and brown rice, TWO simple ingredients.  You could also use chicken or veggie broth in place of the water for some added flavor of course or even add additional seasonings, but I wanted to keep this particular method as simple as possible for you.

As I mentioned above, I LOVE this for meal prep because it makes a ton of rice all at once with little to no effort giving you brown rice to go with the rest of your prepped meals for the week.  If you prefer white rice you can still of course use this same method, except the cooking time will be much shorter.

 
And because I love my Instant Pot so much and plan on sharing tons more recipes, I decided to host a giveaway!  Not one, but TWO lucky winners will each receive their very own Instant Pot and you can find all the details over on my Instagram!  Simply make sure you’re following Eat Yourself Skinny on Instagram and tag others for additional entries, that’s it!  I’m also sharing a video on my stories on how easy it is to make this rice so head on over to check it out!

Perfect Instant Pot Brown Rice

 

  • 2 cups brown rice
  • 2½ cups water (or chicken/vegetable broth)
  1. Combine rice and water in the bowl of your Instant Pot.
  2. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 22 minutes. Now let rice cook.
  3. When done let the pressure release naturally for about 10 minutes. Fluff rice with a fork, serve and enjoy!

Serving Size: ½ cup • Calories: 109 • Fat: 0.8 g • Saturated Fat: 0.2 g • Carbs: 22.9 g • Fiber: 1.8 g • Protein: 2.3 g • Sugars: 0 g • WW Freestyle Points: 4

3.5.3218

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4 Points

Sun Dried Tomato Dip – Eat Yourself Skinny

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Creamy and delicious Sun Dried Tomato Dip with tons of flavor and easily made in just minutes for the perfect crowd-pleasing appetizer!

Creamy and delicious Sun Dried Tomato Dip with tons of flavor and easily made in just minutes for the perfect crowd-pleasing appetizer!

Note: This Sun Dried Tomato Dip first appeared on the blog in June 2011 and is such a FAVORITE that I’ve updated the post with bright new photos, but it is still the same delicious EASY recipe!

This is honestly one of those staple dips I just had to re-share because it truly is THAT good and I think a lot of people overlook this recipe!  The flavors are incredible and while this sun dried tomato dip would taste great any time, I love making it in the summer because it’s the perfect dip to make while at the lake, to bring to the pool or even to just snack on while grilling out on the back deck.  This dip is full of delicious sun dried tomatoes, chopped red bell peppers, garlic, green onions and the base of the recipe is a combination of cream cheese, Greek yogurt and chili sauce.

I like to serve this dip up with a variety of fresh veggies, crackers or toasted pita bread, but feel free to enjoy this however you choose!  It really is the easiest thing you’ll make all summer as you just throw all your ingredients together and it’s ready in 5 minutes!

Creamy and delicious Sun Dried Tomato Dip with tons of flavor and easily made in just minutes for the perfect crowd-pleasing appetizer!

I do prefer this dip cold so make sure to chill it in the fridge for at least 2 hours before serving, but I usually make this the night before and let the flavors marinate overnight.  Oh and if you like your dips with a lot of heat or spice, you may want to add a pinch or two more of cayenne pepper or even a jalapeño or two.  You really couldn’t mess this dish up if you tried!

Pro tip:  Make a double batch of this recipe ahead of time as this is a huge crowdpleaser and I promise this dip will go quickly!

Sun Dried Tomato Dip

 

  • ½ cup sun dried tomatoes, without oil, dry packed
  • 8 oz. cream cheese, softened at room temp
  • ½ cup plain Greek yogurt
  • ¼ cup chili sauce
  • 4 Tbsp green onions, chopped
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • ½ tsp celery seed
  • ⅛ tsp cayenne pepper
  1. Place tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes. Drain and chop tomatoes.
  2. Meanwhile, in a separate bowl, combine cream cheese, Greek yogurt and chili sauce, mixing well.
  3. I like to use a hand mixer to save time and make this creamier.
  4. Add tomatoes and remaining ingredients. Mix well and refrigerate until ready to serve. Enjoy!

Serving Size: ¼ cup • Calories: 178 • Fat: 13.4 g • Saturated Fat: 7.5 g • Carbs: 10.2 g • Fiber: 1.2 g • Protein: 5.2 g • Sugar: 6.4 g • WW Freestyle Points: 4

3.5.3218

Creamy and delicious Sun Dried Tomato Dip with tons of flavor and easily made in just minutes for the perfect crowd-pleasing appetizer!

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4 Points

Carrot Cake Oatmeal Breakfast Bars

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These EASY Carrot Cake Oatmeal Breakfast Bars make a quick on-the-go breakfast or snack option that are dairy-free with zero refined sugar and drizzled with a delicious cream cheese frosting! 

Carrot Cake Oatmeal Breakfast Bars

Who says you can’t eat cake for breakfast?!

I am all about breakfast (or snacks) that I can easily grab on-the-go which is why these carrot cake bars are EVERYTHING you didn’t even know you needed.  They are the perfect combination of chewy yet moist and the cream cheese topping is literally the icing on the cake 😉  See what I did there.

These bars are also lightly sweetened with maple syrup and vanilla along with my favorite spices cinnamon and nutmeg.  No need for any added sugar!  Plus if you love oatmeal for breakfast then this is the perfect recipe for you!

Carrot Cake Oatmeal Breakfast Bars

Having “cake” for breakfast probably doesn’t seem like the healthiest choice, but I’m hoping this recipe changes your mind!  These oatmeal bars are made with ingredients like rolled oats (the old fashioned kind!), shredded carrot, coconut oil, pure maple syrup as a sweetener, along with Silk Protein Nutmilk!  I always try to add extra protein to my breakfasts because it’s such a great way to start my day which is why I love Silk’s plant-based Protein Nutmilk.  Not only are there 10 grams of protein in every serving, but this nut milk is extra creamy making it the perfect addition for these carrot cake bars!

Silk Protein Nutmilk is made from a delicious blend of almond and cashew milk with a great source of plant-based protein from 100% peas.  It’s also dairy-free, lactose-free, gluten-free and soy-free with zero saturated fat and 80% less sugar than dairy milk so you know you can feel good about this product!  For this particular recipe I used the creamy vanilla flavor, but this nut milk would also taste delicious over cereal, in smoothies, or even on its own in a glass!

I also highly recommend using delicious Silk Protein Nutmilk as a dairy-free coffee creamer because of how thick and creamy it is!  Trust me you’ll thank me later on this one.

Carrot Cake Oatmeal Breakfast Bars

Making these bars are actually really simple to throw together and take about 35 to 40 minutes in the oven.  I like to make them on Sundays when I have time to spend baking and always enjoy one fresh out of the oven before saving the others for the rest of the week!  The other great thing about these bars are that they taste great after being stored in a sealed airtight container in the fridge for a few days, but I do prefer warming them up just a bit in the microwave – just my personal preference!

I also highly suggest adding in your favorite nuts to these too if you like a good crunch!  I mean chopped pecans or walnuts would taste amazing….just saying 😉

Carrot Cake Oatmeal Breakfast Bars

If you haven’t noticed on my blog already, I’m pretty much in love with cream cheese frosting as seen here, here and here.  It’s just so easy to whip up and tastes AMAZING on any and all cakes, bars, desserts, bagels, I mean you name it!  A little drizzle of this cream cheese frosting was just the right amount to add to these carrot cake bars, but feel free to go crazy and spread frosting all over the top if you want to enjoy these as a dessert!

Don’t worry I’m not judging.

Carrot Cake Oatmeal Breakfast Bars

As I said before, these carrot cake oatmeal bars are soft and chewy with a delicious outer crunch that make these one of my new favorite snacks.  You can make these with your kids or the next time you have people over, either way they are bound to be gobbled up in no time!  I personally enjoy them for breakfast, but these bars make great after school treats or a quick snack in the middle of the work day.  I mean this recipe is literally for everyone!

Thank you Silk for sponsoring this post and make sure to register for Silk’s email list to receive a FREE coupon!

Carrot Cake Breakfast Bars
 

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Serves: 16 Servings

Ingredients
  • 2½ cups rolled oats
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • 1 egg
  • 1 cup Silk Protein Nutmilk (or milk of choice)
  • ¼ cup coconut oil, melted and cooled slightly
  • ⅓ cup maple syrup
  • 1 tsp. vanilla
  • ½ cup grated carrots
For the Frosting:
  • ½ cup (4 oz) less-fat cream cheese, softened (use vegan cream cheese if dairy-free!)
  • 1 Tbsp maple syrup
  • ½ tsp. vanilla

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg and sea salt. Set aside.
  3. In a separate bowl, whisk together egg, milk, coconut oil, maple syrup and vanilla and stir until well-combined.
  4. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the shredded carrots.
  5. Pour oat mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the carrot cake bars sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  7. While the bars are cooling, mix together cream cheese, maple syrup and vanilla and whip until smooth. Feel free to add a teaspoon of milk if you like a creamier frosting!
  8. Slice the bars into 16 pieces and drizzle the cream cheese frosting over top, enjoy!

Nutritional Information
Serving Size: 1 bar • Calories: 125 • Fat: 5.9 g • Saturated Fat: 3.7 g • Carbs: 16.2 g • Fiber: 1.8 g • Protein: 3.3 g • Sugar: 4.9 g • WW Freestyle Points: 4

3.5.3218

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Carrot Cake Oatmeal Breakfast Bars

The post Carrot Cake Oatmeal Breakfast Bars appeared first on Eat Yourself Skinny.

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