- Raspberr-Wee Pancakes: This treat is good any time of day, not just at breakfast! Use fresh raspberries and a natural sweetener such as agave to keep it healthy!
- Coconut Macaroons: Instead of using refined sugar or other processed sweeteners, use all natural agave nectar to keep this delicacy tasting great.
- Blood Orange Granita: Kids love snow cones, but most are made with sugary corn syrup. A granita is a healthy alternative made with the sweet juice of the blood oranges and just a touch of agave.
Raspberr-Wee Pancakes
1 1/3 Cup All Purpose Flour
2 1/2 Tsp Baking Powder
1/2 Tsp Salt
2 Tbsp Unsalted Butter, melted (plus more for cooking)
1 1/4 Cup Buttermilk
2 Eggs, whisked
2 Tbsp Agave
6 Oz Package Raspberries (almost 1 cup)
1. Whisk the first 3 ingredients in a bowl.
2. In a separate bowl combine the butter, buttermilk, eggs and agave until combined.
3. Whisk the wet ingredients into the dry ingredients until just combined (it’s ok if there are a few lumps).
4. Heat a large pan or griddle on medium heat and grease with butter.
5. Pour about 1/4 cup of the pancake mixture onto the griddle and top with 3-4 raspberries (if using cookie cutters, place the cookie cutter in the pan after step 4, pour in several tablespoons of batter, add the raspberries and cook as directed in step 6).
6. Cook for 2-3 minutes on each side.
7. Serve
* You can keep pancakes warm on a sheet tray in a 250 degree oven until all the pancakes are cooked.
* I also tested this batter in a waffle iron and they came out gorgeous, crispy and fluffy!
**Allow to cool and place in a ziploc bag, label and freeze up to 4 months. When ready, place in toaster over or oven at 300 for 10 minutes or until heated through.
Macaroons
2 Cups Unsweetened Coconut, shredded
1/4 Tsp Salt (I used kosher)
4 Egg Whites
1/4 Cup Agave Nectar
1 Tsp Vanilla
1. Preheat oven to 350 degrees.
2. In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff peaks form, about 5 minutes or until they have stiff peaks.
3. Fold in the remaining ingredients until incorporated (the egg whites will deflate quite a bit).
4. Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a soon to even it out. Remove the cookie cutter before baking).
5. Bake for 15 minutes or until golden.
6. Serve.
*If you want to make 1/2 the batter chocolate macaroons, add 1 tbsp cocoa powder. If you want to make all of the macaroons chocolate, use 2 tbsps.
Blood Orange Granita (Serves 4)
4 Cups Blood Orange Juice, reserve several of the orange peel “shells” for serving.
1/4 Cup Agave
1. Combine the blood orange juice and agave in a 8×8 inch Pyrex dish and whisk to combine.
2. Place in the freezer for 1 hour.
3. Remove from the freezer and scrape with a fork to break up pieces.
4. Place back in freezer for 1 hour.
5. Remove from the freezer and scrape with a fork to break up pieces.
6. Repeat this process over several hours until granita is similar to shaved ice.
7. Serve in orange peel “shells” or in bowls (cover the pan with tin foil to keep in the freezer).
Egg in the Hole:
This innovative creation is a fun way to have breakfast and easy to make! Just place the toast in a pan, use a heart-shaped cookie cutter and crack the egg right into the hole.
ABOUT WEELICIOUS.COM & FOUNDER CATHERINE, MCCORD
Catherine is a mom, model, and former MTV co-host who now channels her biggest passion - cooking easy, healthy food - into a popular website for parents. Catherine launched Weelicious.com in October 2007 and posts a new recipe or tip daily as well as how-to cooking videos every Friday. Weelicious is a realistic approach to quick, nutritious eating. Catherine doesn't promote "tricking" kids into eating healthy food, so no sneaking pureed veggies into the usual kid-fare like mac and cheese – a trend that has become all too common. Her philosophy is to be honest, while including and engaging kids in the kitchen. Weelicious now receives 14 million hits a month.
