Dessert anyone?

Let me paint you a little picture: I had been waiting a full WEEK to make this particular recipe. It was a dessert, so I wanted to make it after supper. I didn’t want to be stuffed from dinner because I wanted to enjoy myself as I was eating it. I first saw the recipe on Oh She Glows– which I heart. The idea was to have a healthier version of a DQ blizzard. Not a bad idea, right? (Side note: I also heart blizzards.)

The opportunity finally arises and I start to prepare everything. Cookie dough balls: check. They’re delicious. Smoothie/ice cream extravaganza: fini. Everything is going great, I combine the two and offer it up to my hubby. He proceeds to tell me it tastes Vegan (which is his way of saying it doesn’t taste good) and it is “upsetting his taste buds.” NOW, I didn’t really see the problem here and thought the recipe was okay… but I needed to redeem myself.

The next morning I woke up and Sleeping Beauty next to me was still passed out breathing heavily. I snuck out of the room and began making what would come to be known as, “THE GREATEST BREAKFAST EVER”.

… Okay, that’s a lie; it was only blueberry pancakes. I adapted the recipe from… you guessed it… Oh She Glows. Now THIS is a recipe worth sharing!

Ingredients:

1 cup + 1/4 cup whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

Pinch or two kosher salt

3/4 cup Almond Milk

1 tsp pure vanilla extract

1-2 tbsp pure maple syrup

3/4 cup warm water

1 cup blueberries + more for glaze (below)

Coconut Oil, for skillet

Blueberry glaze: 3/4 cup blueberries processed with 1 banana

Directions:

1. Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (almond milk, warm water, vanilla extract, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain. You can add more milk to thin it out as desired.

2. Preheat the skillet over low-medium heat and add some coconut oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary. Transfer to baking sheet and place in the oven to keep warm.

3. Meanwhile, make your blueberry glaze by processing 1 banana with 3/4 cup blueberries. I personally think this would taste better with a banana that is starting to go brown.

That night I was still feeling like my ego was wounded from the original incident (when I insulted my husband’s taste buds). So, I thought I’d try to make the blizzard, AGAIN. I know what you’re thinking, “What? Is this girl NUTS? How could she do this to him?” Now, before you get all Dr. Phil on my ass, let me explain… I didn’t follow the exact same recipe; this time it was a chocolate-peanut butter blizzard. And as far as I know, you can’t screw up when combining chocolate and peanut butter. It turned out pretty successful as far as I’m concerned. My husband ate it without any wise cracks, so that’s always a plus.

Ingredients for the Blizzard filling:

2 tablespoons of Halva (optional)

1/2 cup oats

1/4 cup brown flour

Pinch of Salt

2 tbsp sugar

3 tbsp peanut butter

3 tbsp pure maple syrup (add gradually until desired consistency is achieved)

1/2 tsp pure vanilla extract

1/4 cup chocolate chips (non-dairy for all you vegans out there)

Directions:

1. In a food processor (or blender), process the halva and oats until very fine, flour-like consistency

2. Add in the flour, salt, and sugar and pulse until combined. Now add in vanilla and maple syrup gradually until desired consistency is achieved. Process until a dough forms. The type of flour you use will alter the consistency so you may have to adjust it a bit.

3. Add chocolate chips and peanut butter into processor and pulse. If you are like me and don’t have a food processor, put the mixture in the microwave so the chocolate chips can melt and then combine all the chocolate into the dough.

 Ingredients for Blizzard “ice-cream”:

3 large frozen bananas

1 heaping tbsp peanut butter

3-5 balls, to pulse into soft serve

2-4 ice cubes

2 balls to crumble on top

IF you have lots of time on your hands, you may want to make the blizzard filling into balls, freeze them and THEN blend them into the “ice-cream” mixture. I of course did not have the patience for this and put the doughy mixture into the blender immediately.

Hmmmmm healthy ice-cream 🙂 AND NOW for the clean up…

I usually would talk about what is so great/healthy about what I am giving recipes for. BUT let’s face it; there is chocolate, peanut butter and maple syrup in this. BUT I am going to tell you that it is a MUCH better option than going out and stuffing your face with ice cream…bananas are much healthier… obviously.

Julien and I representing Alberta… And Julien tapping into his cowboy roots.

Little Dooogs, also known as Megan, is a world traveler, a smoothie connoisseur, an advocate for world peace and a should-be shareholder in Lululemon Athletica Clothing.

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