In this video I give you a couple of awesome recipes to meal prep for your kiddos (or anyone in the household!) These recipes are super easy and so delicious! If you like what you see please don’t forget to give me a thumbs up and subscribe to my channel!
// VEGAN BERRY SHEETPAN PANCAKES //
3 C. Almond milk
1 Tbsp. Apple cider vinegar
3 C. All purpose flour
3 Tbsp. Baking powder
1 tsp. Salt
2 tsp. Vanilla
1/3 C. Maple syrup
1/3 C. Veggie oil or coconut oil(melted)
1 C. Strawberries, chopped
1 C. Blueberries
1/2 C. Raspberries
1 tsp. Lemon zest, optional
Preheat oven to 425 degrees.
In a medium sized mixing bowl, combine the almond milk and apple cider vinegar. Let sit while you start the rest so it thickens a bit.
In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together just to combine. Set aside.
Add the vanilla, maple syrup and oil to the almond milk mixture, and stir.
Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined.
Stir in the lemon zest if using. Pour into an 11x16in. sheet pan that is lined with parchment paper and sprayed with non stick spray. Smooth out the batter.
Bake at 425 degrees for about 5 minutes, then sprinkle the berries on top. Rotate and bake another 10-12 minutes, or until fully baked and tooth pick comes out clean. Then if you want to brown the top, you can broil at this point for 3-4 minutes or so until brown. Serve with maple syrup or powdered sugar or both!
// PEANUT BUTTER BANANA BAKED OATMEAL //
1 ½ cups quick cooking oats
1 tsp baking powder
½ tsp sea salt
1 tsp ground cinnamon
2 overripe bananas, mashed
¼ cup creamy peanut butter
1 tsp vanilla extract
¼ cup pure maple syrup
1 large egg, lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
¾ cup unsweetened, vanilla almond milk
¼ cup creamy peanut butter, melted
Preheat oven to 350 degrees F. Grease a 9×9” square baking pan and set aside.
For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.
In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.
In a large bowl mix mashed banana and peanut butter together until combined.
Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.
Add the almond milk and stir until batter is homogenous.
Add dry ingredients to wet ingredients and mix thoroughly.
Pour the mixture into a lightly greased 9×9” baking pan.
Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!
Melt the extra peanut butter and drizzle on top!
Cut into squares and enjoy!
Store in refrigerator, reheat in microwave or enjoy cold!