Back to School Recipes
Fluffy Almond Milk Pancakes
Ingredients:
- 1 cup whole grain pancake mix
- 1 tbsp avocado oil
- 1 egg
- ¾ cup almond milk (original)
Directions:
- Heat a lightly greased griddle or pan over medium-high heat. Mix all ingredients together in a bow until just combined and then pour ¼ cup portions onto the hot griddle or pan. Cook until bubbly, then flip and cook until the center is set, about 2-3 minutes per side. Serve immediately. Make about 8 pancakes
Nutrition:
Cocoa-Pebbled Strawberries
Ingredients:
- 1 strawberry
- 1 teaspoon Cocoa Pebbles cereal (crushed)
- 1/8 cup low fat strawberry yogurt
Directions:
- Dip whole strawberry into yogurt. Roll in crushed cocoa pebbles. Place in the freezer until ready to serve.
Nutrition:
Fruity Pebbles Yogurt Pop
Ingredients:
- 5 tablespoons strawberry low-fat yogurt
- 2 tablespoons chopped strawberries
- 3 tablespoons fruity pebbles cereal (or cocoa pebbles cereal if you prefer chocolate flavor)
Directions:
- Whip yogurt and stir in strawberries.
- Spoon 1 tablespoon of the cereal into a 9 oz paper cup; cover half of the yogurt mixture. Repeat layers.
- Top with remaining 1 tablespoon cereal. Insert wooden pop stick halfway into center of cup
- Freeze 4 hours or until firm. Peel off paper cup to serve
Nutrition:
