Chocolate maca buckwheat pancakes

Happy Halloween errybody! I had to get up super early this morning because I'm going to Spain this week WOAH and on Halloween?! It's gonna be awesome. So I whipped up these pancakes that I first saw on the lovely Naturally Meghan blog, and made a couple variations to adjust to my own taste. This recipe is SO healthy because it has flaxseed, cacao, maca AND a sneaky extra serving of fruit. Here we go:

Ingredients:

2 flax eggs (2 tbsp flaxseed + 6 tbsp of water) (you can use 2 real eggs if your diet allows you to!)

1/2 cup buckwheat flour

1 tsp baking powder

1 tbsp raw cacao powder

1 tsp of maca powder (more or less to taste)

1/2 tsp vanilla extract

1/2 cup non dairy milk

1 ripe banana (mashed)

Method:

First, make your flax eggs by combining the flaxseed and water. Let sit in the fridge for at least 30 minutes, but I recommend doing it overnight.

Pancake time: combine all the dry ingredients (buckwheat, cacao, maca, baking powder), mix well.

Then, add your flax eggs, vanilla, milk and banana. Mix well again. It should be a cake-like thickness. If you want thinner pancakes, add more milk!

Heat up a nonstick pan on medium heat (or use a little bit of oil, not too much). Put a heaping spoonful (about 1/4 cup) of batter onto the pan, and let cook until it starts to bubble, about a minute or two. Flip and let it cook for another minute. 

Add with your favorite nut butter, crushed nuts, fruit, I DON'T CARE THEY'RE YOUR PANCAKES.

Happy Halloween everyone, treat yourself today!!

Meg 

Pumpkin granola

 I keep this granola in my freezer so that I can always have it when I want it (a lot). Feel free to use any of the sweeteners listed, all of them work great! This recipe is paleo and vegan friendly! (if you don't use honey as a sweetener).

Recipe: 

• ½ cup pumpkin seeds
• ½ cup almonds
• 1/2 cup oats (use gf if necessary)
• ½ cup chopped pecans
• 1/2 cup chopped dates
• ½ cup pumpkin puree
• ⅓ cup coconut oil
• ⅓ cup maple syrup/honey/brown rice syrup/WHATEVER YOU WANT
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• 1 tsp pumpkin pie spice 

NOTE: I highly recommend tasting this as you go, some people like it sweeter than others! Add more maple syrup if you want it sweeter, and more spices if you want it to to be more flavorful.

Method:

Preheat oven to 350 degrees.

First mix together the wet ingredients: pumpkin puree, coconut oil, maple syrup, vanilla extract and spices. Mix very well.

Then add everything else: almonds, pecans, dates, and seeds. Mix well. 

Put parchment paper on a baking sheet and evenly spread out your granola onto the pan. 

Cook for about 35 minutes, flipping it around every so often so that it doesn't burn. When you take it out after 35 minutes, it won't be crispy yet, but don't overcook it!

Let it completely cool, this is when it'll get crispy. Once it's cool, store it in the fridge or freezer in an airtight container. 

Or just eat it all at once like I did. 

Meg 

IT'S ABOUT TIME

You've come to the right place. I FINALLY got around to making a blog filled with all my recipes. I honestly created my Instagram account in August with the intention of it remaining anonymous because the thought of people knowing it was me kinda freaked me out. Still does, but this is my passion and I want to share it with you all, so boom here we go. I suck at introductions so if you want to know more about me, go to the About Me section. If not, keep reading anyway. I made this blog so that my lovely Instagram followers don't have to scroll up through the comments in my pictures to find the recipes, and just to keep everything together. I hope you all find this helpful, and please please give me feedback because I love to hear about ways that I can improve!

If you follow me on Instagram (and if you don't, you should: @withalmondbutterontop), you probably know that I have a LOT of recipes to share with you all. Instead of posting every recipe that I have to-date on the Home page, I'm going to gradually post them on a regular basis. If you saw a recipe of mine on Instagram that you want me to post sooner rather than later, let me know! 

Thanks for visiting, take off your shoes and grab a spoon.

Xx
Meg