Whether you’re looking for the perfect Mother’s Day Breakfast idea or just craving tender, fluffy pancakes with loads of fresh fruit inside and out, I’ve got a fruit pancake for you!

From berries to peaches and from apples to bananas, these pancakes with fruit are arguably the BEST way to start your day.

Let’s dig in!

Table of Contents

• Banana Pancakes
• Apple Pancakes
• Berry Pancakes
• Citrus Pancakes
• Stone Fruit Pancakes
• Other Fruit Pancakes
• More Fruit Pancake Goodness

Banana Pancakes

Fluffy Banana Pancakes

Fluffy Banana Pancakes

These easy banana pancakes are sweet, decadent, and SO fluffy! This is the most popular pancake recipe on my website, and I think deservedly so – in my opinion, this is the ultimate banana pancake recipe.

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Banana oat Blender Pancakes

Banana Oat Blender Pancakes

These tender, hearty pancakes are full of flavor but are completely gluten-free AND vegan/dairy-free! Plus, the batter mixes up entirely in the blender. Just add blueberries, blackberries, or strawberries if you want 'em even fruitier. I love this fruit pancake recipe!

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Bananas Foster Pancakes

Bananas Foster Pancakes

If you're looking to level up your banana pancake game, Simply Stacie brings you these caramelized and buttery Bananas Foster Pancakes! These decadent pancakes are surprisingly easy to make.

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Banana Split Pancakes

Banana Split Pancakes

These fluffy and hearty oatmeal pancakes from Peas and Crayons are topped generously with bananas, strawberries, and a scattering of dark chocolate chips. Yum!

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Apple Pancakes

Apple Ring Pancakes

Apple Ring Pancakes

These golden buttery pancakes have whole apple rings baked right inside them! They taste like an apple fritter and are perfect for the apple lovers in the house.

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Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Homemade Hooplah brings you these buttery, old-fashioned cinnamon pancakes piled high with tender apples in a cinnamon syrup glaze. These apple pancakes are perfect for fall but no way will I confine them to just one season – these are too good!

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German Apple Pancakes

Caramelized German Apple Pancake

Puffy Dutch baby pancakes are made in a skillet – they taste sort of like a cross between a traditional American pancake and a crepe. This version from I Heart Eating, with caramelized apples, lacy golden edges, and a dusting of powdered sugar, levels up the puff pancake for sure!

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Berry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry pancakes are a classic for a reason, and I Heart Naptime has perfected them! They're fluffy, light, and tender, and generously studded with fresh juicy blueberries.

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Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Adding tart lemon to blueberry pancakes makes them even better! This version from Quiche My Grits are fluffy, golden, and full of flavor.

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Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Layer buttermilk pancakes with loads of juicy strawberries in the middle, and top generously with whipped cream for a pancake version of strawberry shortcake!

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Strawberry Sheet Pan Pancakes

Strawberry Sheet Pan Pancakes

If you're feeding a crowd or too short on time to be tied to the griddle, these sheet pan pancakes from Recipe Runner are a genius way to get your pancake fix! I love that these are studded with gorgeous juicy strawberries and dusted with powdered sugar. Cut into squares and enjoy!

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Raspberry Swirl Pancakes

Raspberry Swirl Pancakes

These unique pancakes from Chocolates and Chai are a literal twist on the standard fruity pancake! A homemade raspberry syrup is swirled into buttery pancakes right ton the griddle for a unique and tasty raspberry pancake.

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Mixed Berry Dutch Baby Pancake

Mixed Berry Dutch Baby Pancake

This puffy Dutch Baby pancake from Homemade Hooplah brings all the berries together, perfect for the berry lovers in your family.

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Citrus Pancakes

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

With both the zest and juice from oranges, these citrus pancakes from Muy Bueno are sure to be your morning's bright spot! These tender buttermilk pancakes are so fresh and sunshiney.

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Citrus Poppyseed Almond Flour Pancakes

Citrus Poppy Seed Almond Flour Pancakes

These fluffy gems from The Bojon Gourmet are as gorgeous as they are delicious! They're gluten-free with an easy dairy-free option, super tender, flavored with citrus zest and poppy seeds. So pretty! Garnish with a variety of citrus slices for the most gorgeous presentation.

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Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combo of lemon and ricotta in these fluffy pancakes from Modern Honey is a sure winner! Serve with lemon curd and whipped cream to take them over the top.

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Lemon Ricotta Pancakes with Raspberry Syrup

Lemon Ricotta Pancakes with Raspberry Syrup

Fluffy, lemony pancakes baked buttery and golden brown, with a gorgeous and delicious raspberry syrup drizzle over the top. These pancakes from Christina's Cucina are fruit pancake perfection!

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Key Lime Pie Pancakes

Key Lime Pie Pancakes

Key lime pie for breakfast?! Sign me up! These key lime flavored pancakes from Peas and Crayons are ultra fluffy and so full of bright and zesty flavor.

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Stone Fruit Pancakes

Cherry Pancakes

Cherry Pancakes

Cherries and chocolate come together in a decadent pancake from The Littlest Crumb. With cherries pureed into the batter plus more cherries and chocolate drizzled over the top, these pancakes are over-the-top amazing!

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Peach Pancakes

Peach Pancakes

Summer perfection! Make the best of late summer produce with Slow the Cook Down's peach pancakes. Golden fluffy buttermilk pancakes are stuffed with juicy diced peaches, then served with a dollop of whipping cream. YUM.

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Mango Pancakes

Mango Pancakes

Chisel & Fork brings you a tropical spin on fruit pancakes with these mango pancakes. Fresh mangos are pureed in the batter for mango taste in every bite.

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Other Fruit Pancakes

Cranberry Pancakes

Cranberry Sauce Pancakes

This one's a little out there – I created it many years ago – but I still love it! Leftover cranberry sauce, mixed in with pancake batter, is surprisingly good!

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Hummingbird Pancakes

Hummingbird Pancakes

Hezzi D's Recipe Box brings hummingbird cake flavors to a pancake recipe. Buttery pancakes filled with pineapple and banana, plus praline pecans and pineapple syrup. These fruity pancakes are definitely worthy of a special occasion.

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Fluffy Toasted Coconut Pancakes

Fluffy Coconut Pancakes

If you're looking for a dairy-free fruity pancake, this one's perfect! These fluffy coconut pancakes from Chew Out Loud are full of rich toasted coconut but are a lighter spin on traditional pancakes.

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More Fruit Pancake Goodness

• These Swedish Pancakes are wonderful with jam or just about any kind of fresh fruit you like!
• Just look at all of these fruit pancake recipes on PancakeRecipes.com! Yummm.
• These Protein Pancake Bowls from The View From Great Island are a unique twist on pancakes, and you can add any fruit you want!

The post 25+ Fruit Pancake Recipes appeared first on Kitchen Treaty.

When you smile at your granola, your granola smiles back at you!

Okay, so here’s the deal. I wanted a granola with a bit of amped-up protein power, and I’d seen peanut butter added to the mix in the past. So why not give almond butter a chance?

I admit I was a bit doubtful when I stirred the almond butter into the oats. Not going to lie, I’ve had a few soggy-ish test batches of granola in my life. But I was happily surprised when this Cinnamon Almond Butter Granola was absolutely crunchy, perfect granola goodness the very first time around. I took the batch to a girl’s weekend, and it was well-received.

That was over a year ago. I’m so prompt when it comes to sharing recipes.

That’s okay. A year gave me time to tweak and perfect and make this cinnamon almond butter granola recipe just right.

Really, it’s super simple. Gently warm coconut oil, honey, and almond butter over the stove. Grab a big bowl and combine your rolled oats, cinnamon, coconut, and sliced almonds.

Pour the almond butter mixture over the oats, stir, spread on a cookie sheet, and bake.

Have I ever mentioned how glorious homemade granola makes your house smell? Oh my. It’s amazing.

(This almond butter granola also tastes glorious. And it’s glorious to have in my pantry for quick snacks and breakfast. Glorious granola is probably what I should call it, but now I’ve used the word “glorious” so much that the word has officially lost all meaning.)

Make some. Eat some. Be happy. Granola!

That’s probably all I really needed to say. Here’s the recipe!

More Granola Recipes

• How to Make Granola – base recipe
• Mango Pepita Granola
• Cherry Hazelnut Granola
• Honey Almond Quinoa Granola
• Muesli – not actual granola, but very granola-like!

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Cinnamon Almond Butter Granola

Crunchy-sweet, hearty, and super easy – this homemade granola is a winner. Love it for easy snacks and quick breakfasts.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1/2 cup honey
• 1/3 cup coconut oil
• 1/3 cup almond butter
• 1/4 teaspoon fine grain sea salt
• 3 cups rolled oats
• 3/4 cup unsweetened shredded coconut
• 1 1/2 cups sliced raw almonds
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 325 degrees Fahrenheit. Set out one large or two medium rimmed baking sheets.
• Place honey, coconut oil, almond butter, and salt in a small saucepan set over low heat. Cook until coconut oil is melted and the mixture is warmed through, 3-4 minutes.
• Meanwhile, to a large mixing bowl, add the oats, coconut, almonds, and cinnamon. Stir to combine.
• Pour the almond butter mixture over the oat mixture. Stir until the dry ingredients are well-coated.
• Spread in a thin layer on your baking sheet(s).
• Place in oven and cook, stirring every 10 minutes, until lightly golden and fragrant, 25 to 30 minutes.
• Remove from oven and let cool on baking sheet. Transfer to an airtight container and store at room temperature. Keeps well for weeks!

The post Cinnamon Almond Butter Granola appeared first on Kitchen Treaty.

The last couple of years, I hadn’t baked as much as I used to. But the baking club has really helped to re-ignite my love of baking.

March’s category was cupcakes. I earned, ahem, last place in the previous competition (s’mores bar cookies. Let’s not speak of it.) So I was determined – in a light-hearted way – to win this one. Or at least, not to lose!

So I narrowed in on these bad boys: Hummingbird Cupcakes.

Do you know about hummingbird cake? If not, you want to. I promise.

Hummingbird cake was first really popularized back in the 70’s, I believe, when it was published in an issue of Southern Living magazine. A moist, spiced cake with banana, crushed pineapple, and nuts, it’s reminiscent of carrot cake, except you’ve got bananas instead of carrots.

In this version, I added coconut too. Because life always needs more coconut.

Hummingbird cake is typically topped by a sweetness-cutting cream cheese frosting, and the combination is perfection. The icing on top of the icing?! A perfectly dried pineapple “flower” – the crowning glory of these hummingbird cupcakes.

For our baking challenge, I rolled the frosting in toasted coconut before topping with the flower, which was pretty (and tasty) but not necessary.

I can’t even count how many times I made this recipe in order to perfect it.

At the last minute, I made my baking challenge recipe with cake flour instead of all-purpose flour, and that was actually a mistake. Hummingbird cake made with all-purpose flour is already very moist and tender – and with cake flour, it was TOO tender! So the recipe I’m sharing with you returns to all-purpose flour, and I encourage you to learn from my mistakes. 🙂

So, did I win the baking challenge? NO! I didn’t! My friend Cristina brought the most perfect carrot cake cupcakes with an insanely delicious brown sugar buttercream frosting. They deserved to win. But my Hummingbird Cupcakes earned second place with extra points for presentation, so there’s that! Pineapple flowers for the win!

Anyway, if you’re a dairy-free type like me, the cake recipe is made with vegetable oil – so no dairy whatsoever. The frosting, on the other hand, well – it’s cream cheese. But you can make a dairy-free version with vegan cream cheese and vegan butter that’s not too shabby. See the notes section of the recipe for more info.

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I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.

With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.

They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.

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Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know – but these muffins are worth it. I promise.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour or substitute another cup of all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup whole milk can sub unsweetened almond milk or soy milk
• 3/4 cup applesauce
• 3/4 cup packed brown sugar use 1/2 cup if you prefer a less-sweet muffin
• 1/3 cup vegetable oil can sub melted coconut oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups carrot grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 – 3 days, or freeze.

The post Pineapple Carrot Muffins (aka Good Morning Sunshine Muffins) appeared first on Kitchen Treaty.

We just returned from an incredible vacation in Palm Springs. Blue skies, 90 degrees, warm pools, margaritas, mermaid Barbies … yeah, I’ve gotta admit to far more Barbie than margarita, considering our preschooler was in tow, but nonetheless. Ahhhhh.

Here in Seattle, winter wasn’t necessarily the coldest, but it was certainly a wet one. Luckily, the sun came out for our first couple of days back, and I’m just experiencing spring fever all around.

I created this Toasted Steel-Cut Oats with Coconut & Tropical Fruits in mid-January, when the world was much more gray, and food with a tropical vibe was feeling a bit like salvation.

The super-simple oatmeal itself doesn’t necessarily need to be covered in tropical fruit, but it’s certainly a nice addition. The base recipe for the oats is a bit of a discovery in itself – creamy and full of flavor. One of the secrets is to toast your steel-cut oats in a pinch of coconut oil before you start simmering it. This really helps bring out the toasty flavor of the oats – a bit of a game-changer when it comes to the steel-cut variety.

Then, the oats are simmered with coconut milk and water, and flavored with a bit of vanilla at the end of the process. I try to add very little sweetener to my morning oats, but I found a tablespoon of pure maple syrup added to the whole batch made a nice difference.

And finally, the toppings. Nuts, raisins, seeds … really anything goes. But this combo of mango, papaya, and coconut is pretty dang nice. Sunshine on the table, if not in the sky.

(more…)

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I admit, the first time I heard of the idea of broiling grapefruit, I was … less than enthused. Warm grapefruit? Gross! And then I made some, and my suspicions were pretty much confirmed. It really wasn’t the greatest. (I did it totally wrong!)

But for some reason, last weekend, I was inspired to give it another whirl. Grocery stores are filled with big, gorgeous Texas grapefruits right now and each time I shop, I come home with another giant yellow-orange orb or two. I can’t resist! I love these sweet grapefruits because I can enjoy them simply halved and scooped and they’re sweet enough that they don’t need any sugar or other sweetener. They’re perfect as-is. Except … now I know they’re even better with a bit of ginger-laced coconut sugar, and then set under the broiler until golden and bubbly.

Holy moly are they better. Especially when topped with crunchy toasted coconut chips.

For me, the key is to start with a sweeter grapefruit from the get-go. I also think I broiled it too long the first time. But this time … just right. And I’m a convert.

I mean, yeah, Coconut Ginger Broiled Grapefruit isn’t exactly health food. Coconut sugar is still sugar. But I adore these for a nice and relatively reasonable little splurge.

At first, I called these brûléed grapefruit because the top gets almost crackly-hard in some spots (yum!). But no torches used here – I don’t own one (yet). Though I must admit I would love to pick one up just to try it on these.

I’m declaring it: I’m officially a broiled grapefruit convert! It’s out of this world, for real.

(more…)

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Originally published nearly three years ago on February 28, 2013, this mango coconut green smoothie has remained my favorite, the grand poobah of smoothies. It’s creamy and sweet (but not too sweet), energizing, tastes like a splurge, and it sports a tropical vibe that helps brighten up the darkest winter day. So I thought I’d take some new pictures and re-share this Vegan Mango-Coconut Green Smoothie recipe – my very favorite smoothie recipe! 

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So, I realize I’m several years late to the party here, but I’ve finally discovered yoga.

It’s, like, a trip to the spa for a massage. Except you do it yourself, it’s cheaper, and you feel even better afterwards. I’m taking very beginner level classes – no impossible pose attempts in front of depressing mirrors and no hot-yoga blackout episodes, not that I’d know anything about either of those things – and I’m practically giddy over how much I’m enjoying it. “Grace” and “flexible” are about the last two words one would ever use to describe me, but if I keep this up, maybe I’ll get a little closer. So far, it certainly makes me feel great.

A blog story about a nice, healthy green smoothie seemed to be the perfect chance to share my yoga discovery. After all, when I come home all loosey-goosey relaxed after yoga class, this mango-coconut green smoothie is pretty much the perfect way to recharge.

Smoothies are the best thing ever, aren’t they? They feel like a treat – it’s like drinking a fruity milkshake! – but generally they’re packed with energizing nutrients and guilt-free goodness.

This one in particular is unbelievably good – not to mention pretty (have I ever mentioned green is my favorite color? What can I say; it pleases me every time I go in for a sip.)

If you’ve never tried a green smoothie made with spinach, you’ll be shocked and amazed that you don’t taste it at all. Spinach just makes the smoothie gorgeously green, and, of course, super-healthy.

More Green Smoothie Recipes

• Tropical Green Smoothie
• 4-Ingredient Mango Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Chocolate Raspberry Sneaky Green Smoothie (hint: it’s not actually green in color!)
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

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Vegan Mango-Coconut Green Smoothie

With its light coconut milk base – no dairy here – this vegan green smoothie is utterly creamy and coconutty. Mango gives it a tropical vibe that makes it taste like a day at the beach.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small drinks

Author Kare

Ingredients

• 1 cup fresh washed spinach leaves packed (I generally use packaged, pre-washed baby spinach)
• 1 cup fresh or frozen mango cubes
• 1/2 medium banana
• 3/4 cup light canned coconut milk can substitute almond milk, but the end result might not be as creamy and won’t taste coconutty
• 1/2 cup orange juice
• 1/2 cup ice cubes

Optional additions:

• 1 tablespoon coconut butter this adds a bit more more coconut flavor plus fiber and a little protein
• 1 tablespoon ground flaxseeds these add some more fiber plus omega-3 fatty acids and a little protein
• Chopped mango or coconut for topping

Instructions

• Place all ingredients in a blender and puree until smooth. Pour into glasses, add toppings if desired, and serve with a straw.

The post Mango-Coconut Green Smoothie appeared first on Kitchen Treaty.

They say bacon is what the majority of vegetarians miss most. Not for me. One of the things I do miss most, though, is seafood. While I’m not exactly tempted to run out and stuff my face with fried fish, I do miss the whole … subculture that goes along with eating seafood. Cracking crab feasts atop newspaper-lined picnic tables; sandy clam digging at low tide; 4 a.m. fishing trips on the Sound; crispy coconut shrimp at a beachside cafe with serious seagulls perched on every pier.

I’m still trying to figure out exactly how to replicate the crab boil experience for vegetarians, but until that happens, I’m pretty sure I’ve go the answer for coconut shrimp right here: Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce!

Crispy, crunchy, and dare I say totally grubbin’, I think this is the most fun way to use up my garden zucchini yet. Plus, it’s oven-baked, so there’s a healthier-than-deep-fried component here too. Win-win!

The key to crispy oven-baked zucchini is twofold: first, you coat the zucchini in flour, then, after a quick egg dip, you dip it in Panko-style bread crumbs and coconut flakes.

And then all you do is bake these suckers until the zucchini is just tender and the coconut breading is golden brown and perfectly crunchy/crispy.

So good! The clincher, though, is this Mango-Jalapeno Dipping Sauce. It’s super easy, too – just a quick puree of fresh mango, jalapeno, honey, lime, and rice vinegar. Sweet with a touch of heat, and SO PERFECT with this baked coconut zucchini.

Giant finger alert!

Who needs shrimp?! The garden’s got us covered on this one.

(more…)

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And then there are smoothie bowls. They … well, they basically skeeved me out. Why in the heckin’ heck would you eat your smoothie with a spoon? That’s what straws are for! Then I kept hearing about acai bowls and right around that time I was searching for new breakfast ideas. So I gave an acai bowl a try and … holy wow. SMOOTHIE BOWLS ARE LIKE ICE CREAM FOR BREAKFAST!

All-caps-worthy epiphany! Which is to say, I am without a doubt a smoothie bowl convert. So freakin’ good.

Basically, the point isn’t to eat your smoothie with a spoon instead of just drinking it with a straw. The point is to dress that bad boy up with tons of delicious and nutritious toppings. And then eat it with a spoon, because it is totally the way to be.

This version, the Chocolate Peanut Butter Smoothie Bowl, is my favorite – and even the more mainstream eaters in my house are down with it, too.

You know chocolate peanut butter ice cream? A.K.A: Elixir of the Gods? That’s what the base of this tastes like. Except thinner.

I add ice to this one because I feel like it needs some volume, plus, the colder the better in my book.

And then you just top it with all kinds of goodies. I like coconut, pepitas, chia seeds, sliced banana, peanuts, and maybe a little sprinkle of chocolate chips if I really feel like going for it.

This smoothie bowl is the best heatwave breakfast ever. Ever ever. With all those toppings, it sticks to your ribs. And it’s pretty darn healthy overall. But it seriously is like eating ice cream for breakfast.

Hello, bandwagon. I’m glad to be here.

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Chocolate Peanut Butter Smoothie Bowl

Wanna feel like you’re getting to eat ice cream for breakfast? Make this! It’s refreshing, surprisingly hearty, and pretty dang healthy, too.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie bowl

Author Kare

Ingredients

• 1 medium frozen banana
• 1/4 cup almond milk or canned lite coconut milk *
• 1 tablespoon creamy peanut butter
• 1 teaspoon pure maple syrup or more to taste
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon cocoa powder
• 1/2 cup to 1 cup ice cubes

Topping ideas:

• Banana slices
• Berries
• Shredded coconut
• Pepitas
• Chia seeds
• Flax seeds
• Peanuts
• Mini chocolate chips or shaved dark chocolate

Instructions

• Place the banana, almond milk or coconut milk, peanut butter, maple syrup, vanilla extract, and cocoa powder in a blender. Puree until smooth. Add ice and puree again until smooth. Pour into a bowl and sprinkle on toppings of your choice. Eat immediately.

The post Chocolate Peanut Butter Smoothie Bowl appeared first on Kitchen Treaty.

If you’ve ever wondered how to make French toast without milk, you’ve come to the right place! Well – without the dairy milk. Because this dairy free French toast is made with coconut milk instead!

If you really want to lean into the coconut French toast situation, do what I do I and top it with toasted coconut flakes for some extra coconutty goodness.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Coconut Milk French Toast
• French Toast with Coconut Milk Ingredients
• How to Make It
• What to Serve with This Dairy-Free French Toast
• More Dairy-Free Breakfast Recipes

• Jump directly to the recipe
• Read the reviews & comments

The Story Behind the Recipe

I guess you could say I’m on quite a coconut kick lately, and this dairy-free French toast is no exception! If you’re not a coconut lover like I clearly am, please continue to come back! I do have non-coconut deliciousness up my sleeve, promise.

Just not today. Because today, we have the most amazing dairy free French toast in the house.

Why You’ll Love Coconut Milk French Toast

This easy dairy-free french toast recipe is super simple – it’s essentially classic French toast with rich and creamy canned coconut milk swapped in for the dairy milk.

No reason us dairy-free folks should have to skip the French toast! My dairy-partaking guy and toddler love this stuff as much as I do, and just as much as classic French toast – we’ve found that you really don’t taste all that much of a difference between canned coconut milk and cow’s milk in this particular recipe, just that coconut milk French toast tastes a bit richer and more decadent.

French Toast with Coconut Milk Ingredients

• Bread – I like a hearty, rustic bread, sliced thick. French or Italian breads are perfect!
• Eggs – Lots of eggs for the perfect custardy French toast situation.
• Canned coconut milk – You can use lite canned coconut milk or full-fat – both work. Lite is delicious; full-fat takes it over the top in a very decadent way.
• Pure maple syrup – For a bit of sweetness. You can sub in granulated sugar if you prefer.
• Vanilla extract – Love vanilla in French toast, and with the coconut it’s a *chefskiss* situation!
• Salt – To highlight the flavors and balance the sweetness.
• Optional toppings – Toasted coconut and sliced bananas are optional but highly delicious!

How to Make It

Just add all of the ingredients except the bread and optional toppings to a large bowl, and whisk until well blended. Heat up a griddle or pan and dunk the bread into the batter. Cook on each side until golden brown and perfect, then serve! This dairy free French toast is nothing if not easy.

What to Serve with This Dairy-Free French Toast

• Fresh fruit and toasted coconut are always winners, sprinkled on the top.
• Or how about a fruit salad served alongside?
• This tofu bacon boosts the protein content of your meal.
• A batch of green sunshine smoothies add even more tropical flair!

More Dairy-Free Breakfast Recipes

• Dairy-Free Waffles
• Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash
• Vegan Breakfast Bowl
• Avocado Eggs Benedict

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Coconut Milk French Toast

Decadent, dairy-free French toast made extra-delicious with coconut milk. Top with toasted coconut for an extra coconutt-y kick!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 10-12 slices of stale hearty, rustic bread, cut about 3/4-inch thick*
• 4 large eggs
• 2/3 cup canned lite coconut milk or full-fat coconut milk
• 2 teaspoons pure maple syrup can substitute granulated sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Instructions

• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
• Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
• One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
• Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
• Serve with assorted toppings.

Notes

Topping ideas: 

Fresh fruit, bananas, toasted coconut, peanut butter, almond butter, vegan/dairy free butter and pure maple syrup

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