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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Green Smoothie Pancakes

 Green Smoothie Pancakes


Green Smoothie Pancakes

These Green Smoothie Pancakes combine the benefits of a nutritious green smoothie with the fluffiness of pancakes, creating a healthy and fun breakfast option. Packed with spinach, fruit, and protein, they’re a great way to start your day with a dose of greens and energy!

Ingredients

For the Pancake Batter:

  • 1 cup rolled oats (blended into oat flour)
  • 1 ripe banana (for natural sweetness and moisture)
  • 1 cup spinach (fresh or frozen)
  • 2 large eggs
  • ½ cup milk (any kind, dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon (optional)
  • 1 tablespoon honey or maple syrup (optional, for extra sweetness)
  • Pinch of salt

For Cooking:

  • 1-2 teaspoons coconut oil or butter (for greasing the pan)

Instructions

1. Blend the Ingredients:

In a blender, combine the oats, banana, spinach, eggs, milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Blend until smooth and creamy. If the batter seems too thick, add a bit more milk until you reach a pancake batter consistency.

2. Heat the Pan:

Preheat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or butter.

3. Cook the Pancakes:

Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook for about 2-3 minutes on one side, until bubbles form on the surface and the edges start to set. Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.

4. Serve:

Stack the pancakes on a plate and drizzle with maple syrup, fresh fruit, or a dollop of yogurt for added flavor and texture.

Tips and Variations

  • Add-ins: Add a tablespoon of chia seeds, flaxseeds, or protein powder to boost the nutritional content.
  • Fruit Variations: Add other fruits like mango, blueberries, or strawberries for different flavors.
  • Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk.
  • Top with Nut Butter: Spread almond butter, peanut butter, or cashew butter on top of the pancakes for extra protein and richness.
  • Make It Green: For a deeper green color and more veggie nutrients, increase the spinach or add kale.

Storage:

  • Refrigerate: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze: Freeze pancakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag for up to 1 month. Reheat in the toaster or microwave.

Enjoy a stack of these nutrient-packed Green Smoothie Pancakes as a delicious and energizing breakfast! 🥞🥬🍌

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