perfect weekend pancakes

This easy, whole grain pancake recipe is perfect after sleeping in on the weekends, or even just making in the morning because you have an extra 20 minutes.

You don’t need a reason to make these, especially since all the ingredients are wholesome, and already in your pantry!

So what are you waiting for?
Pancakes for dinner!

Serves 2


  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup unsweetened almond milk (substitute water or other plant-based milk of choice)
  • 2 tbsp pure maple syrup (or sweetener of choice)
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract
  1. Mix together the flour, baking powder, sea salt and cinnamon in a bowl.
  2. Add the unsweetened almond milk, vanilla and maple syrup and stir until “just mixed.”
  3. Let the batter sit for 5-10 minutes. (Optional, but I found they come out fluffier this way.) Let the pan heat up while you wait.
  4. Cook in 1/4-1/2 cup portions in a lightly oiled non-stick pan over medium-high heat.
  5. Once there are a few bubbles in the middle, flip and cook for a few more minutes on the other side.
  6. Serve and enjoy!

I topped mine with banana slices, peanut butter drizzle, and maple syrup. I also added chocolate chips because plain pancakes are never as good as chocolate chip! Here’s a pic of my own construction, but feel free to experiment!

Blog post written by Trainer, Sarah Oliver

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apple cider muffins

Happy November! Keep the pumpkin spice and apple cider coming.

It’s easy to overeat or overindulge as the weather gets cooler, but a healthy diet doesn’t involve skipping out on sweets entirely.

This healthy recipe for Apple Cider Muffins (or donuts if you’re a lucky foodie who owns one!) will satisfy your fall cravings without setting yourself back on your goals.

These donut/muffins are not only whole grain and low calorie, they are made with natural sugars (dates), have a healthy dose of unsaturated fats, and they’re vegan and gluten free! There is no reason for anyone to miss out on the holiday food fun, no matter their dietary preferences.

  • 1 cup apple cider
  • 11 pitted medjool dates
  • 1/4 cup peanut butter
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/4 cups oat flour

Cinnamon Sugar Coating:

  • 1/4 cup stevia baking blend
  • 1 tsp cinnamon

apple cider muffinsSteps:

  1. Preheat oven to 350F.
  2. Add the dates, apple cider, and nut butter to a high speed blender. Blend on high until smooth.
  3. Pour the date mixture into a bowl. Mix the dry ingredients into the wet. The batter should be very thick and sticky!If not add 1/4 cup more flour.
  4. Line a muffin tin with silicon liners (or paper, if you’re less environmentally friendly). Spoon the batter into the pan filling each muffins cup to the top.
  5. Bake for 15-20 minutes.
  6. Mix together the cinnamon and sugar. Remove muffins from the oven and sprinkle cinnamon sugar mixture on top. Feel free to drip some water on top, too, to make it stick better and turn into more of a glaze.
  7. Enjoy! Keep in the fridge and coat with cinnamon sugar just before serving.


Nutrition info: (9 muffins)

Calories: 145 // Carbs: 26g // Protein: 4g // Fat: 5g // Sugar: 14g // Fiber: 4g