Servings: 2
Preparation Time: 10 minutes

Ingredients:

• 2 1/2 cups kefir, yogurt, or buttermilk
• 1 whole mango, fresh or frozen
• 2 handfuls strawberries, fresh or frozen
• 1 or 2 frozen bananas
• 1–3 tablespoons raw honey
• 1 tablespoons freshly ground flax seeds (optional)
• raw egg* yolks (optional) – See Note below.
• 2 tablespoons coconut oil, melted (more/less as desired)
• coconut flakes

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Pour your choice of cultured dairy into the blender. Add in mango, strawberries, bananas, and honey (add flax seed and/or egg yolks, if desired).

Give it a whirl till smooth and, while it is blending, add coconut oil and let it run for a minute more. Pour into a tall, large glass and top with coconut flakes and extra ground flax seeds, if desired.

Recipe and photo submitted by Marillyn, Bloomingdale, IL.

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Servings: about 6
Preparation Time: 1 day of soaking and 15 minutes of preparation

Ingredients:

• 1 cup rolled oats
• 1 cups soft wheat berries
• 2 cups kefir, buttermilk, or water with 2 tablespoons whey, lemon juice, or vinegar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 tablespoons coconut oil, melted
• 1/2 cup cocoa/cacao powder
• 1/3–1/2 cup honey or sugar (or other sweetener of choice)
• 1 tablespoon flax seed (optional)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• dark chocolate chips

Directions:

Pour the first 3 ingredients in your blender and blend for a few minutes. Leave at room temperature overnight or up to 24 hours for improved nutrition.

Oil and preheat your pan (preferably cast iron) on medium heat (be careful not to let it smoke).

Add and blend eggs, vanilla, salt, and coconut oil to the first mixture. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, coconut sugar, and optional flax seed and blend till smooth. Finally, add baking soda and baking powder and blend in thoroughly but briefly.

Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute, then drop a small handful of chocolate chips on top to evenly distribute the chocolate love. When you see bubbles on the top and the edges firming up, flip it over and cook it for a couple minutes. Usually, the first side takes longer (4–5 minutes) than the second side (1–2 minutes).

Serve it on a fun plate and drizzle heavily with Banana Love Sauce.

Banana Love Sauce

Ingredients:

• 4 frozen bananas, slightly thawed
• 1/4–1/2 cup cream
• 3–4 tablespoons peanut butter

Directions:

Blend everything together in your food processor or blender. Start with 1/4 cup cream and, if you want a thinner sauce, add more cream (I used 1/4 cup). You can prepare this the day before.

You can make the sauce while cooking the pancakes or prepare ahead of time and store in a covered container in the refrigerator. Drizzle in between pancakes for the best results.

Recipe and photo submitted by Marillyn, Bloomingdale, IL.

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Servings: 16
Preparation Time: 3 minutes

Ingredients:

• 1 cup honey
• 1 cup heavy whipping cream
• 1/2 cup Coconut Cream Concentrate
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup sliced almonds
• 1/4 cup shredded, unsweetened coconut
• 1 cup semisweet chocolate chips or chopped chocolate chunks

Directions:

Over medium-high heat in a saucepan, heat honey, cream, Coconut Cream Concentrate, vanilla, and salt.

Stir constantly using a whisk. Mixture will bubble; you want it to bubble lightly. Continue to stir until mixture reaches about 260 degrees on a candy thermometer.

Turn off heat and stir in almonds and coconut.

Grease 8 x 8-inch pan, pour in caramel mixture, and allow to cool or put in refrigerator to cool faster.

Once cool, cut into desired shape and size and place on wax paper. Melt chocolate and brush on top of caramels. Allow chocolate to harden, and they’re ready to eat!

Recipe and photo submitted by Ann, Omaha, NE.

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