4. HEAT an 8" skillet on medium heat. Spray with cooking spray and pour about 1⁄4 cup of the batter into the skillet. Immediately tilt the skillet and swirl the batter around to coat the entire cooking surface. Cook until the bottom side is golden brown, 1 to 1½ minutes. Loosen with a spatula and flip, using the spatula and your fingers to help turn the crêpe. Cook until the opposite side is golden brown, reducing the heat to medium low if the crêpe browns too quickly, about 45 seconds. Transfer to a plate and cover with a kitchen towel.
I like how it also delves into using ingredients that are rich in antioxidants. Antioxidants protect us from aging helping our skin to stay youthful and radiant. Cocoa powder is one recommendation as it has a whopping ORAC score of 80,933 – about 14 times higher than blueberries. My all time favorite though is Clove oil where 1 drop is equal to about 400 cups of blueberries!
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Frozen bananas magically turn into ice cream thanks to a quick blend. A touch of natural peanut butter and antioxidant-rich cacao nibs transform this into a summertime superfood snack.
Get the recipe for Vegan Peanut Butter Chocolate Chip Ice Cream
I've made so far: The chocolate chip pancakes. Amazing tasting, speedy and a great breakfast. Breakfast nachos! Better than expected and took all of 5 minutes. Sausage Biscuit, a more time intensive meal but I found the end result great. I actually used the leftovers to make things other than sausage biscuits such as a reasonably sized sausage sub for lunch as well. The biscuits were so good that I ate a couple on their own!