PB & Banana Chia Seed Pudding

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IMG_5203Chia seed puddings seem to be very popular these days and for good reason. Chia seeds are super foods! They’re full of healthy omega-3 fatty acids, which helps reduce cholesterol and improve brain function, protein, fiber and minerals. In fact, just two tablespoons of chia seeds have about a 1/3 of a day’s worth of fiber.

I had it for breakfast but you can also eat this as a healthy dessert or post-workout snack. Peanut butter lovers will love this recipe!

This pudding is gluten-free, dairy-free, vegan and protein packed.

ENJOY 🙂

Ingredients

  • 1 1/2 large or 2 small bananas
  • 3 tbsp chia seeds or 1/4 cup if you want pudding to be thicker
  • 1 1/2 cups cashew milk (or any non-dairy milk)
  • 1/2 cup peanut butter (I used chunky but any kind will do)
  • 1/4 tsp cinnamon

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Preparation

  1. In a blender, mix and blend the bananas, peanut butter, cashew milk and cinnamon.
  2. Transfer mixture to a bowl and whisk in chia seeds.
  3. Refrigerate overnight or for at least 3-4 hours.
  4. Top with bananas, honey or maple syrup. Coconut flakes would be great too!

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Easy Whole Wheat Oat Pancakes

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Who doesn’t love pancakes?

I make pancakes every weekend (or sometimes during the week) and especially love vegan pancakes because they’re dairy and egg free! I eat eggs occasionally (mostly on the weekends) and love to have them on the side to save on cholesterol and saturated fat.

I also spent the weekend in Carmel and stopped by Watsonville to get some local strawberries. Came home with a full box! SO good.

This recipe is inspired by Minimalist Baker’s vegan pancakes. I just tweaked it a little bit.

Ingredients

  • 3/4 cup whole wheat pastry flour/whole wheat flour or even all-purpose flour
  • 1/4 – 1/2 cup oat flour (blend oats in high-powered blender until it looks like flour)
  • 1 cup almond, hemp or coconut milk
  • 1 flax or chia egg (flax works best) *
  • 1 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tbsp melted coconut oil
  • 1 tbsp maple syrup, agave or honey

*flax egg = 1 tbsp ground flaxseed + 3 tbsp warm water

Preparation

1. Make flax egg in a big bowl. Let stand for a couple of minutes until it becomes glue-like (or egg-like!)

2. Add remaining ingredients and use a whisk to mix everything in the bowl. Add more milk if batter is too thick.

4. Heat up a griddle or pan on medium heat with some coconut oil or spray.

5. Scoop about 1/4 cup batter into pan and let pancakes cook for about 2 minutes on each side. Flip when you see bubbles or when the edges start to get dry and golden.

6. Serve with fresh fruit  or nuts and syrup or honey.

Note: It would be great to make this with some apple slices mixed in the batter! I think this is a very neutral tasting pancake that can be upgraded with some pumpkin during fall or perhaps some nutella or chocolate chips mixed in as well. If you try making these with gluten free flour instead of whole wheat let me know how they turn out!

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